so i was at dinner with a britisher. she ordered a prawn and rocket pizza. when it came, she put ketchup on it. I have pics

agree that 'aubergine' as a word is vastly superior to 'eggplant'

white aubergines totally look like eggs tho!

http://www.khiewchanta.com/images/small-white-eggplant.jpg

wow

I have to assume that whoever named them was looking at those and not the common purple ones

round yellow courgettes are even more mindblowing (and really nice)

http://www.growfruitandveg.co.uk/grapevine/attachments/fruit-vegetable-showcase/31807d1346881803-virtual-show-2012-pair-courgettes-voting-100_0490.jpg

shit that is huge, sorry

i will start using 'zucchino' in penance

I prefer "zucchinus"

https://pbs.twimg.com/media/CgmOs10W4AIG6kg.jpg

thundercrack.gif

for all my bemoaning of the french feminine diminutive i've actually been frightfully androcentric in my assumption of 'zucchino'; it transpires the original was 'zucchina'

no wait the plot has thickened

Zucca is the Italian word for pumpkin/squash and zucchino/zucchina (zucca + ina = little) are diminutive forms, becoming zucchini/zucchine in the plural. Zucchino, the masculine form (zucchini in the plural), is the first form to be documented in writing.[2] An Italian dictionary called lo Zingarelli 2015, Zanichelli Editore, gives both forms, as does the Devoto-Oli published by Le Monnier, but the Accademia della Crusca, the most important research institution on Italian language, defines zucchino as the preferable form.[2] The Treccani, Istituto dell'Enciclopedia italiana, another highly respected linguistic authority, gives zucchina as the main Italian word, and the masculine form as Tuscan dialect.

got to go with lo zingarelli 2015

/lo italopop zing cru

rolling zingarelli

without this threadbump we'd never have discovered the bitter italian academic war to sex the courgette so thanks dayo basically

"Sex the Courgette" sounds like an obscure Sugarcubes b-side

speaking of which, I've realised that they were cucumbers in thundercrack!

corn chowder is great, pennsylvania dutch classic

I'm still lolling about the picture of the all-too-familiar corn casserole Sufjan G. posted upthread

also this

Spicy corn in a cup is a thing in South Asian neighbourhoods in London and it's only about a pound or £1.50 per serving.

― jedi slimane (suzy), Monday, June 6, 2016 7:42 PM (Yesterday) Bookmark Flag Post Permalink

Despite my terrible joke, I would eat about 500 helpings of spicy corn. One of my go-to "recipes" when I was a kid learning to cook was steamed corn with cracked red peppercorns.

https://uproxx.files.wordpress.com/2014/11/bendertheoffender.jpg?quality=90

TAKE THAT YOU STUPID CORRRNNN

I just eat prawns with the tail on most I the time, unless it's particularly big you can usually just crunch it up. I stop at sucking the juices out the head like someone I know does....

― Pingu Unchained (dog latin), Sunday, July 14, 2013 4:43 AM (2 years ago) Bookmark Flag Post Permalink

???ppl really eat the shrimp tails? other ppl do this??

A coworker did. He was lactose intolerant and said the tails gave him calcium.

I ate a shrimp head accidentally once (misjudged the teeth/shrimp intersection) and it didn't taste any different than the shrimp body.

I wouldnt care for it but people eat soft shell crab, so *shrug*

If the shrimp have been properly fried, go for it and crunch the shell; otherwise, you may prefer the packaging your carry-out came in.

the juices from the head of the prawn are amazing! certain types of frying make it p easy to eat more of the prawn in its entirety. in spain you see people sucking the shrimp head p much everywhere.

glad dan is presumably in bed as i posted that.

Decided to cook creamed corn tonight. What is it traditionally eaten with in the U.S.A? If it goes wrong, I'll just order a pizza (and put it on that).

i heard it was traditionally eaten with a full seafood paella

in my experience creamed corn is mostly a southern thing so it's typically eaten w/ traditional southern foods.

lol LG

the creamed corn is in the oven. this is not a drill.

have settled on 'whipping post' (fillmore versh) as soundtrack for this occasion

http://i.imgur.com/x5ioowX.jpg

...this is healthy.

hey this ain't so bad

if you like corn

Serving suggestion

Corn should be eaten off the cob with seasoned butter, popped with oil, or ground up for meal or flour. There is no other acceptable treatment.

ground into a paste

tbh I quite like canned creamed corn heated and put on crispy toast, with a LOT of black pepper.

But I recall as a child I hated the smell and idea of it so so badly, that I'd hide under my bed covers and whine, whenever dad cooked some up.

My uncle and grandad grew corn for a living, mostly popcorn or feed corn but they did do some sweet corn too. It's not unusual in rural Indiana in late July or August to be able buy sweet corn ears out of the back of a pickup truck pulled on the side of the road that was just picked.

One really good way to cook an ear of corn is to clean it, shuck back the leaves, pull off the silks, then add garlic butter to the corn, pull back the leaves tying it with string and cook the ears on a grill.

It's also good to take fresh corn ears cut the corn off the cob, render a piece of bacon with chopped onion and fry up the corn in an iron skillet. Cook it until the sugar in the corn starts to carmelize and the corn browns up a bit. Fresh corn will still be firm but it will have a very different taste than the canned stuff most people know.

Yeah, frying up fresh corn is very important. I learned that recently. Growing up in Indiana, we had a Corn Roast with extended family every year and grilled them as you describe. Was not uncommon for a few people to eat more than 10 ears of corn each that day.

it's always kind of funny to run into someone who's either lived in the city during their entire Midwest life or has recently moved to the corn belt and thinks that all the thousands of acres of corn they drive by in the countryside is sweet corn (the squishy kind you eat with butter or cut off the cob and make one of many dishes).

I work for BIG CORN so this is something that I take for granted

weird what passes for humor out there I guess

big corn sounds interesting

anytime you want to hear about ethanol or something, you let me know

how big is that industry? are you guys an extended enterprise?