yucca

[Babs]

is aptly named.

[falafel]

yuk yuk yuk

[creekster]

yuccan't say that without explanation. Elaborate!

[Babs]

yuccan't say that without explanation. Elaborate!

come on, creek, even fallafell figured it out!

[wuapinmon]

You haven't had it prepared properly, or you have absolutely no taste at all. Just being honest.

[Babs]

Just being honest.

I believe this is a trademarked phrase.

[wuapinmon]

I believe this is a trademarked phrase.

Sidestepping the greater assertion, I see. If you don't like yuca, I'm sorry, but your tongue is dead.

[falafel]

Sidestepping the greater assertion, I see. If you don't like yuca, I'm sorry, but your tongue is dead.

Yucould at least tell us the secret recipe.

[The_Tick]

You haven't had it prepared properly, or you have absolutely no taste at all. Just being honest.

Drunk Tank tells me this exact same phrase all of the time when I bring up the fact that I don't like Lamb. At all.

Oh well.

[wuapinmon]

Yucould at least tell us the secret recipe.

If you were internet cassavay, you could google it.

In a 12 or 16-qt. stock pot, combine 3 pounds peeled and split yuca (I buy the frozen peeled kind, as cheap as fresh, and no hassle of peeling it), with the juice of one large lemon, four whole large peeled & smashed garlic gloves, and 2 tbps kosher salt (use 1 1/2 tbsp table salt).

Let boil, covered, for at least 30 mins or until yuca is fall apart/fork-tender. It should have the consistency of a baked potato coated in Elmer's Glue, and you should be able to mash it with your fingers into any shape you want.

Once cooled, using a tiny paring knife (the smaller the blade, the better), cut the yuca into bite-sized chunks, being careful to remove the fibrous thread that runs down the middle of each root.

Heat peanut or preferred high-smoke-point oil to 375F. Place yuca into oil and fry until light golden brown. Immediately upon removal from oil, lightly dust with table or popcorn salt.

Serve with ketchup or Salsa Lizano, and know that you will eat every single morsel that you make, and this stuff is almost literally pure starch, so it packs a wallop of flavor and carbs (meaning, don't cook more than you want to consume--there are never yuca leftovers).

¡Disfruten de la experiencia amplia con comida de don wuap!

[Babs]

It should have the consistency of a boiled potato coated in Elmer's Glue,

And quite fittingly, that's about what it tasted like.

[wuapinmon]

And quite fittingly, that's about what it tasted like.

Was it fried?

[Surfah]

I am with banana man. Yuca is quite good when prepared well. And fried yuca like Wuap's recipe is awesome. There's a restaurant about 25 minutes north of here that I found had it and I get it each time.

[Babs]

Was it fried?

yes. Courtesy a ravely-reviewed Brazilian restaurant. (The restaurant, I concede, was wonderful.)

[creekster]

yes. Courtesy a ravely-reviewed Brazilian restaurant. (The restaurant, I concede, was wonderful.)

You think a place that served you something that tastes like an Elmer's glue coated potato was wonderful? Only that you are from some small strange little town could make this remotely plausible.