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Gooseberries and rhubarb
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<blockquote data-quote="Brunneria" data-source="post: 2080902" data-attributes="member: 41816"><p>we always called them goozgogs too.</p><p>and it was a childhood sport to select a nice big one, pull out the plug, suck out the innards, re-inflate, reinsert the plug, and leave it in the bowl with the rest of them... happy days.</p><p></p><p>Of course it only worked on my grandfather's gooseberries, which were a large golden variety. The little underripe green bullets you usually get commercially are no good for such shenanigans.</p><p></p><p>Personally, I would be very suspicious of any one source giving an accurate indication of carbs. Ballpark, yes. Precise, no. There are a lot of different varieties out there, and they will all vary, plus then there is stage of ripeness, growing conditions, etc. etc.</p><p></p><p>I take the same view for all foods - tomatoes being a perfect example. I mean, watery, overinflated supermarket ones, or homegrown, sun ripened? No comparison.</p></blockquote><p></p>
[QUOTE="Brunneria, post: 2080902, member: 41816"] we always called them goozgogs too. and it was a childhood sport to select a nice big one, pull out the plug, suck out the innards, re-inflate, reinsert the plug, and leave it in the bowl with the rest of them... happy days. Of course it only worked on my grandfather's gooseberries, which were a large golden variety. The little underripe green bullets you usually get commercially are no good for such shenanigans. Personally, I would be very suspicious of any one source giving an accurate indication of carbs. Ballpark, yes. Precise, no. There are a lot of different varieties out there, and they will all vary, plus then there is stage of ripeness, growing conditions, etc. etc. I take the same view for all foods - tomatoes being a perfect example. I mean, watery, overinflated supermarket ones, or homegrown, sun ripened? No comparison. [/QUOTE]
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