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Cook Out (1,402 square feet)
1025 West Mercury Boulevard, Hampton, VA
This location opened in October 2015.
The site previously housed a former Der Wienerschnitzel, which last operated as The Dog House.
Balcony gardening. Nice weather again. Hicima leaves are inedible.
ONLY the root portion of jicama is edible. The leaves, flowers and vines of the plant contain rotenone, a natural insecticide designed to protect the plant from predators. Eating any of these parts of the plant can cause a toxic reaction.
Pachyrhizus erosus, commonly known as jícama (/ˈhɪkəmə/ or /dʒɪˈkɑːmə/;[1] Spanish jícama [ˈxikama] (About this soundlisten); from Nahuatl xīcamatl, [ʃiːˈkamatɬ]), Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas. Pachyrhizus tuberosus[2] and Pachyrhizus ahipa are the other two cultivated species. The naming of this group of edible plants seems confused, with much overlap of similar or the same common names.
Pachyrhizus erosus
Pachyrhizus erosus Blanco2.249.png
Scientific classification:
Kingdom: (unranked):
Angiosperms: (unranked):
Eudicots: (unranked):
Rosids
Order: Fabales
Family: Fabaceae
Genus: Pachyrhizus
Species: P. erosus
Binomial name: Pachyrhizus erosus
(L.) Urb.
Flowers, either blue or white, and pods similar to lima beans, are produced on fully developed plants. Several species of jicama occur, but the one found in many markets is P. erosus. The two cultivated forms of P. erosus are jicama de aguaand jicama de leche, both named for the consistency of their juice. The leche form has an elongated root and milky juice, while the aguaform has a top-shaped to oblate root and a more watery, translucent juice, and is the preferred form for market.[3][4]
Botany:
Other names for jicama include Mexican potato, ahipa, saa got, Chinese potato, and sweet turnip. In Ecuador and Peru, the name jicama is used for the unrelated yacón or Peruvian ground apple, a plant of the sunflower family whose tubers are also used as food.[4]
Fresh jícama for sale at a farmers' market
The jícama vine can reach a height of 4–5 m given suitable support. Its root can attain lengths up to 2 m and weigh up to 20 kg. The heaviest jícama root ever recorded weighed 23 kg and was found in 2010 in the Philippines (where they are called singkamas).[5] Jicama is frost-tender and requires 9 months without frost for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least 5 months without frost, as it will still produce tubers, but they will be smaller. Warm, temperate areas with at least 5 months without frost can start seed 8 to 10 weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm temperatures to germinate, so the pots will need to be kept in a warm place. Jicama is unsuitable for areas with a short growing season unless cultured in a greenhouse. Growers in tropical areas can sow seed at any time of the year. Those in subtropical areas should sow seed once the soil has warmed in the spring.[6]
History:
The jicama originated in Mexico and central America.[7] It has been found at archaeological sites in Peru dating to 3000 BC.[7] In the 17th century, the jicama was introduced to Asia by the Spanish.[7]
In cooking:
Diced fresh jícama, seasoned with Tajín chili powder
The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice, alguashte, and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chilli powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce.[8] It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish.[9] The exterior of the seed pods are edible and can be used in cooking, for example the Ilocano dish “Bunga ng singkamas” where it is cooked in a stew as the main ingredient.
Spread to Asia:
Jícama
Yambean (jicama), raw
Nutritional value per 100 g (3.5 oz)
Energy: 159 kJ (38 kcal)
Carbohydrates: 8.82 g
Sugars: 1.8 g
Dietary fiber: 4.9 g
Fat: 0.09 g
Protein: 0.72 g
Vitamins: Quantity%DV†.
Thiamine (B1): 2%0.02 mg
Riboflavin (B2): 2%0.029 mg
Niacin (B3): 1%0.2 mg
Pantothenic acid (B5): 3%0.135 mg
Vitamin B6: 3%0.042 mg
Folate (B9): 3%12 μg
Choline: 3%13.6 mg
Vitamin C: 24%20.2 mg
Minerals: Quantity%DV†
Calcium: 1%12 mg
Iron: 5%0.6 mg
Magnesium: 3%12 mg
Manganese: 3%0.06 mg
Phosphorus: 3%18 mg
Potassium: 3%150 mg
Sodium: 0%4 mg
Zinc: 2%0.16 mg
Link to USDA Database entry
Units:
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Food Data Central
Spaniards spread cultivation of jícama from Mexico to the Philippines (where it is known as singkamas, from Nahuatl xicamatl),[10] from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include popiah, bola-bola (meatballs) and fresh lumpia in the Philippines, and salads in Indonesia, Singapore, and Malaysia such as yusheng and rojak.
