tag:blogger.com,1999:blog-4558327011506448714.post5505552016928363984..comments2011-09-04T21:22:45.268-07:00Comments on Around the World in a 45-square-foot Kitchen: Plantains and other disappointmentsKatehttp://www.blogger.com/profile/05611797551355721911noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4558327011506448714.post-14187349848349023942011-04-16T16:52:08.863-07:002011-04-16T16:52:08.863-07:00BaRD: Thanks, I will!
FB: My aunt's tostones ...BaRD: Thanks, I will!<br /><br />FB: My aunt's tostones are smashed too - I just happen to like the grated ones better. Now I know not to get fried plantains again! And thanks for the advice :)Katehttps://www.blogger.com/profile/05611797551355721911noreply@blogger.comtag:blogger.com,1999:blog-4558327011506448714.post-72155664053159841392011-04-16T11:48:33.513-07:002011-04-16T11:48:33.513-07:00Oh, I should note that when smashed, they're a...Oh, I should note that when smashed, they're about half the thickness of the cooked round. It sounds like your aunt's method was to grate instead of cook and smash.<br /><br />BBFairlington Bladehttps://www.blogger.com/profile/05476028510987727861noreply@blogger.comtag:blogger.com,1999:blog-4558327011506448714.post-40238985526269825752011-04-16T11:46:40.357-07:002011-04-16T11:46:40.357-07:00Cosign enthusiastically on the occasional restaura...Cosign enthusiastically on the occasional restaurant review. It's a good idea and in keeping with the theme. It sounds like you ordered fried plantains, which are made from ripe plantains. Tostones are made from green plantains. My wife hails from Costa Rica and makes great tostones. The method is a bit different than your aunt, but quite tasty. Take a green plantain, not a ripe one. Peel and slice into rounds, not quite an inch thick. Fry in vegetable oil on both sides and put on a paper towel to drain. The key is to soften them a bit, but not fully cook them. Then smash with the bottom of a small glass (or a meat pounder if you've got one). Fry them a second time until brown and crispy, drain and sprinkle with salt.<br /><br />Our favorite place for pupasas nearby is on Glebe Road, just north of Route 50. I hear that Irene's Pupsas is considered tops in the area, but they're not nearby. If you like empanadas, you should check out PIke Pizza on Columbia Pike near S. George Mason. Their salteñas are to die for. There's also a nice place on Backlick Road. The name is Village Chicken, but the new owners are Bolivian. I'll admit to not having been yet as I'd only read about it in the Post. I didn't know where it was until I went to my favorite Indian grocery to pick up paneer cheese and ginger paste and saw it next door. I'll be picking up takeout next time.<br /><br />BBFairlington Bladehttps://www.blogger.com/profile/05476028510987727861noreply@blogger.comtag:blogger.com,1999:blog-4558327011506448714.post-9008005925956741932011-04-16T07:02:25.639-07:002011-04-16T07:02:25.639-07:00It's your blog, Kate, I suggest doing whatever...It's your blog, Kate, I suggest doing whatever you want! :) (And there are plenty of cooking blogs I follow that have the occasional restaurant review.)Jed Sorokin-Altmannhttps://www.blogger.com/profile/01896250746107167445noreply@blogger.com