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1

Next time get the really really small ones. Those are best raw. The bigger ones usually are fried first before eating. Then the bones get crunchy and the saltiness is not as prominent. Others are used for stocks or garnishes, as said before.


1

Prior to the pic, I was thinking green tiger/Italian striped zucchini (example: http://www.burpee.com/vegetables/squash/summer/zucchini/squash-summer-green-tiger-zucchini-hybrid-prod000907.html) which I recently picked up at my local farmers market. After seeing the pic, I'm leaning towards a Cushaw squash (example: ...


4

To me, it looks a bit like a birdhouse gourd, albeit a different variegation. Or perhaps a kabocha squash, which to me has a rather mild and mediocre taste and texture. I guess you've ended up with some wacky gourd hybrid, resulting from open pollination of your desirable (F1?) hybrid. As is the nature of hybrids, the result could be caused by pollination ...


2

From what you have described it sounds like Santon sauce may be a variation of Shandong sauce which is often served in Chinese restaurants alongside Crispy Skin Chicken. Here is a basic recipe that can be found on many internet sites. Perhaps it can be a starting point for you. 2 garlic cloves, finely chopped 2 chilies, finely chopped (I finely strip them ...


4

Well done.I didn't think anyone else knew that ! I am an ex professional chef,of 35 years. I have seen enough fowl to last a life-time. The oyster meat is indeed a tasty morsel....we used to rack up 'brownie points''to see who had 'earned' the right to eat them. Point of interest...You'll find the equivalent of the 'oyster' in other fowl,from the tiniest ...


8

Those are the chicken oysters -- muscle meat, not organ meat. I'm glad you've learnt to enjoy them by intuition, as they are indeed a prized portion of the chicken. Wikipedia tells me the French call this portion sot-l'y-laisse: "(only) a fool leaves it there", because it is little known, easily missed, and much prized.



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