Re: Some plantains
Thanks for the cool pix. Plantains are one of my favorites. The way I cook them is "45-45". I get the blackest ripest ones I can buy, then just toss in the oven whole, sitting on the rack. Turn the heat way up to 450F, set the cook time for 45 min and walk away. If I forget about them til next day, fine. (Altho the house smells great ...) The only problem with the method is the hot black juice that oozes out and makes ashes on the bottom of the oven. (If you care about that you can put an old cookie tray there to catch it.) And they look like a black mess. But serving is easy, I just put them on a big plate and people slice off bits as they want. You just have to peel into the burnt peels to find the good part and put that on a clean plate, and leave the mess until it is all gone. The flavor is killer, all by itself.
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