Re: Baby bananas

Dwayne said:

If you get a chance, get some Plantain, the big banana. I find them at
Wal-Mart sometimes marked down to $50 each because they haven't been sold
and start looking bad. If you get a green one you can fry it, or wait until
it ripens and then either fry it or bake it like a sweet potato.

They also have a distinct taste. While in the Air Force I was stationed in
Puerto Rico and our land lady fixed some pastellies (SP) and postalios (SP)
during Christmas time. Both dishes were fixed like turnovers, except that
they used a meat instead of fruit for the center. I cant remember which was
which, but one used a dough to wrap the meat, the other used ground up raw
Plantain. The one in dough was then either baked or deep fat fried. The
one that was in Plantain was wrapped in heated (heated so they were flexible
without breaking) banana leaves, tied and then boiled in water.

I have never tried to make either, but I bet tin foil would work instead of
banana leaves. I have no idea about the meat ingredient she put in the
center, but she started cooking it early in the AM and it cooked for most of
the day. It may have been beef or pork and was the consistency of chili
sauce.

I hope someone here will know what I am talking about and tell us how to do
it. Other Puerto Rican recipes would also be appreciated.

Dwayne

Goodness, how much were they before the price markdown? :o)

Margaret Suran said:

Quoted message said:

Quoted message said:

Goodness, how much were they before the price markdown? :o)

Why they were at wallys everday low price of $1.29/lb. What I find
fascinating about wally is that most of the food (especially produce) is
higher than other local markets and people act like it it is a bargain
going there. Maybe it is the selection of adulterated meats that aren't
available in other stores?

George said:

Margaret Suran said:

Quoted message said:

Quoted message said:

Goodness, how much were they before the price markdown? :o)

Why they were at wallys everday low price of $1.29/lb. What I find
fascinating about wally is that most of the food (especially produce) is
higher than other local markets and people act like it it is a bargain
going there. Maybe it is the selection of adulterated meats that aren't
available in other stores?

I was chalking it up to shoppers loving to hike half a mile across the
store with a heavy cartload of groceries to hunt for the shampoo, soap,
pet food, paper towels, lysol, and laundry detergent. Maybe it's the
allure of pickles from India? There are a few oddball things I'll go
there for they have some soft wheat flours that aren't available in the
other markets in New England.

Jessica

Dwayne said:

If you get a chance, get some Plantain, the big banana. I find them

at

Quoted message said:

Wal-Mart sometimes marked down to $50 each because they haven't been

sold

Quoted message said:

and start looking bad. If you get a green one you can fry it, or

wait until

Quoted message said:

it ripens and then either fry it or bake it like a sweet potato.

Thats still expensive. I used to get mine 5 for a dollar.

http://dirtythoughts.ninaloca.net/recipes.html

Quoted message said:

They also have a distinct taste. While in the Air Force I was

stationed in

Quoted message said:

Puerto Rico and our land lady fixed some pastellies (SP) and

postalios (SP)

Quoted message said:

during Christmas time. Both dishes were fixed like turnovers, except

that

Quoted message said:

they used a meat instead of fruit for the center. I cant remember

which was

Quoted message said:

which, but one used a dough to wrap the meat, the other used ground

up raw

Quoted message said:

Plantain.

The one in dough was then either baked or deep fat fried. The

Quoted message said:

one that was in Plantain was wrapped in heated (heated so they were

flexible

Quoted message said:

without breaking) banana leaves, tied and then boiled in water.

Pasteles are usualy made with a masa of green banana and many other
things and wrapped in banana leaves then tied and boiled. PAstellios
aka empanadillas are rounds of dough,sometimes colored with achiote,
filled with picadillo or other filling, then fried. I cannot remember
the name of the little rounds.....drat... and I dont have any.
ANyway,its a dough made of flour and lard.

Quoted message said:

I have never tried to make either, but I bet tin foil would work

instead of

Quoted message said:

banana leaves.

Foil or parchment paper,use a brush and coat the inside with achiote
oil before adding the filling but you lose the flavor. the making of
Pasteles is labor intensive and many people just buy them ready to
boil, rather than go thru all that preparation. Its a dish best done by
a team of cooks.

