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Food 101: Tostones aka Fried Plantains

I created a monster.  I turned Erik into a tostones monster.  My first experience with plantains was tostones.  I saw Alton Brown make them on Good Eats and was intrigued, so I made them.  Erik’s first experience with plantains was them just cooked and in a sauce as a side dish at a Colombian restaurant.  He couldn’t understand how I liked plantains so much (since not-fried plantains, while not bad, are definitely not as good as their fried brethren).  So I told him about how amazing fried plantains are and that I would make them for him sometime so he could see for himself.  I think he may still have been a bit skeptical.  But boy did his mind change after he had them.  Now we cannot go to a grocery store without Erik sneaking some plantains into our cart to make with dinner.  As I said, I’ve created a monster.

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This is what you’ll be starting with

I’ve talked about plantains before in a review of plantain chips.  As I mentioned in that post, fried plantains are pretty much the best French fry you’ll ever have.  Because they’re so starchy, when you smush them and fry them they almost become self-battering.  It can be hard to believe that they haven’t been dipped in something other than water.  They’re crunchy, starchy, and salty in all the best ways.  You’re definitely going to want to give these a try.

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Sodium Lauryl Sulfate Is Bullshit OR How I Stopped Getting Canker Sores

Musings is an off-topic column featured on PCFG that touches on things that are tangentially related to eating or food or wellness, but don’t fit into the rest of the site. If you’re looking for creative writing, straight blogging, and general musings, then you’ve come to the right place! For all of our food coverage, click basically any other link on the site.

Food is awesome. Eating food is awesomer. Eating delicious food is awesomest. Know what’s not awesome? Frigging canker sores. Holy shit are they awful. There’s not many conditions out there which can bring you to tears just by chewing, but these mouth ulcers are more than capable of doing so. And when eating food becomes literally painful, you have a real problem.

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Anything that stands between me and my burritos is pure evil.

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Cheat Code: Seasoning Ramen Yourself

There’s an interesting dynamic when it comes to ramen in the United States.  On the one hand there’s the packaged ramen you can buy at any grocery store for like, 25 cents and that’s been stereotyped as a poor college kid food staple.  On the other hand you have ramen houses/restaurants where you can get more authentic ramen dishes, but they tend to range from a bit pricey to way too expensive.  I’m not entirely sure what it means, I’m just interested by the fact that there isn’t much of an in between.

That is, of course, unless you make your own in between.  This post will look at some ways you can upgrade your cheap grocery store ramen to something a bit more personalized.  Ramen comes with its own flavor packets, which are tasty, but a lot of times people don’t want to use them because of the massive amounts of sodium in them.  Here at PCFG if we’re using the flavor packet we usually only use about half of it, and it’s fine.  But here’s some ways to give flavor to your ramen without using the flavor packet at all.

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Pizza Lab #39: Chicken Katsu Pizza

Here at Poor Couple’s Food Guide, we strive to bring you at least one Pizza Lab per month. Most of the time we’re pretty good at it, but there’ve been instances where we came close to missing that timetable. Some of you might be wondering, “What about February? It’s the last day of the month…”And for sure dudes and dudettes, you are right. But we’ll be damned if we broke our promise to deliver a new wacky pizza in time, and so on this magical day, February 29th, also known as Leap Day, we would like to direct your attention to the following: Chicken Katsu Pizza.

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Spices 101: What is Sansho Pepper?

Recently we went over the interesting quirks behind black pepper, and how it’s not really a pepper but really more of a berry, and how they start off as these weird little green things, and so on and so forth. You may remember that red peppercorns weren’t really technically peppercorns, but were instead a similar berry from a different plant. Today we’re going to learn about yet another look-alike (taste-alike?) of black pepper, sansho pepper.

 

 

Sansho

Origin: Japan
Appearance: Light green powder OR small green berries
Scent: Fruity, zesty
Taste: Citric, spicy, warm
Foods:
Japanese, other Asian
Rareness: Rare

 

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