On Sun, 30 May 2021 13:04:11 -0700 (PDT), 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
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.