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So... That's a yam. Oooookay.
Jan. 14th, 2007 07:19 pmFriday afternoon I popped over to Uwajimaya to acquire some yammage and ended up with two organic garnet yams. They were definitely organic, the hippies of the yam world - scrawny, dirty, and funny-looking. But thanks to ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
keikaimalu and kijjohnson, I had a sense of what to do with them. Tonight I prepared one of the yams by spritzing it lightly with olive oil, putting it on a piece of foil on a baking sheet, and roasting it for about an hour at 350. (I did scrub it first and poke holes in it so it wouldn't go off like some carb-intensive grenade.) It was... tasty, in a "Huh. Yam." kind of way. And at least it was orange inside. It was severely lacking in maple syrup or butter or brown sugar or miniature marshmallows, leading me to reconsider that perhaps it's not a yam I want so much as a Snickers bar. However, I am *having* a yam.
Does anybody have any healthful and nutritious yam preparation tips for me? I accidentally looked it up and learned that a yam, even a little hippie yam, has like 41g of carbs. This, plus the fact that the whole process took about an hour and 20 minutes, means that I will not be yamming it up on a daily basis. So I'd like my occasional yam experiences to be special but not artery-clogging. I had it in my head that yams were more nutritious than that, but alas.
Tonight I walked to the store (because our parking lot is still too icy for me to drive) and acquired a small russet potato for baking purposes. I found a recipe on the Internet. But I need to go *back* to the store and buy some decent salt - what do they call it, kosher salt? Mediterranean salt? - and one of those peppercorn grinder thingies. If I'm going to eat a plain baked potato with no butter or sour cream or bacon or cheese, at least the salt and pepper will be of a decent quality.
keikaimalu and kijjohnson, I had a sense of what to do with them. Tonight I prepared one of the yams by spritzing it lightly with olive oil, putting it on a piece of foil on a baking sheet, and roasting it for about an hour at 350. (I did scrub it first and poke holes in it so it wouldn't go off like some carb-intensive grenade.) It was... tasty, in a "Huh. Yam." kind of way. And at least it was orange inside. It was severely lacking in maple syrup or butter or brown sugar or miniature marshmallows, leading me to reconsider that perhaps it's not a yam I want so much as a Snickers bar. However, I am *having* a yam.Does anybody have any healthful and nutritious yam preparation tips for me? I accidentally looked it up and learned that a yam, even a little hippie yam, has like 41g of carbs. This, plus the fact that the whole process took about an hour and 20 minutes, means that I will not be yamming it up on a daily basis. So I'd like my occasional yam experiences to be special but not artery-clogging. I had it in my head that yams were more nutritious than that, but alas.
Tonight I walked to the store (because our parking lot is still too icy for me to drive) and acquired a small russet potato for baking purposes. I found a recipe on the Internet. But I need to go *back* to the store and buy some decent salt - what do they call it, kosher salt? Mediterranean salt? - and one of those peppercorn grinder thingies. If I'm going to eat a plain baked potato with no butter or sour cream or bacon or cheese, at least the salt and pepper will be of a decent quality.
