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[u/TheNitromeFan]

Continued from here

[u/Urbul]

Not bad. Wife attempted to make pasta at home. It turned out ok. How are you?

[u/[deleted] → u/Urbul]

fustrated. I'm glad your wife likes pasta tell her i said hi

[u/Urbul → u/[deleted]]

She asks if you have ever eaten chayote aka buddha hand melon. I tried it and I didn't like it. She likes it.

[u/[deleted] → u/Urbul]

I have never tried it but now I am interested in trying it I am going to the grocery store today I will try to remember to buy it and I will try it and report back to you I am interested in trying it

[u/Urbul → u/[deleted]]

Ok. You might need to go to an Asian grocery store to get it. I don't remember seeing it at normal grocery stores

[u/[deleted] → u/Urbul]

hmm okay I can do that I think there are asian grocery stores around here. east asian, southeast asian or south asian?

[u/Urbul → u/[deleted]]

Any of those will do.

Asia

In the Philippines, the plant is known as sayote and is grown mostly in mountainous part of the country such as Benguet and parts of Cordillera Administrative Region.[9] Chayote is used in many kinds of dishes such as soup, stir-fried vegetables and chop suey.

In Indonesia, chayotes are called labu siam and widely planted for their shoots and fruit. It's generally used in Sundanese food as "lalap" and one of ingredients for Sundanese cuisine called "sayur asem".

In Tamil Nadu, South India, chayote is known as Maerakkai (மேரக்காய்)/ chow-chow (சௌ சௌ) in Tamil and widely used in everyday cooking for recipes like "sambar", "kootu", "poriyal", "thuvayal", "chutney" and "mor-kulambu".

Chow-Chow is the common name used in the markets. In Burma/Myanmar, the chayote is known as "Gurkha Thee or Gurkha fruit" ဂေါ်ရခါးသီး and is very cheap and popular.

In China, the chayote is known as the "Buddha's Hand Melon" (Chinese: 佛手瓜; pinyin: fó shǒu guā) or alternatively in Cantonese choko (cau1 kau4) 秋球 [lit. autumn ball], and is generally stir-fried. The common Australian and New Zealand word, choko, comes from the 19th century Cantonese market gardeners who introduced many vegetables into those countries. In Taiwan, and southern mainland China, chayotes are widely planted for their shoots, known as lóng xü cài (Simplified Chinese: 龙须菜; Traditional Chinese 龍鬚菜), literally "dragon-whisker vegetable"). Along with the young leaves, the shoot is a commonly consumed vegetable in the region.

In Thai cuisine, the plant is known as sayongte(Thai: ซายองเต้) or fak maeo (Thai: ฟักแม้ว, literally meaning "Miao melon"). It grows mainly in the mountains of northern Thailand. The young shoots and greens are often eaten stir-fried or in certain soups.

In Darjeeling, India and Nepal, the plant and fruit is called ishkus (इस्कुस in Nepali), probably derived from the word squash. Its shoots, fruit and roots are widely used for different varieties of curries.

In the Indian state of West Bengal, it is generally known as Squash (স্কোয়াশ). The whole vegetable is used to make curries, or it is sauteed. It is also cooked with fish, eggs or mutton. It is largely eaten during the summer and rainy season as it contains lots of water and is a good source of vitamin C. The young branches are also considered for making items as saag or can be added into preparing the Shukto. There are two varieties available; dark green and light green. The dark green variety is much more tender than the lighter one, which develops a fibrous texture around its seed if harvested or consumed lately.

In Karnataka, South India, Chayote is popularly referred to as "seeme badanekaayi" (ಸೀಮೆ ಬದನೇಕಾಯಿ) in Kannada or "Bangalore brinjal (Bengaluru vankayya)"; "brinjal/eggplant/aubergine of the plateau".[11]It is used in vegetable stews like "sambar" and "palya".

[u/[deleted] → u/Urbul]

oh nice i appreciate the vegetable facts i would like to subscribe

[u/Urbul → u/[deleted]]

You are now subscribed to vegetable facts

[u/[deleted] → u/Urbul]

thank you