> > >  > > getting scurvy in times gone by.
> > >  > Most likely back then they didn't live long 
> > >  > enough to have to worry about scurvy.
> > > Only if they joined the Navy to get the heck out of Ireland.
> > Whose navy? Certainly the Brits wouldn't have
> > allowed a bunch of malnourished rebels into theirs.
> There were a pile of them in the Army.  Lots took the "King's 
> shilling" to get the heck out of dodge. 

For sure, and I understand that there were entire
regiments made up of Irishmen, and some of them did 
pretty well, with undereducated but sagacious ones
frequently becoming officers.

> > > ...and even raw diet afficionados don't eat raw potatoes.  Jicama 
> yes,
> > > potatoes no.
> > I've read sufficient contradictory stuff
> > in the last couple days to want to try them
> > for myself, perhaps in the form of salad.
> They're not bad.  Not worth fussing over but not bad.

I do recall having sampled raw potato and also
finding it unimpressive.

> > > course, fried leftovers of same.
> > That last latkelike incarnation would probably
> > appeal to me but not suit my system.
> Alas.  

Yeah - I'm fond of latkes and latkelike things,
with maybe a few exceptions.

> > Raw potato salad
> > categories: raw, vegetarian, salad
> At least it's not green potato salad!  

I suppose, but I wonder about the toxicity of
potatoes given its reputation (there are those 
who claim that were they a newly introduced 
foodstuff, they'd be banned in short order).

---------- Recipe via Meal-Master (tm) v8.05

      Title: Zucchini Pancakes
 Categories: Breakfast
      Yield: 12 Servings

      2 c  Zucchini, shredded (about 2
           -to 3 sm; all zucchini)
      2    Eggs
    1/2 c  Flour
      1 ts Baking powder
    1/4 c  Parmesan cheese
    1/2 sm Or medium onion,grated
      1    Lots black pepper, freshly
           -grated
      1 ts Dill
    1/2 ts Salt (I use garlic&seasoned
           Salt)
      1    Sour cream

  In a heated skillet filmed with oil, drop mixture by spoonful, 3 at a
  time.You may need to spread them out a little with your spoon. When
golden,
  turn and flatten down a bit, if they rise.The smell of the dill, onion,
and
  Parmesan cheese sends my spouse into a feeding frenzy. Serve with sour
  cream, if desired.

  Yield: 12 servings

  Source: Mike Stock, The Dinner Table

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