Lotus Root Does Not Grill

Lotus Root Does Not Grill - The Mad Schemes of Dr. Tectonic

Beemer

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Lotus Root Does Not Grill	[Jun. 23rd, 2008\|10:48 pm] Beemer
Birthday BBQ for Chris at Chez Floyd yesterday, hooray! Got to see lots of people we don't see enough of. Mary brought an amazing watermelon dish which you should check out. Seriously yum. I looked at 3/4 of a bag of broccoslaw mix (shredded broccoli stems, carrots, cabbage) and decided to use it up. Added a can of bamboo shoots and vietnamese coleslaw dressing -- vinegar, fish sauce, sugar, lime juice, salt & pepper (black & a little bit of red). It turned out really well! Also put together some vegetable skewers. Onion & bell pepper on two, because I knew they would work, opo and lotus root on the other. It was an experiment. The opo turned out well (it's a lot like zucchini). Lotus root, it turns out, does not grill. You have to parboil it, and probably acidulate it as well, which Greg knew, but I ignored him because it was SCIENCE!. So he got lots of free I-told-you-so. It was a very nice evening, but mostly just hangin' out and chatting, so not much to report on besides the food...
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Comments:

From:

flwyd
2008-06-24 03:30 pm (UTC)

Grilled lotus root on a stick is actually quite tasty. But it definitely needs to be brushed (if not marinated) in spicy shaukau juices.

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From:

dr_tectonic
2008-06-24 04:30 pm (UTC)

And parboiled. Those slices were at least partially cooked before they were threaded onto the skewers. (You can tell because they bend.)

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From:

pekmez
2008-06-24 04:39 pm (UTC)

I have seen a few varations of the watermelon-mint salad idea, but one with bacon seems like it could not possibly go wrong. sounds yummy!

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From:

dr_tectonic
2008-06-25 04:50 am (UTC)

Sooooo good! Om nom nom nom!

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From:

arcticturtle
2008-06-24 06:06 pm (UTC)

Curse me, for I keep thinking "Lotus Root" refers to some IBM product.

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From:

dr_tectonic
2008-06-28 06:04 am (UTC)

Not a whole lot. It's kind of like crunchy potato, or jicama.

Acidulating is just soaking something in a mildly acidic solution, like water with some lemon juice or vinegar added. It's how you keep cut potatoes and apples from discoloring.

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From:

dr_tectonic
2008-06-28 06:35 am (UTC)

Yeah, not that much. For apples you only use a tablespoon of lemon juice per 2-3 cups of water, for example.

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