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