Eating a Lotus

[The Atog Lord]

Today Mo Ya made me a delicious Lotus Soup.

Among the ingredients was Lotus stem, the stem of the Lotus flower. Not thin or frail like the stem of a rose, the Lotus stem has large, full pockets which resemble a vegetable. Cutting it open, you can see the channels running through it, most likely for carrying water up and down the plant.

Taking a bite of the Lotus, the first thing you realize is that it leaves tendrils running from your mouth to the uneaten bit. It is like the strands of celery, but far more tenacious and thin. And the taste. I paused, chewing, and thought of how best to describe the taste. It is neither heavy nor light, not flavorful yet not without flavor. The smell of the raw plant made me think the taste would be sweet, but the aftertaste is slightly bitter. It crunches under the teeth like a carrot, yet is not nearly as firm; it is flexible like a potato, but refuses to allow itself to become mashed at all, like a potato would. In the end, my attempt to discern its flavor was unsuccessful.

I asked Mo Ya how she would describe its taste. Her response was, "I don't know how to describe it. I just know how to eat it."

[oldbsturgeon]

its actually a vegetable that is rather rare around here, so i never see it. I know that i usually see it in cans or in the refrig section at the asian market, but never fresh. if you live in a big area you might see it fresh though. also you will see it fresh during the winter most of the time.
its japanese name is also rennkon and has had a long association with buddhism.

ive never tasted it, just know a lot about it.
oh almost forgot... here is another kind of lotus that appears someone has ate 

[Jacob Orlove]

Ugh, I hate those. That's a CE lotus with the gold border scratched off, a black border sharpied in, and the part on the back where it says "collector's edition" burned off the card. Don't fall for that scam.

Anyway, interesting stuff, Rich. It only makes sense that our resident atog would be a lotus eater.

[Hyperion]

I thought the exact same thing after reading. Rich, would you say it provided sufficient sustenance to give you +2/+2?

[The Atog Lord]

Rich, would you say it provided sufficient sustenance to give you +2/+2?

No doubt.

[Clown of Tresserhorn]

It's really really good. I usually sautee it with salt and dark vinegar (with a sprinkle of green onions). You should try it, it's mad good. Another way to prepare it is cutting it into "chips", adding some meat inbetween two chips, dipping it in batter and deep frying it. I grew up eating lotus roots and apparently, according to my family, it's good for your complexion.

[oldbsturgeon]

Ugh, I hate those. That's a CE lotus with the gold border scratched off, a black border sharpied in, and the part on the back where it says "collector's edition" burned off the card. Don't fall for that scam.

well i would have thought so too, if i hadnt seen it in person. see this guy likes destroying things, and he started doing it to a mox pearl, but quit.
makes me mad, i wish i had the money to do that with. i remember he was playing fcg and kept drawing siege gang, he got mad and ripped it up so he wouldnt draw it anymore....he is crazy

[Kowal]

No no, trust us, it's CE.  This has been discussed in length.

[oldbsturgeon]

 no no kowal , i saw it before he took sandpaper to it then burned a hole through it he lives near me....he is just crazy.

[Scott_Limoges]

The lotus above is definately smoked, not eaten.

[Jacob Orlove]

no no kowal , i saw it before he took sandpaper to it then burned a hole through it he lives near me....he is just crazy.

We're not talking about one card--the guy who sands down CE cards in NE has literally done it to dozens of them. He used to sell them as real cards at events.

[Ephraim]

Not that there's anything wrong with a good threadjacking every now and then (as long as it's not a full-out dutchjacking), but I'd really like to know more about the lotus as a food vegetable.  Is this lotus the same as a poppy or is it some totally different plant?  Inquiring culinary minds want to know!

[oldbsturgeon]

here ephraim, this is the section in one of my japanese cookbooks about it.

although renkon refers specifically to the lotus root, the lotus plant itself has a long association with buddhism and has been a regular feature in temple ponds in japan since ancient times. The first evidence of serving its roots as food was found in a book dating from A.D. 713. The root normally has about four sections, and looks like a long, narrow balloon with a few knots, and although the outer skin is light beige, upon peeling it reveals a white, crispy flesh. Renkon has several vertical holes running through to the base, which reveal a flower-like pattern when the root is cut in cross-sections, adding a unique look to any dish. Nutritionally, it contains mainly starch with 15 percent sugar and little else. Renkon has very little aroma and flavor when raw. Renkon's crunchiness as well as its unique pattern is greatly appreciated in Japanese cooking. It is used for simmered dishes, tempura, sushi, and for salads with vinegar dressing. It is always dressed or cooked with vinegar, which brings out its sweetness. To prepare, trim the hard part of from both ends and peel. Cut into rings and plunge in vinegar and water to avoid discoloration. Cook in lightly acidulated boiling water. Do not use iron pans. To store, select firm and undamaged renkon. Although the outer skin discolors quickly, the inside keeps fairly fresh for up to five days if stored in the refrigerator.

thats everything... guess you will have to try it, me too