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Old 03-02-2011, 03:11 PM   #1
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Mirliton, How do you use it?

I love to stuff them with seafood and make a moux choux with them, among other things.

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Old 03-02-2011, 03:20 PM   #2
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Quote:
Originally Posted by CraigC View Post
I love to stuff them with seafood and make a moux choux with them, among other things.

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What is it?
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Old 03-02-2011, 03:23 PM   #3
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Quote:
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What is it?
Sort of a squashy looking pear shaped veg. it has other names: Chayote - Wikipedia, the free encyclopedia


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Old 03-02-2011, 03:27 PM   #4
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Stuff it.........
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Old 03-02-2011, 03:36 PM   #5
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Sorry, it is also called Chayote squash.

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Old 03-02-2011, 05:21 PM   #6
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I'm embarrassed to say I've never had one; I've seen them at the store on occasion but have just never grabbed any because I wasn't sure what to do with them. Next time I see them I'm not passing them up!
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Old 03-03-2011, 03:38 AM   #7
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I bought one once and julienned it and put in a stir fry. I had asked the green grocer for a suggestion. It was kind of bland, but nice texture.
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Old 03-03-2011, 06:30 AM   #8
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Fair Warning! When you peel it, it will have a sensation to your fingers that some of you will not like at all, not at all. I usually try to arrange it so that Craig peels and preps it when we're cooking with it since it doesn't bother him. Don't get me wrong, I love it, especially in maque choux or as part of a shrimp/crawfish stuffing, but I hate prepping it. Can't really describe the feeling but if you don't like the sensation cornstarch gives, you won't like this either. Just letting you know so you won't think something is wrong with it or you.

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Old 03-03-2011, 10:34 AM   #9
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I've never prepared anything with them, but have wanted to. By moux choux, do you mean maque choux? (I'm sure you don't mean moo shu as that wouldn't make sense, but I don't know what moux choux is.) That could be interesting as a maque choux. Can you provide a recipe, please?
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Old 03-03-2011, 10:47 AM   #10
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I knew Chayote was called Mirliton, but wasn't making the connection until Jnate's post. Yes, I've used it a lot. I use much like I would use potatoes in dishes I want to cut the starch in. It is bland enough to do this.
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