I'm curious about the mucilaginous texture they describe, and how tenacious it is when cooked or eaten raw. If it's due to a starch, it may not be present when raw, but only present when cooked, similar to okra. It sounds like it dissipates into soups, so maybe it's not that overwhelming.
Have you eaten any yet @kas?
cool. I'm curious to see what it looks like as it gets bigger @kas
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