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Re: Apples
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: MGee</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Diabolical_Tanya</div><div class="ubbcode-body">
next time you make the waldorf through in some jullianned jicima
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what that taste like? a nuff time mi si dat ting inna cookbook but dem don't sell it at my local NoFrills
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it is crunchy and fresh and kinda takes on the flavor of what you put it with.
<div class="ubbcode-block"><div class="ubbcode-header">Quote:</div><div class="ubbcode-body"> Also called the yam bean root, jicama ranges in weight from a few ounces to 6 pounds. Its crispy white flesh is hidden under a fibrous dust-brown skin, which must be completely stripped off. Like potatoes, jicamas can be steamed, baked, boiled, mashed or fried. Unlike potatoes, however, they can also be eaten raw. Sliced into wide sticks, jicama makes a crunchy carrier for guacamole and highly seasoned dips. Cut up into squares, it enhances fresh fruit salad, absorbing and reflecting surrounding flavors. It is equally versatile as a cooked vegetable -- sauteed with carrots or green beans, stir-fried with chicken or shrimp, or simmered in savory stews. Low in starch and calories, jicama is satisfying, flavorful and nowhere near as strange as it looks.
For some reason it is never described for itself but always compared to something else. It doesn't even get much credit for its own crisp, just sweet enough taste, which is also usually likened to that of other vegetables. Use it like water chestnuts, some say, or grate it as a passable substitute for daikon. It is also characterized as a cross between an apple and a potato.
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<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: MGee</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Diabolical_Tanya</div><div class="ubbcode-body">
next time you make the waldorf through in some jullianned jicima
</div></div>what that taste like? a nuff time mi si dat ting inna cookbook but dem don't sell it at my local NoFrills
</div></div>it is crunchy and fresh and kinda takes on the flavor of what you put it with.
<div class="ubbcode-block"><div class="ubbcode-header">Quote:</div><div class="ubbcode-body"> Also called the yam bean root, jicama ranges in weight from a few ounces to 6 pounds. Its crispy white flesh is hidden under a fibrous dust-brown skin, which must be completely stripped off. Like potatoes, jicamas can be steamed, baked, boiled, mashed or fried. Unlike potatoes, however, they can also be eaten raw. Sliced into wide sticks, jicama makes a crunchy carrier for guacamole and highly seasoned dips. Cut up into squares, it enhances fresh fruit salad, absorbing and reflecting surrounding flavors. It is equally versatile as a cooked vegetable -- sauteed with carrots or green beans, stir-fried with chicken or shrimp, or simmered in savory stews. Low in starch and calories, jicama is satisfying, flavorful and nowhere near as strange as it looks.
For some reason it is never described for itself but always compared to something else. It doesn't even get much credit for its own crisp, just sweet enough taste, which is also usually likened to that of other vegetables. Use it like water chestnuts, some say, or grate it as a passable substitute for daikon. It is also characterized as a cross between an apple and a potato.
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The other day I purchased some red delicious...I think about $1.69/lb and they were OK. I love my apples to deafen my ears when I take a bite. I can't get that here at all. 
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