Termyn8or
Well-Known Member
I can't stand it any way I ever had it. So, I see I must adjust the world. No problem.
Now, for one it can be grated. Then once grated it can be fried. Or it can become something else. Like an additive in another dish, not that I would eat it.
I think part of the problem with me is its inherent sweetness. Well if I grate it and soak it in salt water for a bit that should fix it up. Zuchini is rich in manganese, so if you are low on that maybe you need this. Frying does not remove minerals per se. Only in the moisture in there coming out in bubbles.
So do I emaciate its flavor completely, or partially ?
Got a whole roll of pennies here...
T
Now, for one it can be grated. Then once grated it can be fried. Or it can become something else. Like an additive in another dish, not that I would eat it.
I think part of the problem with me is its inherent sweetness. Well if I grate it and soak it in salt water for a bit that should fix it up. Zuchini is rich in manganese, so if you are low on that maybe you need this. Frying does not remove minerals per se. Only in the moisture in there coming out in bubbles.
So do I emaciate its flavor completely, or partially ?
Got a whole roll of pennies here...
T