I have no idea about the meat ingredient she put in the

Quoted message said:

center, but she started cooking it early in the AM and it cooked for

most of

Quoted message said:

the day. It may have been beef or pork and was the consistency of

chili

Quoted message said:

sauce.

You can use almost anything.I like a picadillo of ground beef,
alcaparrado, and sofrito.

Quoted message said:

I hope someone here will know what I am talking about and tell us how

to do

Quoted message said:

it. Other Puerto Rican recipes would also be appreciated.

I will add these to my site. I am also posting my Caribbean Mojo recipe
and a few other Puerto Rican recipes there today. I live in Puerto
Rico, so I spend a lot of time cooking and experimenting with
traditional recipes and ingredients.

http://dirtythoughts.ninaloca.net/recipes.html

Margaret Suran said:

Dwayne said:

If you get a chance, get some Plantain, the big banana. I find them at
Wal-Mart sometimes marked down to $50 each because they haven't been sold
and start looking bad. If you get a green one you can fry it, or wait until
it ripens and then either fry it or bake it like a sweet potato.

They also have a distinct taste. While in the Air Force I was stationed in
Puerto Rico and our land lady fixed some pastellies (SP) and postalios (SP)
during Christmas time. Both dishes were fixed like turnovers, except that
they used a meat instead of fruit for the center. I cant remember which was
which, but one used a dough to wrap the meat, the other used ground up raw
Plantain. The one in dough was then either baked or deep fat fried. The
one that was in Plantain was wrapped in heated (heated so they were flexible
without breaking) banana leaves, tied and then boiled in water.

I have never tried to make either, but I bet tin foil would work instead of
banana leaves. I have no idea about the meat ingredient she put in the
center, but she started cooking it early in the AM and it cooked for most of
the day. It may have been beef or pork and was the consistency of chili
sauce.

I hope someone here will know what I am talking about and tell us how to do
it. Other Puerto Rican recipes would also be appreciated.

Dwayne

Goodness, how much were they before the price markdown? :o)

LOL!

They have plantains all over the place here in Florida and they're
pretty cheap... I haven't bought any because I don't have a clue what
to do with them, or what they taste like when cooked. I don't really
like cooked bananas, but I love them fresh...
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

George said:

Margaret Suran said:

Quoted message said:

Quoted message said:

Goodness, how much were they before the price markdown? :o)

Why they were at wallys everday low price of $1.29/lb. What I find
fascinating about wally is that most of the food (especially
produce) is higher than other local markets and people act like it
it is a bargain going there. Maybe it is the selection of
adulterated meats that aren't available in other stores?

I was referring to these words from the OP, Dwayne:

Quoted message said:

If you get a chance, get some Plantain, the big banana. I find
them at Wal-Mart sometimes marked down to $50 each.....

Karen AKA Kajikit said:

Margaret Suran said:

Dwayne said:

If you get a chance, get some Plantain, the big banana. I find

them at

Quoted message said:

Quoted message said:

Quoted message said:

Wal-Mart sometimes marked down to $50 each because they haven't

been sold

Quoted message said:

Quoted message said:

Quoted message said:

and start looking bad. If you get a green one you can fry it, or

wait until

Quoted message said:

Quoted message said:

Quoted message said:

it ripens and then either fry it or bake it like a sweet potato.

They also have a distinct taste. While in the Air Force I was

stationed in

Quoted message said:

Quoted message said:

Quoted message said:

Puerto Rico and our land lady fixed some pastellies (SP) and

postalios (SP)

Quoted message said:

Quoted message said:

Quoted message said:

during Christmas time. Both dishes were fixed like turnovers,

except that

Quoted message said:

Quoted message said:

Quoted message said:

they used a meat instead of fruit for the center. I cant remember

which was

Quoted message said:

Quoted message said:

Quoted message said:

which, but one used a dough to wrap the meat, the other used

ground up raw

Quoted message said:

Quoted message said:

Quoted message said:

Plantain. The one in dough was then either baked or deep fat

fried. The

Quoted message said:

Quoted message said:

Quoted message said:

one that was in Plantain was wrapped in heated (heated so they

were flexible

Quoted message said:

Quoted message said:

Quoted message said:

without breaking) banana leaves, tied and then boiled in water.

