On 2/19/2012 7:41 PM, John Kuthe wrote:
> On Feb 19, 6:36 pm, > wrote:
>> On Feb 19, 12:50 am, > wrote:
>>
>>> On Fri, 17 Feb 2012 17:31:40 -0800 (PST), Bryan wrote:
>>>> A little less flavorful, and you have to add them very near the end so
>>>> they don't get soft, but nice and crunchy. Very reminiscent of water
>>>> chestnuts. With lots of garlic, cayenne and soy sauce, I wouldn't
>>>> have noticed the difference if I wasn't looking for it. Some of these
>>>> roots are getting planted.
>>
>>> Even canned water chestnuts are not a good substitute for water
>>> chestnuts. Jicima works better. Add it at the end.
>>
>> Jicama is similar to sunchoke. They are both inulin based roots/
>> tubers. The only real difference is flavor.
>>
>>
>>
>>> -sw
>>
>> --Bryan
>
> And genetics! ;-)

A major difference among fresh sunchokes, jicama and water chestnuts is
taste. All are good in their own way but the slightly sweet spiciness of
water chestnuts is absent from the others. Canned, there may not be much
difference but I never use canned water chestnuts or cooked jicama.

--
Jim Silverton

Extraneous "not" in Reply To.