Bananas
- Thread starter Nixy
- Start date
Gato_Solo
Out-freaking-standing OTC member
I know, Luis. I can remember when all the bananas were yellow with light brown spots when they arrived in the stores. Now they come green, and we have to wait for them to ripen. I wonder if our children here in the US will grow up thinking yellow bananas are rotten because the store sells them when they're still green.
As a side note...Plantain bananas (Platanos in Panama) are supposed to be dark, even green. You peel them (not an easy task...use a knife to score first), slice them into thin circles (no more than 1/4 inch thick), lightly salt them, and then deep fry them until they start to turn golden. Then you take them out of the oil, flatten them a little bit (one good whack with the bottom of a can works fairly well), and fry them one more time until they float to the surface. Scoop them out, and drain them on a rack over a paper towel or two. Eat with ketchup (kind of like fries...).
As a side note...Plantain bananas (Platanos in Panama) are supposed to be dark, even green. You peel them (not an easy task...use a knife to score first), slice them into thin circles (no more than 1/4 inch thick), lightly salt them, and then deep fry them until they start to turn golden. Then you take them out of the oil, flatten them a little bit (one good whack with the bottom of a can works fairly well), and fry them one more time until they float to the surface. Scoop them out, and drain them on a rack over a paper towel or two. Eat with ketchup (kind of like fries...).
