Okay, so we went to Miami, and found a fantastic (not vegetarian, but
vegetarian options available) Cuban restaurant on Calle Ocho as recommended
by someone on the list (I'm sorry that my mind doesn't retain the source).
The wonderful things on my combo plate were black beans, rice, plantains, and
yuca. I was in heaven, even though it was too much starch. Perhaps it was
the mojito (Cuban alcoholic beverage with rum and fresh mint and garnished
with a stick of sugar cane) that put me in the clouds, but now I wonder, how
does one cook yuca? It was a starchy potato-like thing and the waiter said
they boil it and then put garlic salt on it. Frankly, I could have done
without the garlic salt (too artificial and salty, though on such a bland veg
it might be called for), maybe just a touch of garlic (the real stuff). Our
green grocer carries yuca. Do I peel it first and then boil it, or boil it
and then peel it? Or do I just ask the Mexicans who tend the market? Any
other recipes out there for yuca? Please e-mail privately if recipes don't
follow the list's rules.
As a grower/Landscape Architect I am interested in the botanical information.
If there is a botanist out there, will you help me out? I imagine that this
is really a species of Yucca. Anyone know the species name and in what zone
By the way, Miami was fun, South Beach was frenetic (but fun), and the sun
was warm enough to actually thaw out these cold and old Chicago 'burbs bones
if but for only a short time.
Ruth in the quickly thawing 40 degree Chicago 'burbs