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