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Quack!
Joined: Apr 06, 2007
Age: 26
Posts: 5005
Location: London
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 Posted: Thu Sep 18, 2008 7:48 am Post subject: |
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Quinoa is not a true cereal and contains more protein, a bit like lenil. This means although it is bland you can load it with flavour without it diffusing it as much as say rice does.
Over baked fries are cool. You might want to try some thing different. Have you heard of something called cassava / yucca / manioc / mandioca. It a tuberous root related to yam and various others.
It makes excellent baked chips. Usually it will be dipped in a waxy coating when imported. You can find them in ethic shops, African Asian, Caribbean, South American, etc. You need to cut/peel bellow the outer skin as there is a inner skin about 1/2mm in that will not be nice to taste (or very digestible). But first cut the tuber into section you want to be the length of you chips. You will need decent size knife and will have to use your palm to push through as it quite resistant. Then cut the sections into 'doorstoper' sized chunky chips. Heat your oven and a baking tray, with oil fairly low around 170 or 150 degrees Celsius fan assisted. Don't put too much oil in the baking tray or they will go soggy. You just need enough to barely coat them. Basically you are slowly drying them out to start with. It will take a while to be cooked. Only then can you turn up the heat to crisp them up. If necessary you can add a tiny bit more oil.
They are delicious just server with rock salt and/or aji (which are various types of medium hot pepper and their sauses from Peru that can be sweet, bitter, smokey, etc) |
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