But how are they tasteless? Like the salt is to make them taste less (bitter).
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I was exaggerating slightly: well-salted aubergine, gently fried in lots of olive oil is a delight. Courgettes though...
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Replying to @mc_hankins @zerdeve and
Courgettes are good. Try them sliced and fried in batter. Who doesn't like fried stuff.
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COURGETTE BUSINESS MODEL 1. Tastes good when deep-fried in batter 2. Er 3. That's it
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Replying to @mc_hankins @o_guest and
don’t forget their important role in seasonal decorations
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Replying to @richarddmorey @o_guest and
That's just in your house, Richard.
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Replying to @mc_hankins @o_guest and
got to find something for the courgettes to do, or they start to *plan*
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Replying to @richarddmorey @mc_hankins and
"How did you spend your Saturday night, Olivia?" "Oh, yeah, yeah, talking about courgettes and aubergines on Twitter with other scientists. Like some people don't like them or trust them even..." "Um, jeez, sorry for asking. No need to make stuff up."
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Replying to @o_guest @richarddmorey and
introduction of courgettes into the discussion is classic distraction technique to avoid explaining why something that looks like a delicious mega-plum just has interior with consistency and taste of damp cardboard
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For me, it just ends up in utter confusion, because I always mix up the words "courgette" and "quenelle"
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I don't think I've ever eaten a quenelle. 
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