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#61 Evelyn

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Posted 24 August 2011 - 01:07 AM

tabouleh...especially if you also have lots of mint.

#62 mongo_jones

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Posted 24 August 2011 - 01:30 AM

stone?

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#63 FoodDabbler

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Posted 24 August 2011 - 01:41 AM

FYI a bartender pal has just whispered to me that if you want to freeze cucumber water/juice for ice cubes it is best to dilute it with an equal amount of water, 'freezes better, makes nicer cubes'.

Presumably because cucumber juice has stuff in it that lowers its freezing point
below 0C. Pure, undiluted juice would likely lead to slush rather than solid cubes.

#64 Suzanne F

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Posted 24 August 2011 - 02:04 AM


FYI a bartender pal has just whispered to me that if you want to freeze cucumber water/juice for ice cubes it is best to dilute it with an equal amount of water, 'freezes better, makes nicer cubes'.

Presumably because cucumber juice has stuff in it that lowers its freezing point
below 0C. Pure, undiluted juice would likely lead to slush rather than solid cubes.

Aha -- like watermelon purée/juice!

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#65 bloviatrix

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Posted 24 August 2011 - 02:20 AM

A riff on tzatziki using cucumbers, purslane, yogurt, minced garlic, olive oil, some cumin and coriander.
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