On 5/30/2021 2:04 PM, dsi1 wrote:
> On Sunday, May 30, 2021 at 9:34:07 AM UTC-10, wolfy's new skateboard wrote:
>> On 5/30/2021 11:25 AM, dsi1 wrote:
>>> On Friday, May 28, 2021 at 10:35:43 AM UTC-10, wolfy's new skateboard wrote:
>>>> On 5/28/2021 1:36 PM, Cindy Hamilton wrote:
>>>>> On Friday, May 28, 2021 at 2:46:51 PM UTC-4, wolfy's new skateboard wrote:
>>>>>> ..nt
>>>>>>
>>>>>> https://en.wikipedia.org/wiki/Taro
>>>>>>
>>>>>> United States
>>>>>>
>>>>>> Taro leaf-stems (petioles) for sale at a market in California, 2009
>>>>>> Taro has been grown for centuries in the United States, though it has
>>>>>> never attained the same popularity as in Asian and Pacific nations.
>>>>>> William Bartram observed South Carolina Sea Islands residents eating
>>>>>> roasted roots of the plant, which they called tanya, in 1791, and by the
>>>>>> 19th century it was common as a food crop from Charleston to
>>>>>> Louisiana.[82] In the 1920s, dasheen[nb 1], as it was known, was highly
>>>>>> touted by the Secretary of the Florida Department of Agriculture as a
>>>>>> valuable crop for growth in muck fields.[84] Fellsmere, Florida, near
>>>>>> the east coast, was a farming area deemed perfect for growing dasheen.
>>>>>> It was used in place of potatoes and dried to make flour. Dasheen flour
>>>>>> was said to make excellent pancakes when mixed with wheat flour. Since
>>>>>> the late 20th century, taro chips have been available in many
>>>>>> supermarkets and natural food stores, and taro is often used in American
>>>>>> Chinatowns, in Chinese cuisine.
>>>>>
>>>>> Yet it never seemed to catch on the way corn, wheat, potatoes, and rice have.
>>>> True.
>>>>> In the Darwinian pressures of starch selection, it was far from "the fittest".
>>>> Uh, it needs a warmer climate than taters corn and wheat, so...
>>>>> If you eat meat and vegetables, you don't need taro as a "superfood". It
>>>>> doesn't even have that much fiber. Poi has a paltry 1 gram per cup.
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>> PHENOLS!
>>>>
>>>> Those are where it's at.
>>> 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
>>>
>> That is nothing I'd try.
>>
>> But the poi in sourdough bread has my interest piqued.
>>
>> Can do pita bread too:
>>
>> https://youtu.be/33e8cG5bEcE
>
> I don't think that poi or breadfruit has much in the way of offering a rewarding culinary experience for most people. You really have to be raised on the stuff at a young age in order to find anything of value in it. I do however love lau-lau. Who the heck doesn't?
>
> https://www.youtube.com/watch?v=SwNXlvI6A9U
>
Hawaiian pork tamales!

Love the water barrel technique.

But I do crave the notion of sour poi made into sourdough bread!

What could be wrong there?