I have never tried to make either, but I bet tin foil would work

instead of

Quoted message said:

Quoted message said:

Quoted message said:

banana leaves. I have no idea about the meat ingredient she put

in the

Quoted message said:

Quoted message said:

Quoted message said:

center, but she started cooking it early in the AM and it cooked

for most of

Quoted message said:

Quoted message said:

Quoted message said:

the day. It may have been beef or pork and was the consistency of

chili

Quoted message said:

Quoted message said:

Quoted message said:

sauce.

I hope someone here will know what I am talking about and tell us

how to do

Quoted message said:

Quoted message said:

Quoted message said:

it. Other Puerto Rican recipes would also be appreciated.

Dwayne

Goodness, how much were they before the price markdown? :o)

LOL!

They have plantains all over the place here in Florida and they're
pretty cheap... I haven't bought any because I don't have a clue what
to do with them, or what they taste like when cooked. I don't really
like cooked bananas, but I love them fresh...

Cooked green plantains dont taste like cooked bananas. THey have a
heavy starchy, very lightly sweet taste. Almost potato-y They go well
with garlic.

Slice them thinly and fry like potato chips or make tostones.

Sorry about that. It should have been $.50 each.

Dwayne

"Margaret Suran" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dwayne said:

If you get a chance, get some Plantain, the big banana. I find them at
Wal-Mart sometimes marked down to $50 each because they haven't been
sold and start looking bad. If you get a green one you can fry it, or
wait until it ripens and then either fry it or bake it like a sweet
potato.

They also have a distinct taste. While in the Air Force I was stationed
in Puerto Rico and our land lady fixed some pastellies (SP) and postalios
(SP) during Christmas time. Both dishes were fixed like turnovers,
except that they used a meat instead of fruit for the center. I cant
remember which was which, but one used a dough to wrap the meat, the
other used ground up raw Plantain. The one in dough was then either
baked or deep fat fried. The one that was in Plantain was wrapped in
heated (heated so they were flexible without breaking) banana leaves,
tied and then boiled in water.

I have never tried to make either, but I bet tin foil would work instead
of banana leaves. I have no idea about the meat ingredient she put in
the center, but she started cooking it early in the AM and it cooked for
most of the day. It may have been beef or pork and was the consistency
of chili sauce.

I hope someone here will know what I am talking about and tell us how to
do it. Other Puerto Rican recipes would also be appreciated.

Dwayne

Goodness, how much were they before the price markdown? :o)

I visited your web site, but didn't see any recipes I recognized. I was at
Ramey AFB near Aquadilla. When we were out at the bomb dump, we found some
trees with a fruit called mamaya (sp). It was nearly the size of a grape
fruit, had one to 3 seeds inside that had several sharp points each, and it
tasted very good. I have never seen one since leaving Puerto Rico. Do you
know what I am talking about? Do you know if they are exported?

If I remember correctly, the little red bananas were called apple bananas,
and the little yellow ones were called chiketas (sp), which is little or
small in Spanish. Would you let us know on this newsgroup when you have
finished your web site and remind us that it contains Puerto Rican recipes?

Dwayne

"nina" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dwayne said:

If you get a chance, get some Plantain, the big banana. I find them

at

Quoted message said:

Wal-Mart sometimes marked down to $50 each because they haven't been

sold

Quoted message said:

and start looking bad. If you get a green one you can fry it, or

wait until

Quoted message said:

it ripens and then either fry it or bake it like a sweet potato.

Thats still expensive. I used to get mine 5 for a dollar.

http://dirtythoughts.ninaloca.net/recipes.html

Quoted message said:

They also have a distinct taste. While in the Air Force I was

stationed in

Quoted message said:

Puerto Rico and our land lady fixed some pastellies (SP) and

postalios (SP)

Quoted message said:

during Christmas time. Both dishes were fixed like turnovers, except

that

Quoted message said:

they used a meat instead of fruit for the center. I cant remember

which was

Quoted message said:

which, but one used a dough to wrap the meat, the other used ground

up raw

Quoted message said:

Plantain.

The one in dough was then either baked or deep fat fried. The

Quoted message said:

one that was in Plantain was wrapped in heated (heated so they were

flexible

Quoted message said:

without breaking) banana leaves, tied and then boiled in water.

