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Mar. 16th, 2007

last night i sauteed some zucchini in a little butter and pepper. jack said it was fantastic. i thought it tasted like nasty plastic. *sigh* i still have 2 more zucchinis... what am i going to do to make them palatable to me?

we are supposed to go on at 9:30 tonight. i have to be there at 8pm, excitingly. i have to swing by and get our bassist in NW (the bar is basically on the opposite side of town, in NE), so that means we'll be leaving the house like 3 hours before we go on. i guess this is typical! i reiterate my request for xanax.

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( 45 comments — Leave a comment )
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bizarrojack
Mar. 16th, 2007 04:39 pm (UTC)
"what am i going to do to make them palatable to me?"

I suggest self-hypnosis.
(Deleted comment)
maroonmd
Mar. 16th, 2007 04:46 pm (UTC)
Agreed!

Also, if you have Ramen noodles and tomato sauce, they're really good fried and then mixed together (I usually also add tofu and green peppers, but it'd be good without them too). :-)
(no subject) - snidegrrl - Mar. 17th, 2007 08:19 pm (UTC) - Expand
msteleute
Mar. 16th, 2007 04:45 pm (UTC)
I tend to use them in stews with other veggies not as a side. That way the flavor kind of blends in with juices of other things. Then again I don't think they taste bad on their own.
judithiscariot
Mar. 16th, 2007 04:47 pm (UTC)
you can shred the zucchini and make zucchini cakes, like crab cakes without the crab. i should be able to find a recipe somewhere.
pseudotheist
Mar. 16th, 2007 04:56 pm (UTC)
Like crabcakes without the crab? You mean pointless?
yoshimi
Mar. 16th, 2007 04:47 pm (UTC)
make some zucchini bread! so f*ing good.
which reminds me: i should make some zucchini bread.
peregrin8
Mar. 16th, 2007 04:54 pm (UTC)
That's what I was gonna say - zucchini bread, cake, or muffins.
(no subject) - peregrin8 - Mar. 16th, 2007 04:57 pm (UTC) - Expand
(no subject) - snidegrrl - Mar. 17th, 2007 08:21 pm (UTC) - Expand
(no subject) - angela_la_la - Mar. 17th, 2007 08:28 pm (UTC) - Expand
(no subject) - snidegrrl - Mar. 17th, 2007 08:30 pm (UTC) - Expand
(no subject) - angela_la_la - Mar. 17th, 2007 08:34 pm (UTC) - Expand
(no subject) - snidegrrl - Mar. 17th, 2007 08:39 pm (UTC) - Expand
(no subject) - angela_la_la - Mar. 17th, 2007 08:43 pm (UTC) - Expand
(no subject) - yoshimi - Mar. 17th, 2007 09:48 pm (UTC) - Expand
maroonmd
Mar. 16th, 2007 04:48 pm (UTC)
I have some Percocet left? Not exactly the same, but it'll keep you happy. ;-)
snidegrrl
Mar. 17th, 2007 08:21 pm (UTC)
I made it through the night without perscription drugs!! Woo!
traceracer
Mar. 16th, 2007 04:52 pm (UTC)
I have Xanax ;)

Tonight is going to be awesome - I'm sorry I'm going to miss it.
msteleute
Mar. 16th, 2007 04:55 pm (UTC)
Haven't tried this but it sounds good.

1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yoghurt

1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)

2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.

3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream or plain yoghurt on the side.
traceracer
Mar. 16th, 2007 04:56 pm (UTC)
mmmmm
(no subject) - examorata - Mar. 16th, 2007 07:43 pm (UTC) - Expand
(no subject) - turtleblues - Mar. 16th, 2007 08:52 pm (UTC) - Expand
traceracer
Mar. 16th, 2007 04:55 pm (UTC)
Try sauteeing them briefly in a bit of olive oil with your favorite herb or spice. Then let them simmer until desired tenderness in some white wine.
marjai
Mar. 16th, 2007 05:13 pm (UTC)
Add some onions, too, maybe?
Saute with some wine.
visit foodnetwork.com or allrecipes.com?
badassfaerie
Mar. 16th, 2007 04:56 pm (UTC)
zucchini cookies are delicious-really-!

Break a leg on the show tonight- hope the weather cooperates with you as well.
dj_ango
Mar. 16th, 2007 05:07 pm (UTC)
Have fun tonight!
Put zuchini in marinara pasta sauce. Delish.
snidegrrl
Mar. 17th, 2007 08:22 pm (UTC)
I think marinara is going to be the way to go for me.
gorthx
Mar. 16th, 2007 05:14 pm (UTC)
I adore zucchini just "plain" like you described, so I don't have any suggestions for you there.

Good luck tonight.

And: OMG pigtails! :)
snidegrrl
Mar. 17th, 2007 08:23 pm (UTC)
Your pigtails when I visited were an inspiration, what can I say! :)
angela_la_la
Mar. 16th, 2007 05:29 pm (UTC)
The "nasty plastic" you describe is probably the bitterness in the skin. Some people just seem more susceptible to it than others. This is the reason why I hate most of the dark, healthy, nutritious leafy greens that everyone else goes gaga for. They taste like they were cooked with the supermarket bag intact.

Zucchinis vary wildly in bitterness. The thinner the skin (test this by poking it unobtrusively with a fingernail), the less bitter--in part because there's less of it and in part because bitterness and thick skin are caused by the same defensive reaction in the plant. And in humans, for that matter! Hee hee.

I'd try salting the sliced zucchini for an hour and then rinsing well. It will help some. Other than that, shred and use in recipes as described. Eating some kind of veggie every day and taking a multivitamin is more important that trying to force yourself to eat veggies you just don't like. I'm a lot happier now I've realized I can just eat spinach five days a week and never eat turnip greens, instead of beating myself up for not having a varied enough palate.
squeegibo
Mar. 16th, 2007 06:19 pm (UTC)
Like Angela says: salt, drain for a while, rinse and dry to reduce the bitterness.

My favorite application is to slowly fry disks in butter with chopped onion. If you do it at the right temperature (or do the onions first) you can get the little caramelized pillowy onion bits that are juicy and sweet, and get some browning on the exterior of the zucchini which sweetens them too. Also: mmmm, butter. Though I usually feel like there should be another flavor in there and have not yet figured out what it is.
(no subject) - snidegrrl - Mar. 17th, 2007 08:24 pm (UTC) - Expand
tomorrow_devil
Mar. 16th, 2007 05:37 pm (UTC)
Hey Kim, keep yer hair like that for a while!

You can feed your zucchinis to someone's pet fish.
snidegrrl
Mar. 17th, 2007 08:25 pm (UTC)
Thank you! And that sounds like the best thing to do with zucchini, at this point.
motorharp
Mar. 16th, 2007 05:41 pm (UTC)
I HATE zucchini, so I would recommend throwing it out. =)

Good luck at the show tonight, not that you need it cuz you rawk.

Love the hair!
snidegrrl
Mar. 17th, 2007 08:27 pm (UTC)
thankyou thankyou!
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