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Thread: Skunk Cabbage: Edible?

  1. #21
    reclinite automaton canid's Avatar
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    Meanwhile, proper preparation of oxalate containing foods renders them safe enough to be daily staple foods for many cultures.

    I was always amazed that ethnic grocers are permitted to sell tubers like taro and cassava to people who might not know that they can be dangerous, even deadly so if not prepared correctly, and without any word of warning. I saw a lot of that in San Francisco.
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  2. #22
    Quality Control Director Ken's Avatar
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    Quote Originally Posted by canid View Post
    I was always amazed that ethnic grocers are permitted to sell tubers like taro and cassava to people who might not know that they can be dangerous, even deadly so if not prepared correctly, and without any word of warning. I saw a lot of that in San Francisco.
    Taro is also grown on the island of Sao Miguel. They call taro "inhame." Some of the local ethnic store in S.E. New England carry them when they're in season. What they don't tell you is that you should wear rubber gloves when peeling them under running water, because the oxalate is so strong that they will actually burn your hands on contact. Once boiled, they're delicious. They're like a pasty potato with a nutty taste.
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