Pasteles are usualy made with a masa of green banana and many other
things and wrapped in banana leaves then tied and boiled. PAstellios
aka empanadillas are rounds of dough,sometimes colored with achiote,
filled with picadillo or other filling, then fried. I cannot remember
the name of the little rounds.....drat... and I dont have any.
ANyway,its a dough made of flour and lard.

Quoted message said:

I have never tried to make either, but I bet tin foil would work

instead of

Quoted message said:

banana leaves.

Foil or parchment paper,use a brush and coat the inside with achiote
oil before adding the filling but you lose the flavor. the making of
Pasteles is labor intensive and many people just buy them ready to
boil, rather than go thru all that preparation. Its a dish best done by
a team of cooks.

I have no idea about the meat ingredient she put in the

Quoted message said:

center, but she started cooking it early in the AM and it cooked for

most of

Quoted message said:

the day. It may have been beef or pork and was the consistency of

chili

Quoted message said:

sauce.

You can use almost anything.I like a picadillo of ground beef,
alcaparrado, and sofrito.

Quoted message said:

I hope someone here will know what I am talking about and tell us how

to do

Quoted message said:

it. Other Puerto Rican recipes would also be appreciated.

I will add these to my site. I am also posting my Caribbean Mojo recipe
and a few other Puerto Rican recipes there today. I live in Puerto
Rico, so I spend a lot of time cooking and experimenting with
traditional recipes and ingredients.

http://dirtythoughts.ninaloca.net/recipes.html

Small world.
http://borinqueneando.ninaloca.net/b_a2.html

Mamey?
http://www.hort.purdue.edu/newcrop/morton/mamey.html

Manzanillas- small apples
chiquitas- small ones

I went to a BBQ and neglected to post my recipes. Sorry. I will try to
remember to notify yall when I get them up.
I did post some info on recao and a recipe for recaito.

Dwayne said:

I visited your web site, but didn't see any recipes I recognized. I

was at

Quoted message said:

Ramey AFB near Aquadilla. When we were out at the bomb dump, we

found some

Quoted message said:

trees with a fruit called mamaya (sp). It was nearly the size of a

grape

Quoted message said:

fruit, had one to 3 seeds inside that had several sharp points each,

and it

Quoted message said:

tasted very good. I have never seen one since leaving Puerto Rico.

Do you

Quoted message said:

know what I am talking about? Do you know if they are exported?

If I remember correctly, the little red bananas were called apple

bananas,

Quoted message said:

and the little yellow ones were called chiketas (sp), which is little

or

Quoted message said:

small in Spanish. Would you let us know on this newsgroup when you

have

Quoted message said:

finished your web site and remind us that it contains Puerto Rican

recipes?

Quoted message said:

Dwayne

"nina" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dwayne said:

If you get a chance, get some Plantain, the big banana. I find

them

Quoted message said:

Quoted message said:

at

Quoted message said:

Wal-Mart sometimes marked down to $50 each because they haven't

been

Quoted message said:

Quoted message said:

sold

Quoted message said:

and start looking bad. If you get a green one you can fry it, or

wait until

Quoted message said:

it ripens and then either fry it or bake it like a sweet potato.

Thats still expensive. I used to get mine 5 for a dollar.

http://dirtythoughts.ninaloca.net/recipes.html

Quoted message said:

They also have a distinct taste. While in the Air Force I was

stationed in

Quoted message said:

Puerto Rico and our land lady fixed some pastellies (SP) and

postalios (SP)

Quoted message said:

during Christmas time. Both dishes were fixed like turnovers,

except

Quoted message said:

Quoted message said:

that

Quoted message said:

they used a meat instead of fruit for the center. I cant remember

which was

Quoted message said:

which, but one used a dough to wrap the meat, the other used

ground

Quoted message said:

Quoted message said:

up raw

Quoted message said:

Plantain.

The one in dough was then either baked or deep fat fried. The

Quoted message said:

one that was in Plantain was wrapped in heated (heated so they

were

Quoted message said:

Quoted message said:

flexible

Quoted message said:

without breaking) banana leaves, tied and then boiled in water.

