— Audi Lung

You know what? This is not those are not ingredients that I have much experience with despite the fact I grew up in El Salvadorian neighborhood and it was around me much but really you could chips you could mashed. Yuka nestuka cakes is really the only ways that I've really experienced it and cooked with it myself. So I don't have much more to offer in ways of innovation on that. I'm sorry to say but really think about any potato dish when it comes to Yuca. You have less moisture in Yuca than you do in potatoes. So you have to be careful there, but in terms of flavor combinations whether you're talking about gratons, whether you're talking about salads, like a German style potato salad where you're mixing in the hot boiled vegetables with vinegar and spices to kind of been alive and In Bloom those as they get absorbed in fresh herbs, you know, go outside of the traditional culinary Realms of those ingredients and go with herbs. Like I imagine dill and Yuka would go really nicely together Sherry vinegar and Yuka would go very nicely together. yeah, so there you go, but I'm sorry that I don't have really an off the top my head answer or I deeply experienced answer, but there you go off top my head.