In the Philippines, jícama is usually eaten fresh with condiments such as rice vinegar and sprinkled with salt, or with bagoong (shrimp paste). In Malay, it is known by the name ubi sengkuang. In Indonesia, jícama is known as bengkuang. This root crop is also known by people in Sumatra and Java,[citation needed] and eaten at fresh fruit bars or mixed in the rojak (a kind of spicy fruit salad). Padang, a city in West Sumatra, is called "the city of bengkuang". Local people might have thought that this jícama is the "indigenous crop" of Padang. The crop has been grown everywhere in this city and it has become a part of their culture.[11]
It is known by its Chinese name bang kuang to the ethnic Chinese in Southeast Asia. In Mandarin Chinese, it is known as dòushǔ (豆薯; lit. ‘bean potato’) or liáng shǔ (涼薯), as sa1 got (沙葛, same as "turnip") in Yue Chinese/Cantonese, and as mang-guang (芒光) in Teochew, where the word is borrowed from the Malay, and as dìguā (地瓜) in Guizhou province and several neighboring provinces of China, the latter term being shared with sweet potatoes. Jícama has become popular in Vietnamese food as an ingredient in pie, where it is called cây củ đậu (in northern Vietnam) or củ sắn or sắn nước (in southern Vietnam).
In Myanmar, it is called စိမ်းစားဥ (sane-saar-u). Its Thai name is มันแกว (man kaeo).[12] In Cambodia, it is known as ដំឡូងរលួស /dɑmlɔoŋ rəluəh/ or under its Chinese name as ប៉ិកួៈ ~ ប៉ិគក់ /peʔkŭəʔ/.[13]In Bengali, it is known as shankhalu (শাঁখ আলু), literally translating to "conch (shankha, শাঁখ) potato (alu, আলু)" for its shape, size, and colour. In Hindi, it is known as mishrikand (मिश्रीकंद). It is eaten during fast (उपवास) in Bihar (India) and is known as kesaur (केसौर). In Odia, it is known as (ଶଙ୍ଖ ସାରୁ) shankha saru. In Laos, it is called man phao (ມັນເພົາ),[14]smaller and tastes a little sweeter than the Mexican type. It is used as a snack by peeling off the outer layer of the skin, then cutting into bite sizes for eating like an apple or a pear.
Its formal Japanese common name is kuzu-imo (葛芋, lit. =‘kudzu vine’+ ‘tuber’), though it may be referred to as benkowan (ベンコワン) or bankuan (バンクアン) after the Indonesian name bengkuang or as hikama (ヒカマ) as in the Mexican name.[15]
Nutrition:
Jícama is high in carbohydrates in the form of dietary fiber (notably inulin).[16] It is composed of 86–90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (also called fructo-oligosaccharide), which is a prebiotic. Jícama is very low in saturated fat and sodium. It is also a good source of vitamin C.[17]
Storage:
Learn more:
This section does not cite any sources. (July 2017)
Jícama should be stored dry, between 12 and 16 °C (53 and 60 °F). As colder temperatures will damage the roots, whole unpeeled jicama root should not be refrigerated. A fresh root stored at an appropriate temperature will keep for a month or two.
References:
^ Collins English Dictionary – Complete and Unabridged, 12th Edition 2014. S.v. "Jicama." Retrieved July 18, 2017 from www.thefreedictionary.com/jicama
^ Pachyrhizus tuberosus
^ Johnson, Hunter. "Extension Vegetable Specialist". UC-Davis.
^ a b "Globalization of Foods-Jicama". Global Bhasin. Archived from the original on 11 January 2014. Retrieved 31 July 2013.
^ 'Heaviest' Singkamas Found in Ilocos
^ "Jicama Growing Information". Green Harvest. Retrieved 31 July 2013.
^ a b c Sanderson, Helen (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 67. ISBN 0415927463.
^ Green, Aliza (2004). Field Guide to Produce. Quirk Books. p. 194. ISBN 1-931686-80-7.
^ Duke, James A. (1992). "Handbook of phytochemical constituents of GRAS herbs and other economic plants". Dr. Duke's Phytochemical and Ethnobotanical Databases. CRC Press. Archived from the original on September 23, 2015. Retrieved June 25, 2010.
^ "Singkamas". Merriam-Webster. Retrieved 2 January 2015.
^ "What is Jicama?". Innovateus. Retrieved 30 July 2013.
^ So Sethaputra, New Model Thai-English Dictionary, Bangkok: Thai Watana Panich, 1965, p. 366.
