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Originally Posted by mathman
Originally Posted by Jim_Conrad
I like to sous vide my squarshes in a cort bullion for 98 hours at 88 degrees centigrade.

I use a palladium cathode and a platinum anode suspended in the premium, goat skin cooking bag in order to impart the correct mineral undertones.

After the short 98 hour cooking time, I sear the squarshes in a electric refractory oven lined with Himalayan salt crystals.

After that I smoke the squarshes in my Members Only Professional Series pellet grill using only Mahogany and Ironwood pellets.


I know better than that Jim. You think anything beyond salt and pepper is pretentious gourmet foo foo stuff.


Actually not. I think its a low rent crutch used by people who buy low quality proteins and need help making up for mistakes in preparation.


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Originally Posted by mathman
Originally Posted by Jim_Conrad
I like to sous vide my squarshes in a cort bullion for 98 hours at 88 degrees centigrade.

I use a palladium cathode and a platinum anode suspended in the premium, goat skin cooking bag in order to impart the correct mineral undertones.

After the short 98 hour cooking time, I sear the squarshes in a electric refractory oven lined with Himalayan salt crystals.

After that I smoke the squarshes in my Members Only Professional Series pellet grill using only Mahogany and Ironwood pellets.


I know better than that Jim. You think anything beyond salt and pepper is pretentious gourmet foo foo stuff.


Nah, I heard he actually cooks like that. Whilst sipping on a desert coffee.



A wise man is frequently humbled.

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Originally Posted by Jim_Conrad
Originally Posted by mathman
Originally Posted by Jim_Conrad
I like to sous vide my squarshes in a cort bullion for 98 hours at 88 degrees centigrade.

I use a palladium cathode and a platinum anode suspended in the premium, goat skin cooking bag in order to impart the correct mineral undertones.

After the short 98 hour cooking time, I sear the squarshes in a electric refractory oven lined with Himalayan salt crystals.

After that I smoke the squarshes in my Members Only Professional Series pellet grill using only Mahogany and Ironwood pellets.


I know better than that Jim. You think anything beyond salt and pepper is pretentious gourmet foo foo stuff.


Actually not. I think its a low rent crutch used by people who buy low quality proteins and need help making up for mistakes in preparation.



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Originally Posted by SandBilly
Fried!


Only way to eat a squash!


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i like butternut cut in half and baked with some butter and brown sugar on it. wilford brimley recommended it.

that yaller squash has the consistency of snot.


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Originally Posted by Oldman03
Originally Posted by SandBilly
Fried!


Only way to eat a squash!


Pickled along with other vegetables and jalapeños ain’t bad.

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Sweet corn makes better corn bread than field corn.


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Originally Posted by rem141r
i like butternut cut in half and baked with some butter and brown sugar on it. wilford brimley recommended it.

that yaller squash has the consistency of snot.

I planted a couple of hills of butternut squash one year. I bet I ended up with a dump truck load of them!

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Kids wont eat squash.
Acorn, spaghetti or butternut.....me like.

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Originally Posted by Jim_Conrad
I like to sous vide my squarshes in a cort bullion for 98 hours at 88 degrees centigrade.


I use a palladium cathode and a platinum anode suspended in the premium, goat skin cooking bag in order to impart the correct mineral undertones.


After the short 98 hour cooking time, I sear the squarshes in a electric refractory oven lined with Himalayan salt crystals.

After that I smoke the squarshes in my Members Only Professional Series pellet grill using only Mahogany and Ironwood pellets.






Seems like a lot of work !


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When I see adults that are way into Halloween, I know they are democrats.

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Had a pack of accounting bitches down the hall, 30-60 year old womerns that would dress up for Halloween at work.

The 30s milf dressed like minnie mouse was sexy as hell

The old bag doctored up like Cleopatra....umm NO

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Quote
Squarshes are good cut up and sautéed with garlic and bacon.


Give me enough bacon, and I can eat rutabaga


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Originally Posted by slumlord
Nana brings fried squash over here from across the holler.

I don’t want to hurt her feelings but nobody wants it. It goes straight into the trash can as she’s driving back.

Reminds me of fried snot


The dogs won’t even eat it.



Deers will, an if'n you tosses some leeves and scheidt over there with it, y'all can call it a composet pile and y'all kent be akused of baitin' them deers. Normall agrokultyer practises.


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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Originally Posted by Valsdad
Originally Posted by slumlord
Nana brings fried squash over here from across the holler.

I don’t want to hurt her feelings but nobody wants it. It goes straight into the trash can as she’s driving back.

Reminds me of fried snot


The dogs won’t even eat it.



Deers will, an if'n you tosses some leeves and scheidt over there with it, y'all can call it a composet pile and y'all kent be akused of baitin' them deers. Normall agrokultyer practises.


He would fugg it up by throwing some Lady's Speedstick on the pile.


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Any dude what throws deodorant on the compost pile deserves to eat squash all the time. With no butter and cinnamon.


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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It’s Nancy Pelosi’s witch hat with her brains falling out. 🤬


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The Horn of Beer for me.


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