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

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

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

On 5/30/2021 2:04 PM, 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
>
Hawaiian pork tamales!

Love the water barrel technique.

But I do crave the notion of sour poi made into sourdough bread!

What could be wrong there?

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.

On Sun, 30 May 2021 10:25:53 -0700 (PDT), dsi1
> wrote:


>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

Saw a very old re-run of one of Andrew Zimmern's shows today. He spent
part of the episode on taro and focused in on a guy who makes poi and
goes around locally doing demos of the process.

Very interesting and I learned a lot.

On Sun, 30 May 2021 16:19:58 -0400, Boron Elgar
> wrote:

>On Sun, 30 May 2021 10:25:53 -0700 (PDT), dsi1
> wrote:
>
>
>>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
>
>Saw a very old re-run of one of Andrew Zimmern's shows today. He spent
>part of the episode on taro and focused in on a guy who makes poi and
>goes around locally doing demos of the process.
>
>Very interesting and I learned a lot.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.