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