Page 1 of 2 12 LastLast
Results 1 to 10 of 20

Thread: Jicama Chips with Coriander Salmon page

  1. #1
    fieldofroses1's Avatar
    fieldofroses1 is offline Member
    Join Date
    Feb 2011
    Location
    Earth
    Posts
    95

    Jicama Chips with Coriander Salmon

    Primal Fuel

  2. #2
    strom's Avatar
    strom is offline Senior Member
    Join Date
    Apr 2010
    Location
    Delaware
    Posts
    1,087
    That looks and sounds incredible. Do the jicama chips have a lot of flavor in them? They don't have as much seasoning as the salmon. Cinnamon and paprika is always a good combination in my opinion.

  3. #3
    freethinkingcavewoman's Avatar
    freethinkingcavewoman is offline Senior Member
    Join Date
    Feb 2011
    Location
    Utah
    Posts
    138
    Thank you, these look great!

  4. #4
    fieldofroses1's Avatar
    fieldofroses1 is offline Member
    Join Date
    Feb 2011
    Location
    Earth
    Posts
    95
    Quote Originally Posted by strom View Post
    That looks and sounds incredible. Do the jicama chips have a lot of flavor in them? They don't have as much seasoning as the salmon. Cinnamon and paprika is always a good combination in my opinion.
    The jicama chips have a sweet note to them, you really have to try them to see if you would like to experiment with other flavors with it. I peronally tried a few things, but always prefer it just with salt. to me its is simple and the authentic flavor or jicama. lOVE IT.

  5. #5
    fieldofroses1's Avatar
    fieldofroses1 is offline Member
    Join Date
    Feb 2011
    Location
    Earth
    Posts
    95
    Quote Originally Posted by freethinkingcavewoman View Post
    Thank you, these look great!
    thanks, I hope u try and love them as much as me

  6. #6
    Skull Pilot's Avatar
    Skull Pilot is offline Junior Member
    Join Date
    Sep 2010
    Location
    Thompson, CT
    Posts
    16
    Jicama is great. Kind of a cross between cucumber and apples but a very mild flavor. It adds a great crunch used raw or marinated. I haven't tried frying it though.

  7. #7
    strom's Avatar
    strom is offline Senior Member
    Join Date
    Apr 2010
    Location
    Delaware
    Posts
    1,087
    Do you have to heat the jicama up like sweet potatoes (most likely to damage your knife if you cut it unheated), before you cut them? They look like they would be as hard as sweet potatoes.

  8. #8
    Skull Pilot's Avatar
    Skull Pilot is offline Junior Member
    Join Date
    Sep 2010
    Location
    Thompson, CT
    Posts
    16
    Quote Originally Posted by strom View Post
    Do you have to heat the jicama up like sweet potatoes (most likely to damage your knife if you cut it unheated), before you cut them? They look like they would be as hard as sweet potatoes.
    I had no problem cutting it cold or room temp. It's more like a white potato in density than a sweet potato.

  9. #9
    fieldofroses1's Avatar
    fieldofroses1 is offline Member
    Join Date
    Feb 2011
    Location
    Earth
    Posts
    95
    Quote Originally Posted by Skull Pilot View Post
    I had no problem cutting it cold or room temp. It's more like a white potato in density than a sweet potato.
    I have to agree, I usually take mine out from the fridge and I can peel and slice them no problem, the high water content makes them easy to slice.

  10. #10
    fieldofroses1's Avatar
    fieldofroses1 is offline Member
    Join Date
    Feb 2011
    Location
    Earth
    Posts
    95
    Primal Blueprint Expert Certification
    Quote Originally Posted by Skull Pilot View Post
    Jicama is great. Kind of a cross between cucumber and apples but a very mild flavor. It adds a great crunch used raw or marinated. I haven't tried frying it though.
    I noticd when frying them, the sweet note comes forth, which is great, i love them in Salads too.

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •