OK...

When plantains are green (unripe), you can fry them.- "tostones"

first peel and cut them into slices (about 1 1/2" thick) and place slices in a bowl of salted water (to remove excess starch)

Get a frying pan of oil (preferably canola, but veg. or corn will do)

fry til tender on both sides.

then remove from oil, smash* them and salt them with garlic salt and place back in

frying pan until crisp on edges and golden.

serve like fries with ketchup and/or hot sauce.

* being careful not to burn yourself, you can use cutting board, paperbag(to soak up oil) and rolling pin to "crush" plantains.
layer paperbag under and over plantain slice then squish
(or you can buy a plantain press)

Sweet plantains, can be fried as well, just slice, soak in salted water and fry until golden brown.

paintedlady said:

Yummo...thanks paintedlady

What r they hun?

Ocean said:

U dont know what they are?

They kinda look like Green Bananas...infact they belong to the banana family

This is just too funny

chillichocaholic said:

A banana ..why don't u just say banana

They do not taste like banana's. Banana's are yucky

shanti0608 said:

I'm confused shut up Phil, Dan, Kenny and half the org

chillichocaholic said:

A banana ..why don't u just say banana

GREEN PLANTAINS ARE DISGUSTING
let them ripen, like REALLY ripen...

slice them thinly, fry'em up



i can't wait to go home...

Plátanos en almibar
(Ripe plantain dessert)

4 ripe plantains (Use very ripe plantains - more orange in color with a few black spots.)
1/2 cup of butter
2 cups sugar
1 cup of water
2/3 cup cooking wine
1/2 teaspoonful vanilla extract
2 cinnamon sticks

Peel the plantains and cut them in half and then cut each half in 4 lengthwise slices. Sautée the plantains in butter Add the remaining ingredients and cook over medium heat, covered for about 15 minutes or so. Serve hot in its own gravy.

Can save any extras in the refrigerator for up to 5 days. Microwave them before serving.

Mach said:

OMG that is just SIN.ON.A.PLATE

Ottensen said:

I cant wait to go and buy some

OMG, thread of the year




I'm Dominican so you know I love me some plantains


Platanos al caldero (caramelized ripe plantains)

Ingredients:
2 Very ripe plantains
4 tablespoons of butter
4 Cinnamon sticks
2 tablespoons of cloves
1/4 cup of sugar
3 Tablespoons of rum (optional)
1/2 cup of water
a pinch of salt


Peel the plantains and cut them into halves. Stick the cloves and cinnamon sticks into the plantains. In a shallow frying pan, heat the butter and saute the plantains until they're golden brown. In a separate container, mix the remaining ingredients. Pour into the frying pan. Let the water evaporate. Let them caramelize on one side and then turn them over. Once both sides are caramelized, remove from the heat and serve immediately

OMG, thread of the year




I'm Dominican so you know I love me some plantains


Platanos al caldero (caramelized ripe plantains)

Ingredients:
2 Very ripe plantains
4 tablespoons of butter
4 Cinnamon sticks
2 tablespoons of cloves
1/4 cup of sugar
3 Tablespoons of rum (optional)
1/2 cup of water
a pinch of salt


Peel the plantains and cut them into halves. Stick the cloves and cinnamon sticks into the plantains. In a shallow frying pan, heat the butter and saute the plantains until they're golden brown. In a separate container, mix the remaining ingredients. Pour into the frying pan. Let the water evaporate. Let them caramelize on one side and then turn them over. Once both sides are caramelized, remove from the heat and serve immediately

shanti0608 said:

I'm confused shut up Phil, Dan, Kenny and half the org

The plantain is a species of the genus Musa and is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes called the dessert banana).

The population of North America was first introduced to the banana plantain, and colloquially in the United States and Europe the term "banana" refers to that variety. The word "banana" is often used incorrectly to describe other plantain varieties as well, when in fact the generic name is "plantain" and the specific varieties are cooking plantain, banana plantain, bocadillo plantain (the little one), etc. All members of the genus Musa are indigenous to the tropical region of Southeast Asia, including the Malay Archipelago and northern Australia.

Plantains tend to be firmer and lower in sugar content than dessert bananas and are used either when green or under-ripe (and therefore starchy) or overripe (and therefore sweet). Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavour and texture when unripe. They are grown as far north as Florida, the Caribbean and Central America, the Canary Islands, Madeira, Egypt, and southern Japan or Taiwan and as far south as KwaZulu-Natal and southern Brazil. The largest exporter of plantains to the United States is Colombia.


The common plantain species Musa paradisiaca, has many varieties. Bananas (or sapientum) are a sub-species of plantains, and were formerly regarded as a separate species. Bananas are eaten raw, while plantains require cooking. The species is likely native to India and Southern Asia. It is assumed that the Portuguese Franciscan friars were responsible for the introduction of plantains to the Caribbean islands and other parts of the Americas. The Spaniards, who saw a similarity to the plane tree that grows in Spain, gave the plantain its Spanish name, plátano.

The plantain is a species of the genus Musa and is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes called the dessert banana).

The population of North America was first introduced to the banana plantain, and colloquially in the United States and Europe the term "banana" refers to that variety. The word "banana" is often used incorrectly to describe other plantain varieties as well, when in fact the generic name is "plantain" and the specific varieties are cooking plantain, banana plantain, bocadillo plantain (the little one), etc. All members of the genus Musa are indigenous to the tropical region of Southeast Asia, including the Malay Archipelago and northern Australia.

Plantains tend to be firmer and lower in sugar content than dessert bananas and are used either when green or under-ripe (and therefore starchy) or overripe (and therefore sweet). Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavour and texture when unripe. They are grown as far north as Florida, the Caribbean and Central America, the Canary Islands, Madeira, Egypt, and southern Japan or Taiwan and as far south as KwaZulu-Natal and southern Brazil. The largest exporter of plantains to the United States is Colombia.


The common plantain species Musa paradisiaca, has many varieties. Bananas (or sapientum) are a sub-species of plantains, and were formerly regarded as a separate species. Bananas are eaten raw, while plantains require cooking. The species is likely native to India and Southern Asia. It is assumed that the Portuguese Franciscan friars were responsible for the introduction of plantains to the Caribbean islands and other parts of the Americas. The Spaniards, who saw a similarity to the plane tree that grows in Spain, gave the plantain its Spanish name, plátano.