Review of young green jackfruit - Chaokoh by tamiapple
Recently, I’ve been in the throes of a minor obsession — creating vegan recipes based on traditional crab cakes, though instead, using jackfruit & hearts of palm — no harming of our sea creature friends or oceans needed.
The most recent iteration, made with a handful of ingredients & just a little bit of time, was incredibly flavorful, with all the feels of crab cakes only better. (Having said that, I still feel like the recipe needs one more minor tweak, as the cakes needed a little more binding.)
Served with shredded basil, a squeeze of lemon juice, vegan mayo & lettuce.
& thank you @berryveganplanet - do you remember we were chit chatting awhile back about Yuzu? Thinking about Yuzu got me thinking about making jackfruit cakes! 😊👍
Also, making these got me thinking about an article I encountered about 15-ish years ago, written by David Foster Wallace for Gourmet Magazine (which rocked my world & changed me/my mind about eating fish & sea ‘food’). You can listen to him reading his brilliant essay here:
https://youtu.be/_fZOl7C_vDI
Or read it here:
http://www.columbia.edu/~col8/lobsterarticle.pdf
Or read thoughts on the essay here:
https://nieman.harvard.edu/stories/whys-this-so-crazy-good-david-foster-wallace-and-consider-the-lobster/
Bon appétit!
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I sure do!! Every time I hear that ingredient, you come to mind 😊🥰🙌🏼6 likesReply
Regarding jackfruit, I can totally understand. The preparation, seasoning and ripeness of the fruit all play an integral role. It’s possible the restaurant you mentioned used fresh & it wasn’t ripe/ready to be eaten yet. Usually, I prefer fresh over canned food, though in the case of jackfruit, at this early stage in my learning to cook with it, canned is a safer bet. 1 likeReply
