CAM photosynthesis is a clever adaptation some plants have where they turn light into sugar during the day, and only breathe in CO2 at night. This lets the plant close up its leaves so they don't lose water during the heat of the day.
CAM plants use sunlight to turn malic acid into sugar, and every night they breathe in plenty of carbon dioxide, storing it as a fresh supply of malic acid. If you have keen senses, you may be able to taste the difference between a CAM plant harvested during the day and one harvested at night because of this variation in sugar and acid content.
Having evolved several times independantly, you see CAM in lots of different kinds of plants: air plants and bromeliads, which have poorly developed root systems; cacti and other succulents, which grow in hot dry environments; you even see it in some aquatic plants. For these, CAM serves not to conserve water, but carbon dioxide - which is of course hard to come by when you don't have any air.
The "crassulacean" part of the name "crassulacean acid metabolism" is there because this phenomenon was first discovered in crassulas. Jade plants are an example of this genus.
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Been feeling better the last couple of days, lunch with my lesbian friend was super nice, never had plantains before and holy shit they were good. Kinda expensive but good. Then we went and picked up a mattress lol.
I've still got a few more things I want to pack up, we aren't doing it all at once or anything but I'd like to get as much moved as possible.
Also need to shave everything sooooo bad it looks terrible, worst it's been since I started :/ disappointing tbh, just a really rough few weeks..
And they're super easy to make since you just roast them or fry them and they're good both savory and sweet
The last thing i did at work that got a plantain nerd all got and bothered was just a lil bit of salt, a little lil bit of allspice, nutmeg and cloves, a bunch of cumin, brown sugar, a little bit of cinnamon and some pureed ginger, tossed all that together with some frozen apple slices and roasted hot until they brown and the insides start to kinda bubble out (maybe roasting less would be good though because theres so much caramelization at that point that bits can kinda stick to your teeth). I've also done them with a coconut milk syrup glaze and that's been pretty good and that'd go good with that too
I WANTED to do the thing with the apples but also make like a pie crust with pulverized ginger crackers but everybody I suggested it to was like "that'd be weird" and then the sous chef told me "no don't do that"
Also if you like plantains you might like tostones too which are under ripe plantains that get fried and then flattened and then fried again and served with sauces and stuff
Didn't have too long because I'm at work, it was a whole sandwich with steak and lettuce and some other stuff on it with plantains as the bun. They also had the best fries I've had in years. Oh it was so good.
I'll have to try making them at some point, tostones sound really good too. Next time I go I'll see if they have them