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Is there anything worse than mirliton hands?
Posted on 11/23/10 at 12:04 pm
Posted on 11/23/10 at 12:04 pm
you know, the way your hands feel after working with mirliton... gross!
Posted on 11/23/10 at 1:22 pm to Coon
Yes. Chlamydia, among other things.
Posted on 11/23/10 at 1:33 pm to Coon
quote:
you know, the way your hands feel after working with mirliton... gross!
LOL been there done that.Thats a funky feeling for sure.
Try peeling a few 5 gallon buckets of raw Mirlitons for pickled Mirlitons
Posted on 11/23/10 at 9:07 pm to Kajungee
I saw those at Rouses the other day. How are they prepared and what do they taste like?
Posted on 11/23/10 at 9:58 pm to Coon
I learned that lesson the hard way also.
Now I use surgical gloves to handle them if I need them peeled.
Now I use surgical gloves to handle them if I need them peeled.
Posted on 11/23/10 at 10:02 pm to LSUlefty
quote:
How are they prepared and what do they taste like?
Stuffed, fried, soups, casseroles, and even pickled
my Dad used to grow them by the 100's
Taste like a squash or eggplant, only starchier like a potato.
If you want to try them here's a casserole recipe you might try first.
Mirlitons are a Thanksgiving staple round the house
Mirliton & Shrimp Casserole
6 Mirlition
1/4 butter
1 cup onion, diced
1/2 cup celery, diced
1/2 cup bell pepper, diced
1/4 cup garlic
2 lb. 70-90 shrimp, peeled and de-veined
1/2 cup green onions
1/4 cup parsley
2 cups Italian breadcrumbs
Butter a large casserole and set aside.
Cut mirlition lengthwise and peel. Remove seed. boil in lightly salted water until fork tender. Drain and set aside. In a Dutch oven or large skillet, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic and saute 3-5 min. Add mirlitn and blend into meat mixture. Cook until mirlitonis well blended and meat is tender about 30 min. Add shrimp green onions and parsley. Cook until shrimp and pink and curled, 10 min. Season to taste with salt and pepper. Sprinkle in breadcrumbs, 1/4 cup at a time to pick up excess moisture. Do not make mixture to bready. season to taste, Place in casserole dish and top with remaining breadcrumbs and bake until heated thoroughly and lightly browed, about 15-20 min. Serve as side dish or entree.
Posted on 11/23/10 at 10:04 pm to LSUlefty
quote:
How are they prepared and what do they taste like
I usually smother them with onions, garlic, and maybe some bacon, tasso, or shrimp. Mirlitons are a type of squash and are very mild in flavor.
Posted on 11/23/10 at 10:44 pm to tigeryat
Can honestly say I've never eaten them.
Posted on 11/24/10 at 8:40 am to LSUlefty
You're not missing much. I think there's a reason people only eat them around the holidays. It's just tradition.
Posted on 11/24/10 at 8:45 am to HungryTiger
John Folse has a good recipe for stuffed mirliton in his big book that I made a few years back. But Yea, I've never had them outside of thanksgiving day
Posted on 11/24/10 at 9:17 am to shaft757
quote:
Mirliton & Shrimp Casserole
mmmmm...takes me back to the good ol days. my great grandpa used to grow them on this huge trellis type thing that we used to play under as kids
Posted on 11/24/10 at 9:23 am to LSUlefty
You are kidding, you have never had mirliton. What part of SoLa did you grow up in, that came with a bubble that you have lived in all of your life. They are mostly served with a meat or seafood stuffing made with the inner portion of the veg itself as one of the ingredients. The only part that is not used is the SEED, which is big and inedible.
Posted on 11/24/10 at 9:42 am to CITWTT
I'e eaten numerous shrimp stuffed mirlitons, but what does mirliton hand feel like? What makes it a bad thing?
Posted on 11/24/10 at 9:43 am to CITWTT
Grew up in BR then Laffy. Sorry dude, never had them. Hell I know people who have never tried Oysters and don't like Crawfish.
Posted on 11/25/10 at 2:51 pm to Kcrad
It feels like a shell on your hand when you move your joints it cracks. It's not like a physical shell that you can see, just feels weird. And scrub as you may, it doesnt come off
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