Comments on: It Isn’t Just About the Crunch http://www.tigersandstrawberries.com/2005/03/04/it-isnt-just-about-the-crunch/ Cook Local, Eat Global Wed, 29 Aug 2012 23:26:54 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Anonymous http://www.tigersandstrawberries.com/2005/03/04/it-isnt-just-about-the-crunch/#comment-1566 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 http://www.tigersandstrawberries.com/2005/03/04/it-isnt-just-about-the-crunch/#comment-1566 Hiya Barbara,
Very delectable dish, with all the textures, yum. I need to get my acts together and wing it. Just to get a feel, how much do the 12 waterchestnuts cost you? We have plenty of them here in Singapore, though I find that the quality is better during the mid-autumn months (Aug-Oct). The same goes for the muddy vegetables such as lotus root and “ling-jiao”. I boil it with sugar cane for a drink, I cook vegetarian with it, as well as dice it for my dumplings. Yes, I totally agree with you on the canned waterchestnuts. I have never tasted them, and I hope I won’t have to…ever! Shirley

]]> By: Barbara Fisher http://www.tigersandstrawberries.com/2005/03/04/it-isnt-just-about-the-crunch/#comment-1567 Barbara Fisher Wed, 30 Nov -0001 00:00:00 +0000 http://www.tigersandstrawberries.com/2005/03/04/it-isnt-just-about-the-crunch/#comment-1567 Winging it is the most fun way to cook, in my opinion.

Here, the fresh water chestnuts are $1.19 a dozen. Not too bad, though way more expensive than canned. On the other hand, they taste so good, it is worth it to me to use them. (I hope you never have to taste them, either!)

I love lotus root, too. And taro root. Num.

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