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Can anyone indentify these vegetables?

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thx1138
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PostPosted: 14:43 - 26 Mar 2016    Post subject: Can anyone indentify these vegetables? Reply with quote

Got a load of veg from the market.

wtf are these, anyone know?

https://img.photobucket.com/albums/v616/THXII38/temporary_zps4oafwt9z.jpg[/img]
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piazza
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PostPosted: 14:55 - 26 Mar 2016    Post subject: Reply with quote

Why did you buy them Laughing curiosity?

I don't know what half the vegetables are in my local supermarket but, they are worthy of being sprayed with cool air..much special!

Have them with bacon Thumbs Up
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CaNsA
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PostPosted: 14:56 - 26 Mar 2016    Post subject: Reply with quote

celeriac?
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thx1138
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PostPosted: 14:58 - 26 Mar 2016    Post subject: Reply with quote

piazza wrote:
Why did you buy them Laughing curiosity?


My wife bought them. She said that the guy on the market stall didn't know what they are either.

jack and the beanstalk moment?
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Jayy
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PostPosted: 15:02 - 26 Mar 2016    Post subject: Reply with quote

One of them is Sickpup or Rogerborg, not quite sure as they're both quite similar.
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Snodvan
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PostPosted: 15:10 - 26 Mar 2016    Post subject: Reply with quote

Type of Oriental potato
Similar to the red skinned sweet potato that you can buy in Tesco etc. Tend to discolour easily once cut / cooked so I do not buy them any more

Snod
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andyscooter
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PostPosted: 15:29 - 26 Mar 2016    Post subject: Reply with quote

Wife thinks they may be bulbs
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Triton Thrasher
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PostPosted: 15:39 - 26 Mar 2016    Post subject: Reply with quote

They look like Jerusalem artichokes that have been scrubbed.

Cut one in half. It should be a bit like raw potato, but more tranclucent and brittle.

Cook them like roast potatoes until they burst/collapse.

Or peel them and put then into soup. they'll collapse into floury stuff.

They make you fart.
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kawashima
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PostPosted: 16:03 - 26 Mar 2016    Post subject: Reply with quote

Snodvan wrote:
Type of Oriental potato
Similar to the red skinned sweet potato that you can buy in Tesco etc. Tend to discolour easily once cut / cooked so I do not buy them any more

Snod

I think it's satoimo. Google translates it Colocasia esculenta in English.
satoimo
some recipe videos

edit: It's rather translated as "taro"
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Last edited by kawashima on 17:07 - 26 Mar 2016; edited 4 times in total
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Triton Thrasher
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PostPosted: 16:11 - 26 Mar 2016    Post subject: Reply with quote

kawashima wrote:
Snodvan wrote:
Type of Oriental potato
Similar to the red skinned sweet potato that you can buy in Tesco etc. Tend to discolour easily once cut / cooked so I do not buy them any more

Snod

I think it's satoimo. Google translates it Colocasia esculenta in English.
satoimo


Never heard of it, but it doesn't look like you're wrong.

https://cache3.asset-cache.net/gc/86254126-taro-elephant-ear-or-coco-yam-corms-gettyimages.jpg?v=1&c=IWSAsset&k=2&d=L5RNFcIYw6og%2FVwoy8zdel7tn%2BuWTj8cN3VvfxJIIM6NMTGBr8HuaI4Gub9mmH8CnotTCITiuti7vxGsKEOg6j6UlVDXob7dJYMLIDpdYTA%3D
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bugeye_bob
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PostPosted: 17:08 - 26 Mar 2016    Post subject: Reply with quote

coco yams ?
https://images.digopaul.com/wp-content/uploads/related_images/2015/09/09/cocoyams_1.jpg
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Itchy
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PostPosted: 17:17 - 26 Mar 2016    Post subject: Reply with quote

It's 芋頭 ~ Taro. You can grind them up and make them into flour and pancakes.

Or you can use it in Hakka style pork.
https://jibuyabu.files.wordpress.com/2013/07/img_3644-e1373456000195.jpg

It's the stuff between the meat. You slice it then fry it in peanut oil to sear it shut for it to keep it's shape. Then soak in pork fat for hours then you put it in between fatty pork slices (fatter the better).

Then slather sauce on top and part steam it to allow the sauce to melt and seep in.

You then come back after a day or so then steam it and it sticks together.
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thx1138
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PostPosted: 21:53 - 26 Mar 2016    Post subject: Reply with quote

Itchy wrote:
It's 芋頭 ~ Taro. You can grind them up and make them into flour and pancakes.

Or you can use it in Hakka style pork.


Thanks.

Well, I experimented.

Peeled a few, put them in the food processor, chopped them up quite small, like grated carrot. Taste and textured similar.

too big to use as flour

so run it through the coffee grinder and got a kind of a paste.

Pancakes.

Well, mixed some up with a beaten egg, and added a pinch of salt and some coarse brown flour, and the pancake fell apart in the pan, but kept stirring it up, scrambled style. Turned out with the consistency of hash browns, and tasting like potato cake. Thumbs Up

Reckon next time, I can get that spot on, and have that at breakfast time.

