On New Years Eve we went to the local rib joint for lunch and I tried
their pulled pork. Alas it came to the table stone cold and when I
sent it back it came back kind of luke warm instead... which I could
have lived with, but it was also ridiculously salty. I ended up
just eating around it and I decided to make my own at home as soon as
possible. So on New Years' Day I fired up the oven and put a nice big
slab of country spareribs (almost boneless so they were four pounds of
almost solid meat!) on to cook very slowly in a sea of homemade bbq
sauce. I cooked those babies for about six hours, and boy were they
good...

I bought a pair of green plantains about three weeks ago and left them
to ripen. I didn't realise how long it would take, but they were just
right for cooking the other day... so I made some tostadas to go with
the pork, but since there weren't very many of them I made some mashed
potatoes (okay, I confess, they came out of a packet - I was too busy
wrestling with the tostadas to make them properly!) and we had a
little cornbread in the freezer so we had that too. The tostadas were
slightly overcooked, but they tasted great anyway...

http://home-and-garden.webshots.com/...ome-and-garden

There was a bunch of pork left over so I put 1/3 of it into the
freezer for another day, and the remainder just became some delicious
pulled pork sandwiches for our lunch. They were very good that way
too!

On Sat, 03 Jan 2009 14:45:38 -0500, Kajikit >
wrote:

>The tostadas were slightly overcooked, but they tasted great anyway...

Plantain Tostada's? Got a recipe or method for us?



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Kajikit wrote:

> I bought a pair of green plantains about three weeks ago and left them
> to ripen. I didn't realise how long it would take, but they were just
> right for cooking the other day... so I made some tostadas to go with
> the pork, but since there weren't very many of them I made some mashed
> potatoes (okay, I confess, they came out of a packet - I was too busy
> wrestling with the tostadas to make them properly!) and we had a
> little cornbread in the freezer so we had that too. The tostadas were
> slightly overcooked, but they tasted great anyway...
>
> http://home-and-garden.webshots.com/...ome-and-garden

You take nice photos, thanks for sharing them. Lately, I have been
buying plantains and Japanese eggplant at the Asian market (such as it
is). I am trying all I can to keep the store in business.

It is always hard to judge when they will be ripe, and I really like
them fried, so it takes a long time for them to ripen. I buy tostones in
the bag because they are so convenient.

Becca

On Sat, 03 Jan 2009 12:12:52 -0800, sf > wrote:

>On Sat, 03 Jan 2009 14:45:38 -0500, Kajikit >
>wrote:
>
>>The tostadas were slightly overcooked, but they tasted great anyway...
>
>Plantain Tostada's? Got a recipe or method for us?

I got confused. Tostadas are Mexican aren't they? (I have no clue what
they actually ARE I've just heard the name...) I made tostones... the
ones where you cut the plantain into one inch chunks and fry them,
then squash them flat and fry them some more until they're crispy.
They're delicious as long as you don't burn them!

On Sat, 03 Jan 2009 21:54:24 -0500, Kajikit >
wrote:

>On Sat, 03 Jan 2009 12:12:52 -0800, sf > wrote:
>
>>On Sat, 03 Jan 2009 14:45:38 -0500, Kajikit >
>>wrote:
>>
>>>The tostadas were slightly overcooked, but they tasted great anyway...
>>
>>Plantain Tostada's? Got a recipe or method for us?
>
>I got confused. Tostadas are Mexican aren't they? (I have no clue what
>they actually ARE I've just heard the name...) I made tostones... the
>ones where you cut the plantain into one inch chunks and fry them,
>then squash them flat and fry them some more until they're crispy.
>They're delicious as long as you don't burn them!

Heh, yes tostadas are Mexican. I've actually eaten fried plantains
but the only term that stuck in my brain was "fried plantains". I see
Becca called them by their real name: tostones (which sounds too much
like... name that word - it's not tostadas).

All is well in my world now and I'm not confused anymore. Tostones
are disks of plantain that have been fried. Did you serve them with
refried beans and sour cream?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Kajikit wrote:
> On New Years Eve we went to the local rib joint for lunch and I tried
> their pulled pork. Alas it came to the table stone cold and when I
> sent it back it came back kind of luke warm instead... which I could
> have lived with, but it was also ridiculously salty. I ended up
> just eating around it and I decided to make my own at home as soon as
> possible. So on New Years' Day I fired up the oven and put a nice big
> slab of country spareribs (almost boneless so they were four pounds of
> almost solid meat!) on to cook very slowly in a sea of homemade bbq
> sauce. I cooked those babies for about six hours, and boy were they
> good...

I do that in the crock pot as well as oven, I buy what is labeled as
"country style ribs" and they are so good...little to no bone.

>
> I bought a pair of green plantains about three weeks ago and left them
> to ripen. I didn't realise how long it would take, but they were just
> right for cooking the other day... so I made some tostadas to go with
> the pork, but since there weren't very many of them I made some mashed
> potatoes (okay, I confess, they came out of a packet - I was too busy
> wrestling with the tostadas to make them properly!) and we had a
> little cornbread in the freezer so we had that too. The tostadas were
> slightly overcooked, but they tasted great anyway...
>
> http://home-and-garden.webshots.com/...ome-and-garden
>
> There was a bunch of pork left over so I put 1/3 of it into the
> freezer for another day, and the remainder just became some delicious
> pulled pork sandwiches for our lunch. They were very good that way
> too!

