Here's a favorite of mine:

Frying some ripe plantains and serving them with eggs and a store-bought chipotle sauce never disappoints. The sweetness of the plantains, spiciness of the smoked jalapenos, balanced by runny egg yolks...fuck i've got a burner going now...

I am all about the fried plantains.

Marsupialized wrote:I am all about the fried plantains.

Just make sure that they are plenty ripe (with a few black spots on them) and fry them until they are really crisp. You can heat the chipotle sauce up or serve it at room temp.

broad tosser wrote:

Marsupialized wrote:I am all about the fried plantains.

Just make sure that they are plenty ripe (with a few black spots on them) and fry them until they are really crisp. You can heat the chipotle sauce up or serve it at room temp.

I have made baked plantains stuffed with various meats and whatnot several times. Delicious. I have fried them a few times but they never turn out as good as I've had in restaurants. I think I am missing smething, some kind of sweet sauce to slather them in as they fry.

Marsupialized wrote:

broad tosser wrote:

Marsupialized wrote:I am all about the fried plantains.

Just make sure that they are plenty ripe (with a few black spots on them) and fry them until they are really crisp. You can heat the chipotle sauce up or serve it at room temp.

I have made baked plantains stuffed with various meats and whatnot several times. Delicious. I have fried them a few times but they never turn out as good as I've had in restaurants. I think I am missing smething, some kind of sweet sauce to slather them in as they fry.

I fry them in honey and balsamic vinger...

Interesting

Make sure that you have a liberal amount of oil or fat in the pan and that your pan is nice and hot before you toss the plantains in, otherwise they will turn to mush. What your aiming for is crisp on the outside, soft on the inside, delicious all over.

broad tosser wrote:crisp on the outside, soft on the inside, delicious all over.

I do believe I have found the title for my autobiography

Rimjob III recipe looks gud