« Back to TLV with some NY ingredients: Rice noodles in a coconut milk sauce with Thai eggplant and a shaved green mango salad with a spicy avocado dressing | Main | Bruschetta for the New Year »

09/06/2010

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

R

I am really loving the photos of the process, Avi! I love seeing it all cooked up before the final dish.

Carina

Wow wish i could taste it! So beautifully displayed!

bt

For those of us on the other side of the world it might be useful to have captions under the pictures so we know what's what. Are the yellow things on the stem, dates? What do they taste like raw?

Avi

The yellow things on the stems are indeed dates. When raw they have a much greater water content which makes them crunchy rather than soft. At first they can have a somewhat chalky texture but this is easily overcome and it's hard not to keep popping them in your mouth. They are not as sweet as either brown dates (which are simply a more ripe version of the yellow) or dried dates. They're not around for very long, only about 3 weeks out of the year.

The comments to this entry are closed.