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Old 03-17-2008, 01:45 PM   #11
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I love jicama, too. It's very common here since it's widely used in Mexican cooking. Mostly I use it raw and sliced into thin sticks in salads - I love the crunch! But my son likes to put it in Ramen noodle soup.

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Old 03-17-2008, 02:02 PM   #12
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I'm really interested....errr what is it??

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Old 03-17-2008, 02:12 PM   #13
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It has a great crunch almost like a granny smith apple, but a little different. The flavor is mild, but refreshing.
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Old 03-17-2008, 02:27 PM   #14
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If you ever make Jicama Slaw, make sure you make it right before you serve it. Otherwise it will get watery.
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Old 03-17-2008, 05:58 PM   #15
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I had a jicama once and had to visit a chiropractor to get it fixed!
If we weren't meant to eat animals, then why are they made of meat?
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Old 03-17-2008, 05:59 PM   #16
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I love jicama, too.

Another ingredient that I've come to appreciate is miniature celery. It almosts looks like parsley, but has a more concentrated flavor than regular celery and is easy to chop and add to soups and stews, etc. Of course it's not used for hors d'oerves.

We also like gai lan (sp?) which is a dark leafy green veggie (similar to a spinach) but is wonderful stir fried.

Black cumin seeds------these are fantastic on savoury breads, bread sticks, spread on pita bread and baked, spread on lavash and baked, etc.......
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Old 03-17-2008, 06:04 PM   #17
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Originally Posted by smag View Post
btw, what is cardamom root ?
Sorry, didn't actually mean to put that one on the list.

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Old 03-17-2008, 06:27 PM   #18
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I love jicama, also. Rapini is something we enjoy, but find is difficult to find.
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Old 03-18-2008, 10:20 AM   #19
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Rapini (aka Broccoli Raab) is by far one of my FAVORITE vegetables. In fact, I have some seeds to sow soon from one of my favorite specialty seed purveyors ("Seeds of Italy" Seeds from Italy). They offer (& I've bought) several different varieties. Who even knew there WERE different varieties - lol!!

Luckily, the regular supermarkets around here regularly carry broccoli raab (the "Andy Boy" brand), & I buy it all the time. In fact, I have a big fresh crisp bunch in the fridge right now, & will be enjoying it for dinner tonight in this favorite recipe from "Eating Well" magazine "Chicken, Broccoli Raab, & Feta on Toast". Here's the link: Chicken, Broccoli Rabe & Feta on Toast - Eating Well
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Old 03-18-2008, 10:59 AM   #20
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Black or "forbidden" rice. Nice flavor, great texture. Not as chewy/crunchy as wild or brown rice.

Be careful--it will stain things dark purple.

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