tag:blogger.com,1999:blog-5223407242441113347.post2368803568101003480..comments2023-09-15T06:25:03.698-04:00Comments on What does your body good?: If only I had a hacksawMichellehttp://www.blogger.com/profile/07407895896789400014noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5223407242441113347.post-52130373966120142232008-11-05T12:34:00.000-05:002008-11-05T12:34:00.000-05:00I had a very similar experience with a spaghetti s...I had a very similar experience with a spaghetti squash recently (I believe that's what Happy Herbivore was referencing in her comment to you). It was the closest I've ever come to a fight for the death, but in the end, after at least 20 minutes, I got that darn thing open. :)Jenni (aka Vegyogini)https://www.blogger.com/profile/04248320434337952085noreply@blogger.comtag:blogger.com,1999:blog-5223407242441113347.post-70365983552637472452008-10-21T15:33:00.000-04:002008-10-21T15:33:00.000-04:00hehe, i usually muscle through it, but i just real...hehe, i usually muscle through it, but i just realized that if you put the whole squash in the micro for a few min (2-4, depending on the size), it helps CONSIDERABLY!Anonymoushttps://www.blogger.com/profile/13898098819208716948noreply@blogger.comtag:blogger.com,1999:blog-5223407242441113347.post-41260182279815337182008-10-16T11:06:00.000-04:002008-10-16T11:06:00.000-04:00So now I'm thinking I did not use kabocha after al...So now I'm thinking I did not use kabocha after all, despite the farmer's market sign. It looked like one, except bright gorgeous orange/red colored. But according to this link, they are definitely green. <A HREF="http://japanesefood.about.com/od/vegetable/p/japanesekabocha.htm" REL="nofollow">http://japanesefood.about.com/od/vegetable/p/japanesekabocha.htm</A>Michellehttps://www.blogger.com/profile/07407895896789400014noreply@blogger.comtag:blogger.com,1999:blog-5223407242441113347.post-31275691094017174872008-10-16T10:59:00.000-04:002008-10-16T10:59:00.000-04:00Ah, you liked your kabocha.I'll go back to it.(I a...Ah, you liked your kabocha.<BR/><BR/>I'll go back to it.<BR/><BR/>(I also do what happy herbivore does, except I use a conventional oven.)Bixhttps://www.blogger.com/profile/06263963508785739508noreply@blogger.comtag:blogger.com,1999:blog-5223407242441113347.post-73916398705739178812008-10-16T08:49:00.000-04:002008-10-16T08:49:00.000-04:00lauren--I totally freestyled the dressing, meaning...lauren--I totally freestyled the dressing, meaning no measuring spoons and some improv action using both sunflower AND sesame seeds. but yeah, it was pretty thick. I had to keep adding more oil and water until it loosened up!Michellehttps://www.blogger.com/profile/07407895896789400014noreply@blogger.comtag:blogger.com,1999:blog-5223407242441113347.post-11943882438197501392008-10-16T00:56:00.000-04:002008-10-16T00:56:00.000-04:00I made this recipe too- but sadly my sauce did not...I made this recipe too- but sadly my sauce did not look at all as creamy or delicious as yours. It was more of a sunflower seed nut butter. Is there something I missed?Unknownhttps://www.blogger.com/profile/12270032393053672984noreply@blogger.comtag:blogger.com,1999:blog-5223407242441113347.post-54001998541128268052008-10-15T20:08:00.000-04:002008-10-15T20:08:00.000-04:00adam--I'm not so sure i have a rubber mallet aroun...adam--I'm not so sure i have a rubber mallet around here...but sounds like a good start to a horror flick!<BR/><BR/>lori--i much prefer the cut in half/roast method but i wasn't sure it would work for this recipe. in retrospect, it would have!<BR/><BR/>anon--i wish i had a crockpot. and i also would call you a real cook for inventing a method that works for you!<BR/><BR/>happy--that does sound easy. but i have this thing against using a microwave...Michellehttps://www.blogger.com/profile/07407895896789400014noreply@blogger.comtag:blogger.com,1999:blog-5223407242441113347.post-77999171596974022772008-10-15T20:05:00.000-04:002008-10-15T20:05:00.000-04:00so I've been leaving this same comment EVERY where...so I've been leaving this same comment EVERY where lately -- raw squash is mean. I nearly stabbed myself trying to cut one once. In fact the only reason I even own a microwave now is because of squash! Now, to prevent another almost-fatality, from happening, I always cook my squash whole in my microwave, let it cool then slice it in half, scoop out the seeds then the "meat" -- I'll never try to peel or cut a raw squash again.Lindsay (Happy Herbivore)https://www.blogger.com/profile/11254775369646541070noreply@blogger.comtag:blogger.com,1999:blog-5223407242441113347.post-17499795838796846372008-10-15T19:19:00.000-04:002008-10-15T19:19:00.000-04:00i just put the whole thing in a crockpot with a li...i just put the whole thing in a crockpot with a little water for a couple hours, until it is a little softer. then i peel it with a vegetable peeler and cut it and scoop out the seeds. then i can finish cooking it however i want (if i haven't accidentally let it go too far...) probably a real cook would tell you why this isn't a good method, but i prefer to keep all my fingers. and i don't have a good knife anyway. or a rubber mallet.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5223407242441113347.post-25747165201327195012008-10-15T16:28:00.000-04:002008-10-15T16:28:00.000-04:00Funny! I've noticed a lot of people saying this la...Funny! I've noticed a lot of people saying this lately and I agree. I always get hand cramps by the time I'm finished. <BR/><BR/>Sometimes I think cutting it in half and roasting it for a while works well, then you can cube it after it has softened. Doesn't work for all recipes though. :)Lorihttps://www.blogger.com/profile/02673728403023457344noreply@blogger.comtag:blogger.com,1999:blog-5223407242441113347.post-68923276617211782852008-10-15T13:51:00.000-04:002008-10-15T13:51:00.000-04:00I saw this on a cooking show once. The secret to ...I saw this on a cooking show once. The secret to cutting a squash is all in the equipment: a heavy chef's knife and a rubber mallet from the hardware store. Here's the how-to from another website:<BR/><BR/>1. Set squash on damp kitchen towel to hold it in place. Position knife on rind of squash.<BR/><BR/>2. Strike back of knife with rubber mallet to drive knife into squash. Continue to hit knife with mallet until knife cuts through squash.<BR/><BR/>http://www.mealsmatter.org/recipes-meals/recipe/32510Adamhttps://www.blogger.com/profile/00124968845082729163noreply@blogger.com