[Tastebridge] Yuca Bread anyone?
recodepilot at gmail.com
Mon Dec 20 23:46:07 UTC 2010
The yuca bread has cheese for saltiness and overall cheesy goodness,
it can't be made into loaves (it's made more like little munchkin
balls), so we can really experiment without having to worry about an
entire loaf. I once had chapulines in mexico, they were crunchy. I am
vegetarian transitioning to veganism in the future but damn I'm
curious about them insects!
On Mon, Dec 20, 2010 at 3:32 PM, Rosanna Yau <info at rosannayau.com> wrote:
>> oooh Thanks for the reminder. Are there any other plans for Tuesday
>> Yucca bread sounds great. I have a lot of love for yuca [aka cassava,
>> katela pohon/ ubi kayu, manioc, mandioca], steamed, fermented (ragi
>> tape), dried into tapioca balls, or grated and cooked into cake...
>> How about we keep a simple menu with yuca bread and a big pot of dal
>> for tastebridge cooking class and the Noisemeeting.
>> Regardless, Lets finalize a menu ASAP so it can be sent along to
>> I made 4 gallons of kiwi marmalade, persimmon lemon jam, and
>> pomegranate jelly on the weekend, I'll bring some in to have with
>> bread or whatever.
> Hey guys,
> This isn't really a dish, but it can be incorporated into baked goods
> (perhaps we can try adding some to one of the loaves of yuca
> bread?)...anyways, if anyone is interested, I can bring some cleaned and
> washed crickets and mealworms I have in my freezer and show you how to make
> insect flour (ground up insect). You can add insect flour to pretty much any
> recipe for flavor, texture and nutrients. The mealworms have a kind of nutty
> flavor and the crickets a little shrimpy. Sorry I don't have any live
> insects, otherwise I would show you how to prep them from beginning to end.
> Maybe we can do the live ones next time.
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