tag:blogger.com,1999:blog-2454805966928474735.post6378006487714874882..comments2023-12-01T22:22:54.531+00:00Comments on Foodycat: Jerk & plantainsAlicia Foodycathttp://www.blogger.com/profile/11931796992646884249noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2454805966928474735.post-25606013495491882412008-08-14T08:33:00.000+01:002008-08-14T08:33:00.000+01:00Kat - I think food bloggers have a hive mind! The ...Kat - I think food bloggers have a hive mind! The number of times I have been thinking about cooking something and discovered everyone else is doing it too!<BR/><BR/>Sarah - I think your slices are probably a better idea than my chunks, it was hard to get them to cook evenly.<BR/><BR/>Sontology - I sure do! The rut usually gets lifted when something special comes into season, but then when I have eaten courgettes every day for a week I think "Gee, I would really like some asparagus flown from Peru at great cost to the planet".Alicia Foodycathttps://www.blogger.com/profile/11931796992646884249noreply@blogger.comtag:blogger.com,1999:blog-2454805966928474735.post-7799553300331343522008-08-14T03:22:00.000+01:002008-08-14T03:22:00.000+01:00You get into a vegetable rut? Really?You get into a vegetable rut? Really?Sonyahttps://www.blogger.com/profile/07621605631036611983noreply@blogger.comtag:blogger.com,1999:blog-2454805966928474735.post-61085037071809162922008-08-14T00:47:00.000+01:002008-08-14T00:47:00.000+01:00Plantains are wonderful; we see them in our grocer...Plantains are wonderful; we see them in our grocery store often here in South Florida. I love to pan-saute one-inch slices in just a tiny bit of oil with a sprinkling of salt. When they are tender and caramelized, I'll squeeze a wedge of lime over them and serve them up. Yum!Sarahhttps://www.blogger.com/profile/16886857050957645040noreply@blogger.comtag:blogger.com,1999:blog-2454805966928474735.post-47108105717342440052008-08-12T17:59:00.000+01:002008-08-12T17:59:00.000+01:00Oh we have jerk on the menu this week too, it must...Oh we have jerk on the menu this week too, it must be going around. The plantains sounds really good to me. i've never made them before but they are really popular fried in San Franciscokathttps://www.blogger.com/profile/10462007067131792229noreply@blogger.comtag:blogger.com,1999:blog-2454805966928474735.post-49839370972150904832008-08-12T15:23:00.000+01:002008-08-12T15:23:00.000+01:00Glad you like it Darius - from someone who actuall...Glad you like it Darius - from someone who actually likes jerk and plantain that is high praise!Alicia Foodycathttps://www.blogger.com/profile/11931796992646884249noreply@blogger.comtag:blogger.com,1999:blog-2454805966928474735.post-7087152040015907892008-08-12T13:00:00.000+01:002008-08-12T13:00:00.000+01:00I love them both...jerk and plaintain go soooo wel...I love them both...jerk and plaintain go soooo well together. This looks great.<BR/><BR/>-DTW<BR/>www.everydaycookin.blogspot.comDarius T. Williamshttps://www.blogger.com/profile/06225878800405121386noreply@blogger.com