On 4/20/2013 12:10 PM, sf wrote:

> Sounds good to me! I have a plantain that has reached the appropriate
> amount of blackness, so now I need to cook it.

A few nights ago, I cooked a plantain, and it had a slight crunch when I
sliced it, that has never happened before. The taste was not right,
either. I had the plantain for about 3 weeks, waiting for it to turn
black, so I forgot where I bought it. I would avoid buying them at that
store if I could figure it out. All of the store probably buy them from
the same supplier, so it would not make much difference, would it.

Becca