|
|
Yuca
Posted by:
Diogenez
()
Date: February 09, 2012 05:55AM so i bought this thing knowing it was one of the top 5 foods in the world only to get home google it and realize it is poisonous. good thing i looked that up
what would you do with one if you wanted to keep it on a raw level? aka Cassava (Euphorbiaceae) life vs lifelessness Re: Yuca
Posted by:
Diogenez
()
Date: February 09, 2012 05:56AM oh and maybe chestnuts too on a lesser extent to not make a 2nd topic but i could.. life vs lifelessness Re: Yuca
Posted by:
coco
()
Date: February 09, 2012 08:16AM Some things can't be eaten raw and that's that. Traditionally Cassava was chewed and spit out into a hole in the ground where it was left to ferment. Yummy. ~If it uplifts and inspires you, do it.~ Re: Yuca
Posted by:
Tamukha
()
Date: February 09, 2012 09:53AM Or, you could cook it. It is a very energy efficient form of starch.
Always do your homework before buying exotics, Diogenez! Re: Yuca
Posted by:
coco
()
Date: February 09, 2012 11:47AM Did you know it's very high in fluoride? That's why Polynesian people have such lovely strong white teeth! ~If it uplifts and inspires you, do it.~ Re: Yuca
Posted by:
Diogenez
()
Date: February 11, 2012 08:51AM it is what that fake vegan cheese is made of.. diah life vs lifelessness Re: Yuca
Posted by:
coco
()
Date: February 20, 2012 02:22PM I just found this recipe for fermented taro root, the author uses sweet potato instead of taro. It's cooked but it should work with simply shredded root instead. Also, it calls for whey but if you've got the "juice" from a previously fermented batch of veggies or some culture starter that should work too.
[www.cheeseslave.com] ~If it uplifts and inspires you, do it.~ Re: Yuca
Posted by:
banana who
()
Date: February 20, 2012 07:10PM It's very dense but filling. I like this Puerto Rican tuber called yautia (the ones I have bought around here are grown in Costa Rica so I assume it's a Caribbean/Central American thing). There is yautia blanca and lila (which is lilac-colored and my preference). It's similar to yucca but more flavorful and a bit less dense, IMO. Sorry, only registered users may post in this forum.
|
|
