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  Chubas and the Aroid Cookbook
From: Rosalind <rozgold at pacbell.net> on 2004.08.17 at 02:49:13(12003)
Julius and friends:

I think it would be great for folks to re-publish the edible aroid
recipes - this whole discussion has made me both hungry and curious -
for example, do Xanthosoma "Chubas" mash as well as the taro used in
Asian cooking? Do they have a distinctive flavor in stews, or do they
just do a good job of soaking up whatever sauce/broth they're in? I
just had some delicious duck, chopped into bite-size pieces, coated in
taro, and deep-fried at a Hong-Kong style Chinese restaurant in the San
Gabriel Valley this weekend - and it was great to see how many other
dishes were offered that used taro as an ingredient.

Also, Julius, off-topic, do you know if there's any place in the United
States that sells Diet Mauby Fizz? I got seriously addicted to the soda
when I was vacationing in Trinidad a few years ago, and I've never been
able to find it any place else.


-Roz, in Southern California

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