cucumbers

Have been very taken up with marking/grading/marking/grading/marking/grading/marking/grading/marking/grading...yes, it seems interminable to me too. Not finished yet, so just dipping my toe back into Tuesday night blogging with a short one.

Liz B in the UK emailed to ask me how to interpret English cucumber in an American recipe. And I replied with something like (but I've edited it now):
an English cucumber is just the kind you'd buy normally in a British supermarket as 'a cucumber'. They differ from the ones usually sold in the US, which are shorter, thicker- and smoother-skinned, and have bigger seeds.

So, here's what's called a cucumber in the UK and an English cucumber or seedless cucumber or even burpless cucumber in the US:

image: http://www.smartkitchen.com/resources/temp-hot-house-cucumbers



And here's what's called a cucumber in the US, which I've never seen in Britain so I don't know that it's called anything in the UK:  
https://www.greenmylife.in/wp-content/uploads/2014/09/american-black-cucumber.jpg



Before anyone asks, neither of these are BrE courgettes/AmE zucchini, which were discussed back at the Big List of Vegetables.  And if you want to know about pickled cucumbers [if you want to read my RANT about pickled cucumbers], click on those lovely, often misleading words. Oh, and the clipping cuke is an Americanism. We must be very fond of them to give them a nickname.

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