Typically about 10-12cm. You will need to do it daily because they grow
very fast and once they get above 15 cm the flavour gets very bland. If you
have too many cut them at 2-3cm with the flowers still on and eat them and
the flowers at that stage.
You can cut them at all sizes including the flowers for stuffing, however
it'd be normal to cut them at about 10cm or 15 cm. BUT, even though you
maintain constant vigilance, you will find that some still manage to escape
detection and you will have to cut them when they reach the size of a
torpedo. When that happens, cut then in half lengthwise and stuff them with
a savoury mince mix, top it with cheese and bake it in the oven, so just
feed that halved segments to the chooks. Chooks LOVE torpedo sized
But, since I don't have pigs or chickens- I peel, seed, and grate
mine, lightly salt, drain for a bit- wrap in a towel and squeeze out.
Mix with an egg, some flour or cornmeal and some onion. Make a
patty and fry in oil. [a zucchini latke ]
Serve with some melted smoked provolone and roasted red pepper.
Up to 8" I slice and sautee with olive oil and garlic (or shallots and
parsley). From 8" to 12" I stuff with sausage, bread crumbs, and cheese.
Larger than 12", they get grated into baking (bread, cakes, ect) to add
moisture to finished goods.
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.
Since we've moved on to recipes..... my favourite way of cooking them (but
not low fat or particulalry good for me) is to slice them, fry them in
butter (real butter, not that artificial poop) till they are bron on both
sides and when they are almost done, drop in a crushed clove of garlic,
quickly stir to cook garlic and then quickly add bread crumbs and stir to
mop up all the butter and garlic and serve at once.
Essentially, this is one of my favorite ways to prepare mushrooms, green
beans, sliced carrots, and squash, but I don't brown the vegetable
first. I sautee the vegetable with butter, and shallots. Once nearly
done, I sprinkle on some minced parsley, and lastly the breadcrumbs
(very lightly). Some parmesan is often added at the table.
Mad dog Republicans to the right. Democratic spider webs to the left. True
Now that is just too decadent. If you are old enough, perhaps you remember
Garlic Prawns as made in the late 60s through to about the late 70s? They
were almost as you describe except you got prawns in the cast iron bowl
cooked in the garlic and butter and the bread was served on the side.
:-))) Well I don't know that place, but the name would fit with the trip I
did down memory lane today when I checked out my recipe collection for
Garlic Prawns. The recipe closest to the garlic, butter, prawn and bread on
the side recipe is called 'Spanish Garlic Prawns' according to one of my
'Woman's Weekly' cookbooks.
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