Comments on: How to Make fried green plantains

on 2/13/2008 :-)

on 2/13/2008 You did not offend. I believe that my recipie is easy to follow. When I say "cook in hot oil" I understand that must people would guess what hot oil is. Recipies that tell us to heat the oil to 350 degrees are a cooking turn off. I guarantee that most people who are used to eating tostones, not make them, do not have a way to measure how hot the oil is. I tried to stay away from those kind of complicated recipies adorned with many useless words. If someone who reads my recipie does not know how to peel, cut, sprinkle with salt, smash, or fry, maybe they should not be cooking after all.

on 2/13/2008 SO SORRY -- THREE PARAGRAPHS, WITH THE LAST ONE BEING "YES I KNOW THAT . . . " THAT'S IT! :-)

on 2/13/2008 LAST PARAGRAPH -

Yes, I know that to make tostones one needs: oil, salt, a frying pan, sliced green plantains and something to flattened them with (my mom’s technique was a brown paper bag. ☺), but give that simple recipe, as I believe yours is, to someone who is use to eating and not making them -- and they will be as lost as I am when I have to make a pernil following my Puerto Rican friends’ recipe born of experience. Sorry if I offended. We are all one – especially when it comes to tostones.

on 2/13/2008 Guys -- to read my comment, the bottom comment starting with "I apologize is first", followed by "My comment is also based on."

on 2/13/2008 My comment is also based on my anger over how ethnic food is treated by some of the most prestigious food websites in this country. I can show you at least five websites who have no clue how to cook a toston, yet they pretend to have “the recipe.” . . . therefore confusing the issue as is apt to happen with the info spreading speed of our Interent. I plan on writing about this further, at a later time. It’s sad, and I find rather insulting how Latino food is treated.

So again, a toston or how to cook a toston, has no ethnic claim -- I have spoken to Dominicans who proudly claim to having introduced tostones to the world. And I can say the same about Cubans and Puerto Ricans who I have spoken with since I took on the plantain.

Yes, I know that to make tostones one needs: oil, salt, a frying pan, sliced green plantains and something to flattened them with (my mom’s technique was a b

on 2/13/2008 I apologize if I offended anyone. Puerto Ricans . . . Cubans . . . Dominicans, and to all the Latin American countries who enjoy tostones – to all of us, a green plantains when cut and fried and flattened, and fried again is simply DELICIOUS. If I’m not mistaken all 19 Latin American countries eat plantains. (In Cuba, the plantain was brought over by Africans; rice, by the Chinese.)

My comment was ethnic-biased free. It was based on this: in order to introduce non-plantain eaters to this typical Latino food experience, sometimes simple recipes hurt, rather than help the cook venturing into new territory.

Simple recipes are usually shortcutted by years of cooking experience. Simple toston cooking recipes are understood by expert toston makers. And if one is, than a recipe is not needed.

My comment is also based on my anger over how ethnic food is treated by some of the most

on 2/12/2008 Just for clarifications, the article above was written by a Puertorrican who grew up cooking plaintains the traditional way, Puertorrican style. This is a very simple recipie followed by all PUERTORRICANS.

on 2/11/2008 Sorry, I didn't mean to write to comments. Just happened.

on 2/11/2008 It is really annoying to me -- a Latina -- that on the internet there are so many misconceptions about plantains . . . green or not, tostones, maduras, how to cook, cut them and just about everything else there is about them from just about everyone, even those who purports to be experts. So here it is, once and for all -- A RECIPE: http://greenplantains.wordpress.com/

on 2/11/2008 I don't think so. Check out http://greenplantains.wordpress.com/