{"id":918,"date":"2010-08-19T13:25:01","date_gmt":"2010-08-19T13:25:01","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=918"},"modified":"2010-08-19T13:25:01","modified_gmt":"2010-08-19T13:25:01","slug":"peeling-chayote-squash","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2010\/08\/peeling-chayote-squash\/","title":{"rendered":"Peeling Chayote squash"},"content":{"rendered":"<p>Mika wanted squash soup for dinner the other night and <a href=\"http:\/\/en.wikipedia.org\/wiki\/Chayote\">chayotes<\/a> were on sale, so I figured why not give them a try?  I found <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Chayote-Soup-with-Lemongrass-and-Ginger-101692\">this recipe<\/a> at epicurious.com, which got great reviews, and without much consideration I decided to make it.  It wasn&#8217;t my thing in particular &#8211; then again, soup never is &#8211; but it did introduce me to this vegetable.<br \/>\nAs I was preparing to make the soup, I found out that peeling chayotes can be a bit of a challenge.  Chayotes have a white, milky substance inside that can be profoundly irritant to skin.  Some people complain of prolonged itching and even peeling.  That was definitely not something I was looking forward to.  Fortunately I also run into a method for avoiding this problem (described below).  Now, I can&#8217;t say whether the method per se works, or whether chayotes just don&#8217;t irritate my skin, but in any case, I was able to peel them without any negative repercussions.<br \/>\n<b>HOW TO PEEL CHAYOTES<\/B><br \/>\n<i>From <a href=\"http:\/\/chowhound.chow.com\/topics\/289758\">a Chowhound posting<\/a><\/i><br \/>\nCut the chayotes in side along the longest side.  Wait a couple of minutes for the white milky substance to come out and solidify.  Wash the chayotes thoroughly in cold running water, washing away all the white substance.  Peel with a vegetable peeler.  Voila!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mika wanted squash soup for dinner the other night and chayotes were on sale, so I figured why not give them a try? I found this recipe at epicurious.com, which got great reviews, and without much consideration I decided to make it. It wasn&#8217;t my thing in particular &#8211; then again, soup never is &#8211; [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54],"tags":[],"class_list":["post-918","post","type-post","status-publish","format-standard","hentry","category-methods","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/918","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=918"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/918\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}