11 April 2009  |  Misc

The Tongue

Thanks Tim Carpenter for these photos from the start at Fontana.  The focus. The determination.  The tongue?

What's with the tongue?

Not much else going on- just training and trying to get ready for Sea Otter and the next set of World Cup races.  I’ve been cooking a lot and trying some new recipes.

Since I am somewhat prone to impulse buys at the grocery store, I have re-discovered the deliciousness of plantains and am ready to cook my first cornish game hen (actually just a fancy name for a young chicken, but I’ll pretend it’s some kind of a delicacy).  Impulse buying can be great for discovering new foods.  “Hmmm…  I bought this kohlrabi, now what the heck am I going to DO with it?”

Anyway, back to plantains.
Plantains make a great snack or side dish.  The taste/texture is kind of a combination of a banana and a potato- although that description doesn’t really do it justice.  I haven’t yet experimented with cooking the fully green ones (I think they are usually boiled), but this works well with yellow (a little sweet) or black (very ripe and sweet) plantains:

Just slice (I slice at an angle so the pieces are a little longer), toss in a bowl with a little oil and salt and saute until golden and a little brown on both sides. Then try not to eat them all at once.