I’m down to my last bottle of fermented jalapeño hot sauce that I made last summer. It turns out that my crock isn’t big enough for a years supply, I’m going to have to do two this summer, it looks like.
It sure looks like I’m going to have the time, as long as I can get the chiles. The farmers market is usually too crowded for my comfort on a regular weekend, ain’t no way to social distance in a crowd that size. Maybe they will come up with a different way for this season.
Some are doing curbside pickup. Not sure if that works for yours. I know it wouldn’t work for mine.
I have no idea, but it’s worth looking into!
The partner has been on a canning kick. I need to steer her in this direction. Right now, I have over a year’s worth of “okay” pickles.
I’ve had bad Kimchee, but never so bad as I wouldn’t eat it.
I’m not sure why I buy her cookbooks when she just makes it up as she goes along. I’m hoping something unfamiliar will nudge her to stick closer to the instructions.
That sounds like me, making up my seasoning at the end to make things edible.
I’ve been making these a lot. They are delicious. We’ve tried replacing half the flour with other types of flour, such as quinoa, and it tastes the same. Excellent with pecans.
Yes, please.
So they just sort of melt and caramelize? Are they as good as they look? (Flavor-wise, not appearance-wise!)
Sorry, I was on mobile.
Cut the platano into rounds that are about an inch to inch and a half long, so 6 or 7 pieces out of a big one.
Fry those in oil, like half an inch. I like coconut oil for this. Fry until the ends are browned. Take them out of the oil and drain for a minute, and let cool enough to touch.
Use a plate, or big jar, or whatever you have that’s clean and flat on one side, to smash them. Just one clean smash should leave them in one piece just thinner. Try for 3/8 inch thick, or even thinner, without crumbling. If they crumble, they still taste good, though. Return those to the oil and fry on each side until browned.
The greener the platano, the starchier the patacones will be. A ripe platano will carmelize and get soft and that’s a whole other food, but these are perfect with black bean dip.
Ah, fried, then smashed. That looks so good. Banana flavor is one of my favorites, up there with almond. (I know plantains are different, but similar? Been a long time since I had one.)
The banana-ish flavor comes with ripeness. So green ones have some of that banana.
These were purchased at a Walmart in a podunk town, so I suggest buying one if you see them. They also make great chips.
Now I really want mofongo.
I might need to find a recipe and make some
And now I wand mofongo, too!
I wonder if there are shrimp in the freezer. Because this looks good…
