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Last Comment by Richard - Posted Date: Mon March 31, 2008 2:03am

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very flattering! Rating: 10.00

Photo Details: "D_&_T" by D_&_T - Posted Date: Sun March 30, 2008 - Rating: 10.00

Last Comment by bananaman88 - Posted Date: Sun March 30, 2008 8:48pm

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Thanks for the tip, Bananimal!

Photo Details: "Tostone time!" by bananaman88 - Posted Date: Thu January 24, 2008 - Rating: 10.00

Last Comment by jpfloors - Posted Date: Sun March 30, 2008 12:09pm

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I'll have to try that to reduce the splatering! Thanks Dan!

Photo Details: "Tostone time!" by bananaman88 - Posted Date: Thu January 24, 2008 - Rating: 10.00

Last Comment by bananimal - Posted Date: Sun March 30, 2008 7:08am

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Do the saltwater thing after smashing, seriously. Then dry them in paper toweling. In the final frying this adds to the crispness of the outer skin, as well as flavor. This means a quick dip in, then out - then on the paper. Wait a few before frying - you won't see any splatter. Spent many hours perfecting this technique after many tries producing stiff, dried up Tostonees. Dan

Photo Details: "Tostone time!" by bananaman88 - Posted Date: Thu January 24, 2008 - Rating: 10.00

Last Comment by chong - Posted Date: Sun March 30, 2008 6:59am

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Thank you. That's what I'm trying to find out. I'm hesitant to just pull out some bark from my Citromello because if the bark graft doesn't work, and my Citromello is harmed, then I'm just sheer out of luck. Thanks again.

Photo Details: "Citrus Damage" by chong - Posted Date: Sun March 30, 2008 - Rating: 10.00

Last Comment by Taylor - Posted Date: Sun March 30, 2008 6:55am

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Will they live? Best of luck- Rating: 10.00

Photo Details: "Citrus Damage" by chong - Posted Date: Sun March 30, 2008 - Rating: 10.00

Last Comment by bananaman88 - Posted Date: Sun March 30, 2008 2:17am

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Hey everyone! I don't soak mine in saltwater. I've never tried it. I just peel the plantain, slice them, fry them for a few minutes in the oil, take out of the oil and let drain on a papertowel for a minute or so, mash them, then refry for another minute or two and salt them. That's it!

Photo Details: "Tostone time!" by bananaman88 - Posted Date: Thu January 24, 2008 - Rating: 10.00

Last Comment by Rmplmnz - Posted Date: Sat March 29, 2008 10:16am

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Luv tostones... Rating: 10.00

Photo Details: "Tostone time!" by bananaman88 - Posted Date: Thu January 24, 2008 - Rating: 10.00

Last Comment by jpfloors - Posted Date: Sat March 29, 2008 1:28am

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Wow, those look really good, can't wait until my Orinoco fruits. Greenszy... you don't batter tostones... you slice them off in about 1" sections diagonally... let them soak in salt water for a while, I usually do it for about 6-8 hours (they can also be refridgerated like this over night). It helps get all of the extra stuff from the peel off of the plantains. Fry them until golden brown, take them out, cool for about 30-60 seconds, smash them (as they look above), I usually take tin foil, fold it in half, place the tostone between the foil, then smash with the bottom of a glass. Then just lightly for a split second re-dip them back in the salt water used previously, and re-fry them for a few more minutes. I usually use about 4"-6" of oil in a pot though because I usually cook 3-6 plantains worth of tostones at a time! It's very simple, but a little time consuming. Rating: 10.00

Photo Details: "Tostone time!" by bananaman88 - Posted Date: Thu January 24, 2008 - Rating: 10.00

Last Comment by hydrojeff - Posted Date: Fri March 28, 2008 9:51pm

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i have herd before that having mulch next to or touching citrus trees can cause fungus on trunk, is this true? Rating: 10.00

Photo Details: "Yosemite_Gold_3_28_08" by bencelest - Posted Date: Fri March 28, 2008 - Rating: 10.00

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