> > In my whole existence I've only encountered one
> > person who openly self-identified as Scotch-Irish.
> > Most give themselves some other label.
> Swamp Yankee, this far north!  

They're behind every outhouse.

> > >  > might have been a tiny hyperbole anyhow.
> > > The potatoes might taste better; they've been bred to nothingness.
> > They're not called G-D- apples for nothing.
> I'm not even sure they're apples.

Oh, yes, g-d- apples. Took me a while to
figure that out. How old is this thread, anyway?

> > > I eat it sometimes too, provided I get to bake it instead of cook it in
> > > liquid.
> > Fat. Garlic. The penicillin and bandages of 
> > the food world.
> Especially the garlic.  

Especially the fat.

> > >  > At the Flyfest people experienced my concession
> > >  > that zucchini could be rendered edible by 
> > >  > contact with sufficient hot fat.
> > > That's true of almost anything.
> > That being sort of the point.
> It's a bit of a waste of hot fat of course. 

You can reuse the fat.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Stir-Fried Zucchini
 Categories: Vegetables
      Yield: 4 servings

      3 x  Zucchini, medium                1 1/2 ts Salt
      1 tb Salad oil                         1/2 ts Sugar
    1/4 c  Water

  Preparation: 10 min       Cooking 8 min
  1. Cut zucchini into 1/4-inch pieces.
  2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook
  zucchini, stirring quickly and frequently (stir-frying) until well
coated.
  3. Add water, salt and sugar.  Reduce heat to medium-high; continue
  sit-frying 7 to 8 minutes until tender-crisp.
  VARIATION: 1/4 SALAD OIL, 1 LARGE CLOVE GARLIC,SLICED  6 CUPS SLICED
  CABBAGE, 1 t SUGAR. COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH
  PREVIOUS INSTRUCTIONS.
  THE GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK

-----