^ Pauline Dy Phon, វចនានុក្រមរុក្ខជាតិប្រើប្រាស់ក្នុងប្រទេសកម្ពុជា, Dictionnaire des Plantes utilisées au Cambodge, Dictionary of Plants used in Cambodia, ភ្នំពេញ Phnom Penh, បោះពុម្ពលើកទី ១, រោងពុម្ព ហ ធីម អូឡាំពិក (រក្សាសិទ្ធិ៖ អ្នកគ្រូ ឌី ផុន) គ.ស. ២០០០, ទំព័រ ៤៨៥, 1st edition: 2000, Imprimerie Olympic Hor Thim (© Pauline Dy Phon), 1er tirage : 2000, Imprimerie Olympic Hor Thim, p. 485; វចនានុក្រមខ្មែរ ពុទ្ធសាសនបណ្ឌិត្យ ភ្នំពេញ ព.ស. ២៥១០-២៥១១ គ.ស. ១៩៦៧-១៩៦៨ ទំព័រ ៦២៧, ១០១៣, Dictionnaire cambodgien, Institut bouddhique de Phnom Penh, 1967-1968, p. 627, 1013.
^ Reinhorn, Marc, Dictionnaire laotien-français, Paris: CNRS, 1970, p. 1635.
^ Mitsubishi UFJ Research & Consulting (February 2019), Baiomasu nenryō bi anteichōtatsu/jizokukanōsei ni kakawaru chōsa バイオマス燃料の安定調達・持続可能性等に係る調査 [Study regarding the stable procurement, sustainability, etc., of biomass fuels] (PDF), p. 16, n9
^ Hughes SR, Qureshi N, López-Núñez JC, Jones MA, Jarodsky JM, Galindo-Leva LÁ, Lindquist MR (2017). "Utilization of inulin-containing waste in industrial fermentations to produce biofuels and bio-based chemicals". World Journal of Microbiology & Biotechnology. 33 (4): 48. doi:10.1007/s11274-017-2241-6. PMID 28341907. S2CID 23678976.
^ "Nutrition Data: Yambean (jicama), raw". Nutrition Data. Retrieved 11 July 2014.
Cook is a railway station and crossing loop on the standard gauge Trans-Australian Railway from Adelaide to Perth, with no inhabited places around.
The town was created in 1917 when the railway was built and is named after former Prime Minister Joseph Cook. The town depended on the Tea and Sugar Train for the delivery of supplies, and is on the longest stretch of straight railway in the world, at 479 km which stretches from Ooldea to beyond Loongana. When the town was active, water was pumped from an underground Artesian aquifer but now, all water is carried in by train. Attempts have been made to introduce trees and other vegetation, but these have not been successful.
Today, it is said to have a resident population of four, and is essentially a ghost town. The town was effectively closed in 1997 when the railways were privatised and the new owners did not need a support town there, although the diesel refuelling facilities remain, and there is overnight accommodation for train drivers. Cook is the only scheduled stop on the Nullarbor Plain for the Indian Pacific passenger train across Australia and has little other than curiosity value for the passengers. The bush hospital is closed, and the shop is only opened while the Indian Pacific is in town. It has a few houses and fuel tanks for the locomotives. The crossing loop can cross trains up to 1800m long.
A cooked cook
Myselves cooking me for diner.
Un cuisinier cuisiné
Moi-mêmes me cuisinant pour le dîner.
I woke up not well.
Maybe, not ill. But not right.
During the night I had got so hot I couldn't sleep with any covers on, so had a broken night's sleep/snoozing.
I took a COVID test which was negative, and apart from feeling tired I didn't feel that ill, to be honest. I should have my temperature taken. We looked for one, and couldn't find the one we though we had.
No worries, we were going to Tesco.
And after seven, we left for the store with the added item to the list. Now, you would think thermometer would be in the medicine aisle near the chemists counter? Well, I did, and searched and searched.
No thermometer.
So, waited to eight when the dispensary opened, asked the lady, who told me that thermometers are kept in the "baby" aisle.
Of course?
THere was the choice of one. So, bought that for £14, and once home found that it was more of a cooking thermometer, we tried to use it on ourselves, with me being 36 degrees, and Jools being one degree cooler.
I didn't want breakfast, so after a second coffee we went out.
We should have gone to Rye last week, but I arranged something else instead. So, we went yesterday.
Rye means crossing the vast expanse of the Romney Marsh and then crossing at Checkpoint Charlie into East Sussex.
We were last here in November 2020, in the middle of COVID where I think we obeyed regulations in place at the time. That time we had the picturesque cobbled streets and half-timbered houses to ourselves, no one else about, and so few folks about, grass grew from between the cobbles.
