The fungus that devastates the Cavendish banana has now arrived in Latin America

Re:The fungus that devastates the Cavendish banana has now a... by jmull on Tuesday August 13, 2019 @11:00AM (#20686463)

I can assure you, you are very wrong about the uses of other varieties of Apples and Potatoes. You're also wrong about russet potatoes for stew -- other varieties work out a lot better when you want your potatoes to hold their shape.

(I would assume likewise with bananas as well, but I don't have the experience to know myself.)

It's OK -- maybe you don't have the most acute tastebuds or just lack a culinary interest. It's even pretty much dead wrong to think about these things in terms of uses. Food can be a delight and an art, and proscribed "use" doesn't allow for that.

Anyway: if you haven't tried it in a while, branch out. You might really enjoy and appreciate what you've been missing out on.

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Re:The fungus that devastates the Cavendish banana has now a... by burfog on Wednesday August 14, 2019 @07:57PM (#20701253)

I do have a strong culinary interest, but I'm also choosy. I try lots of things to discover what is best, and then I use what is best.

Russet potatoes are the best for stew. The others have off flavors or don't soften as nicely.

I have tried many types of cheese. I eliminated all except mozzarella and mild cheddar.

I have tried every exotic fruit in the store except durian. I ended up liking jackfruit, dragonfruit, rambutan, lychee, longan, and loquat.

The point of trying new foods is to find the best, not to pretend that they are all equally delicious.

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