"Phred" <ppnerkDELETETHIS at yahoo.com> wrote in message
news:318d30F394978U1 at individual.net...
> In article <2004Dec1.110135.2587 at jarvis.cs.toronto.edu>,
bae at cs.toronto.no-uce.edu wrote:
> >In article <41AC8EF3.CE06323C at mail.bio.tamu.edu>,
> >Monique Reed <monique at mail.bio.tamu.edu> wrote:
> >>I received this query today and don't have any info. Can anyone offer
> >>an answer or personal experience?
> >I think you've gotten a good answer regarding edibility.
> >White sweet potatoes seem to be the most popular kinds in Korea and
> >The Korean greengrocers here all stock them and no other kinds. The ones
> >I see all have red skin. I find them dry and bland tasting, much
> >to the usual moist orange or yellow fleshed kind, but perhaps in Korean
> >and Japanese cuisine they are prepared in a way that takes advantage of
> >the difference in culinary properties.
piggy-backing, but those sweet potatoes are most often used for tempura,
roasting, or candy-ing (such as the recipes at
http://japanesefood.about.com/od/sweetpotato/r/daigakuimo.htm in Japan.
Sometimes I see sweet potato bread or croissants (with the sweet potato used
as a filling), but the former three are the most common recipes, I believe.
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