hort.net Seasonal photo, (c) 2006 Christopher P. Lindsey, All Rights Reserved: do not copy
articles | gallery of plants | blog | tech blog | plant profiles | patents | mailing lists | top stories | links | shorturl service | tom clothier's archive0
Gallery of Plants
Tech Blog
Plant Profiles
Mailing Lists
    Search ALL lists
    Search help
    Subscription info
Top Stories
sHORTurl service
Tom Clothier's Archive
 Top Stories
New Trillium species discovered

Disease could hit Britain's trees hard

Ten of the best snowdrop cultivars

Plant protein database helps identify plant gene functions

Dendroclimatologists record history through trees

Potato beetle could be thwarted through gene manipulation

Hawaii expands coffee farm quarantine

Study explains flower petal loss

RSS story archive

Re: aroids (?) in the news !

  • Subject: Re: aroids (?) in the news !
  • From: Alektra@aol.com
  • Date: Mon, 3 Jun 2002 22:21:02 -0500 (CDT)

I actually have eaten the now-banned konjac candy. It's deadly. It is very 
pretty, however, because it is transparent and glistens, and it takes up 
colors and flavors very nicely.

It's incredibly sticky, beyond anything you might imagine. Let's just say, 
it's stickier than a glue mouse trap, although it does not stretch or pull 
into strings. And it really doesn't dissolve in the mouth to any noticeable 
degree, although you can taste the flavoring they put in it.

You basically have to take a tiny bite of it, let the sweet taste wash over 
your tongue, and then swallow it down, making sure your mouth is very moist. 
I never found it very pleasant because inevitably a little bit sticks in the 
throat. I can just imagine how it kills people.

Konnyaku, a traditional Japanese food, is completely the opposite in 
stickiness. I don't think you could get it to stick to anything... maybe the 
wall, if you throw it hard enough! I actually think its slipperiness might be 
a little difficult for Western palates.

It has a firm rubbery texture that "breaks" when you bite into it. But you 
can cut it and put it in stews. It has no flavor, and takes up the flavor of 
the foods you cook it with. It's available in cans-- when you take it out of 
the can, wash it off before you slice it.

 © 1995-2017 Mallorn Computing, Inc.All Rights Reserved.
Our Privacy Statement
Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index