Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Cinco de Mayo & Dia De Los Muertos

TIP OF THE DAY: Spicy Lemonade

Someone gave us a box of Crystal Light On The Go Natural Flavor Lemonade, in individual-portion packets.

They let you mix up a refreshing lemonade wherever you find a glass or bottle of cold water. We’ve become hooked—a surprise to us, as we haven’t liked other mixes we’ve tried—and this one has just five calories per glass! So congrats to Crystal Light for the excellent lemon flavor.

After we used up the individual packets—in one day—we raced to the supermarket to buy the pitcher-size packets, which make two quarts. While 64 ounces of lemonade sounds like a lot, it’s the equivalent of four 16-ounce bottles. We’ve been going through a pitcher a day.

We’ve also been playing with flavor variations.

  • Mint. A sprig of crushed fresh mint is great, but you can also use a drop of mint extract.
  •  


    It’s really delicious! Spice it up for flavor fun. Photo courtesy Crystal Light.

     

  • Cayenne. A pinch of cayenne makes spicy lemonade. Add it pinch by pinch to the glass until you get your desired level of heat; or start with 1/2 teaspoon in a pitcher.
  • Ginger. The same works with ginger, which has a tastier spiciness than cayenne.
  • Pink peppercorns. Not actual pepper but a berry from another tree (the Baies rose plant—details), these add a very mild flavor at best. But they look pretty in the glass. You can add them to the cayenne and ginger recipes.
  • Savory Herbs. If you have fresh basil, rosemary or thyme, you can also add a sprig to your lemonade. Lightly crushing the herbs before adding them to the glass or pitcher will release the flavorful oils.
  •  
    We love all the variations, but will be serving pitchers of spicy lemonade on Cinco de Mayo. Yes, you can add Tequila…and gin and vodka.

    Want To Make Lemonade From Scratch?

    Here’s the recipe.

      

    Comments

    TIP OF THE DAY: How Make Tacos At Home (It’s Easy)

     

    Many people enjoy tacos at restaurants, but far fewer make them at home. It’s really easy.

    You don’t need a holiday to make this family and party favorite. But if you haven’t made tacos before, use the upcoming Cinco de Mayo as the occasion.

    Tacos require a relatively long list of ingredients, but they’re all easy to gather: chopped beef or diced/shredded chicken, canned black beans and corn, onion, taco seasoning (packaged, or use the recipe below) and an optional jalapeño—remove the white ribs and the seeds unless you like things really hot.

    Then, it’s simply into the skillet for these ingredients. When the meat is cooked (20 minutes), set the skillet on the table, buffet style, along with taco shells, chopped lettuce, salsa, shredded cheese and sour cream.

    Then, everyone can build his/her own taco.

    Tacos can be nutritious food, especially when you:

  • Switch the beef for chicken or lean beef.
  • Substitute nonfat Greek yogurt for the sour cream.
  • Go easy on the shredded cheese.
  •  
    Beans, lettuce, onions and salsa contribute fiber (in addition to nutritients), and corn taco shells are whole grain.

       

       

    MAKE YOUR OWN TACO SEASONING

    McCormick’s Taco Seasoning includes chili pepper, cumin, paprika, oregano, onion, whey, salt, sugar, garlic, potato starch and citric acid.

    You can eliminate the whey and sugar by making your own taco seasoning from ingredients you already have on the shelf. And you’ll save money in the process.

    ingredients

  • 1 tablespoon chili powder
  • 2 teaspoons onion powder
  • 1 teaspoon each, cumin, garlic powder, paprika and oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper (optional)
  •  
    Preparation

    1. Combine ingredients in a small bowl.

    2. Substitute for a 1.25-ounce package of commercial taco seasoning.

    Comments

    TIP OF THE DAY: Mexican Beer For Cinco De Mayo

    One of our favorite ways to celebrate Cinco de Mayo is with a Mexican beer and salsa bar: a tasting of different beers from Mexico, different salsas, and our favorite corn chips from Food Should Taste Good.

    Bohemia* is one of our favorite Mexican beers. It was named after a region in the former republic of Czechoslovakia† that produced some of the world’s finest beers.

    A pale pilsner-style beer, it is the most awarded of Mexican beers. It’s worth tracking down.

    To set up a beer and salsa bar:

    1. Pick six different beers† and six different types of salsa. Choose among green salsa/salsa verde/tomatillo salsa, red salsa, salsa fresca or pico de gallo (fresh red salsa), salsas made with beans, chipotle, corn and fruit.

    2. Serve the salsa in bowls. Place the salsa containers behind the bowls so people know what they’re eating.

     

    Bohemia beer: a fine way to celebrate Cinco
    de Mayo. Photo by Jaclyn Nussbaum | THE NIBBLE.

