Content-Type: text/shitpost


Subject: Yuca frita
Path: you​!your-host​!wintermute​!mechanical-turk​!goatrectum​!plovergw​!shitpost​!mjd
Date: 2018-04-02T23:40:20
Newsgroup: misc.yuca-frita
Message-ID: <e0a75f9e17298434@shitpost.plover.com>
Content-Type: text/shitpost

Yuca is a large starchy tuber, also known as cassava, and is not the same as yucca, which is not edible. (Linnaeus got them mixed up.) Yuca frita is yuca that has been deep-fried in the manner of french fried potatoes. It is potatolike, but has a different flavor and texture. I am very fond of it, and often order it at restaurants that serve it, usually Brazilian and Peruvian ones.

The local grocery store has all sorts of interesting ingredients I don't really know how to use, and it carries whole yucas, so one day I decided I'd try frying some.

This is rather troublesome. The yuca must be peeled, because its outer layer is poisonous, like a potato only more so. (Wild yuca is poisonous on the inside too, and must be extensively processed before it is safe to eat, but supermarket yuca is a variety that is safe without processing.) Then you have to cut up the root, discard the spongy core, and boil the pieces. Then you can fry them.

But! The result was great! Restaurant yuca frita is very good but I never realized before that it suffers a bit during its commute from kitchen to table. Home-cooked yuca frita, served steaming hot the instant it came from the pan, was the best I had ever had.

The prep was not too terrible, and it can be amortized, because the boiled cored peeled yuca chunks can be stuck in the freezer to be fried later ad lib.

Then the following week I was roaming in the freezer section of the supermarket, where I rarely go, and I saw that they sell bags of frozen boiled cored peeled yuca, all ready for frying.

So, everything worked out for the best in this best of all possible worlds.