This week's discussion about cassava fermentation seems like a step forward, but feels like it's missing an important point: in the absence of refrigeration, fermentation is *not optional*. Either you ferment your food, or it gets fermented for you (which we call 'rotting').
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Replying to @St_Rev
I'm out of that loop. Can you link me to that discussion? Cassava is that long plant that tastes like a dry, super-starchy potato, right? I don't like how it tastes but It's super cheap where I live and that feels like such a waste. Does fermentation make it tastier?
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Replying to @lordcataplanga @St_Rev
Fermentation destroys the cyanide in it
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I guess the ones I tried were already fermented, then. Oh, well.
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Replying to @lordcataplanga @f0late
There are 'sweet' varieties with far less cyanide content but yeah, traditionally it has to be some combination of soaked/washed/dried/fermented/powdered
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St. Rev ☯️ 🏴 😻 Retweeted
Anyway, here's a good summary https://twitter.com/Scholars_Stage/status/1083098047314223104 …
St. Rev ☯️ 🏴 😻 added,
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. Banned in Sweden. SubGenius, Zhuangist, white-hat troll. Defrocked mathematician. Brain problems.