So, no need to take those shots again, but I realised when Jools suggested to go, I hadn't photographed the town church, so with Jools saying she was going to do some window shopping, I would visit St Mary the Virgin.
We parked down beside the playing field, so had a walk up the hill emerging on the High Street near the Landgate, then turning towards the centre of town, past restaurants and small shops until I turned up towards the church.
I did a resonable job, taking 355 shots inside it, with many being of the fine windows.
Jools arrived revealing a bag containing £41.00 of cheese, including a sizeable chunk of Stiking Bishop.
I finish the shots, so we go to the pie shop outside the church, Simon the Pieman, where we were going to have a drink. Then added a cake, which turned into a full cream tea.
A cream tea is: 2 x scones (each), pats of butter, strawberry jam, clotted cream, a pot of tea, pot of hot water to add to the por after the first cupper is drawn and a china cup and saucer for the tea.
Its not as an ancient ceremony as the Japanese or Chinese tea ceremony, but we Brits take it very seriously.
Just as serious is whether you put the cream or jam on the sclied scones first. Jam first is the "Devon" way, and cream first is the "Cornish" way. I was taught the Devon way, jam first, so that's what I had yesterday too.
The town was beginning to fill up with other visitors, to the point that the pavements were full, so we walked as quick as we could back to the car, back down the hill and over the main road to the car.
Back home via New Romney, Dymchurch and Hythe before heading to the motorway and to home.
Back home I had a shower and then settled down to listen to the football on the sofa with Scully, who is now very demanding in wanting a partner to lay with during the day and evenings.
But there was one last thing to do: Jools's colleague Sean and his wife, Angela, were coming for dinner. They had hear stories about the steaks I cook, and wanted some of that action. On Friday I had made a baked vanilla cheesecake too, so we had dessert too.
Steam was defrosted, seasons and rubbed with oil and left for the afternoon to come to room temperature and infuse the flavours.
They arrived at five, wine was cracked opn, and bit by bit I prepared, then cooked the meal. Potatoes zapped, mushrooms cliced and seasoned, steak cut into portions, then griddled, while the potatoes were sliced and fried, mushrooms cooked, the all dished up.
And all items were done to perfection, served on warm plates and with glasses of wine or cider.
We wash up, then I make coffees and serve the cheesecake with cream and fresh mushrooms. A fine end to a meal.
More wine was drunk.
Much more talking done.
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For more than 900 years the Parish Church of Rye, dedicated to St Mary the Virgin, has dominated the hill on which the old town stands.
When the building of the present church was started, early in the 12th century, the town itself and much of the surrounding area was still held, under a Royal deed of gift, by the Abbey of Fecamp in Normandy. It is because of this link with Fecamp and the fact that it had become an important member of the Cinque Ports Confederation that Rye has such a magnificent church, which has sometimes been called 'the Cathedral of East Sussex'.
The worst disaster in the church's history 1377 when the town was looted and set on fire by French invaders and the church was extensively damaged. The roof fell in and the church bells were carried off to France.They were recovered the next year when men from Rye and Winchelsea sailed to Normandy, set fire to two towns and recovered much of the loot, including the church bells - one of which was subsequently hung in Watchbell Street, to give warning of any future attack. It was not returned to the church until early in the 16th century.
The 'new' clock was installed in about 1561-2 and was made by the Huguenot Lewys Billiard. It isone of the church clockoldest church turret clocks in the country still functioning. The pendulum, a much later addition, swings in the body of the church. The present exterior clockface and the original 'Quarter Boys' (so called because they strike the quarters but not the hours) were added in 1760. Today, if you wish, you can climb the church tower where you will see the 8 bells now hanging there. These are not the same bells that were stolen in 1377 as they were re-cast in 1775 and new bells added. The total weight of the 8 bells and clappers is almost 5 tons.
St Mary's is open to View South West from the Towervisitors every day of the year, except for Christmas Day, from 9.15am - 5.15pm in summer and 9.15am - 4.15pm in winter. The Visitor Centre stocks a good range of postcards, Christian greetings cards, prayer cards, books, gifts and Christian jewellery. The Tower, which is open every day (weather permitting) for a charge, has become a popular place for marriage proposals!