     

    3. Use small cups/glasses. You want your guests to try all six beers, but not to overindulge. The five-ounce disposable plastic tumblers (“rocks glasses”) available in supermarkets are on the generous side. You can also use plastic or glass shot glasses.

    4. Beer tasting notes. If you have time, make cards to set in front of each of the beers, mentioning the style and any tasting notes you want to provide (you can find this information online).

    5. Don’t forget the napkins and plates.

    More To Nibble

  • The different types of salsas.
  • The different types of beers.
  •  
    *Czechoslovakia split into the Czech Republic (capital, Prague) and Slovakia (capital, Bratislava) in 1993. Bohemia is located in the contemporary Czech Republic.

    †The majority of Mexican beer is produced by two large companies. FEMSA is the maker of Bohemia, Carta Blanca, Dos Equis, Indio, Sol, Superior, Tecate and the seasonal Noche Buena. Grupo Modelo produces Corona, Corona Light, Modelo Especial, Modelo Light, Negra Modelo and Pacifico. Estrella, Montejo and Victoria are made by smaller producers.

      

    Comments

    RECIPE: Chili Corn Bread Salad, A Mexican Layered Salad

    Here’s a variation of the popular Mexican layered salad that’s begging to be served for Cinco de Mayo. The difference: crumbled corn bread, mascarpone and ranch dressing instead of sour cream, and no guacamole.

    This Chili Corn Bread Salad recipe was adapted from another recipe by Emily Carncross of Lodi, Wisconsin. She used Crave Brothers mascarpone (one of the world’s best—more about Crave cheeses) and Wisconsin Cheddar.*

    Emily comments, “I was looking for something different to bring to a potluck and came across this salad. I did not have any sour cream, so I substituted mascarpone cheese and really liked the taste it added to the dressing.”

    *Why is Cheddar capitalized? It’s due to editorial style. Some publications capitalize the names of foods named after places. Cheddar is a place, as are Asiago, Brie, Camembert, Gorgonzola, Parmesan (Parma), Roquefort and many others. Other cheese names, such as blue cheese, chevre/goat cheese, cream cheese and mozzarella, are descriptive rather than place names. THE NIBBLE thus does not capitalize them.

     

    A Mexican-style layered salad with a surprise: corn bread! Photo courtesy CraveCheese.com.

     

    Mexican Layered Salad Ingredients

  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon dried oregano
  • Pinch of sage
  • 1 cup (8 ounces) mascarpone
  • 1 cup mayonnaise
  • 1 envelope ranch salad dressing mix
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (15-1/4 ounces, each) whole kernel corn, drained
  • 3 medium tomatoes, chopped
  • 1 cup chopped green pepper
  • 1 cup chopped green onions
  • 10 bacon strips, cooked and crumbled
  • 2 cups shredded Cheddar cheese
  •  
    Preparation

    1. BAKE. Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8-inch-square baking pan. Bake at 400°F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

    2. MIX. In a small bowl, combine mayonnaise, mascarpone and dressing mix; set aside.

    3. LAYER. Crumble half of the corn bread into a 13x9x2-inch pan. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green peppers, onion, bacon and cheese. Repeat for a second layer (the dish will be very full).

    4. CHILL. Cover and refrigerate for 2 hours or longer. Yield: 12 servings.

    WANT A BASKET CASSEROLE DISH?

    Check out this handsome white ceramic casserole nestled in a woven rattan basket:

  • Medium: L 13 x 7 x 3
  • Large: 16 1/2″L x 8 1/2″W x 4″H
  •   

    Comments

    TIP OF THE DAY: Hispanic Cheeses With Hot Pepper Mango Salsa

    Try slices of queso blanco with a hot mango
    salsa as a first course or even for dessert
    . Photo courtesy Wisconsin Milk Marketing Board.

     

    You don’t have to wait for Cinco de Mayo to try Mexican cheeses, but it is one easy way to plan to celebrate the upcoming holiday.

    There are fresh and aged Hispanic cheeses. The ones you may be most familiar with are the fresh cheeses:

  • Queso blanco, a snacking and cooking cheese.
  • Queso fresco, a cheese frequently crumbled as a topping or filling in cooked dishes.
  • Panela, a Mexican variation of mozzarella.
  •  
    Check out the different types of Hispanic cheeses. The terms “Hispanic” and “Mexican” are used interchangeably, but “Hispanic” more accurately conveys that the cheeses are used throughout Latin America.

