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Sookie

Schüler

  • »Sookie« ist der Autor dieses Themas

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1

Sonntag, 13. April 2014, 16:49

was ist das ?

Hello everybody,.

have given this tuber. Unfortunately without associated names or otherwise. Can someone based on the photos saying what is it for a tuber? Or should I wait until she bring sheets. I'm so ungeduuullldig!

Greet your Sookie
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PolarExpress

Anfänger

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Wohnort: KiEL

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Sonntag, 13. April 2014, 18:31

strongly reminiscent of Arum maculatum or Arum italicum

Mr. Titanum

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Sonntag, 13. April 2014, 19:19

Hello of PolarExpress,
is that not something great for an Arumknolle?

Hello Sookie,.
do you have some info about where the tuber comes from? Possibly from the produce section of an Asialadens?

Happy güssing, Bernhard.

Sookie

Schüler

  • »Sookie« ist der Autor dieses Themas

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4

Sonntag, 13. April 2014, 20:02

Hello of you two

Produce section is funny :icon_lachtot: , it was a Gratisbeigabe of a garden order without any lettering!

Greet your Sookie

AGM_de

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Wohnort: Duisburg

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5

Sonntag, 13. April 2014, 20:58

Once a leaf there, it is certainly easier.

Greeting
Andreas

Beccarii

Schüler

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Wohnort: Baierbrunn

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6

Sonntag, 13. April 2014, 21:57

Hi, this seems to me not so incongruous with the produce section, why should a flower bulb merchant sell not even vegetables tuberous, the freebie would explain price. that looks pretty damn similar to that very well-stocked semi-transparent to 1.95 per kg are distributed in the Taniaknollen. Tania is the collective term for different Pfeilwurze and similar edible tubers. V.G. Matthias

PolarExpress

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7

Montag, 14. April 2014, 20:10

««Originally posted by» Mr. Titanum»

is that not something great for an Arumknolle?
depends on how big/small the hand is:D

Philipp

Fortgeschrittener

Beiträge: 238

Wohnort: Oberbayern

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8

Montag, 14. April 2014, 21:47

Hello

I must agree with Matthias, that looks like Xanthosoma.
Small tip, who want it pretty warm, so the fall early enough give and best as a houseplant winter...

VG Philipp
http://www.flickr.com/photos/plantaphilia/

Seiti

Schüler

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9

Montag, 14. April 2014, 23:45

Maybe a taro Corm Colocasia esculenta?

Mr. Titanum

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10

Dienstag, 15. April 2014, 09:11

Tubers fans,

Taro was also my thought, when I asked about the Asialaden.

Sookie can yes ' time adjust images, when the leaves there are...

Happy growing, Bernhard.

Sookie

Schüler

  • »Sookie« ist der Autor dieses Themas

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11

Dienstag, 15. April 2014, 20:00

OK, so we do it. As soon as the leaves are out there, I'm with images. Then we will see whether we continue to breed or boil a small menu. :)

Greet your Sookie

Mr. Titanum

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12

Dienstag, 15. April 2014, 20:38

lieber weiterwachsen lassen.....

Hello Sookie,.

so, if I remember rightly, taro had a somewhat slimy texture and was not too flavorful nature that I often had to eat that - it remains even when an attempt and that was long ago...

Therefore, I would argue's can grow further.

But maybe the preparation was also the wrong... does anyone here know how to get tasty and taro ;)

Until then: happy growing, Bernhard.

Frangipani

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13

Mittwoch, 16. April 2014, 15:24

So I see my taro tubers out somehow round my also, that the roots not so densely sat they are unfortunately too long buddelt, waren...aber leaf shoots as I could adjust that a comparison photo...In addition, the shoots are pink when all my taro or violet gefäbrt gewesen...aber that can surely be dependent from varieties.
I would also argue for the grow, even if it is taro, tastes really delicious...
If I could remember just the Xanthosoma which I've transplanted last year, but so far not again from transplanted...

Beccarii

Schüler

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14

Mittwoch, 16. April 2014, 15:37

Hello to all and especially to Bernhard, little off topics a short taro recipe, if someone enters a worthwhile harvest times. This procedure is to flush out the inedible ingredients Cook until he is nearly soft, then drain and finish cooking with fresh water, Peel the taro and rinse briefly in salted water. Consistency of boiled potatoes if it is intended as a side dish of meat poultry or fish. Always with spicy sauce or dip such as Sate', Chimmichurri, Mole Poblano, pric Nam PLA, etc. Cook if he should FRY and curries use is not quite as soft. It can also be, after it has been cooked as frying French fries, then you must Cook him but not too soft, otherwise the pieces fall apart. Sprinkled with salt and Chillie, a crunchy snack. So now but enough cooked. Regards Matthias

Sookie

Schüler

  • »Sookie« ist der Autor dieses Themas

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15

Mittwoch, 16. April 2014, 20:17

OK OK be - thank you for the extensive descriptions and recipes. After long back and forth I have decided my only unknown tuber not to kill me, but to fatten up.

Once a sheet has made, I'm with photos and then we will solve the mystery together.

Greetings Sookie

schirmbaum

Anfänger

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16

Donnerstag, 17. April 2014, 07:15

Hello Sookie,.
I have also repeatedly taro of the Asians. You come pretty close to your images!
Am curious, what is it!

@Bernhard, I even from taro a Kulolo did; is a Hawaiian Sußspreise from taro. Yes, it was interesting sweet and uh! Will try it again.

@Matthias, thanks for the cooking tips! Do you think this goes also with konjac?

LG
Stephan

Beccarii

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17

Donnerstag, 17. April 2014, 08:18

Hello Stephen, I have no idea whether that goes with Konjac, but's try with Paeonifolius, would have to go, I'm always not ready to "butcher 's" one of the tubers. Regards Matthias

Seiti

Schüler

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18

Donnerstag, 17. April 2014, 13:44

Taro has not tasted me also, now a few tubers have formed my own taro, I'll try it again, maybe I like them this time

Konjac are also edible,
at Galileo, they have now something about so-called "0 calorie pasta" in my search are shown, noodles, found I out that glucomannan manufactured are. To be distasteful, but but well absorb the flavour of sauces, have calories but almost 0 0 not because they should be hard to digest. Konjakprodukte are to the take off recommended, because they are very swell and be filling.

Beccarii

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19

Donnerstag, 17. April 2014, 14:19

Hi, Yes, Konjac is Gerde hard mode to remove and all sorts of other. The strange German name point out, one with "unknown, supposedly special" good deals to be made. Why should you eat tasteless pasta? In the country of origin, you eat stop, because they grow because of the dietary bells and whistles and they are similar over-saturated fuss way for miles. I try it's time with paeonifolius will then report back. P.S. This life style products, the glucomannan worries before this purse is taking all this anorexic trains and the manufacturer stands at his a fraction! Since it is a thousand times healthier living plants to enjoy. Warmest tongue-in-cheek greetings Matthias

schirmbaum

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Donnerstag, 17. April 2014, 14:52

Hi, I bought times shiritaki noodles in the Asialaden! Funny, flutschig, slippery and very delicate fishy odour! Ready prepared tastes then just what the sauce tastes like. It should be quite spicy!
Yes, konjac products are booming right now!
@Matthias; If you try paonifolius, I'll try the konjac.

Wenns tastes, can I then totally overpriced sell my surplus tubers as slide table food ;)
LG Stephan
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