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Post by billw on Oct 27, 2013 21:29:30 GMT -5
Mashua?  I've really got to find a way to make this stuff more palatable, because I think it is going to be almost as difficult to eradicate as Jerusalem artichokes. |
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Post by rowan on Oct 27, 2013 21:36:55 GMT -5
Wonder what it would be like fermented
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Post by billw on Oct 27, 2013 21:42:35 GMT -5
My initial response was to shudder, but then I remembered that I've had pickled daikon and it wasn't too bad.
Might be worth a try.
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Post by billw on Oct 30, 2013 11:31:30 GMT -5
So, after three days of eating mashua, here is the leader board:
1. Pan fried
Is there anything that doesn't taste better fried? Sliced thin and fried, almost all the unpleasant flavors disappear and the mashua becomes much like a crisper version of fried turnip.
2. Pickled
We've only done some basic refrigerator pickles, but they are pretty good. They probably need a little more soak time. Most of the unpleasant flavors mellow and you end up with a nice spicy pickle. An amazing amount of red color comes out of the eyes and you end up with a pickling solution that looks like fruit punch, so it is a very appropriate food for Halloween. It looks like a jar full of fingers.
3. Boiled
If you boil the mashua for more than ten minutes, almost all of the flavors (good and bad) disappear and you end up with something very much like boiled turnip.
4. Raw
Only for the adventurous.
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Post by richardw on Oct 30, 2013 12:32:25 GMT -5
My thoughts were when i first tried them was "yuck",family thought the same, so all ive got to do now is to try and eradicate it my garden,thats easier said than done too.
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