Guest guest Posted July 17, 2006 Report Share Posted July 17, 2006 We've been gone out of town. While we were gone I had someone from Porta Rico show me how they cook Plantains. They were so delicious. It is great to have a first hand cooking lesson from someone that has grown up eating and cooking something. Plantains Peel and slice in 1/2 inch rounds the Plantains. Put into hot oil and cook until lightly browned. Remove with a slotted spoon to a cutting board. Press with the back of a flat flipper/spatula until half the thickness. Take one cup of tap water and add about 1 Tbsp of salt and stir. Dip in the pressed Plantain circles and then put them back into the hot oil, using a slotted spoon. Let them brown nicely and put onto a cookie sheet pan that is covered in 2 layers of paper towels. Eat while hot. They are yummy. *You may skip the step where you dip in the salted water and salt after the second frying, if you prefer, but we like them better dipped in salt water between fryings. Enjoy, Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2006 Report Share Posted July 17, 2006 Nice you are back with us. I love plantains. I use them often in soups. Donna wwjd <jtwigg wrote: We've been gone out of town. While we were gone I had someone from Porta Rico show me how they cook Plantains. They were so delicious. It is great to have a first hand cooking lesson from someone that has grown up eating and cooking something. Plantains Peel and slice in 1/2 inch rounds the Plantains. Put into hot oil and cook until lightly browned. Remove with a slotted spoon to a cutting board. Press with the back of a flat flipper/spatula until half the thickness. Take one cup of tap water and add about 1 Tbsp of salt and stir. Dip in the pressed Plantain circles and then put them back into the hot oil, using a slotted spoon. Let them brown nicely and put onto a cookie sheet pan that is covered in 2 layers of paper towels. Eat while hot. They are yummy. *You may skip the step where you dip in the salted water and salt after the second frying, if you prefer, but we like them better dipped in salt water between fryings. Enjoy, Judy " Now the king told the boogie men You have to let that raga drop The oil down the desert way Has been shakin to the top The sheik he drove his cadillac He went a cruisnin down the ville The muezzin was a standing On the radiator grille The shareef dont like it Rockin the casbah Rock the casbah " Source: Rock the Casbah - The Clash Get on board. You're invited to try the new Mail Beta. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2006 Report Share Posted July 17, 2006 Hey wwjd, I did a post about a month ago on Plantains on my 360 page. Check it out if you like, search me under jefani Edison. And thanks for this recipe....Uhuru , " wwjd " <jtwigg wrote: > > We've been gone out of town. While we were gone I had someone from Porta > Rico show me how they cook Plantains. They were so delicious. It is great > to have a first hand cooking lesson from someone that has grown up eating > and cooking something. > > Plantains > > Peel and slice in 1/2 inch rounds the Plantains. Put into hot oil and cook > until lightly browned. Remove with a slotted spoon to a cutting board. > Press with the back of a flat flipper/spatula until half the thickness. > Take one cup of tap water and add about 1 Tbsp of salt and stir. Dip in the > pressed Plantain circles and then put them back into the hot oil, using a > slotted spoon. Let them brown nicely and put onto a cookie sheet pan that > is covered in 2 layers of paper towels. Eat while hot. They are yummy. > > *You may skip the step where you dip in the salted water and salt after the > second frying, if you prefer, but we like them better dipped in salt water > between fryings. > Enjoy, > Judy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2006 Report Share Posted July 17, 2006 What is your 360 webpage exact address? I'm not familiar with a 360 page. Thanks. I'll have to see if I can find your post from a month ago. I have been no mail while I was gone and just got it turned back on. Judy - Jefani Edison Monday, July 17, 2006 1:19 PM Re: Plantains Hey wwjd, I did a post about a month ago on Plantains on my 360 page. Check it out if you like, search me under jefani Edison. And thanks for this recipe....Uhuru , " wwjd " <jtwigg wrote: > > We've been gone out of town. While we were gone I had someone from Porta > Rico show me how they cook Plantains. They were so delicious. It is great > to have a first hand cooking lesson from someone that