getting scurvy in times gone by.
Most likely back then they didn't live long
enough to have to worry about scurvy.
Only if they joined the Navy to get the heck out of Ireland.
Whose navy? Certainly the Brits wouldn't have
allowed a bunch of malnourished rebels into theirs.
There were a pile of them in the Army. Lots took the "King's
shilling" to get the heck out of dodge.
For sure, and I understand that there were entire
regiments made up of Irishmen, and some of them did
pretty well, with undereducated but sagacious ones
frequently becoming officers.
...and even raw diet afficionados don't eat raw potatoes. Jicama
yes,
potatoes no.
I've read sufficient contradictory stuff
in the last couple days to want to try them
for myself, perhaps in the form of salad.
They're not bad. Not worth fussing over but not bad.
I do recall having sampled raw potato and also
finding it unimpressive.
course, fried leftovers of same.
That last latkelike incarnation would probably
appeal to me but not suit my system.
Alas.
Yeah - I'm fond of latkes and latkelike things,
with maybe a few exceptions.
Raw potato salad
categories: raw, vegetarian, salad
At least it's not green potato salad!
I suppose, but I wonder about the toxicity of
potatoes given its reputation (there are those
who claim that were they a newly introduced
foodstuff, they'd be banned in short order).
---------- Recipe via Meal-Master (tm) v8.05
Title: Zucchini Pancakes
Categories: Breakfast
Yield: 12 Servings
2 c Zucchini, shredded (about 2
-to 3 sm; all zucchini)
2 Eggs
1/2 c Flour
1 ts Baking powder
1/4 c Parmesan cheese
1/2 sm Or medium onion,grated
1 Lots black pepper, freshly
-grated
1 ts Dill
1/2 ts Salt (I use garlic&seasoned
Salt)
1 Sour cream
In a heated skillet filmed with oil, drop mixture by spoonful, 3 at a
time.You may need to spread them out a little with your spoon. When
golden,
turn and flatten down a bit, if they rise.The smell of the dill, onion,
and
Parmesan cheese sends my spouse into a feeding frenzy. Serve with sour
cream, if desired.
Yield: 12 servings
Source: Mike Stock, The Dinner Table
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