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  Iron Chef - Amorphophallus konjac
From: "Alan Galloway" alan_galloway at bellsouth.net> on 2005.11.16 at 05:50:48(13541)
Did anyone see last night's episode of Iron Chef on the Food network? It
was a tie breaker
competition between 2 chefs with the secret intredient being
konnyaku.....which is processed
Amorphophallus konjac tubers. The two chefs created 8 dishes with konnyaku
that looked
absolutely delicious. I was almost ready to grab my Am. konjac tubers and
start boiling them!

For more info on konnyaku see:
http://www.shakespeare-w.com/english/konnyaku/whatis.html

Alan

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From: Steve Marak samarak at gizmoworks.com> on 2005.11.16 at 08:43:17(13542)
Ironically, we often watch Iron Chef and had seen the tied episode Monday
night, but missed last night.

I checked the Food Network schedule. That episode was scheduled to repeat one
other time - four hours after the one Alan saw. It doesn't seem to be listed
for re-airing anytime soon.

Steve

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From: "W. George Schmid" hostahill at bellsouth.net> on 2005.11.16 at 10:34:27(13543)
Hi Alan,
Just think I have been taking expensive high blood pressure medicine when I
could have just cooked konnyaku and eaten my surplus A. konjac "potatoes,"
of which I have lots and lots. I spent some time in Japan and I know about
the Japanese preparing meals with A. konjak but no one told me about its
medicinal properties. I wonder what my doc would say. I think I'll ask him.
Live and learn. George

W. George Schmid

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From: "Rob Nicholson" RNICHOLS at email.smith.edu> on 2005.11.16 at 11:59:32(13544)
saw this episode years ago and it took us a long time to find out what konjaku was, not until you had your konjacs. it looked like slimy tofu

>>> alan_galloway@bellsouth.net 11/16/05 8:50 AM >>>
Did anyone see last night's episode of Iron Chef on the Food network? It
was a tie breaker
competition between 2 chefs with the secret intredient being
konnyaku.....which is processed
Amorphophallus konjac tubers. The two chefs created 8 dishes with konnyaku
that looked

+More
From: Albert Huntington balberth at yahoo.com> on 2005.11.18 at 11:56:36(13547)
I wrote an article on Konnyaku that was in the April edition of the IAS Newsletter. Members can find it in the online archive at aroid.org. There are some recipes and a little history. Konnyaku has a very high fiber content, which I suspect is the basis for many of the health claims. I've always liked it, though I would suppose that it takes some getting used to for some people. It doesn't have a lot of flavor itself, so like tofu, many konnyaku applications let it take on flavors from other foods. My (Japanese) mom always made a stew with konnyaku noodles and sliced konnyaku cake for new years. It's readily available in the refrigerated section of your neighborhood asian grocery - you might want to try it out, if only for the experience. --Albert Rob Nicholson wrote:saw this episode years ago and it took us a long time to find out what konjaku was, not until you had your konjacs. it looked like slimy tofu>>> alan_galloway@bellsou
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