FUQUA - any takers?

[Matthew Tucker]

http://www.dpi.nsw.gov.au/agricultur...ca-charantiaem

[Paul Warburton]

HA!

[ctxbass]

I seem to have misplaced my ten foot pole

[Gufenov]

"Fruit increase in bitterness as they mature, becoming inedible if left until they start to turn yellow."
Interesting...

[Jason Sypher]

How many batteries does it take? Great "stocking stuffer".

[Heifetzbass]

"Fuquas are not normally peeled, although any rough parts on the skin may be scraped off. It is important to remove the internal pith and seeds – the seeds especially should never be eaten as they can have purgative effects."

I can agree with that statement!

[Chris Fitzgerald]

All parts of the plant, including the fruit, are extremely bitter. They need to be prepared correctly to avoid an unpleasant eating experience...

[Marcus Johnson]

That's classic.... we have those all over the place out here at the farmer's markets. I'll never look at a bitter melon in the same way again. BTW.... I like almost every veggie, but I can't quite handle bitter melon. So to speak.

We used to have a little restaurant here called "Fu Wah", and I couldn't help but think of Ed every time I passed it.

[Ed Fuqua]

Used to be a Chinese joint up the street from me in Brooklyn called FU KWAH, always planned to have my pitcher taken in front of the sign, but there you go.

If you'll excuse me now, I have to get bitter as I mature. Although, since everyone tells me I generally LACK maturity...

[hdiddy]

My dad used to grow that stuff. When it over-ripens towards rotting it turns bright yellow and the meat inside turns blood red. We used to have bitter melon fights in the field. That stuff would splatter everywhere. Good times...

[Ed Fuqua]

Originally Posted by hdiddy

My dad used to grow that stuff. When it over-ripens towards rotting it turns bright yellow and the meat inside turns blood red. We used to have bitter melon fights in the field. That stuff would splatter everywhere. Good times...

The parallels continue to be eerily accurate...

[Marcus Johnson]

Are you considered a delicacy among Filipinos?

Never mind, don't answer that.

[Eric Swanson]

Originally Posted by Marcus Johnson

Are you considered a delicacy among Filipinos?

Never mind, don't answer that.

[Eric Swanson]

Originally Posted by Ed Fuqua

Used to be a Chinese joint up the street from me in Brooklyn called FU KWAH...

Sometimes, I think that someone could create a consulting business, helping restaurant owners come up with names that aren't ridiculous in English. I never did it; I have grave doubts that I could pry any money loose from their hardworking fingers.

For example, the Chinese place near my house, named, "Food Wall." Or the Thai place in the nabe, called "Phuket." They don't seem to get how those names hit the American ear. Or maybe they do...

[Paul Warburton]

I think this is becoming my favorite thread...Have you noticed?....No god damned slabbers!

[Aaron Cohn]

Best restaurant name I've seen, in Oakland:

Pho King Noodle House

For the uninitiated, pho is a Vietnamese noodle soup, pronounced more or less like 'fuh'.

[Matthew Tucker]

When I was in Hanoi about 15 years ago I sat at a table under a PHO sign and waited to be served. When the little guy came round, I asked for my chicken soup PHO GA. he looked at me in a funny way, and pointed to the sign above me

PHO
TOC
OPY

[Marcus Johnson]

Hah!

[dchan]

Actually, I believe it's pronounced - FU GWAH. At least, that's how it's pronounced in Cantonese.

It's definitely bitter, but it makes a great dish when chopped up and sauteed with beef over rice.

[Matthew Tucker]

So, after a good meal, you can confidently pronounce that you have ED FU GWAH