Anybody crave plantain?...

Chip

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and yucca?

I've just noticed recently that I started craving yucca more and even boiled plaintain. When I first got married we ate both a whole lot, especially when we lived in the DR. When we returned to the States I could only handle bolied plaintain a couple times a month. At any rate while I was in Haiti I really starte craving bolied yucca so much so when I crossed the border I waited a half hour for some with a fried porkchop.

Now I've gotten to the point I like to eat it a couple of times a week especially with breakfast. It could be because they both really go well with bacalao or maybe it's the weather or something else.
 

Adrian Bye

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i think people get hooked on whatever the local carbs are, whether its platanos, rice, bread, potatoes or whatever.
 

tflea

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Full Physical

Get a full physical and see what ails you. See a specialist like an Aplatanadongologo or a Mondongogolongista immediately. HOMS now has a resident Locogringoradiologo for specific cases needing critical attention. Good luck with your insurance company.
 
?

? bient?t

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Acu?rdate que el pl?tano--al igual que la televisi?n--embrutece.

If you consume more than one pl?tano a week, you have to counteract its IQ-lowering effect by drinking te de apasote within 24 hours. If more than three pl?tanos a week, you need to have a brujo give you a bath with agua bendita de tres iglesias. And whatever you, DO NOT eat mang? while watching TV, since no hay remedios pa' esa vaina - ni el m?dico chino te salva del peor de los embrutecimientos.

But all's not lost: fritos de pl?tanos maduros are safe, pero tienes que freirlos dos veces. In addition, "pl?tanos al caldero" are OK, too. Mofongo, that Puerto Rican treat, is a safe bet as well, but only if you use a healthy dose of garlic and salt.

Bueno. Ya sabes, Ch?vez.
 
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Fiesta Mama

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I cannot imagine there will come a time that I will actually crave either.

I used to think the same thing. Now that I cook it so often for my husband, I resigned myself a while ago that it was too much work and too expensive to cook two different meals and little by little I started to like the stuff. Don't get me wrong, I can't eat plantain or yucca every day but I do get cravings for the stuff every now and then. I especially like mofongo and mangu with lots of red onions in vinegar.
 

ExtremeR

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Mar 22, 2006
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I am certain there will never come a time that I will crave plantains that are boiled, mashed or fried. I can only eat the very ripe version of plantains. I cannot imagine why the first people that ate the green cooked versions said, "Wow this is good, please give me some more".

As for yucca I dislike the boiled version, but have had yucca chips and fritters that were OK.

I cannot imagine there will come a time that I will actually crave either.

I believe is a matter of an acquaired tasted. Dominicans originally ate green plaintains because it was cheap and do not like to eat sweets in lunch or dinner. After growing up eating basically the same every morning and night I imagine it is hard to laid it off. The only thing plaintain related that I crave is a soft mangu filled with butter and a bit of oil with fried onions on top, accompanied by a queso blanco frito (fried white cheese). Ay mama...
 
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RGVgal

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I only eat plantains a couple of times a yr and I can't remember the last time I had Yucca.

Now, that you mention it, I do have a craving for Tostones or Yucca Fries. It'll have to wait until summer when I visit NYC.
 

AlterEgo

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I love platanos no matter how they're made - and yuca is one of my favorites! I love it boiled then served with fried red onions and a little olive oil, arepita de yuca has to be one of the best recipes ever invented, and if you haven't had an empanada/pastelito made with yuca instead of regular dough - well, you haven't lived! I always seek out the yuca in sancocho too - our daughter hogs all the platanos in sancocho so I have to put extra in. A new Puerto Rican restaurant just opened near us, called 'El Jibarito - Casa de Mofongo' and I'm looking forward to some delicious mofongo this weekend! That's one dish I've never made well. I like the way Adrian Tropical makes theirs, and mine doesn't taste like that, so why even bother??

My Italian father always turned up his nose at any unfamiliar foods, and it was years before I got him to try a tostone or arepita de yuca. He made an awful face before biting one, and was rather embarrassed when he liked them. "Everything fried tastes good" was his backhanded compliment.:cheeky:

AE
 

Chip

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I love platanos no matter how they're made - and yuca is one of my favorites! I love it boiled then served with fried red onions and a little olive oil, arepita de yuca has to be one of the best recipes ever invented, and if you haven't had an empanada/pastelito made with yuca instead of regular dough - well, you haven't lived! I always seek out the yuca in sancocho too - our daughter hogs all the platanos in sancocho so I have to put extra in. A new Puerto Rican restaurant just opened near us, called 'El Jibarito - Casa de Mofongo' and I'm looking forward to some delicious mofongo this weekend! That's one dish I've never made well. I like the way Adrian Tropical makes theirs, and mine doesn't taste like that, so why even bother??

My Italian father always turned up his nose at any unfamiliar foods, and it was years before I got him to try a tostone or arepita de yuca. He made an awful face before biting one, and was rather embarrassed when he liked them. "Everything fried tastes good" was his backhanded compliment.:cheeky:

AE

Is the arepa de yucca also called a "chulo". Here in Cibao they make such a thing out of yucca flour, salt and a little paprika I believe.

Speaking of plaintan with red onions, now I'm hungry. I think I'll have it with bacalao, ay que bueno.
 

AlterEgo

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Is the arepa de yucca also called a "chulo". Here in Cibao they make such a thing out of yucca flour, salt and a little paprika I believe.

Speaking of plaintan with red onions, now I'm hungry. I think I'll have it with bacalao, ay que bueno.

No, arepita de yuca are different..... you shred the yuca with a cheese grater [or a food processor I guess, but it might come too fine] and mix in an egg, anise seeds, a little milk, salt and mix it up well. [some ppl add sugar, I don't] Then you drop spoonfuls into a fry pan with a little vegetable or canola oil, and flatten them a bit with a fork. [they come out about the same size as tostones, maybe slightly larger]

They're done when they're light golden brown. Absolutely delicious. If I stood at an overloaded table with every Dominican food imaginable I'd beeline for those first.

AE
 

Chip

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No, arepita de yuca are different..... you shred the yuca with a cheese grater [or a food processor I guess, but it might come too fine] and mix in an egg, anise seeds, a little milk, salt and mix it up well. [some ppl add sugar, I don't] Then you drop spoonfuls into a fry pan with a little vegetable or canola oil, and flatten them a bit with a fork. [they come out about the same size as tostones, maybe slightly larger]

They're done when they're light golden brown. Absolutely delicious. If I stood at an overloaded table with every Dominican food imaginable I'd beeline for those first.

AE

We eat those too but my wife doesn't call them arepas. By the way, make sure you try the chulos, they are good and addicting.
 

juanita

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I often have cravings for Mofongo so I just phone up Adrian Tropical and in 20 minutes it's on my plate....mmmm love the crunch from the chicarones...
 

CanWest66

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May 11, 2008
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Frito verde y mangu, yucca... que rico

I definitely crave platanos and yucca. I like them fried, boiled or mashed. My mother in law sometimes makes mangu with both. Arepitas are my absolute favorite and I seem to recall when my wife and I were making some at home she said that a chulo was like an arepita but larger and with a filling of cheese or meat or whatever you like, but I could be mistaken.
But alas my love affair with starchy root and fruit must come to an end, they have been banished from la cocina y la comida for they have expanded our waist lines and must give way to broccoli and spinach and kale(what the hell is kale anyway?)
So we must bid a fond farewell to our carbohydrate laiden delights until we are once again svelt and lean, but until that day we can only dream. :cheeky: