tag:blogger.com,1999:blog-14188300.post6498074724327066051..comments2008-07-17T17:43:48.095-04:00Annehttp://www.blogger.com/profile/07205204013404303196anne@cookingwithanne.comBlogger15125tag:blogger.com,1999:blog-14188300.post-89609013260692425252008-07-17T17:43:00.000-04:002008-07-17T17:43:00.000-04:00Mmmm....<BR/><BR/>Anne, these look wonderful. I'll have to try it with some sort of turkey or chicken sausage, since my husband and I don't eat pork. <BR/><BR/>Can't wait.<BR/><BR/>Diane L. Harris<BR/>http://www.steppingintothelight.netDiane L. Harrishttp://www.steppingintothelight.netnoreply@blogger.comtag:blogger.com,1999:blog-14188300.post-22523138916765097942008-07-10T18:10:00.000-04:002008-07-10T18:10:00.000-04:00Oh my goodness, I'm going to have to try these now that I've found chorizo that doesn't turn into a pan full of oily goo and bitty meat chunks.<BR/><BR/>Yeah, the Mexican chorizo that is widely available out here has a vastly different texture than most other chorizo.hapamamahttp://hapamama.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-38136267136914048562008-07-09T10:05:00.000-04:002008-07-09T10:05:00.000-04:00Oh my gosh! They look delicious. I have wanted to try tostones since I saw someone make them on PBS, but yours sound even better with the chorizo ~ we love chorizo. I am going to have to give these a try!Terrihttp://www.blogger.com/profile/13283569971756980289noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-77953304419987076602008-07-08T07:01:00.000-04:002008-07-08T07:01:00.000-04:00OH those look just super! I've never heard of tostones but that's what I like about blog friends! I love Chorizo too and this sounds splendid!Dharmhttp://www.blogger.com/profile/12509907139098039768noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-58871788993933608392008-07-07T21:54:00.000-04:002008-07-07T21:54:00.000-04:00I've never cooked with plantains either, but those look delicious. I'll have to try them sometime.Andyhttp://thenewcook.comnoreply@blogger.comtag:blogger.com,1999:blog-14188300.post-58983026804652003892008-07-07T19:48:00.000-04:002008-07-07T19:48:00.000-04:00I absolutely love tostones! growing up in Miami, I grew up eating them all the time. I haven't had some in the longest time, but ever since I saw them on the Top Chef finale, I told myself I'd whip up a batch soon. I think your post provided that little extra push I needed.Antonio Tahhanhttp://www.blogger.com/profile/13664464751523646675noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-89485772588887133642008-07-06T21:39:00.000-04:002008-07-06T21:39:00.000-04:00btw, at the local WalMart SuperCenter I paid 54 cents a piece for them.<BR/>how much are they in your area?Uncle Joehttp://www.blogger.com/profile/01896698165547735903noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-38022808388686594852008-07-06T21:37:00.000-04:002008-07-06T21:37:00.000-04:00how interesting.<BR/>I guess the idea of cooking plaintains was in my head too after watching top chef.<BR/>the wife now says that fried plantains are her favorite fruit.Uncle Joehttp://www.blogger.com/profile/01896698165547735903noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-25255302312661896332008-07-05T21:36:00.000-04:002008-07-05T21:36:00.000-04:00Ben, they are just wonderful. They were gone in the blink of an eye!<BR/><BR/>Giz, I have yet to try plantain chips! I've seen them and just never thought to try--I'll have to!Annehttp://www.blogger.com/profile/07205204013404303196noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-41555926244148738982008-07-05T21:34:00.000-04:002008-07-05T21:34:00.000-04:00The only plantain I've ever eaten was in the form of chips and found out very quickly how totally addictive they can be. Your plantain looks so easy to just pop in the mouth.gizhttp://www.blogger.com/profile/03909193699597525772noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-75948173556401091632008-07-05T14:18:00.000-04:002008-07-05T14:18:00.000-04:00Oh plantains! I just love them and tostones are always a great fritura to have around. Welcome to the Caribbean cuisine! HeheBenhttp://www.blogger.com/profile/02566778970420797747noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-55430217224909826052008-07-05T10:23:00.000-04:002008-07-05T10:23:00.000-04:00Hi, Bal-I've no idea! I know there are similar sausages around the world that are named differently. It may well be very close.Annehttp://www.blogger.com/profile/07205204013404303196noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-40652748302825224992008-07-05T10:22:00.000-04:002008-07-05T10:22:00.000-04:00Hi Annie! No, they aren't dipped in batter, but they look that way for two reasons, they are fried twice and are also very starchy. They were delicious!Annehttp://www.blogger.com/profile/07205204013404303196noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-27595657332568298952008-07-05T10:14:00.000-04:002008-07-05T10:14:00.000-04:00The topping looks like a kind of stuffed meat of Turkey: sudjuk (we spell it 'sucuk' in Turkish)<BR/><BR/>If it tastes similar with the apperience then it must be awesome! :DBaLhttp://www.blogger.com/profile/04015148276509589502noreply@blogger.comtag:blogger.com,1999:blog-14188300.post-70939939456486535492008-07-05T08:18:00.000-04:002008-07-05T08:18:00.000-04:00In the picture, they look batter-dipped. No?Annie Joneshttp://www.blogger.com/profile/07123644833186800503noreply@blogger.com