why does marrow tates of nothing?

Answer 1

it's like water melon. Who flattens that Mange Tout? I think they are real pea pods that French farmers have run over in their tractors. They can only sell them to the UK and laugh like a drain.

Answer 2

Do you mean bone marrow or marrow squash? I guess bone marrow would taste somewhat meaty, but I've never eaten it, so I don't know.

Marrow squash (summer squash in the U. S.) is just a bland squash. Most summer squashes don't taste like much, like crooknecks, zucchini, or straightneck squash. They have a faint bitter flavor, and taste a little like other stuff in the cucumber family (but not cucumber or melons.) I don't think the variety or growing conditions make much of a difference. I like them, but not just plain cooked ones--they're watery and gross. I like them in a casserole, breaded and fried, or cooked with onions. Winter squashes usually have more flavor. I hope I understood your question correctly--it's a very weird, existential question with odd spelling and terminology.

Answer 3

It's high in water but will absorb the flavours of what you're cooking it in.
Put it in a curry and its goes lovely.

Answer 4

Is nearly all water

Answer 5

cos it's mainly water

Answer 6

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