Quote:
Originally Posted by Blueface
Great Puerto Rican dish.
Anything with plaintain is always good.
That brings up a point?
Do you prefer Cuban plantain, v. Puerto Rican, v. Central American, v. South American?
Do we even bring in all of the Antilles as they too have plantain?
I am sure the Jamaicans want a part of this discussion too.
Wow!
What a mess to sort out.
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Not to mention the debate over what the proper aging time is for a plantain after harvesting. 3 days? 3 weeks?