Frying mature cucumber. I'm doing several things here that are not common in European cuisine, but to me are really delicious. First, I let cucumbers mature fully on the vine. I've been told so many times that it is best to pick cucumber young as the taste is better, supposedly more refined. I find, like so many other fruits, that the flavor develops as it ripens. Mature cucumber can be more acidic and perhaps reminiscent of melons (a close cousin). Second, I'm using a so called pickling cucumber. They're shorter, fatter and with slightly thicker skin. I don't mind and the flavor is good. Third, I fry the cucumbers. This is common in other parts of the world, esp East Asia. The fruit will keep its shape if you don't overcook it and it will tenderize the skin. I like it. Today, I eat it as garnish on a spicy/sweet carrot-pumpkin-mirabelle-stew.

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Hi,
Been here for a couple of days & slowly getting the hang of it.
I'm a retired educator.
My initial introduction had no hashtags but I know better now.
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