has grown up eating > and cooking something. > > Plantains > > Peel and slice in 1/2 inch rounds the Plantains. Put into hot oil and cook > until lightly browned. Remove with a slotted spoon to a cutting board. > Press with the back of a flat flipper/spatula until half the thickness. > Take one cup of tap water and add about 1 Tbsp of salt and stir. Dip in the > pressed Plantain circles and then put them back into the hot oil, using a > slotted spoon. Let them brown nicely and put onto a cookie sheet pan that > is covered in 2 layers of paper towels. Eat while hot. They are yummy. > > *You may skip the step where you dip in the salted water and salt after the > second frying, if you prefer, but we like them better dipped in salt water > between fryings. > Enjoy, > Judy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2006 Report Share Posted July 17, 2006 Do you just slice them in round circles and boil them in the soup? Thanks for the warm welcome back. I have dearly missed the list while we were gone. Judy - Donnalilacflower Monday, July 17, 2006 12:05 PM Re: Plantains Nice you are back with us. I love plantains. I use them often in soups. Donna wwjd <jtwigg wrote: We've been gone out of town. While we were gone I had someone from Porta Rico show me how they cook Plantains. They were so delicious. It is great to have a first hand cooking lesson from someone that has grown up eating and cooking something. Plantains Peel and slice in 1/2 inch rounds the Plantains. Put into hot oil and cook until lightly browned. Remove with a slotted spoon to a cutting board. Press with the back of a flat flipper/spatula until half the thickness. Take one cup of tap water and add about 1 Tbsp of salt and stir. Dip in the pressed Plantain circles and then put them back into the hot oil, using a slotted spoon. Let them brown nicely and put onto a cookie sheet pan that is covered in 2 layers of paper towels. Eat while hot. They are yummy. *You may skip the step where you dip in the salted water and salt after the second frying, if you prefer, but we like them better dipped in salt water between fryings. Enjoy, Judy " Now the king told the boogie men You have to let that raga drop The oil down the desert way Has been shakin to the top The sheik he drove his cadillac He went a cruisnin down the ville The muezzin was a standing On the radiator grille The shareef dont like it Rockin the casbah Rock the casbah " Source: Rock the Casbah - The Clash Get on board. You're invited to try the new Mail Beta. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2006 Report Share Posted July 17, 2006 I dont really know how to give you the address, so I copied the link: http://blog.360./blog/;_ylt=AlnHDOTIJSmt39coOdP4gtysAOJ3 and if the page comes up, look to the top right and you'll see the title African Cuisine, Plantains...let me know what happens.. , " wwjd " <jtwigg wrote: > > What is your 360 webpage exact address? I'm not familiar with a 360 page. Thanks. I'll have to see if I can find your post from a month ago. I have been no mail while I was gone and just got it turned back on. > Judy > - > Jefani Edison > > Monday, July 17, 2006 1:19 PM > Re: Plantains > > > Hey wwjd, I did a post about a month ago on Plantains on my 360 > page. Check it out if you like, search me under jefani Edison. And > thanks for this recipe....Uhuru > > , " wwjd " <jtwigg@> wrote: > > > > We've been gone out of town. While we were gone I had someone > from Porta > > Rico show me how they cook Plantains. They were so delicious. It > is great > > to have a first hand cooking lesson from someone that has grown up > eating > > and cooking something. > > > > Plantains > > > > Peel and slice in 1/2 inch rounds the Plantains. Put into hot > oil and cook > > until lightly browned. Remove with a slotted spoon to a cutting > board. > > Press with the back of a flat flipper/spatula until half the > thickness. > > Take one cup of tap water and add about 1 Tbsp of salt and stir. > Dip in the > > pressed Plantain circles and then put them back into the hot oil, > using a > > slotted spoon. Let them brown nicely and put onto a cookie sheet > pan that > > is covered in 2 layers of paper towels. Eat while hot. They are > yummy. > > > > *You may skip the step where you dip in the salted water and salt > after the > > second frying, if you prefer, but we like them better dipped in > salt water > > between fryings. > > Enjoy, > > Judy > Quote Link to comment Share on other sites More sharing options...
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