Where are all the recipes?

Yes, it is Friday. I have to be careful when logging in because if I type the address too fast, I end up on the POI site, not the POI-Factory site. All that POI, but no directions.

Have you eaten poi? Yuck, yuck, yuck.

Must be an acquired taste. And in my trips there, I certainly haven't acquired it.

bleh!

Maybe one day I'll get to try some.

I'll do just about anything once, and do it again if I like it the first time

Poi comes from the kalo (taro) plant. The root is steamed, skin removed and mashed with water to make a mashed potato-like consistency. In Hawaii, there is a way to indicate poi viscosity: "one finger" poi has little water mixed in and is very thick --> "three finger" poi has a lot of water mixed in and is somewhat runny (hence, more fingers needed to scoop it with -- although we usually don't eat it with our fingers). Since it comes from the root of the plant, it is very starchy (like a potato or yam) and would be eaten as a side dish to many of the saltier hawaiian types of food such as kalua pig (smoked/shredded pork), laulau (steamed meat in luau leaf) or poke (chopped raw fish/octopus with seasonings/garnish). Many tourist put salt (or even sugar) into their poi to spice it up. Just thought you should know some background on it...and I'm not sure that there are any kalo (taro) fields listed as "POI's" for the Hawaii map ;P