Pasteles are usualy made with a masa of green banana and many other
things and wrapped in banana leaves then tied and boiled.

PAstellios

Quoted message said:

Quoted message said:

aka empanadillas are rounds of dough,sometimes colored with

achiote,

Quoted message said:

Quoted message said:

filled with picadillo or other filling, then fried. I cannot

remember

Quoted message said:

Quoted message said:

the name of the little rounds.....drat... and I dont have any.
ANyway,its a dough made of flour and lard.

Quoted message said:

I have never tried to make either, but I bet tin foil would work

instead of

Quoted message said:

banana leaves.

Foil or parchment paper,use a brush and coat the inside with

achiote

Quoted message said:

Quoted message said:

oil before adding the filling but you lose the flavor. the making

of

Quoted message said:

Quoted message said:

Pasteles is labor intensive and many people just buy them ready to
boil, rather than go thru all that preparation. Its a dish best

done by

Quoted message said:

Quoted message said:

a team of cooks.

I have no idea about the meat ingredient she put in the

Quoted message said:

center, but she started cooking it early in the AM and it cooked

for

Quoted message said:

Quoted message said:

most of

Quoted message said:

the day. It may have been beef or pork and was the consistency of

chili

Quoted message said:

sauce.

You can use almost anything.I like a picadillo of ground beef,
alcaparrado, and sofrito.

Quoted message said:

I hope someone here will know what I am talking about and tell us

how

Quoted message said:

Quoted message said:

to do

Quoted message said:

it. Other Puerto Rican recipes would also be appreciated.

I will add these to my site. I am also posting my Caribbean Mojo

recipe

Quoted message said:

Quoted message said:

and a few other Puerto Rican recipes there today. I live in Puerto
Rico, so I spend a lot of time cooking and experimenting with
traditional recipes and ingredients.

http://dirtythoughts.ninaloca.net/recipes.html

Margaret Suran said:

I was referring to these words from the OP, Dwayne:

Quoted message said:

If you get a chance, get some Plantain, the big banana. I find
them at Wal-Mart sometimes marked down to $50 each.....

I got it, Margaret. Some of us caught that dollar sign too. He
probably meant $.50, but forgot to insert the decimal point. I'm not
sure if this newsclient can insert a cent sign properly or not. I
remember doing it regularly on an earlier version, but couldn't with a
later version - what happened was that although it looked fine on my
end, it didn't translate as a cent sign when I read the message in
rfc. I haven't tried it yet... so here goes: ¢.

I had to ctrl > c > / in my word processor, then copy/paste - because
I don't know how to make Agent do it.

sf
trotting over to the Agent ng to ask how

On Fri, 22 Apr 2005 13:53:02 GMT, Dog3 <uhoh@ajfl;ajklsd;ajlds.nutz>

Quoted message said:

"Dwayne" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

If you get a chance, get some Plantain, the big banana. I find them
at Wal-Mart sometimes marked down to $50 each because they haven't
been sold and start looking bad. If you get a green one you can fry
it, or wait until it ripens and then either fry it or bake it like a
sweet potato.

Dammit. They had plaintains also but I did not buy any. I'll go back today
to see if they have more left. I'll buy a couple and bake it. I've used
plantain before in recipes but it is not an item I purchase on a regular
basis.

Bake the plaintain until soft, serve with refried beans, rice &
tortillas. Yum! Don't forget the hot sauce.

From Chili-Head

Basic Red Sauce

8 ea Ancho Chilies
3 1/2 c Warm Water
1/2 c Onion; Chopped
2 ea Garlic; Cloves, chopped
1/4 c Vegetable Oil
8 oz can of Tomato Sauce
1 T Oregano Leaves; Dried
1 T Cumin Seed
1 t Salt

Cover chiles with warm water. Let stand until softened, about 30
minutes; drain. Strain liquid; reserve. Remove stems, seeds and
membranes from chilies. Cook and stir onion and garlic in oil in a
2-quart saucepan until onion is tender. Stir in chilies, 2 cups of
the reserved liquid and the remaining ingredients. Heat to boiling,
reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food
processor work bowl fitted with steel blade or into a blender
container; cover and process until smooth. Cover and refrigerate up
to 10 days.

Makes about 2 1/2 cups sauce.