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Good point.  :)

I thought you must be scottish Marymary as i know from living in Scotland they seem to deep fry lots of things e.g. mars bars, haggis not iron bru though probably as it's also a liquid like soup! that's probably the only reason though.

I'm not Scottish Kea but I made some lentil soup last week that the next day I could have easily sliced & fried - didn't though! :)

If your squash skins have toughened up and you want to peel them for required dish,stick them in the microwave for about 20 seconds and this makes them a lot easier to peel. :)

yes MaryMary but you have to dip the Mars Bars into batter first - has anyone noticed that Mars Bars have got small or have I got bigger ??? ??? ???

Quote from: vegging out on January 31, 2007, 20:01:31
If your squash skins have toughened up and you want to peel them for required dish,stick them in the microwave for about 20 seconds and this makes them a lot easier to peel. :)

Thanks for that V O. I had to purchase a butternut today as we have finished our home growns, and I can see the skin is really hard. I wasn't looking forward to peeling it.

Like Cream Eggs they are about the size of my bantam eggs now & I'm sure they used to be the size of my hybrid's eggs but then maybe it was just that we were smaller.  :)

Hey euronerd, I found a pic of sauteed squash skin through Google today.



Did you give it a go? ::)

Oooooh, now they look.............interesting :-\

cj :)

What an amazing coincidence ss. I've just finished trying a few.* These weren't butternut peelings but the skin from one of my own winter squash - baby bear from memory; I don't get through a vast number of squash at the best of times. Anyway I cut the skins into strips, about the size of a french fry and sautéed them for about five minutes, which resembled frying more than sautéeing, but a lovely texture, very similar to pork crackling, with the sweetness of the flesh just noticeable. I daresay they'd be even better deep fried. I guess something that was thinly peeled would absorb less fat. I'll keep trying.  ;D
*I've actually been tryin to post since late afternoon; somethings's slowing the proceedings down.  :-\

Geoff.

Vegetarian pork crackling - that's gotta be too good to be true!
Keep updating as you try euronerd, I only have a few HUGE squash left to try :'( ::)

Hi. I have a couple of recipes for watermelon rind pickles if anyone wants it!!It is OK by the way, very crunchy, like dill pickles.

xx Jeannine

Yes Mars bars are smaller now, its so you can deep fry them let them cool and put them back in their wrappers to send down south  :-)

Seriously though I made them once for fun in clean oil with nice batter and they were GREAT!! Especially with ice cream. It probably took 3 years off my life probably but I dont care. The problem is they're usually done in the ancient fishy oil you get in chip shops.

You get deep fried pizza too, its truly revolting.