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Konjac: A Corpse-Flower that Produces "YAMS" Used For Carb-Free Pasta

 Image retrieved under Creative Commons Attribution-Share Alike 3.0 licensure from  here . 

Image retrieved under Creative Commons Attribution-Share Alike 3.0 licensure from here

Amorphophallus konjac

One fine day in human history, thousands of years ago, a person (let's call this person "Pat") approached a colossal flower. Flies were swarming around the base of its enormous mummy-penis-shaped spadix. The flower reeked like eighteen trash bags full of rotting corpses. On that day, Pat asked a fateful question:

"I wonder if I can eat this!" 

What was WRONG with you, Pat?

Pat dug up, peeled, and took a bite of the plant's raw corm. It was stinky, acrid, and created an irritating tingling in the back of Pat's throat that lasted for hours.

"I still really think there is potential here," thought Pat.

Undeterred, Pat boiled the corm in water. Inedible still! What was Pat to do?

Pat, who was absolutely desperate to find a way to eat this corm for some reason, then had a brilliant idea: "what if I use a hammer to crush the corms, put them into a wooden vat, mash them with my feet while adding ladles of slaked lime (calcium hydroxide) until it becomes thick like paste, and then press it into jelly cakes using an intricate contraption?" 

By Kevin Healey