Arrivez vous et comment cuisinez vous les bananes plantains car j'y arrive tous les ans avec mes amis on se fait des repas de Noel supers ripailles, on cuisine toute la journee ensemble et apres on deguste nos mets superbes reussites jusqu'aux bananes plantains😠
alors ????
Tu prends une banane plantain (variete saba aux Philippines), enleve la peau, la roule dans du sucre de cane (sucre roux) pour la recouvrir completement.
Ensuite, tu plonges dans de l'huile tres chaude (deep fried en anglais). Le sucre forme un caramel sur la banane et tu arretes la cuisson juste quand le sucre commence a foncer : faut pas bruler le caramel!!!
Tu manges ca chaud et miam miam 🙂🙂. D'ailleurs, ca m'a donne faim et je vais m'en acheter de ce pas 😎
Note: faut pas etre au regime sans sucre hein!
Modif: ooops j'ai oublie une precision: il faut que la banane soit bien mure (que la peau vire au jaune pour la saba). Avec une banane trop verte, ce n'est pas tres bon...
Eh bien moi je les aimes frites ds l'huiles, ensuite qd tu sers, tu rajoutes un peu d'oignons - tomates émincés revenus à la poele, un peu de piment et sauce soja pour relever(légerement) et c'est super bon avec des brochettes de boeufs!!
😉salut, je suis cubaine et pour le bananes Platanos chez moi, on coupe en morceaux d 3cm environ, apres sous leau du robinet on epluche por ne pas se tacher les mains sils sont verts, on les laisse dans leau pour q ne devien.pas noirs, on mets a chauffer d lhuile dans la poile, et on mets les morceaux avec lhuile tiede, on laisse dorer, on sort, on les ecrase avec un papier ou linge d cuisine, ca reste com.une gallete, on les remets a dorer, on sale et BonAppet!!
laisser murir la banane longtemps, elle doit être bien mure soit très noire. Mais elle sera pas molle, important. Ensuite tu coupes sur la longeur et en morceaux après. Ensuite il faut la saler et attendre au moins 15 minutes pour l'absortion du sel.
Après la cuire dans l'huile de canola très chaude pour que se soit moins gras. Attention ca brûle vite, ( ca demande très peu de temps la couleur change vite) tourner souvent et ensuite égouté et épongé sur des essuie-tout.
On prépare une sauce d'accompagnement:
Une boîte de thon dans l' eau égouté, un peu d'oignon haché très fins, un peu de poivrons vert ou de couleur haché aussi très fin.
Faire mijoter le tout dans une sauce tomate a feu doux.
Cette sauce accompagne très bien la banane qui déjà est sucré naturellement, donc inutile de rajouter du sucre. Miam!
Bonne recette.
I’m from West Africa and I’d love to introduce a Russian friend to a traditional product from my region: soumbara.
For those who don’t know, soumbara is a condiment made from fermented néré seeds. It has a pretty distinctive smell and a very strong, salty, fermented, umami-rich flavor. In West Africa, we mainly use it to add flavor to sauces, with rice, vegetables, meat, etc.
I’m curious to know, from Russian cuisine lovers: which traditional Russian dish do you think soumbara would pair particularly well with?
I’m looking for a real Russian dish where the combination could be interesting—not just rice or an adapted African dish.
Hi there, we’re heading to Cagliari for one night in April, staying at a hotel without a restaurant. Would you happen to know of a restaurant near Via Giuseppe Garibaldi for a typical dinner that’s not too pricey? Thanks.
I’m looking for typical Catalan restaurants in Barcelona! Any suggestions for areas or little hidden spots?
I know to avoid places like La Rambla, the beachfront restaurants in Barceloneta, and anywhere where they greet you with a menu asking if you want to eat, but are there any specific restaurants to avoid? Any bad experiences or unpleasant surprises?
I’m heading to Barcelona in early May—it’s my first time there. I’d love to hear your suggestions for restaurants (ideally near the tourist center, Las Ramblas). That said, I’m happy to travel if needed. I’m looking for a place renowned for its gastronomy, a spot serving typical Spanish or Catalan food, or somewhere with a unique vibe you wouldn’t normally find... In short, which restaurant did you love most during your stay in Barcelona?
Maybe you already use it in your recipes? Just to let you know that here in Quebec, the maple water harvest has started in several regions. The next step will be to boil this water to turn it into syrup. A sweet nectar, it works well in salad dressings, desserts, with salmon, and more. 😋
If you ever pass through here, don’t miss the chance to visit one of our wonderful sugar shacks. You can taste maple taffy on snow, among other things. 😄
Do you drink wine with your meal, and how often—every day, just on weekends, or only occasionally for special events?
What are your favorite wines, from which country, and what grape variety?
I drink wine with my evening meal every day. I’m particularly fond of wines from Australia and Spain—I really like grape varieties like Cabernet Sauvignon and Shiraz.
Leaving in 15 days for Brittany, specifically the southern Finistère and Bénodet...
Tourists expected to boost the culinary restaurant industry!
Haven’t read the guide for latecomers yet, and I’m really wary of online reviews.
Where can I eat without getting ripped off, enjoy quality food—crêperies, seafood, nice atmosphere...
Thanks to all you savvy foodies!
The title might surprise you, but you’ll understand my point of view.
1/ MEAL STRUCTURE
I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
*Antipasti* (appetizers) are reserved for festive meals or receptions and are served *in addition* to the main courses at the start.
4 practices unknown in France:
- If the menu includes pasta and ham, you start with the pasta.
- If the menu includes pasta with a meat sauce and fish, you start with the pasta too.
- Pasta is never a side dish for meat.
- It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
Modern adaptations:
- People eat pasta less often (on average 5 times a week, according to recent figures) and soups, which are being replaced by *antipasti*.
- The main meal is now mostly dinner, so it’s much heartier, while lunch isn’t usually eaten at home.
2/ THE CUISINE
What do we know in France? Pizza, pasta Bolognese, carbonara, arrabbiata, ravioli, and lasagna. Fried scampi, Milanese or Bolognese cutlets, carpaccio, and finally tiramisu.
In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes:
**Bolognese sauce**
In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza**
Before World War II, it was practically unknown north of Rome.
Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
Top 15 Brazilian eating habits that surprise the French 😮
Brazil is a multicultural country, and its history has shaped a very unique cuisine, influenced by European, African, Japanese, and Indigenous traditions. Its food culture is quite different from what we’re used to in France, and Brazilian eating habits often surprise French travelers exploring the land of samba and soccer.
We live in Réunion and we're looking for places where we can learn to cook authentic Réunionese Creole cuisine.
We're based in Saint-Denis and are searching in that area.
