You know you've sunk low, when for dinner, all there is, is oatmeal . . . and even worse is when you actually start craving it like I did. Ugh. I'm a hopeless case . . . I kind of don't even feel bad saying that I enjoyed it, in all its mushy bliss.
My Wife and I often crave a West African treat. Rotten black plantains with white mould growing on them. They are only perfect when Mushy and sweet like this. When we buy the plantains it usually take 7 days for them to get just right if they are wrapped in a brown paper bag. Dice them into small pieces and boil them in oil until a deep golden yellow brown color. Take them dripping out of the hot oil. Sprinkle a little salt and eat them as slimy as they are. Most people look at us with a curled up face. We will roll them in flower before cooking them, for a guest who wishes to try it for the first time. This will make it crispy instead of oily and slippery– but oh so not indigenous. When we find good plantains on PEI (Rarely) We buy almost the whole box and cashiers and others in line always ask what we do with them. I have come to the place where I simply say “You really don’t want to know!” I’m kind of drooling now. So ya! I get oatmeal for dinner.
You must have a stomache of steel. Moulding plantains? The only moulding thing I could handle is bread . . . and thats because its not slimey or rotten. But, of course, I can't stand overipe fruit to begin with. They drive me nuts.
Anyways, when I used to live in Austria I developed a huge fascination with catsup, because . . . they put it on everything. Therefore, when I moved back here I began to put it on everything: fish, poultry, eggs, toast (I always raise a couple of eyebrows with the last one). Its a wonder what stuck with me about Austria. My German's now a wreck, I barely remember the sights and sounds, but I can still recall everything I ate . . . it was delicous.
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My Wife and I often crave a West African treat. Rotten black plantains with white mould growing on them. They are only perfect when Mushy and sweet like this. When we buy the plantains it usually take 7 days for them to get just right if they are wrapped in a brown paper bag.
Dice them into small pieces and boil them in oil until a deep golden yellow brown color. Take them dripping out of the hot oil. Sprinkle a little salt and eat them as slimy as they are.
Most people look at us with a curled up face. We will roll them in flower before cooking them, for a guest who wishes to try it for the first time. This will make it crispy instead of oily and slippery– but oh so not indigenous.
When we find good plantains on PEI (Rarely) We buy almost the whole box and cashiers and others in line always ask what we do with them. I have come to the place where I simply say “You really don’t want to know!” I’m kind of drooling now. So ya! I get oatmeal for dinner.
You must have a stomache of steel. Moulding plantains? The only moulding thing I could handle is bread . . . and thats because its not slimey or rotten. But, of course, I can't stand overipe fruit to begin with. They drive me nuts.
Anyways, when I used to live in Austria I developed a huge fascination with catsup, because . . . they put it on everything. Therefore, when I moved back here I began to put it on everything: fish, poultry, eggs, toast (I always raise a couple of eyebrows with the last one). Its a wonder what stuck with me about Austria. My German's now a wreck, I barely remember the sights and sounds, but I can still recall everything I ate . . . it was delicous.
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