    All cheeses can be made more glamorous with cheese condiments. Among all the different condiments that can be served with Mexican cheese, salsa, not surprisingly, pairs well. A fruit salsa—mango or peach, for example, with cheese—is a spicy alternative to the conventional European fruit-and-cheese plate.

     

    If you don’t want to serve fresh cheese with fruit salsa, put together an assorted plate of Hispanic cheeses and serve it with a variety of fruits, nuts, breads/crackers and cheese condiments.

    If you do want to go the salsa route, make this recipe from the Wisconsin Milk Marketing Board. Wisconsin cheese makers create much of the Hispanic-style cheeses sold in the U.S. A large number of Hispanic cheese makers have moved from Mexico and other Latin American countries to produce the cheeses in Wisconsin.

    RECIPE: QUESO BLANCO WITH MANGO JALAPEÑO SALSA

    Ingredients

    Cool, sweet mango, contrasted with hot jalapeño, adds an exciting kick to Hispanic-style cheeses. During peach season, you can substitute fresh peaches. You can also use strawberries, which are available year-round; fresh blueberries in season; nectarines and plums; even apples and grapes.

  • 2 cups mango, peeled, cored and diced
  • 1/2 cup red bell pepper, diced
  • 1 tablespoon jalapeño chile, seeded and diced
  • 1/4 cup red onion, finely diced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup light brown sugar
  • 1 tablespoon cider vinegar
  • 2 tablespoons orange juice
  • Salt and pepper to taste
  • 1 pounds queso blanco or other Hispanic cheese (allow two one-ounce slices per peson—although some people will beg for more)
  • Optional garnish: cilantro or other green herb
     
    Preparation

    1. COMBINE. Mix all ingredients in mixing bowl and blend.

    2. CHILL. Refrigerate covered for at least 3 hours before serving with cheese. Keep refrigerated for up to four days.

    3. SERVE. For each serving, plate two slices of queso blanco. Serve with a ramekin of salsa and garnish. If you don’t have small ramekins, you can be creative—for example, serve the salsa in hollowed-out lime halves after you’ve squeezed out the juice. The reason it’s better to use a container of some sort is because the liquids in the salsa will run over the plate.

      

  • Comments

    TIP OF THE DAY: Try A Very Different Margarita Recipe

    Some chefs are inspired to go beyond classic recipes and create their own unusual take on a dish—or a drink.

    Chef Julio Medina, who has an empire* of refined Latin cuisine restaurants in New York City, likes to create special menus, including specialty Margaritas, for each location.

    His latest creation, for Toloache, is an homage to spring and Cinco de Mayo that combines traditional Mexican flavors with his classic French culinary training.

    *The restaurants include Coppelia, Toloache 50, Toloache Taqueria and Toloache 82, Yerba Buena Avenue A and Yerba Buena Perry.

    †Today Cinco de Mayo is primarily a regional holiday celebrated in the Mexican state of Puebla on May 5th. It is actually a bigger event in the United States than it is in Mexico, thanks to American promotional know-how, a large population of Mexican-Americans and other Americans who like Mexican food, music and a good celebration.

     

    A different but really good Margarita. Photo courtesy Toloache 50 | New York City.

     

    The homage to Cinco de Mayo is the name of the drink: Invaciones Frances Margarita, French Invasion Margarita. The holiday of Cinco De Mayo† commemorates the 1862 victory of a small and poorly-equipped Mexican militia led by General Ignacio Zaragoza Seguin, over the much larger French army at The Battle Of Puebla. It temporarily stopped the French invasion of the country.

    The homage to spring: the fresh spring peas and tarragon in the mixture.

    Peas and tarragon in a Margarita? Absolutely—and absolutely delish. We present, for your pleasure, the French Invasion Margarita.

    THE FRENCH INVASION MARGARITA

    Ingredients Per Drink

  • 1¼ ounces blanco Tequila
  • ½ ounce Cointreau (you can substitute another orange liqueur)
  • ½ ounce Remy V (you can substitute Pisco Portón—see below)
  • 1 sprig tarragon (3 inches long)
  • 3 bar spoons (teaspoons) spring peas
  • 1 ounce simple syrup (recipe)
  • 1 ounce fresh lime juice
  • Ice
  • Garnish: Small sprig of tarragon
  •  

    Remy Martin’a unaged eau de vie, V
    (pronounced “vee”). Photo courtesy Remy
    Martin.

     

    Preparation

    1. In a cocktail shaker, muddle together 1 sprig tarragon and the peas. Add the remaining ingredients with ice and shake well.

    2. Double strain the Margarita into a rocks glass with fresh ice. Garnish with a small sprig of tarragon.
      
    WHAT’S REMY MARTIN V (PRONOUNCED VEE)?

