Cuke U!

Better than Trump U.

photo 5

Mid-August lunch

A 5,000 year old crop first discovered in India, spread throughout the world by traveling colonialists.

photo 1

Kirbies, the better cuke

But I wouldn’t be eating them if it hadn’t been for them.

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Sea salt

I grew up thinking Koreans owned cucumbers.  Like who else?!

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Chile d’arbol & guajillo

We know how to make it taste the best.  Okay, don’t get your panties in a bunch, the Ukrainians have a good recipe for it too.  As I’m sure you do as well…

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Time to get dressed

The Korean method is straightforward as can be:  Slice cukes, add salt,  toss with dressing.

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Mighty bitey

Though it’s not traditional to add dill, I added dill.  I had a lot of it at the time so in it went.  I highly recommend it.

 

Dressing for cucumber

 

Whisk together the following ingredients*:

Rice wine vinegar (or a combo of rice wine and apple cider vinegar)

Fish sauce, optional (homemade recipe)

Chile pepper, ground (I use chile d’arbol and guajillo)

Garlic, 4 or 5 cloves minced/pressed

Honey, about a teaspoon

Sesame oil

Sesame seeds

Salt & black pepper to taste

*A note amount about measurements:  For five Kirbies, I prepared about 2/3 of a cup (more or less is anyone’s guess).  Use as much chile pepper as you like, but keep in mind that Chile d’arbol can be spicy.   And leave out whatever you don’t like is the best rule of thumb.

Right?

For more on the lovely cuke:

LETTUCE CONSIDER THE CUKE

IN A PICKLE!

FLOAT LIKE CUCUMBER, STING LIKE A ZUCCHINI!

 

 

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2 thoughts on “Cuke U!

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