My grocery store has them on sale this week 3/$1.00 . I've never tried them
but have always been curious so this is my chance. I plan to buy tomorrow
morning. I like bananas so I'm assuming I should like these similar things?

I do know they need to be cooked and I want to try them as plain as possible
the first time to experience the true taste. I did a google search and see
that fried seems to be the best plain way.

I'm thinking of slicing and frying in a pan with just a bare melted layer of
butter. Or would a neutral tasting oil be better?

Any opinions are welcome tonight. I'll be at the grocery store at 6am
tomorrow morning...my traditional time for shopping.

Gary

On Fri, 08 Jun 2012 17:32:58 -0400, Gary > wrote:

>My grocery store has them on sale this week 3/$1.00 . I've never tried them
>but have always been curious so this is my chance. I plan to buy tomorrow
>morning. I like bananas so I'm assuming I should like these similar things?
>
>I do know they need to be cooked and I want to try them as plain as possible
>the first time to experience the true taste. I did a google search and see
>that fried seems to be the best plain way.
>
>I'm thinking of slicing and frying in a pan with just a bare melted layer of
>butter. Or would a neutral tasting oil be better?
>
>Any opinions are welcome tonight. I'll be at the grocery store at 6am
>tomorrow morning...my traditional time for shopping.

If they are the green ones, here's a tostone tutorial with pictures-
http://karma-free-cooking.com/2008/0...tain-tostones/

I had mine with Mojo- [lemon, oil & lots of garlic whipped up in the
ninja] but I'd be happy to try some other dippers.

Simpler than Tostones-- just slice them into 1/4" rounds and fry.

To carry the tostone theme further- split them lengthways-
fry/smush/fry - and make sandwiches with them.

3/$1 is good-- but they get to 4/$1 in my store in a slightly Hispanic
section of town. [and the turnover is so good I never see a bad one]

Jim

"Gary" > wrote in message ...
> My grocery store has them on sale this week 3/$1.00 . I've never tried
> them
> but have always been curious so this is my chance. I plan to buy tomorrow
> morning. I like bananas so I'm assuming I should like these similar
> things?
>
> I do know they need to be cooked and I want to try them as plain as
> possible
> the first time to experience the true taste. I did a google search and see
> that fried seems to be the best plain way.
>
> I'm thinking of slicing and frying in a pan with just a bare melted layer
> of
> butter. Or would a neutral tasting oil be better?
>
> Any opinions are welcome tonight. I'll be at the grocery store at 6am
> tomorrow morning...my traditional time for shopping.
>
> Gary

I love them fried over medium temp in butter until just soft. A bit of
caramelization is good -- black is not good.

Keith

i preferred the butter in the fry pan, but they are good in bread, as chips
and cooked/mashed and in hot cereal, Lee
"Gary" > wrote in message ...
> My grocery store has them on sale this week 3/$1.00 . I've never tried
> them
> but have always been curious so this is my chance. I plan to buy tomorrow
> morning. I like bananas so I'm assuming I should like these similar
> things?
>
> I do know they need to be cooked and I want to try them as plain as
> possible
> the first time to experience the true taste. I did a google search and see
> that fried seems to be the best plain way.
>
> I'm thinking of slicing and frying in a pan with just a bare melted layer
> of
> butter. Or would a neutral tasting oil be better?
>
> Any opinions are welcome tonight. I'll be at the grocery store at 6am
> tomorrow morning...my traditional time for shopping.
>
> Gary

On Fri, 8 Jun 2012 18:29:04 -0500, "Keith" >
wrote:
>
> "Gary" > wrote in message ...
> > My grocery store has them on sale this week 3/$1.00 . I've never tried
> > them
> > but have always been curious so this is my chance. I plan to buy tomorrow
> > morning. I like bananas so I'm assuming I should like these similar
> > things?
> >
> > I do know they need to be cooked and I want to try them as plain as
> > possible
> > the first time to experience the true taste. I did a google search and see
> > that fried seems to be the best plain way.
> >
> > I'm thinking of slicing and frying in a pan with just a bare melted layer
> > of
> > butter. Or would a neutral tasting oil be better?
> >
> > Any opinions are welcome tonight. I'll be at the grocery store at 6am
> > tomorrow morning...my traditional time for shopping.
> >
> > Gary
>
> I love them fried over medium temp in butter until just soft. A bit of
> caramelization is good -- black is not good.
>
I keep looking at them, thinking I'd like to try cooking them at home
but haven't taken the plunge yet. I do like the Salvadoran plantain
and refried beans combination when we eat out.

--
Food is an important part of a balanced diet.

sf wrote:
>
> On Fri, 8 Jun 2012 18:29:04 -0500, "Keith" >
> wrote:
> > I love them fried over medium temp in butter until just soft. A bit of
> > caramelization is good -- black is not good.
> >
> I keep looking at them, thinking I'd like to try cooking them at home
> but haven't taken the plunge yet. I do like the Salvadoran plantain
> and refried beans combination when we eat out.

