Tropical Delight – Fried Plantains
Ok so the title of this post is more than a little cheesy, but these things were delicious!
We heated coconut oil (about 1/8″ deep) in a pan on medium-high. Then we cut the plantains lengthwise into 1/2-3/4″ slices (make sure you cut before peeling) and fried them until golden brown. Next, we smashed them flat between two plates (1/8″ thick) and fried them again. Finally, we sprinkled on some salt and ate them all.
The consistency of the finished product seems to be based heavily on the ripeness of the plantains. Greener plantains will be stiffer throughout – almost dry. I liked the ripe plantains better as they were crispy on the outside and gooey on the inside.
1 comment February 2, 2011
I’m Out of Shampoo
I’m not in the habit of posting shopping lists here, or asking for free samples from companies (though I’ll take them). So why let the world know that I’m out of shampoo? Because I’m going to see what happens if I don’t buy any more.
A quickly growing sector believes that they are cleaner if they forgo the sudsy stuff. If I like the results I get from skipping shampoo, I’ll next try dropping soap. This all sounds pretty bare-foot drum circle-y to me, so I need to ease in slowly.
See the second half for links and discussion on the subject.
1 comment January 29, 2011
New Drag and Carry Belt
A little while back, I posted about an awesome sprint workout using just an old belt, a rope, and my sandbags. Well, the belt broke. I had a couple of ideas for better designs, then I pulled out my collection of defunct belts to find a perfect candidate at the ready.
New belt and video of some alternate uses on the other side.
January 25, 2011
Braised Sirloin
I tried my hand at braising for the first time today, and it came out pretty good.
Jump for more.
January 24, 2011
Garlic Pork Shoulder, Stuffed Peppers, Zucchini Bread
I’ve been taking some pictures of some really great food we’ve made lately, and now I’ll more or less be dumping them here.
First up, the biggest hit, Monday night’s Garlic Pork Shoulder in a red wine reduction.
I chopped peeled cloves of garlic into slivers, then placed them into slots cut into the pork shoulder. Then browned top and bottom in a cast iron pan on the stove with butter, onions, and mushrooms – once browned it moved to the oven, pan and all at 350 for about 35 min. The red wine sauce was from FTA. Eggplant was cut into 1/4″ chips, drizzled with EVOO, sprinkled with salt and pepper, and toasted on a cookie sheet.
Jump for stuffed peppers, chicken legs, and zucchini bread.
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January 19, 2011
What’s Being Said