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jmfargoI just discovered a fruit, erm, vegetable? Tuber?
Hold on.
Yam Bean, whatever that means.
Okay, I just found an amazing thing called Jicama. It looks like a round potato with two ends on it (ends like an apple has, if that makes sense?). You peel the rough hide from it, cut it into little sections, and eat. Supposedly it goes well with dips, but I can't see how you would need one.
What comes to mind when attempting to describe the flavor is sweet, nutty air, with a side of succulent juice. It was amazing. The nuttiness is almost like a walnut, with a hint of almond, while the sweetness is just enough to touch your palette, but not too much to overwhelm.
Fantastic.
Now we'll see how it is in stir-fry tonight. I'm experimenting on my friends with my cooking. Yay!
Hold on.
Yam Bean, whatever that means.
Okay, I just found an amazing thing called Jicama. It looks like a round potato with two ends on it (ends like an apple has, if that makes sense?). You peel the rough hide from it, cut it into little sections, and eat. Supposedly it goes well with dips, but I can't see how you would need one.
What comes to mind when attempting to describe the flavor is sweet, nutty air, with a side of succulent juice. It was amazing. The nuttiness is almost like a walnut, with a hint of almond, while the sweetness is just enough to touch your palette, but not too much to overwhelm.
Fantastic.
Now we'll see how it is in stir-fry tonight. I'm experimenting on my friends with my cooking. Yay!
