tag:blogger.com,1999:blog-2182465642466406707.post9010097769094192947..comments2023-06-27T03:46:01.900-04:00Comments on Capital Chef: TostonesCapital Chefhttp://www.blogger.com/profile/16716365829726622805noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2182465642466406707.post-90939347354490425082010-03-19T11:40:17.252-04:002010-03-19T11:40:17.252-04:00wow simple but those look delicious!wow simple but those look delicious!Evan Halperinhttps://www.blogger.com/profile/13951788558737977318noreply@blogger.comtag:blogger.com,1999:blog-2182465642466406707.post-88143724778518821642010-03-14T16:02:00.293-04:002010-03-14T16:02:00.293-04:00I actually like it better when it is slightly ripe...I actually like it better when it is slightly ripe with some dark spots, but I think the purists would say make it ASAP. I don't think you can go wrong, but my recommendation would be to wait maybe just a couple of days. <br /><br />When you cook sweet plantains without squashing them, they are actually called "maduros", and you wait for the plantain to turn black. I found this link that explains them. I'll probably make this on my blog at some point. Delicious! http://www.thekitchn.com/thekitchn/recipe-sweet-fried-plantains-093896Capital Chefhttps://www.blogger.com/profile/16716365829726622805noreply@blogger.comtag:blogger.com,1999:blog-2182465642466406707.post-77469561966696882592010-03-14T15:52:40.882-04:002010-03-14T15:52:40.882-04:00So I picked up a plantain at the store today - it&...So I picked up a plantain at the store today - it's probably still not considered "ripe." Do you recommend I use it ASAP, or is it ok to wait a couple days before using it for tostones?MCiolekhttps://www.blogger.com/profile/07354816196993518948noreply@blogger.com