On Sun, 30 May 2021 10:25:53 -0700 (PDT), dsi1
> wrote:


>Taro corm and taro leaves are a bit tricky to cook. You need to cook it at high temperatures for an extended period. It's also tricky to handle and cook ulu - breadfruit. I tried it just once. What an ordeal that was. Liquid latex gets all over your hands and knives and cutting surfaces. It's tough that get that stuff off!
>
>https://www.youtube.com/watch?v=cgr3eF_-TKc

Saw a very old re-run of one of Andrew Zimmern's shows today. He spent
part of the episode on taro and focused in on a guy who makes poi and
goes around locally doing demos of the process.

Very interesting and I learned a lot.