because of the typo in the title, i thought at first this was some new breed of vegetarian.

I can't remember the last time I had plantains.

In the market they are usually green, but yesterday they had yellow ones with a sign that said, "Ripe Plantains". Do you have to wait until they ripen before you cook them?

I've been happier with the results of working with ripe ones vs green. Getting the peel off a green one is an ordeal too...

I've only had plantains fried, in various restaurants. They are delicious.

Bruce, they're like two different animals. Green plantains are more like starchy root veggies (yucca, taro, et al). Ripe plantains can be more sweet and banana-y in flavor when fully cooked.

A lot of South American countries make those fried plantains. In my country they are known as "Tostones" because they resemble coins. Very easy to make, if you wanna give it a try:

1) Grab 2 plantains, cut them in 1/2-inch rounds.
2) Soak them in salt water for at least half an hour. (2 cups water + 1 tsp salt)
3) Grab a pan, add about 1/2 inch of oil and heat it up.
4) Add plantain rounds with enough space between them to fry up.
5) Fish out the fried plantain rounds, put them on a solid surface and lightly flatten them, taking care not to squish them all the way through.
6) Put the flattened rounds back in the hot oil until they are golden.


It's easy to do, and it's a great snack to have at gatherings. The only other way I've had them is in plantain cakes which are filled with fish and salsa, sort of like tamales.

excellent

http://3.bp.blogspot.com/_WzfEaG2RMK...20/MrBurns.gif

Yum yum!

One of the best dishes I've ever had was the chiles rellenos, stuffed not with cheese, but with seasoned plantains and walnuts... at Pancho's Backyard, in Cozumel.

I got a molcajete for my birthday. I think I'll use it tonight to make a paste for something... roast pork? Maybe fish?

Dried ancho chilies, partially reconstituted
garlic
cumin
peanuts
lime juice

Come to think of it, I'll use it on shrimp. A few corn tortillas, some shredded cabbage, pintos on the side.... Aaah, just like my abuelita used to make. :)

I hope your molcajete is seasoned, or at least that you have a dental plan. :S

I'm still fighting with my sis-in-law for my mum's seasoned molcajete. My mums isn't even dead yet.

Yeah, otherwise it's hell getting the peel off. It hangs on stubbornly unless you either let 'em sit until quite black all over, or do those cooking tricks described above. Think of a plantain as an armored banana that is tastier cooked than raw.

Plaintians? I suppose you cook them just like plaintains.

Up in the moundtains.

Interesting. It's not seasoned, but it seemed like any granite mortar-and-pestle jobbie -- I've used quite a few in India. No teeth were lost or broken.

Can you elucidate this concept of seasoning the molcajete? Inquiring minds want to know, and think you could do a more interesting job of describing it than mere googling.

I have one. Basalt.
By seasoned he means lots of food has got stuck in the nooks and crannies and rotted since they cant be thoroughly cleaned. Flavors carry over, and little bits break off here and there...

I don't use mine.