View allAll Photos Tagged cucumber
Cucumber Falls was one of my first stops at Ohiopyles, but upon arrivial I found people all over the falls. So I started looking for a new angle to view the falls without all the people. I have look at a lot of shots of Cucumber falls on Flickr but Have not seen this angle before, I really liked the way the trees framed the fall and add a little mystery to the shot. WHAT DO YOU THINK?
A naturally OP "burpless" variety dev. for folks with indigestion problems. Lovely, thin skinned tender fruits are excellent for slicers or pickles. These never become bitter or tough.
The bilimbi, Averrhoa bilimbi, L., (Oxalidaceae), is closely allied to the carambola but quite different in appearance, manner of fruiting, flavor and uses. The only strictly English names are "cucumber tree" and "tree sorrel", bestowed by the British in colonial times. "Bilimbi" is the common name in India and has become widely used. In Malaya, it is called belimbing asam, belimbing buloh, b'ling, or billing-billing. In Indonesia, it is belimbing besu, balimbing, blimbing, or blimbing wuluh; in Thailand, it is taling pling, or kaling pring.
In Haiti, it is called blimblin; in Jamaica, bimbling plum; in Cuba, it is grosella china; in El Salvador and Nicaragua, mimbro; in Costa Rica, mimbro or tiriguro; in Venezuela,vinagrillo; in Surinam and Guyana, birambi; in Argentina, pepino de Indias. To the French it is carambolier bilimbi, or cornichon des Indes. Filipinos generally call it kamias but there are about a dozen other native names.
Possibly originating on the Moluccas, Indonesia, the species is cultivated or found semi-wild throughout Indonesia,the Philippines, Sri Lanka, Bangladesh and Myanmar (Burma). It is common in other Southeast Asian countries. In India, where it is usually found in gardens, the bilimbi has gone wild in the warmest regions of the country.
It is known as many different names in parts of Kerala. Irumban puli, Ilimbi, Ilumbanpuli, Chemmeen puli and Keerichakka are some among them. It is used to make squash, jam, pickles or added to fish curries.
www.hort.purdue.edu/newcrop/morton/bilimbi.html
en.wikipedia.org/wiki/Averrhoa_bilimbi
www.hear.org/pier/species/averrhoa_bilimbi.htm
Taken at Kudayathoor, Kerala, India
Rare. Fascinating flavor and weird shape. fruits get to be over 24". A Japanese climber, preforming just fine even in hot dry weather...so mulch away.
Last Sunday I did not feel like cooking at home and in any case there was not much to cook with. Tired of the usual fare we went to try a new type of cuisine that we have never tried before Korean. There is only one place in Lima I could find and it was close to my home so we headed there with Analuna.
The food was good, different flavors, I liked the kimchi, the egg soup and the pork, the meal we order was called samyopsal (not sure of the spelling) the name of the restaurant is Koryo (it means Korea I think) and it is in Miraflores on Avenida La Paz.
For those in Lima who want to try something Asian different than chifa or thai I recommend this place.
Sea cucumbers breathe through their anus. Hence they rhythmically open and close it.
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The large leaves of a young cucumber tree with its autumn color. Magnolia acuminata is native to the eastern US, mostly in the Appalachian range and its foothills.
Indian Spring Trail
Munroe Falls Metro Park
Cucumber in a mixture of:
1 onion
4 spring onions
5 T korean red pepper powder
1 T fish sauce
2 t salt
1 clove of garlic, grated
1½ t grated ginger
1 t sugar
1 t sesame seeds
Put in airtight container and leave at room temperature for 12 hours.
The recipe called for small, asian cucumber. I used normal, watery western cucumbers. And I didn't leave it marinate long enough. Still was okay though. But next time I want to use asian cucumbers.
From: "Korean Cooking" (or "De Koreaanse Keuken") by Young Jin Song.
Klik hier voor meer informatie over kimchi: :
Filling the jars with cucumbers for canning
ohiothoughtsblog.blogspot.com/2013/07/cucumbers-into-pick...
From Yoko. A favorite in the summertime. Recipe from my mom.
Ingredients:
1 long cucumber (preferably a hothouse or English cucumber-- something with minimal seeds)
4 T rice vinegar
4 T soy sauce
1/4 t salt
1 1/2 T sugar
a handful of dried wakame
Directions:
Soak the wakame in a bowl of cold water. The seaweed will expand-- be sparing with the amount you put in.
In another bowl, combine the vinegar, soy sauce, salt, and sugar until blended.
Peel, de-seed (if necessary), and thinly slice cucumber. Add to the vinegar mixture.
Drain and squeeze wakame and add to the cucumber. Lightly toss, and refrigerate for about 30 minutes. Serve cold.
My daughter loves eating sliced cucumber, and when she says she wants a salad, really she just wants some freshly sliced cucumber.
Growing up, my mom used to make cucumber sandwiches. All very proper. My great grandmother, who drove ambulances during WWII, was invited to a tea party at Buckingham Palace, (I've seen the invite!), and she says for tea they were served cucumber sandwiches. I always remember my great grandmother while I am slicing a cucumber. She was a tough old gal.
We got our first harvest today of Boston Pickling cucumbers! Man, they go from "adorable little wee miniature cucumber the size of your pinky nail" to "OH MY GOD IT'S WHAT THE DINOSAURS USED TO EAT!" in a hurry, don't they? Anyway, the pressure's on now -- how best to pickle them?
Shaved Cucumber Salad: Give a regular salad a new twist using a vegetable peeler! bit.ly/18cH0oi
Ensalada de Tiras de Pepino: Con un pelador de vegetales le podemos dar una nueva presentación a una ensalada común! bit.ly/15kBg9v
Using this cucumber toner on a daily basis can also help prevent ingrown hairs and razors bumps, which are common to men due to constant shaving. cucumber has cool, smoothing properties but also it can help your skin hydrate and soften it as well!
For More Detail Visit : - Cucumber Toner
When dealing with a cucumber, there are two possible ways to go about it. The first is to use an English cucumber, and remove the plastic. Then you score the flanks of the cucumber with a fork. Normally this is a job that takes two hands -- hold the cuke in one hand, and the fork in the other, and score the cuke lengthwise. I find it usually makes sense to cut English cukes in half first, as that makes them easier to work with.
The second way, if you're using shorter cukes that have waxy skins, is to use a vegetable peeler and peel them, leaving only a little bit of green. Following up with a good forking is usually not a bad idea.