/ck/ - Food & Cooking

a what now?

>>11249505
American south here. We call them mirlitons. My aunt makes a delicious cassarole with shrimp out of them

I'm Vietnamese and my grandma grows a shit ton of these. We like to use them in soups with ground pork and shrimp balls.

It being stirfried with eggs and pork is great too.

Australian here, we call them chokoes and they’re shit. Worst vegetable of all time.

>>11249505

What are you, Hispanic? Caribbean?

>>11249839
>We call them mirlitons
We should do this in Maryland.

>>11249505
what this is taste like?

>>11250869
Cucumber squash

>>11250427
Fuck off cunt, they're god tier.

>>11249505
Finland here. We call them chakotays, Janeway's or Paris fruits. Eat them in neelix salads.

>>11249505
Very popular

>>11249505
Are sopapillas popular in you country?

>>11250574
Mexican

>>11253738
ebin :DD

>>11250427
Where in Australia? I've been looking for them.

Shrimp stuffed chayotes

>>11254110
They’re less common now, people used to grow them on their outhouses. But because they’re bland and shitty, they’re pretty unprofitable as a cash crop.
You might find some at a farmers market, or you could move out of Melbourne.

>>11249505
Yuropoor here, what does it taste like?

I frequently see them in American grocers in the midwest, yet haven't met a single person that cooks with them.

And I've known people who have cooked with just about anything they can find. I mean bored or curious cooks start googling whether the stuff they find in the woods is edible.

>>11249505
What the fuck is a chayote

Try www.mirliton.org for chayotes (mirlitons) in the South USA.

>>11249512
mirliton

>>11249854
how can you even find a shrimps balls?

I am from Canada and I have no idea what a chayote is. OP picture makes it look like some kind of green pulpless squash

>>11256994
They're popular in new orleans.

>>11256997
That's interesting, I've got acadian family so I'm into making cajun stuff because I feel at least diagonally related. I'll have to try it sometime if I ever find a grocery store that bothers shipping it up here

>>11254631
I'd say it's kind of like the midpoint between pumpkin and cucumber.

>>11256994
We have them in Calgary, but not popular.

>>11249505
Fantastic pickled.

>>11249505
Not their name but no they taste like nothing and are hard as fuck, to peal without getting your hands sticky. Horrible vegetable and i have no idea why people like it.

>>11249854
I suppose they're especially good in soups because they don't turn soggy. In Indonesia, one example dish is coconut-milk based soup with diced beef, tempeh and snake beans. Another is based on tamarind-paste with corn, snake beans and peanuts.

No they're shit

It's like a bland flavorless pear. Contributes nothing but volume to a Caldo de res

Which reminds me I gotta make Caldo de res this weekend

Chayotes are flavorless watery greens. In Mexico they are used by the ton to "meat up" chicken or beef soup (caldo) when meat is scarce or otherwise too unhealthy. They can also be steamed, gaining a sweet water flavor. That way they become sidedishes, along with steamed carrots or japanese pumpkins (calabacitas)

>>11249505
>my country
In the US, I don’t think so
>my state
Southeast Louisiana, you fucking well right. We call them Mirlitons though. You can do all kind of shit to them, you can pickle them, roast them, blanch and purée them, stuff them with dressing, incorporate them into a dressing themselves, have them raw as a slaw or add them to cold dishes just for texture. They’re pretty mild and versatile.

>>11256992
Asian groceries which deal with a lot of seafood can sell them, although fishballs are more common.

>>11249505
USA/Maryland here. There's a small taco place near me that puts them in their pupusas. I thought it tasted sort of like broccoli. Was breddy good, would have again

if you're a ketofag, you can use it as a replacement for apples in cobbler or pie. just make sure you wear gloves when you peel it because that shit is nasty.

>>11257344
use squah instead, however i disagree maybe your caldo has a heavier broth.
i go with
cabbages
chayotes or calabacita
carrots
potatoes
ox tails/shank cross cuts
cilantro
sometimes a corn cob.
salt and pepper

whats your recipe?

My family (US South) practices voodoo and often uses those in a ritual to summon Papa Legba, but as far as I know we never ate them as a meal or anything.

>>11262235
wat

>>11257276
>hard
Steam or boil them, then it's watery soft like a more chewy melon.

I have one of these in my fridge. I bought it for a dollar because it looked neat. How do I cook it?

>>11263636
I know, it's kinda weird to someone who didn't grow up with it.

>>11250427
>>11257344
Are right, fucking shittiest shitshow. It tastes like soap.