really don't think I'm racist-I try to hate everybody equally and on their merits (or demerits) but i was relating this story to Grandfatherbear and Rainsong (daughter's board name) while the grandchildren were playing. There's a lot of hispanic bodegas around town and I like to check them out for unusual foods. Ifind them a much more reliable and inexpensive source for things like chayote, boniatos, etc etc, and we like to try new foods and stuff. Anyway, at Sedanos, one of the larger chain type stores, I found packages of dried giant corn kernels, dried miniature ears of purple corn, and packages of chuno (freeze dried high altitude low moisture potatoes). I would love to try them but the packages only say what they are- not how to cook them. So I asked the Hispanic team at the Hospice- the "Abriendo Puertas" team- how to cook them and they had never heard of them. Probably because their families came from coastal cities and not the mountains, or because it's peasant fare (how many yuppie princesses could cook dried beans or make pancakes from scratch, after all) But I expected my family to know what chuno was- after all, I've known about it since I was a kid- and my daughter didn't know about it (I've got scads of books about South America in the house, and I know she raed almost everything in the house growing up!) Rainsong said That what I did was tantamount to asking a black for a good fried chicken recipe. Was it? I've googled chuno, and al I found out was to soak it in several changes of water, till it's no longer bitter, and boil it till it's cooked. No idea how long that takes. I would love to try it. It's made of Andean black potatoes.I have a book on potatoes and am just fascinated by all the varieties. Was I out of line? Forgive the typos- arm in a cast and both arms hurt like billy blue blazes.