especially plantains. Love them but, have no clue really what makes a good crispy plantain. Do I buy yellow or soft black ones? When are the sugars at best? what is best to cook in? evoo, vege oil, butter, combos?
Then there's that yummy garlicy chicken...succulent and savory. What makes it so good?
I'll keep to the cuban beans I find at Trader Joes. They're good. I mix in chopped orange bell pepper and a little sweet corn.
Whoever knows out there, please come to my aide. My taste bud will be forever grateful!
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