...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.

On 5/28/2021 12:46 PM, 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.
>
>

In its raw form, the plant is toxic due to the presence of calcium
oxalate,[52][53] and the presence of needle-shaped raphides in the plant
cells. However, the toxin can be minimized and the tuber rendered
palatable by cooking,[54] or by steeping in cold water overnight.

Corms of the small, round variety are peeled and boiled, then sold
either frozen, bagged in their own liquids, or canned.


I think I want me some corm-nuts!

Or chips.

https://www.onlyfromhawaii.com/onlin...-oz-p129037166

https://www.onlyfromhawaii.com/onlin...-oz-p116018311

On Fri, 28 May 2021 12:52:02 -0600, wolfy's new skateboard
> wrote:

>On 5/28/2021 12:46 PM, 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.
>>
>>
>
>In its raw form, the plant is toxic due to the presence of calcium
>oxalate,[52][53] and the presence of needle-shaped raphides in the plant
>cells. However, the toxin can be minimized and the tuber rendered
>palatable by cooking,[54] or by steeping in cold water overnight.
>
>Corms of the small, round variety are peeled and boiled, then sold
>either frozen, bagged in their own liquids, or canned.
>
>
>I think I want me some corm-nuts!
>
>Or chips.
>
>https://www.onlyfromhawaii.com/onlin...-oz-p129037166
>
>https://www.onlyfromhawaii.com/onlin...-oz-p116018311
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

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". It
doesn't even have that much fiber. Poi has a paltry 1 gram per cup.

Cindy Hamilton

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". It
> doesn't even have that much fiber. Poi has a paltry 1 gram per cup.
>
> Cindy Hamilton
>
It's mostly carbs.

Jill

On Fri, 28 May 2021 15:43:35 -0400, 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". It
>> doesn't even have that much fiber. Poi has a paltry 1 gram per cup.
>>
>> Cindy Hamilton
>>
>It's mostly carbs.
>
>Jill
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

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!

On Fri, 28 May 2021 14:38:38 -0600, wolfy's new skateboard
> wrote:

>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".* It
>>> doesn't even have that much fiber.* Poi has a paltry 1 gram per cup.
>>>
>>> Cindy Hamilton
>>>
>> It's mostly carbs.
>>
>> Jill
>
>PHENOLS!
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Friday, May 28, 2021 at 4:38:42 PM UTC-4, wolfy's new skateboard wrote:
> 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". It
> >> doesn't even have that much fiber. Poi has a paltry 1 gram per cup.
> >>
> >> Cindy Hamilton
> >>
> > It's mostly carbs.
> >
> > Jill
> PHENOLS!

VEGETABLES!

Cindy Hamilton

On Sat, 29 May 2021 01:38:00 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, May 28, 2021 at 4:38:42 PM UTC-4, wolfy's new skateboard wrote:
>> 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". It
>> >> doesn't even have that much fiber. Poi has a paltry 1 gram per cup.
>> >>
>> >> Cindy Hamilton
>> >>
>> > It's mostly carbs.
>> >
>> > Jill
>> PHENOLS!
>
>VEGETABLES!
>
>Cindy Hamilton
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith

On 5/29/2021 2:38 AM, Cindy Hamilton wrote:
> On Friday, May 28, 2021 at 4:38:42 PM UTC-4, wolfy's new skateboard wrote:
>> 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". It
>>>> doesn't even have that much fiber. Poi has a paltry 1 gram per cup.
>>>>
>>>> Cindy Hamilton
>>>>
>>> It's mostly carbs.
>>>
>>> Jill
>> PHENOLS!
>
> VEGETABLES!
>
> Cindy Hamilton
>

Some have high phenols, others not so much.

So?

On Fri, 28 May 2021 12:36:51 -0700 (PDT), 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". It
>doesn't even have that much fiber. Poi has a paltry 1 gram per cup.
>
>Cindy Hamilton
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

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.

On Fri, 28 May 2021 14:35:39 -0600, 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.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

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 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.

On Fri, 28 May 2021 12:46:47 -0600, 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.
>
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.