Mortimer wrote:

> So a bit of backstory:
>
> I live in a Dominican neighborhood, and on recent trip to the local
> supermarket, the S.O. and I decided to do a major pantry re-equip (you
> know, where you buy all the things that you need in the kitchen, but
> never buy on a quick run to the grocer's: spices, canned tomatoes,
> cornstarch, etc.)
>
> We racked up quite a bill (all worth it, if I say), and were rewarded
> with fifteen free plantains.
>
> That's about ten pounds.
>
> I have no idea what to do with them.
>
> I know about the standard preparation (sliced, fried), but I'm also
> interested in other uses--I'm thinking maybe a plantain au gratin, or
> something that takes a traditional dish and replaces the starch with
> plantains....
>
> Ideas?
>
> Also, if you have any experience with Hispanic root vegetables (Yuca,
> Jicama, Cassava, and others I don't know the English for) I'd be glad
> to hear.

I have been tempted to try something I saw a TV chef do with plaintains.
The were sliced into rounds, deep fried, flattened out with a whack on the
side of a knife and then fried again. Last week I saw another TV chef do
yucca chips. He peeled the yuccas, then sliced them into sticks and deep
fried them.