Here are some pics i was lucky to get with my nikon p900 when i was in the cook islands last year hope you enjoy!!!
from north
Yukon/Alaska border
13,766 ft (4,196 m)
bedrock geology from Mount St. Elias Map Area (115B & C (E1/2)) - www.flickr.com/photos/wanderflechten/54074298845/ (see attached portion in comments below) -
in this photo mostly Ky - Yakutat Group (deep marine; flysch, melange: unseparated on map) (possibly some Tg - Tertiary intrusive rocks)
interesting ice accumulation on buttresses
(related to snow fluting, hanging glaciers and icefalls) Example in Peru - www.flickr.com/photos/wanderflechten/27340519369/
glacial features (see notes on image) include hanging glacier, icefall, bergschrund, crevasse,
"a massive and complex peak with many challenging ridges...a spectacular steep north face with a large hanging glacier giving it the appearance of a half eaten heavily frosted wedding cake" - A Climber's Guide to the St. Elias Mountains, Volume 1, by Richard Holmes
1st ascent, 6/29-8/12 1953 - publications.americanalpineclub.org/articles/12195403200/...
(difficult trip out - "On August 3rd we began the 60-mile journey to the ocean. Rain, fog, and poor visibility made the trip a most uncomfortable one. When we reached the beach on August 9th we didn’t have a piece of dry clothing among us. The preceding six days had been too much for even waterproof articles. To add to our misery, a cache of food left on the beach was stolen, apparently by fishermen. We were reduced to a diet of wild peas for three days. On August 12th we were picked up by Merriman. Dr. Robert Sharp, geologist studying the Malaspina Glacier, had spotted us earlier that day while attempting to air drop supplies at his camp on the Malaspina Glacier.")
(1999 traverse AAJ 2000 p 219 - c498469.r69.cf2.rackcdn.com/2000/220_canada_aaj2000.pdf)
my photos arranged by subject, e.g. mountains - www.flickr.com/photos/29750062@N06/collections
Cooks of Southend have long standardised on Bova products. This Futura (F258 NUT) was new to Kemps of Clacton and is seen at Dover Eastern Docks on 16th July, 1998.
Design & screenprinting for a local high end cooking store — Cooks of Crocus Hill. Promotional poster selling their heritage free-range turkeys for Thanksgiving. Done while freelancing at Rotor Design, Minneapolis.
Ingredients: macaroni, bacon, onion, garlic, cream and Gruyere cheese.
If you want a recipe, just mail me. :)
Cook Out (3,009 square feet)
12471 Jefferson Avenue, Newport Marketplace, Newport News, VA
Opened October 7th, 2012; originally The Pizza Castle/The Castle (summer 2002-summer 2012)
The cook appears to be about to rifle through his backpack while Sonam Gyalson soaks his feet in the cool river.
Ladakh - The Land of High Passes
Zoji La
The 434 km long Srinagar-Leh road crosses The Great Himalayan Range at the Zoji La Pass which is 11,570 feet above sea level. Ite remains snowbound in the winter and is open from June to September only.
Rohtang Pass
At a height of 13,051 feet above sea level on the Manali-Leh highway, the Rohtang Pass is one of the most picturesque in the world. It is open from mid-July to September only.
Baralacha La
Also on the Manali-Leh highway, the Baralacha La is at a lofty height of 16,040 feet and is situated at the tri-junction of three roads, one from Manali, one from Leh and one from Spiti.
Khardung La
Located on the Ladakh Range, 40 km North of Leh, Khardung La links the capital of Ladakh with the Siachen Glacier. At 18,379 feet, it is the world's highest motorable pass.
Chang La
Enroute from Leh to Pangong Tso, at an altitude of approximately 17,590 feet above sea level, it is one of the highest motorable passes in the world and offers fascinating views of the Ladakh Range.
Namika La
At a height of 12,139 feet above sea level, Namika La is situated on the Zanskar Range and connects Kargil and Leh districts.
Fotu La
The Fotu La Pass is also located on the Zanskar Range at an altitude of 13,478 feet above sea level.
Lachulung La
Lachulung La, A pass on the Zanskar Range, is at a height of 16,598 feet above sea level and offers a breathtaking view of the Ladakh Plateau.
Geography of Ladakh. (2018). [museum display board]. Leh, Ladakh, India: Hall of Fame.
EPB_0529
with today's trip I've spent about 36 hours photographing CCH total and now I've finally been through the entire complex. woot.
This 16 year old vehicle had brought a "Mystery Tour" Group to Dover and was visting from Southend in Essex, and to be honest with this one, I bothered with it because its not every day I see an older Bova Coach still on the road, though I did see another Bova from this operator at Dover Castle in June 2023: www.flickr.com/photos/69558134@N05/52972626220/.
And be sure to check by my other acount: www.flickr.com/photos_user.gne?path=&nsid=77145939%40..., to see what else I saw this Year!!