Making Plantains for Nigel

First of all:  thanks to Certified Bannanas for passing this item along. Get the new CB mix while you are there, which is fun, indeed fun enough that to see them live, I would consider a return to the Enormous Room, a Cambridge dining concept that hijacks standard issue campus falafel truck food and serves it in an attitudinous "clubby" atmosphere. Oh, yeah, no chairs, mostly, so leave that ass-lampshade mini in the closet, unless you want to go that route.  A tip for the DEA: you will have a lot of plantains cut in half. Slice them in to medallions, and shallowfry and serve with harissa. Ideally fry in duck fat.  This is spicy, so  you'll want to make sure you have plenty to drink. The 22 oz Presidente featured here would be a good choice. If cryingwhileeating.com is wrong, the Cod does not want to be wrong. I imagine it will be popular, poss the "Save Toby" for the summer of 05.
Harissa (Adapted from Didi Emmons' Vegetarian Planet.)
1/4 cup hot chile flakes
1/5 cup curry powder
1 cup chopped hot peppers
1 heads peeled garlic cloves
1/4 cup cider vinegar
1/4 oil
salt to taste.
Toast currry or equivalent spices lightly. Take off heat.  Add chile flakes.
Puree garlic and peppers, adding vinegar while you do.
Add dry ingredients, blend while adding oil slowly.
Obs, this will be hot, and the Cod is no fan of frattish tests of endurance, so if the stuff is too hot to be useful, add some honey or even puree an apple. This stuff keeps, esp if you float some oil on top beore you seal it.

Comments

[la depressionada]

there is entirely too little duckfat frying in the world.