Comments on: Get squashed http://www.rootsandgrubs.com/2008/11/10/get-squashed/ Dada, bring my beer in the living room Fri, 10 Feb 2012 04:49:08 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: mamster http://www.rootsandgrubs.com/2008/11/10/get-squashed/comment-page-1/#comment-36295 mamster Wed, 26 Nov 2008 18:06:29 +0000 http://www.rootsandgrubs.com/2008/11/10/get-squashed/#comment-36295 <p>I made a Thai-ish version of this last night and it was also good. Substitute fish sauce for soy sauce, add a minced shallot along with the ginger, and throw in some chiles if you want.</p> I made a Thai-ish version of this last night and it was also good. Substitute fish sauce for soy sauce, add a minced shallot along with the ginger, and throw in some chiles if you want.

]]> By: Bread not for Thanksgiving « hogwash http://www.rootsandgrubs.com/2008/11/10/get-squashed/comment-page-1/#comment-36087 Bread not for Thanksgiving « hogwash Wed, 19 Nov 2008 17:29:04 +0000 http://www.rootsandgrubs.com/2008/11/10/get-squashed/#comment-36087 <p>[...] first half went into Pranee’s gaeng leang. I meant to make Matthew’s chicken-ified version of my stir-fried kabocha for dinner, but instead it just sat there for [...]</p> […] first half went into Pranee’s gaeng leang. I meant to make Matthew’s chicken-ified version of my stir-fried kabocha for dinner, but instead it just sat there for […]

]]> By: Natalie http://www.rootsandgrubs.com/2008/11/10/get-squashed/comment-page-1/#comment-35735 Natalie Wed, 12 Nov 2008 02:33:49 +0000 http://www.rootsandgrubs.com/2008/11/10/get-squashed/#comment-35735 <p>When Laurie was here, she saw our Ambercup squash from our csa. We were scared of cutting it, and after about 10 minutes of nervously trying various techniques and knives, Mike took it outside and threw it on the ground. It was tasty, but our favorite by far is delicata. We've had it a few times as stuffed boats with sausage and apples (and chard one time). I like it too, because you can eat the peel/rind/skin(?)</p> When Laurie was here, she saw our Ambercup squash from our csa. We were scared of cutting it, and after about 10 minutes of nervously trying various techniques and knives, Mike took it outside and threw it on the ground. It was tasty, but our favorite by far is delicata. We’ve had it a few times as stuffed boats with sausage and apples (and chard one time). I like it too, because you can eat the peel/rind/skin(?)

]]> By: mamster http://www.rootsandgrubs.com/2008/11/10/get-squashed/comment-page-1/#comment-35713 mamster Tue, 11 Nov 2008 16:34:43 +0000 http://www.rootsandgrubs.com/2008/11/10/get-squashed/#comment-35713 <p>That is not impossible Gunther.</p> That is not impossible Gunther.

]]> By: Gunther http://www.rootsandgrubs.com/2008/11/10/get-squashed/comment-page-1/#comment-35708 Gunther Tue, 11 Nov 2008 11:25:26 +0000 http://www.rootsandgrubs.com/2008/11/10/get-squashed/#comment-35708 <p>Admit you bought these because they're named "wang."</p> Admit you bought these because they’re named “wang.”

]]> By: Kathleen McDade http://www.rootsandgrubs.com/2008/11/10/get-squashed/comment-page-1/#comment-35705 Kathleen McDade Tue, 11 Nov 2008 06:40:42 +0000 http://www.rootsandgrubs.com/2008/11/10/get-squashed/#comment-35705 <p>Darn it, I was going to ask whether I needed a machete or a hacksaw or what. I'm disappointed now.</p> Darn it, I was going to ask whether I needed a machete or a hacksaw or what. I’m disappointed now.

]]> By: mamster http://www.rootsandgrubs.com/2008/11/10/get-squashed/comment-page-1/#comment-35702 mamster Tue, 11 Nov 2008 02:42:50 +0000 http://www.rootsandgrubs.com/2008/11/10/get-squashed/#comment-35702 <p>No particular reason, Lauren, I just like peanut oil and kabocha puts me into an Asian frame of mind.</p> <p>I use my Forschner chef's knife for splitting the kabocha. It's really only the first cut that's scary.</p> No particular reason, Lauren, I just like peanut oil and kabocha puts me into an Asian frame of mind.

I use my Forschner chef’s knife for splitting the kabocha. It’s really only the first cut that’s scary.

]]> By: Lauren http://www.rootsandgrubs.com/2008/11/10/get-squashed/comment-page-1/#comment-35701 Lauren Tue, 11 Nov 2008 01:43:44 +0000 http://www.rootsandgrubs.com/2008/11/10/get-squashed/#comment-35701 <p>I've been wanting to try kabocha squash for a while now, so I'm glad you wrote about it. Two questions, after reading your post: what kind of knife would you recommend for cutting (into) kabocha squash, and why peanut oil for roasting instead of olive oil? Thanks, Matthew.</p> I’ve been wanting to try kabocha squash for a while now, so I’m glad you wrote about it. Two questions, after reading your post: what kind of knife would you recommend for cutting (into) kabocha squash, and why peanut oil for roasting instead of olive oil? Thanks, Matthew.

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