|
Posted to rec.food.cooking
|
|
|
On Poi
On 5/28/2021 1:43 PM, jmcquown wrote:
> On 5/28/2021 3:36 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.
>>
>> In the Darwinian pressures of starch selection, it was far from "the
>> fittest".
>>
>> If you eat meat and vegetables, you don't need taro as a "superfood".Â* It
>> doesn't even have that much fiber.Â* Poi has a paltry 1 gram per cup.
>>
>> Cindy Hamilton
>>
> It's mostly carbs.
>
> Jill
PHENOLS!
|