    Produced by the great Cognac maker, Remy V is not a Cognac but an eau de vie. Eau de vie (plural, eaux de vie) is the name given to a spirit distilled from grapes and other fruits that has not yet been aged. At this point it is a clear liquid, like vodka.

    It is through aging in oak barrels for at least 2-1/2 years that eau de vie takes on the complex aromas, color and flavors of Cognac. Instead, Remy Martin V is finished with a cold filtration process, like vodka.

    Hence the name “V,” a reference to eau de vie (also pronounced “vee,” and meaning “water of life”). It’s unaged Cognac.

    And now the challenge: Where to find it. Remy Martin V has limited retail distribution in the U.S.

    So here‘s our recommendation: Substitute pisco, a clear, distilled grape spirit from Peru that, like Remy Martin V, is produced in the manner of Cognac. Pisco Portón is an excellent brand, with good distribution.

     

    WHAT’S A BAR SPOON?

    A bar spoon is a teaspoon on a long handle, typically 11 inches in length. It is used to measure ingredients and to layer drinks (by pouring the different layers of alcohol over the back of the spoon, where they flow gently into the glass).

    The long handle lets the bartender dip deep into jars to scoop up olives and cherries. If you don’t have a bar spoon, it’s inexpensive and doesn’t take up much room. Here’s a good bar spoon.

      

    Comments

    FOOD HOLIDAY: Jalapeño Poppers

    Some say there’s nothing better than hot
    jalapeño poppers with a cold beer. Photo
    courtesy Anchor Foods.

     

    Who knew that jalapeño poppers were invented by a major food company? We always figured they’d come out of some hip Tex-Mex restaurant.

    But it turns out that Anchor Food Products of Appleton, Wisconsin invented jalapeño poppers in 1992—making 2012 the 20th anniversary of poppers.

    The original poppers were jalapeño chiles stuffed with cream cheese or Cheddar, battered and deep-fried—a spicy American snack version of the Mexican dish, chiles rellenos (stuffed bell peppers). The company is a major supplier to restaurants, and that’s where most people head for poppers (here’s a restaurant locator), along with a “Like to Party” Facebook Sweepstakes).

    You can also find Anchor Poppers in the frozen foods section of the supermarket. Anchor’s expanded line includes seven flavors, the most popular of which are Original, Cream Cheese & Cheddar Cheese Jalapeño Poppers and Fire-Roasted Poblano & Jalapeño Popper Bites.

     

    Poppers are delicious with a beer, and can be served with a dip or sauce: marinara sauce, pepper jelly, ranch dressing, salsa or other favorite. We combine pepper jelly with fat-free Greek yogurt to add a bit of sweetness without the cholesterol; plus a breading of Japanese-style panko breadcrumbs.

    Try some now, or save them for Cinco de Mayo (on May 1st we’ll be publishing a video recipe for grilled [not fried] poppers).

    The History Of Poppers

    While the actual date of the product launch is lost to time, Anchor Food Products applied for a trademark on the term “Jalapeño Poppers” on April 30, 1992. Since the end of 2001, Anchor Poppers has been part of the H.J. Heinz family of brands; the poppers are produced by McCain Foods.

    Find more about Anchor Poppers.

      

    Comments

    RECIPE: Twists On The Margarita For National Margarita Day

    Here’s more Margarita madness (deliciously different recipes) in anticipation of National Margarita Day, February 22nd.

    This year, change it up with a Cranberry Margarita, Pomegranate Margarita or Grapefruit Margarita recipe. The first two recipes are from Avión Tequila; the last is Felix restaurant in New York City’s SoHo, where Avión Silver is the tequila of choice.

    FLYING POMEGRANATE MARGARITA RECIPE

    Ingredients

  • 1-1/2 parts silver (blanco) tequila
  • 1-1/2 parts pomegranate juice
  • 3/4 part orange liqueur (Cointreau, Grand Marnier,
    GranGala, Triple Sec, etc.)
  • Splash of sour mix (equal parts lime juice and
    simple syrup)
  • Garnish: lime twist
  • Ice
  •  
    Preparation

     

    Flying Pomegranate Margarita. Photo
    courtesy Avión Tequila.

     

    1. Combine tequila, pomegranate juice, orange liqueur and sour mix into a shaker and shake vigorously.

    2. Fine strain over fresh ice or up in a martini glass. Garnish with a lime twist.
     
    CRANBERRY MARGARITA RECIPE

    Ingredients

  • 1-1/2 parts silver (blanco) tequila
  • 2 parts sour mix (recipe above)
  • 3/4 part cranberry juice
  • Garnish: lime twist
  • Ice
  •  
    Preparation

    1. Combine tequila, cranberry juice and sour mix into a shaker and shake vigorously.

    2. Fine strain over fresh ice or up in a martini glass. Garnish with a lime twist.

     

    Grapefruit Margarita. Photo courtesy Felix Restaurant.

