hate this anymore
December 18, 2006 / 1:11 p.m.
Today's Recipe Review:
"Fried Zucchini Coins"
Not so good, but maybe fairly healthy?
Having just made this for lunch, and a few pieces still sitting lukewarm in a bowl beside me as i type this:
I don't think i'll ever get over my aversion to Zucchini completely and utterly, or squash-like items in general. it started from an early age, way earlier than i'm capable of remembering. The physical aversion, the slightly liquidy feeling in my stomach at the thought, the automatic emotional fits at the mere mention of it being included in any type of meal we were eating from my mother.
All the classic symptoms existed, I hate fucking zucchini (or did?)
Anyway, on one of my daily trips to Trader Joe's the other day (what better daily habit could you come up with, especially when the trips are state-sponsored?), i decided to purchase a 2 pound package of zucchini. Or more like two pounds of who zucchinis laid down on a plastic tray and covered with shrink wrap.
What was i thinking, really? Why not just invite the neighborhood bully to dinner instead, so he can harrass me and punch me in the back of the shoulder when i'm not looking, for a few hours again and bring back old memories; or why not invite that guy in the YMCA who grabbed my buttocks when i was 3 and said 'I'd like to sail those seas!' ? (note: actually did not happen).
But I purchased the zucchini anyway. How much? I can not remember. Does it matter?
So there i am, an hour ago, cutting three zucchinis cross-wise simultaneously into 1/4th inch 'coins' as i preheat a skillet on medium-high heat and lay down some olive oil and earth balance to heat.
I then transfer the coins to a large metal bowl and sprinkle on about two teaspoons of oregano and basil, some black pepper and sea salt, and then think tarragon is a good idea too, at which point i try to sprinkle on some but instead end up more or less pouring terragon onto the stack of coins.
'Oh well,' i think, 'the more the merrier.'
They are then placed by me in a single layer bed to fry, and then turned meticulously with a fork so as not to scratch the teflon coating of the pan...
Once they are browned on both sides, they are still incredibly oily, so i put them in a thick pouch of paper towels, and then dump them in a bowl and sprinkle some parmesan on until it melts, at which point i am to eat.
I do eat.
At one point i distinctly felt my stomach surging towards my throat. But it was vague, and entirely psychological, and it passed.
The zucchini themselves, living in reality, were greasy and mushy and with a bland taste to boot. I suppose it isn't a good think for a recipe, or for pieces of a recipe lying in a dish, for that food to taste better the more topping a particular item recieved to go into your mouth is.
And so that's the final verdict. Mediocrity.
Slightly greasy, very soft mediocrity.
But, the main lesson i started out on this unintentional journey with was the wilful desire to overcome a fairly pointful hatred of something that i suspected i wouldn't hate anymore.
And that was accomplished, and for that i am happy.
And happy cooking to you.