I did buy just one at the store this morning. Just one to taste. I will
either slice and fry it in butter OR the produce guy this morning said it's
also good to mash, form into a patty, and fry that way. I'll try today. He
did also mention that they don't taste like a banana.

Gary

On 6/8/2012 6:10 PM, Jim Elbrecht wrote:
> On Fri, 08 Jun 2012 17:32:58 -0400, > wrote:
>
>> My grocery store has them on sale this week 3/$1.00 . I've never tried them
>> but have always been curious so this is my chance. I plan to buy tomorrow
>> morning. I like bananas so I'm assuming I should like these similar things?
>>
>> I do know they need to be cooked and I want to try them as plain as possible
>> the first time to experience the true taste. I did a google search and see
>> that fried seems to be the best plain way.
>>
>> I'm thinking of slicing and frying in a pan with just a bare melted layer of
>> butter. Or would a neutral tasting oil be better?
>>
>> Any opinions are welcome tonight. I'll be at the grocery store at 6am
>> tomorrow morning...my traditional time for shopping.
>
> If they are the green ones, here's a tostone tutorial with pictures-
> http://karma-free-cooking.com/2008/0...tain-tostones/
>
> I had mine with Mojo- [lemon, oil& lots of garlic whipped up in the
> ninja] but I'd be happy to try some other dippers.
>
> Simpler than Tostones-- just slice them into 1/4" rounds and fry.
>
> To carry the tostone theme further- split them lengthways-
> fry/smush/fry - and make sandwiches with them.
>
> 3/$1 is good-- but they get to 4/$1 in my store in a slightly Hispanic
> section of town. [and the turnover is so good I never see a bad one]
>
> Jim

They seem to offer them as maybe a loss leader at one local market that
has a lot of Hispanic customers and they are usually 5/$1. They always
have a huge pile of them for sale.

I like the yellow ones split lengthwise fried in butter and also the
fry/smush/fry method you mentioned.

On 6/9/2012 11:15 AM, Gary wrote:
> sf wrote:
>>
>> On Fri, 8 Jun 2012 18:29:04 -0500, >
>> wrote:
>>> I love them fried over medium temp in butter until just soft. A bit of
>>> caramelization is good -- black is not good.
>>>
>> I keep looking at them, thinking I'd like to try cooking them at home
>> but haven't taken the plunge yet. I do like the Salvadoran plantain
>> and refried beans combination when we eat out.
>
> I did buy just one at the store this morning. Just one to taste. I will
> either slice and fry it in butter OR the produce guy this morning said it's
> also good to mash, form into a patty, and fry that way. I'll try today. He
> did also mention that they don't taste like a banana.
>
> Gary

Even better if you fry in butter, mash then refry in butter.

George wrote:
>
> On 6/9/2012 11:15 AM, Gary wrote:
> > I did buy just one at the store this morning. Just one to taste. I will
> > either slice and fry it in butter OR the produce guy this morning said it's
> > also good to mash, form into a patty, and fry that way. I'll try today. He
> > did also mention that they don't taste like a banana.
> >
> > Gary
>
> Even better if you fry in butter, mash then refry in butter.

I just sliced, cooked, and ate most of it. At first it kind of tasted like
a baked potato only much firmer. So I added some S&P. The taste is similar
but not quite the same. It's not bad but I'll probably never buy another.
At least I finally know after all these years of wondering.

Gary

George > wrote:


-snip-
>
>They seem to offer them as maybe a loss leader at one local market that
>has a lot of Hispanic customers and they are usually 5/$1. They always
>have a huge pile of them for sale.
>
>I like the yellow ones split lengthwise fried in butter and also the
>fry/smush/fry method you mentioned.

Aren't they *very* sweet when yellow and fried? I thought the
yellow ones for eating like a banana.

Jim

On 6/9/2012 11:58 AM, Jim Elbrecht wrote:
> > wrote:
>
>
> -snip-
>>
>> They seem to offer them as maybe a loss leader at one local market that
>> has a lot of Hispanic customers and they are usually 5/$1. They always
>> have a huge pile of them for sale.
>>
>> I like the yellow ones split lengthwise fried in butter and also the
>> fry/smush/fry method you mentioned.
>
> Aren't they *very* sweet when yellow and fried? I thought the
> yellow ones for eating like a banana.
>
> Jim

Yes, the yellow (riper) are sweeter than the green but you still need to
cook them.

