can we talk about tostones?

sushi can wait. it will always be there.

I just completed the first step of making tostones except I missed the 'lightly' part of the 'brown' part so now they are all darkly browned, waiting to be hit with a mallet

these were really good but they soaked up like 3 quarts of oil and now my arteries feel sluggish

what are these even?? and when can i eat them??

they're really good! gotta make sure you're not cooking platanos maduros, though!! they're squashed fried unripe plantains.

it's okay that one of the main reasons i love america is mexican food, right?

it is ok, but tostones aren't partic mexican iirc

at least not ime

robyn you got to try them they're like french fries, just as great as french fries

the last avocado I had ripened today and I was gonna make mini tostones avocados sandwiches, maybe with some lime, maybe with some sriracha, but we had enough food, NEXT TIME

http://en.wikipedia.org/wiki/Tostones

nooooooom

http://2.bp.blogspot.com/_6NKTilwQbFU/SOrAXk6DVFI/AAAAAAAAAUQ/oSpNcVCQmNE/s320/tostones.jpg

I had them with the lime but the lime juice was a little strong cause it was like a 'dipping' sauce I think next time I'll just squeeze a little over all of 'em

latin america, i love you!

when i was in san francisco in may, i had this awesome breakfast somewhere and both plantains and avocados were involved, plus that cheese and an egg or two, and i thought "this! this is breakfast."

also I think the reason they soaked up so much oil was because I cooked them too much the first time around so when I squashed them I brok the little starch shield they built up and all the oil got in next time you gotta 'brown lightly' first and then squash and then I think the starch shield will be good and they won't get so much oil

yeah it's hard to gauge the frying -- i'm not a very seasoned (huhuhuh) fryer.

i've actually fried plantains before, always kind of off the cuff, and they've turned out well.
but i've never even thought to smash them!

there's a huge difference depending on what kind of plantains you use, how ripe they are

less ripe --> tostones, aka fried starchy green plantains
more ripe (ie black, sweet) --> maduros, aka fried ripe plantains

You can use a tostonera to smash if u want

http://www.haititrading.com/Goupam/img/tostonera.jpg

maduros are sliced differently usually, a longer slice rather than rounder

http://farm1.static.flickr.com/121/309536068_ccc35b75cc.jpg

I have one plantain left and I am waiting for it to become black to make marduros

man i remember the first time i made maduros
it felt magical

just make sure the oil is hot enough -- soaks up less if it's sufficiently hot

maduros are amazing with super garlicky garlic sauce. tostones too, ftm.

made some maduros! forgot to slice them like that though. also apparently maduros is slang for penis as GIS kindly lets me know

really sweet! too sweet for me I think :/