Also, making some bread right now. Instead of 3 cups of flour, I've got 2 and a bit cups of flour, and a cup of the taro paste.

Find out how it turns out soon.

Quote:
You then come back after a day or so then steam it and it sticks together.


I'd come back after a day or two, and find some bastard had eaten it.


Laughing
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ScaredyCat
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PostPosted: 22:02 - 26 Mar 2016    Post subject: Reply with quote

Whale piles.
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thx1138
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PostPosted: 22:23 - 26 Mar 2016    Post subject: Reply with quote

Uh-oh.

https://en.wikipedia.org/wiki/Taro#Toxicity

Quote:
Taro contains oxalic acid which forms raphides. It is reduced to safe levels by steeping cubed taro roots in cold water overnight and disposing of the water. Calcium oxalate is highly insoluble and contributes to kidney stones. It has been recommended to consume calcium-rich foods together with taro.




If I never post here again, keep checking the obituaries and blame Itchy. Laughing
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Gazz
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PostPosted: 22:36 - 26 Mar 2016    Post subject: Reply with quote

Was just about to say that they look potato-like.

I've heard somewhere before that most varieties of potato are poisonous to humans; obviously the common ones that we eat are not but they do not look like normal potatoes.
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Dabura
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PostPosted: 00:30 - 27 Mar 2016    Post subject: Reply with quote

I've seen these pop up in my local asda as Eddoes bought some and there still sat in the veg draw


https://www.itzcaribbean.com/food/caribbean-food-glossary/eddoes/
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hellkat
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PostPosted: 12:31 - 27 Mar 2016    Post subject: Reply with quote

Another vote for taro.
Never did get round to experimenting with it myself, but its very familiar looking. Lots of Polynesians eat it (a lot of it Laughing )
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MCN
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PostPosted: 13:26 - 27 Mar 2016    Post subject: Reply with quote

Wookie scat.
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thx1138
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PostPosted: 22:23 - 27 Mar 2016    Post subject: Reply with quote

Itchy wrote:
It's 芋頭 .


I showed that to my Japanese friend, and he assured me that says Potato Head.
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scorps
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PostPosted: 13:49 - 28 Mar 2016    Post subject: Reply with quote

thx1138 wrote:
Uh-oh.

https://en.wikipedia.org/wiki/Taro#Toxicity

Quote:
Taro contains oxalic acid which forms raphides. It is reduced to safe levels by steeping cubed taro roots in cold water overnight and disposing of the water. Calcium oxalate is highly insoluble and contributes to kidney stones. It has been recommended to consume calcium-rich foods together with taro.




If I never post here again, keep checking the obituaries and blame Itchy. Laughing



I was going to comment about not eating it raw but as you are still here and now realise this I dont need to, Im surprised itchy didnt tell you, maybe he just doesnt care about you.
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kawashima
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PostPosted: 15:46 - 28 Mar 2016    Post subject: Reply with quote

You can't eat it raw. We don't eat it raw.
Satoimo/taro has harsh taste and it's slimy and we need pretreatment.
peel it, wash it, scrub it with kitchen paper, sprinkle salt and massage it, and boil it.
https://i21.photobucket.com/albums/b295/kawashima_/1354_zpsmwv76eoy.jpghttps://i21.photobucket.com/albums/b295/kawashima_/1359_zpsalgzczoe.jpghttps://i21.photobucket.com/albums/b295/kawashima_/1376_zpsfckkswil.jpg
https://i21.photobucket.com/albums/b295/kawashima_/1387_zpsdvwcqikg.jpghttps://i21.photobucket.com/albums/b295/kawashima_/1382_zpsxr9dhns4.jpghttps://i21.photobucket.com/albums/b295/kawashima_/1449_zps2krnlaig.jpg

I didn't know Itchy's cooking method (pancake).
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Itchy
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PostPosted: 15:54 - 28 Mar 2016    Post subject: Reply with quote

thx1138 wrote:

If I never post here again, keep checking the obituaries and blame Itchy. Laughing


Cooking makes it safe(r) to eat. You know if you've eaten it raw as your mouth will be sore and there will be swelling of the mouth.

scorps wrote:
Im surprised itchy didnt tell you, maybe he just doesnt care about you.


It's rare to buy unprocessed taro. You buy it in plastic shrink wrapped already processed. Cooking also makes it safer to eat.

It's kind of like pineapple. Pineapple has enzymes in it which break down the proteins of your mouth. Taro irritates the mucus membranes in your body.
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pepperami
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PostPosted: 18:21 - 28 Mar 2016    Post subject: Re: Can anyone indentify these vegetables? Reply with quote

thx1138 wrote:
Got a load of veg from the market.

wtf are these, anyone know?

https://img.photobucket.com/albums/v616/THXII38/temporary_zps4oafwt9z.jpg[/img]


Can I identify these vegetables??
The one on the left in the front row is called Norman Smith Thumbs Up
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RhynoCZ
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PostPosted: 19:38 - 28 Mar 2016    Post subject: Reply with quote

Yes, Taro; See this: https://youtu.be/FPwbbdo2p6c?t=3m41s Thumbs Up

https://beginjapanology.com/wp-content/uploads/2016/01/logo-begin-japanology.jpg
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