On 6/9/2012 11:54 AM, Gary wrote:
> George wrote:
>>
>> On 6/9/2012 11:15 AM, Gary wrote:
>>> I did buy just one at the store this morning. Just one to taste. I will
>>> either slice and fry it in butter OR the produce guy this morning said it's
>>> also good to mash, form into a patty, and fry that way. I'll try today. He
>>> did also mention that they don't taste like a banana.
>>>
>>> Gary
>>
>> Even better if you fry in butter, mash then refry in butter.
>
> I just sliced, cooked, and ate most of it. At first it kind of tasted like
> a baked potato only much firmer. So I added some S&P. The taste is similar
> but not quite the same. It's not bad but I'll probably never buy another.
> At least I finally know after all these years of wondering.
>
> Gary

Sounds like you used a green one. They are similar to a potato. The
riper yellow ones do taste different ans sweeter.

On Sat, 09 Jun 2012 11:15:24 -0400, Gary > wrote:

> sf wrote:
> >
> > On Fri, 8 Jun 2012 18:29:04 -0500, "Keith" >
> > wrote:
> > > I love them fried over medium temp in butter until just soft. A bit of
> > > caramelization is good -- black is not good.
> > >
> > I keep looking at them, thinking I'd like to try cooking them at home
> > but haven't taken the plunge yet. I do like the Salvadoran plantain
> > and refried beans combination when we eat out.
>
> I did buy just one at the store this morning. Just one to taste. I will
> either slice and fry it in butter OR the produce guy this morning said it's
> also good to mash, form into a patty, and fry that way. I'll try today. He
> did also mention that they don't taste like a banana.
>
They don't taste like a banana, but that's okay. Let us know which
way you decided to make them and what you thought.



--
Food is an important part of a balanced diet.

On Sat, 09 Jun 2012 11:58:32 -0400, Jim Elbrecht >
wrote:

> George > wrote:
>
>
> -snip-
> >
> >They seem to offer them as maybe a loss leader at one local market that
> >has a lot of Hispanic customers and they are usually 5/$1. They always
> >have a huge pile of them for sale.
> >
> >I like the yellow ones split lengthwise fried in butter and also the
> >fry/smush/fry method you mentioned.
>
> Aren't they *very* sweet when yellow and fried? I thought the
> yellow ones for eating like a banana.
>
Oh no. They're too starchy for that, even when ripe.


--
Food is an important part of a balanced diet.

On 6/9/2012 11:54 AM, Gary wrote:
> George wrote:
>>
>> On 6/9/2012 11:15 AM, Gary wrote:
>>> I did buy just one at the store this morning. Just one to taste. I will
>>> either slice and fry it in butter OR the produce guy this morning said it's
>>> also good to mash, form into a patty, and fry that way. I'll try today. He
>>> did also mention that they don't taste like a banana.
>>>
>>> Gary
>>
>> Even better if you fry in butter, mash then refry in butter.
>
> I just sliced, cooked, and ate most of it. At first it kind of tasted like
> a baked potato only much firmer. So I added some S&P. The taste is similar
> but not quite the same. It's not bad but I'll probably never buy another.
> At least I finally know after all these years of wondering.
>
> Gary

I couldn't remember the name of the Venezuelan sandwich made with fried
yellow plantains instead of bread earlier. It is called a "yoyo". A lot
of folks from South American countries settled in the Washington Heights
area in Manhattan. So there are some great neighborhood restaurants. One
is Patacon con Too on Broadway near 178th street. This is a picture of
their typical carne mechada yoyo:

http://www.flickr.com/photos/eatingi...on/5610626774/

On Sat, 09 Jun 2012 11:15:24 -0400, Gary > wrote:

>sf wrote:
>>
>> On Fri, 8 Jun 2012 18:29:04 -0500, "Keith" >
>> wrote:
>> > I love them fried over medium temp in butter until just soft. A bit of
>> > caramelization is good -- black is not good.
>> >
>> I keep looking at them, thinking I'd like to try cooking them at home
>> but haven't taken the plunge yet. I do like the Salvadoran plantain
>> and refried beans combination when we eat out.
>
>I did buy just one at the store this morning. Just one to taste. I will
>either slice and fry it in butter OR the produce guy this morning said it's
>also good to mash, form into a patty, and fry that way. I'll try today. He
>did also mention that they don't taste like a banana.

http://www.chiquitabananas.com/Banan...s-bananas.aspx

George wrote:

> I like the yellow ones split lengthwise fried in butter and also the
> fry/smush/fry method you mentioned.

I like cutting them into fairly-small dice, frying them in hot oil, and
serving them alongside scrambled eggs with country ham and an
apricot-guava sauce. They're also good parboiled and grilled, served
with feijoada.

Bob

"Bob Terwilliger" > wrote in message
b.com...
> George wrote:
>
>> I like the yellow ones split lengthwise fried in butter and also the
>> fry/smush/fry method you mentioned.
>
> I like cutting them into fairly-small dice, frying them in hot oil, and
> serving them alongside scrambled eggs with country ham and an
> apricot-guava sauce. They're also good parboiled and grilled, served with
> feijoada.

Now that you mention it, I'm having trouble thinking of any starch
that wouldn't be good with feijoada. Butter beans, limas, dumplings,
polenta, ...

pavane