Jicama Dipping Sauce
- Thread starter Robson Valley
- Start date
Jicama is great in salads.
One of those vegetables ( tubers) I have never seen before we moved and ehich I prepared wrongly first!
One of those vegetables ( tubers) I have never seen before we moved and ehich I prepared wrongly first!
Thanks but I'll never see something as exotic as mirin in this village.
Found a fix = 1-2tbs golden/brown sugar in 125ml dry vermouth.
I just skin the jicama and cut into skinny fingers for a cold/wet crunchy treat.
Jamaican dude made a sauce.
Found a fix = 1-2tbs golden/brown sugar in 125ml dry vermouth.
I just skin the jicama and cut into skinny fingers for a cold/wet crunchy treat.
Jamaican dude made a sauce.
Not in McBride, but I can chow down in the city. Pretty fair Carib & African population.
Chayote squash ( aka "merliton?") are OK, too. Must plant the seed for a giggle.
Chayote squash ( aka "merliton?") are OK, too. Must plant the seed for a giggle.
Maple syrup is over rated. #1 is so bland. #4 has some tang to it, if you can find any.
With rye whiskey, we use it as a marinade for a butterflied leg of lamb BBQ.
On my pancakes, I'll pick birch for the smokey taste or fireweed for a fruit/grape taste.
Must be some sappers doing birch in the UK on a commercial scale?
Chayoe = Christophine or chocho.
Another one we never see in a european shop!
Superb quickly braised, one of several veggies in sukiaki.
Another one we never see in a european shop!
Superb quickly braised, one of several veggies in sukiaki.
That's wimpy. Be a tough guy. Skin it, gut it and eat it raw.
I've got some in the fridge. Think I'll make up a dipper sauce.
I've got some in the fridge. Think I'll make up a dipper sauce.
Tastes like a raw potato.
I think the dipping sauce could/should be oil based. Olive oil. A little bit of roasted sesame seed oil, lime/lemon juice, but not much.
Seeds should not sprout, the fruit you buy is immature.
Can you buy Starfruit?
You buy them unripe. Green with a yellow tint. Good for ruining drinks.
Want some ripe ones? I got a tree full, bears fruit more or less constantly.
Boil down to starfruit sauce ( like apple sauce). Juice.
Let drop and rot. Mostly that!
I think the dipping sauce could/should be oil based. Olive oil. A little bit of roasted sesame seed oil, lime/lemon juice, but not much.
Seeds should not sprout, the fruit you buy is immature.
Can you buy Starfruit?
You buy them unripe. Green with a yellow tint. Good for ruining drinks.
Want some ripe ones? I got a tree full, bears fruit more or less constantly.
Boil down to starfruit sauce ( like apple sauce). Juice.
Let drop and rot. Mostly that!
I don't eat Starfruit. I buy them ripe, I know what ripe Starfruit look like and taste like.
I lived in the tropics for some years. Love the look and the taste but my guts revolt. Too bad.
You must get the chayote that we reject. I have no complaints at all.
I'd rather pick my own sun-ripened grapes than need to eat a bunch of weird fruits
from who the Hello knows where.
I lived in the tropics for some years. Love the look and the taste but my guts revolt. Too bad.
You must get the chayote that we reject. I have no complaints at all.
I'd rather pick my own sun-ripened grapes than need to eat a bunch of weird fruits
from who the Hello knows where.
We get our fruit, including chayote, straight from mesoamerica.
Top notch quality. Our mesoamericans and Filipinos demand that.
We are lucky here. Food from everywhere, my tastebuds love it!
But not my waist!
Top notch quality. Our mesoamericans and Filipinos demand that.
We are lucky here. Food from everywhere, my tastebuds love it!
But not my waist!
Patricians, my boy. Patricians. They don't just hack it up and scarf it down like me
1 tbs brown sugar
1/2C dry vermouth
2 tbs rice vinegar
1 tbs good soya sauce
Good dipper for a Sunday night invention.
1 tbs brown sugar
1/2C dry vermouth
2 tbs rice vinegar
1 tbs good soya sauce
Good dipper for a Sunday night invention.
We get Christophines here around Paris easily, probably because there is a sizable population from the Guadaloupe and Martinique.
Jicama is hard to find here, though; I used to buy it when I lived in the US and put it shredded or sliced in salads.
