I'm Matthew and I'm Molly and this is spilled milk the show where we cook something

delicious eat it all and you can't have any. And today we are talking about

cucumbers. And not just any cucumbers we're talking about a special

division of the school of cucumbers. Yeah. Which I attended from ages six to eight.

Yeah, well, and I've just begun attending recently.

Oh, congratulations.

You've matriculated.

For a long time, I really wasn't into cuc cucumbers and I think part of it is I really don't like the typical

cucumber you find in an American grocery store, the one that's got thick dark green skin,

it's maybe like 10 inches long it's

it's really seedy and it's it's a little I don't know it just tastes

flat yeah and and kind of flabby and texture too I mean I'm sorry American cucumber about the best thing you can do with this thing is is peel it in like a strippy pattern so and that looks like it's like wearing striped pants or something or one pant leg.

It's the one the one pant leg cucumber.

On the other hand also available in most grocery stores are our English cucumbers. Now we're getting somewhere. Yes, yes things

are looking up. So English cucumbers are the longer and skinnier ones that are

always wrapped in plastic wrap for some reason that we haven't really been able to determine.

Yeah, I bought some at the farmers market a couple of weeks ago and even those were wrapped in

plastic. Interesting. Yeah. Now my only theory is occasionally I have forgotten

about one in the fridge and gone to pull it out and

half of it has putrified and turned into liquid.

The plastic wrap is to contain the rot.

That wasn't even what I was thinking, but yes, exactly.

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