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.

--Bryan

In article
>,
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.

You notice the difference later, when you get all "gassy". And your
friends notice it too. The inulin they contain is not digested by most
people; it ferments instead.

Isaac

On Feb 19, 12:50*am, Sqwertz > 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

On Feb 19, 6:36*pm, Bryan > wrote:
> On Feb 19, 12:50*am, Sqwertz > 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! ;-)

John Kuthe...

On Sun, 19 Feb 2012 16:36:55 -0800 (PST), Bryan
> wrote:

> Jicama is similar to sunchoke. They are both inulin based roots/
> tubers. The only real difference is flavor.
> >
What is the difference between carbohydrate insulin and insulin?

--
Food is an important part of a balanced diet.

On Feb 19, 7:07*pm, sf > wrote:
> On Sun, 19 Feb 2012 16:36:55 -0800 (PST), Bryan
>
> > wrote:
> > Jicama is similar to sunchoke. *They are both inulin based roots/
> > tubers. *The only real difference is flavor.
>
> What is the difference between carbohydrate insulin and insulin?
>
"Insulin" and *inulin* are not the same substance. http://en.wikipedia.org/wiki/Inulin

--Bryan

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.

On Feb 19, 7:19*pm, Sqwertz > wrote:
> On Sun, 19 Feb 2012 16:36:55 -0800 (PST), Bryan wrote:
> > On Feb 19, 12:50*am, Sqwertz > 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.
>
> Inulin-based? *Is that like "carbon-based life forms".
>
> Anyway - I just said they are a better substitute for fresh water
> chestnuts - *flavorwise. I don't care about your latest medical
> discoveries. *This is a cooking group.

So flavor is all that matters? Healthfulness is never a
consideration? Your post was motivated more by your personal dislike
of me than the content of my post. It'd take you a minute or two to
Google "sunchoke," but you can't be bothered to actually learn
something if you have to show any respect to someone you happen to
disrespect. My post in no way insulted you. I merely pointed out the
similarity between two foods, and didn't say that my choice was
better--which you did--but said that the "real difference" was
flavor. I didn't say that the flavor of one was better than the
other. You just like to insult me, even when I am not really
disagreeing with you. I rather liked the subtle flavor and sweetness
of the sunchoke.

You could have replied that I should really try jicama (which you had
misspelled) , because you think it tastes better. That would have
been constructive, but you were in the mood for conflict. I, on the
other hand, just had lovely burger patties, grilled MR over hickory,
and all is right in my little part of the world, very right.
>
> -sw

--Bryan

In article >,
sf > wrote:

> On Sun, 19 Feb 2012 16:36:55 -0800 (PST), Bryan
> > wrote:
>
> > Jicama is similar to sunchoke. They are both inulin based roots/
> > tubers. The only real difference is flavor.
> > >
> What is the difference between carbohydrate insulin and insulin?

Inulin is an indigestible carbohydrate. Insulin is a hormone. As a
hormone, it is digested similarly to protein. However, there is no
natural source of concentrations of insulin that are significant in the
diet.

--
Dan Abel
Petaluma, California USA