It all sounds yummy!

sf wrote:

> Heh, yes tostadas are Mexican. I've actually eaten fried plantains
> but the only term that stuck in my brain was "fried plantains". I see
> Becca called them by their real name: tostones (which sounds too much
> like... name that word - it's not tostadas).

Not to be confused with maduros, which are also fried plantains.

Kajikit wrote:
> On Sat, 03 Jan 2009 12:12:52 -0800, sf > wrote:
>
>> On Sat, 03 Jan 2009 14:45:38 -0500, Kajikit >
>> wrote:
>>
>>> The tostadas were slightly overcooked, but they tasted great anyway...
>> Plantain Tostada's? Got a recipe or method for us?
>
> I got confused. Tostadas are Mexican aren't they? (I have no clue what
> they actually ARE I've just heard the name...) I made tostones... the
> ones where you cut the plantain into one inch chunks and fry them,
> then squash them flat and fry them some more until they're crispy.
> They're delicious as long as you don't burn them!

They looked great in the photo, no matter what you call them. I applaud
you for going to the trouble of making them while you were cooking a
meal. I have cooked them as an afternoon snack, but that was all I was
cooking at the time. They are delicious though, aren't they? Yum.

Becca

On Jan 4, 4:47*am, ravenlynne > wrote:
> Kajikit wrote:
> > On New Years Eve we went to the local rib joint for lunch and I tried
> > their pulled pork. Alas it came to the table stone cold and when I
> > sent it back it came back kind of luke warm instead... which I could
> > have lived with, but it was also ridiculously salty. I ended up
> > just eating around it and I decided to make my own at home as soon as
> > possible. So on New Years' Day I fired up the oven and put a nice big
> > slab of country spareribs (almost boneless so they were four pounds of
> > almost solid meat!) on to cook very slowly in a sea of homemade bbq
> > sauce. I cooked those babies for about six hours, and boy were they
> > good...
>
> I do that in the crock pot as well as oven, I buy what is labeled as
> "country style ribs" and they are so good...little to no bone.
>
>
>
>
>
> > I bought a pair of green plantains about three weeks ago and left them
> > to ripen. I didn't realise how long it would take, but they were just
> > right for cooking the other day... so I made some tostadas to go with
> > the pork, but since there weren't very many of them I made some mashed
> > potatoes (okay, I confess, they came out of a packet - I was too busy
> > wrestling with the tostadas to make them properly!) and we had a
> > little cornbread in the freezer so we had that too. The tostadas were
> > slightly overcooked, but they tasted great anyway...
>
> >http://home-and-garden.webshots.com/...899315ZqxwRt?v...
>
> > There was a bunch of pork left over so I put 1/3 of it into the
> > freezer for another day, and the remainder just became some delicious
> > pulled pork sandwiches for our lunch. They were very good that way
> > too!
>
> It all sounds yummy!

If you go with a pork butt or Boston Butt, when it is done cooking you
can just pull the bone out with your fingers it is so tender. I used
to pay for boneless, but not anymore!!
We do pulled pork on the ceramic cooker all the time. Takes anywhere
from 7 - 12 hours @225 degrees or until inside temp is 190. Then we
wrap it in foil or an oven stuffer bag and put it in a cooler with
towels wrapped around the wrapped roast for at least an hour,
preferably 3 hours. You can pull it with 2 forks. And we put a rub on
it for at least overnight, 24 hours is better. MMMMM pulled pork, we
have an 8# roast in the freezer. Might have to cook that baby soon!!
Nan in DE

Nan wrote:
>
> If you go with a pork butt or Boston Butt, when it is done cooking you
> can just pull the bone out with your fingers it is so tender. I used
> to pay for boneless, but not anymore!!

I generally use Boston Butt for my pulled pork. It cooks to falling
apart and moist better than other cuts of pork.

> We do pulled pork on the ceramic cooker all the time. Takes anywhere
> from 7 - 12 hours @225 degrees or until inside temp is 190. Then we
> wrap it in foil or an oven stuffer bag and put it in a cooler with
> towels wrapped around the wrapped roast for at least an hour,
> preferably 3 hours. You can pull it with 2 forks. And we put a rub on
> it for at least overnight, 24 hours is better. MMMMM pulled pork, we
> have an 8# roast in the freezer. Might have to cook that baby soon!!
> Nan in DE

I made one for my crowd on friday...,I cooked it earlier in the week
then heated it...they loved it.

On Sun, 4 Jan 2009 07:37:13 -0800 (PST), Nan >
wrote:


>> It all sounds yummy!
>
>If you go with a pork butt or Boston Butt, when it is done cooking you
>can just pull the bone out with your fingers it is so tender. I used
>to pay for boneless, but not anymore!!
> We do pulled pork on the ceramic cooker all the time. Takes anywhere
>from 7 - 12 hours @225 degrees or until inside temp is 190. Then we
>wrap it in foil or an oven stuffer bag and put it in a cooler with
>towels wrapped around the wrapped roast for at least an hour,
>preferably 3 hours. You can pull it with 2 forks. And we put a rub on
>it for at least overnight, 24 hours is better. MMMMM pulled pork, we
>have an 8# roast in the freezer. Might have to cook that baby soon!!
>Nan in DE

Ya but.....you're talking real BBQ. Not the oven wannabe stuff.

Lou