What's something you always see at the grocery store....

[Grumio]

Originally Posted by DC Sunshine

Screaming kids with parents who do nothing about it. They should be boiled in oil.

Thus providing another dish which benefits nicely from either a parsley or cilantro garnish! Squeeze of lemon juice...

Probably best to bread them lightly first...

[DC Sunshine]

Originally Posted by Grumio

Thus providing another dish which benefits nicely from either a parsley or cilantro garnish! Squeeze of lemon juice...

Probably best to bread them lightly first...

hehehe ....would probably need to tenderise them with meat hammer first.....that would be job satisfaction

[cookie jim]

mud bug,I finally bought rudebega,peeled it.cubed it,boiled it however the best thing to do with it was trash it...lol...good cookin...cookie

[Austin_]

Prickly pear. Tasteless, somewhat expensive, and overall boring fruit. Looks cool though. But that's about it. Oh, and I have a hard time using tripe and tilapia. Tripe is gross and tilapia is virtually tasteless.

[allie]

I love ruttabaga! I peel and cube them, then cook in water with a little bacon or salt pork and add just a bit of white sugar to bring out the sweetness. Drain and mash with a potato masher and it's good eats! My daughter loves them so much she asked for them as part of her special menu on her 13th birthday. The liquid you drain off, "pot likker" in the south is good, too. lol

[shroomgirl]

Or peel cube and roast with olive oil and salt.....really good.

[shroomgirl]

ruttabegas not kids....though I do have bits and pieces of kids in my freezer....(goat).

[RAS1187]

We hada really neat idea of cubing rutabega, parsnips, turnips, carrots and other root vegetables, parcooking them, then flaming individual orders with irish whiskey. We served them with just about everything from pork to chicken to beef.

Jicama is another confusing item to me. Other then dipping it in chili powder and using it for garnishes/salads, my mind goes blank.

[Big Az Al]

When used in salsa's and garnish's,

Gives them a richer earthy taste,

Some people say makes things taste like dirt!

Me I can take it, but given a choice I will leave it. except for in Menuedo

Tribe,
cooked down with hominy and pigs or cows feet, makes a great soup, garnished with green onions and cillantro, with or without some lemon juice is great by me.

Mapalotas(?) young/new prickly pair pads, the ones I have had are a lemon/citrus flavor that takes a little getting used to

I look at a lot of things in a neighborhood Chinese Market, if I only new what to make using would be pretty enteresting, and I don't have a clue.

[MikeLM]

Jicama is often suggested as a substitute for water chestnut in stir-frys. Same neutral taste - soaks up flavors of your sauce - and crunchy texture.

Nice julienned in salads. Same thing- crunchy and carries flavors of the dressing.

Mike