Delicious treat, sub-par photo
When I’m at work, I generally try not to apologize for myself or pontificate on my inadequacies. I adopted this guideline after reading a study showing that men are more often chosen for leadership roles because they are over-confident in their abilities. Equally competent women underestimated their abilities – and get left behind because of it. I am not sure if I underestimate my abilities but this study made me conclude I’m not doing myself any favors when I broadcast professional self-doubt.
However when I’m speaking in confidence with close friends (or blogging in the complete privacy of the World Wide Web), I’m happy to be candid about what I think I do well and what I don’t.
I’m good at transforming a few ingredients into a tasty meal, quickly. I am above-average in my ability to consistently update my blog. I’m not an expert at writing, but I love it and am passionate about getting better.
But photography? I’m not great at it. And I probably never will be because I’m not willing to spend the time and money to buy a nice camera and practice. I’m just not that into it. All my blog photos are taken with my iPhone, which is like a capital offense in food blogging. Many bloggers who have gorgeous, luscious, mouth-watering photos on the their blogs will make off-handed comments about how embarrassing it is that they once used their iPhone for food pictures.
When you combine my lack of skill with a dwindling number of daylight hours (natural light is the only decent lighting for food pictures), there are going to be some lousy photos – like today.
But don’t let my poor photography skills dissuade you from making yourself this tasty treat! You’ve got to have these. They are sweet and salty and totally simple.
My friend Trevor has made these fried plantains the past two times he has come over and I can’t get enough. He said they were a staple food in Costa Rica where he grew up. I wanted to have more of them in my diet so tonight I documented the simple steps he took to make them.
Everyday Fried Plantains
Ripe plantains, 3 (Look for ones that have brown spots on them.)
Coconut oil, ¼ cup or more, if needed
Salt, to taste
- Peel the plantains. Slice on the diagonal into slices about 1/4 -1/2 inch thick.
- In a heavy skillet, melt coconut oil over low/medium heat.
- Drop plantain slices into pan. The oil should sizzle when you add plantains. If it doesn’t, turn up the heat a little and try again.
- Cook plantains about 4-5 minutes, or until lightly browned. Flip over each slice and cook for another 4-5 minutes, then remove from pan. Sprinkle with salt.
- Add additional plantains (and coconut oil, if needed) to pan. Repeat until all plantain slices are cooked. Eat immediately. In fact, you’ll probably want to start snacking as soon as the first slice is done.