     

    GRAPEFRUIT MARGARITA RECIPE

    Ingredients

  • 2 parts silver (blanco) tequila
  • 1 part Cointreau or other orange liqueur
  • 1 part grapefruit juice
  • 1/2 part lime juice
  • Rim garnish: half each coarse salt and cayenne
    pepper
  • Ice
  •  
    Preparation

    1. Rim glass by moistening rim and twisting on a plate filled with salt/pepper mix.

    2. Combine tequila, Cointreau and juices into a shaker and shake vigorously.

    3. Fine strain over fresh ice or up in a martini glass.

     

    Find more of our favorite Margarita recipes.

      

    Comments

    RECIPE: Get Ready For National Margarita Day With A Ginger Margarita

    Ginger adds some heat to a Margarita. Photo courtesy Spice Market | New York.

     

    National Margarita Day is next week: Wednesday, February 22nd. There’s plenty of time to plan a Margarita party, mixing up some special recipes. You can also throw a “Presidents’ Margarita Party” over the holiday weekend.

    The original Margarita consisted of tequila, Cointreau (orange liqueur) and lime juice; but there have been many variations on the theme since then.

    Here’s one riff from Jean-Georges Vongerichten’s Spice Market New York restaurant. It fuses ginger, a spice from Southeast Asia, with the Mexican-origin cocktail.

    GINGER MARGARITA RECIPE

    Ingredients For Ginger Lime Syrup

  • 1 cup ginger root, peeled, chopped and puréed in blender
  • 1 cup sugar
  • 1-1/2 cups fresh lime juice
  •  
    Ingredients For Each Margarita

  • 1 ounce reposado tequila
  • 1/2 ounce Cointreau
  • 1/2 ounce ginger lime syrup
  • Preparation

    1. Bring lime juice and sugar to a boil. Remove from heat and add ginger. Let steep until liquid is at room temperature. Strain through a chinois,* pushing the pestle or (other tool) for total extraction.

    2. Combine all ingredients in rocks glass with ice. Shake vigorously.

    3. Crust rim of glass with ginger salt (a combination of 1/4 part ginger powder, 3/4 part coarse salt) and pour Margarita into glass. Squeeze lime wedge then drop in drink.
     
    MORE MARGARITA RECIPES.
     
     
    *A chinois is a cone-shaped mesh strainer. These days, they can be hard to fine. Instead, stores tend to carry what is known as a Chinese cap. It looks like a chinois, but instead of mesh, holes are punched in metal, like a colander. If you can find a mesh chinois, buy it: It’s finer and useful for all straining. The size of the holes in a Chinese cap can allow small particles, such as strawberry and raspberry seed, through.

      

    Comments

    TIP OF THE DAY: Plantains

    If you’ve never cooked with plantains before, today—Cinco de Mayo—is the day to try it.

    While yellow-brown, brown and black plantains can be peeled like a banana, it is much more difficult to peel a green or yellow plantain.

    Instead, take a paring knife, slice off the ends of the plantain and slit the skin lengthwise. If the plantain is very long, you can cut it in half or in thirds before you slit the skin.

    Then, simply slide your thumbnail under the slit and pry off the skin.

    What to do with your plantains?

    If you like French fries and fried zucchini, make fried plantains.

    1. Cut firm, ripe plantains (yellow with a bit of mottling) into 1/8″ slices.
    2. Add vegetable oil 1-1/2 inches deep in a large skillet and heat to 375°F.
    3. Fry plantains for 1 minute or more on each side until golden and crisp on the outside but soft on the inside, for a total of 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
    4. Season with sea salt and/or pepper, garlic salt, chipotle, grated cheese or other favorite seasonings. You can serve them with ketchup or other condiments.

     

    The trick to peeling plantains. Photo and
    peeling tip courtesy Melissas.com.

     

    Plantains are a staple in many areas of the world. They are the same genus (Musa) as sweet bananas, called dessert bananas, while plantains are referred to as cooking bananas. Plantains are more firm and lower in sugar, and thus ready to be steamed, boiled or fried. Dessert bananas are eaten raw and made into desserts such as ice cream, pie and sautéed bananas (like Bananas Foster). The distinction is purely arbitrary.

    Although they look like trees, banana and plantain plants do not have a woody trunk. Their base is made of huge leaf stalks, so they are technically giant herbs.

      

    Comments

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact