- Thread starter jabejuventus
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Mang? v. Mofongo Survey
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Not even hot off the cooker salty Tostones? I'm flabbergasted, astounded, confounded, disconcerted, dumbfounded, speechless, blown away...BTW DR 3 - PR 0 so far, but it's not over until the platano eating fat lady sings, so I'm still with fingers crossed.
If I try to eat tostones, I can get one down, by the second one, my throat is constricting and a third one is nearly impossible for me to swallow. As I mentioned, I have not had anything here containing green plantains that I would ever request more of or want again. Keep in mind this has been an over 10 time period and nothing has changed from the first time I tried green plantains.
The above platano/salami art reminds me of the first time I was served Dominican salami. I was amazed that it was called salami. I had to get some "real" Genoa salami to show my wife the difference and the reason for my shock and disappointment at what is called salami (which is more like a huge "hot dog" or bologna than real salami) here.
Congrats to the DR for winning, and in fact sweeping, the World Baseball Classic.
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Just to show the "Huevos" that were needed to win the championship :cheeky::cheeky::cheeky::cheeky:
If platano wouldn't have been a food item, then there's no way in hell our forefathers would have survived the "century of misery" (1600's), when this article more or less took the place of the bread when this one stopped being brought from Europe (along with everything else). Our nation would get to be reacquainted with bread for all intends and purposes with the first American occupation in 1916.
oh for the love of god? why so serious? clearly windeguy does not like platanos and he describes his feeling in a fitting way! personally, i hate the bloody rice, that's something i do not consider to be food.
Greetings DR1'ers - long time no post.
As far as mangu vs mofongo I will give a slight edge to mofongo - especially with that super garlic-y oil-y sauce that some places have. I certainly also would never turn down mangu with the onions and fried salami though.
2 questions: 1. Would white onions taste the same as red ones when made with the oil/vinegar for mangu? 2. If you have a green platano and let it sit around for a while does it turn into a yellow one? are green/yellow platanos the sames species with yellow being just more ripe?
As far as mangu vs mofongo I will give a slight edge to mofongo - especially with that super garlic-y oil-y sauce that some places have. I certainly also would never turn down mangu with the onions and fried salami though.
2 questions: 1. Would white onions taste the same as red ones when made with the oil/vinegar for mangu? 2. If you have a green platano and let it sit around for a while does it turn into a yellow one? are green/yellow platanos the sames species with yellow being just more ripe?
It wasn't my intention to come up as douchy, I was just remarking the properties that staple have for survival purposes, that's all. As for rice, I sort of share that aversion with you, except when it comes to the original "locrios" we Doms can give to it, specially that made of sardinas, with fritos maduros, habichuelas, aguacate, and its concon to top it all. :bunny::smoke:
Red onions have a mild taste,you can use either or.Yes, a green plantain will turn yellow if left sitting around for awhile.It's the same kind.
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