There are plantains that are literally nothing but an unsweet banana, and there are other plantains that are distinct from bananas but still very closely related. As leaves for wrapping, I can’t imagine there would be any significant difference, and other than as food wrappers I don’t know any reasons for leaves of banana or plantain to be carefully packed, frozen, and sold. So I think it’s probably exactly what you wanted.
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Thanks @DavidPF!
Good after 3.5 hours and about 180f, but not shredding, so I’m going for “very tender” which I seem to recall was at least 200.
DIL made that Canadian dish for our birthday boy …poutine?, which was enjoyed.
Later, Lso care of DIL, his favorite sticky toffee pudding!
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Good recovery tonight - Asian for dinner after all.
Group effort - one person made mushroom rice noodles, another grilled beef, and I made the vegetarian dishes - snow peas with ginger and sesame, broccoli (“a la din tai fung”) with garlic sauce, mock chicken (the beyond stuff) two ways - simple with garlic and pepper, and with a spicy soy-chilli sauce, and tofu for the person who thinks the mock meat is too real - also using the spicy sauce.
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These Indians have been Asian on Mondays during the pandemic 
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Chicken ranch and black bean enchiladas verdes and salad with honey-lime dressing, crispy onions, mango and tomatoes.
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Thai basil eggplant for dinner tonight. I was missing some ingredients for the nam prik pao, so i cheated with TJ’s chili crunch and added a little Thai sweet chili and a bit of sugar. Extra Thai bird eye chilies, tons of Thai basil that wilted down, and only a little* ground pork - maybe 1/4 lb. between the two of us (*that’s “a little” for us.) So delicious, i’ll be making this again.
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I used plantain leaves when i made pibil too. still have some in the freezer, which reminds me…
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AND she found the stone from my engagement/wedding ring in a mixing bowl!!!
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OMG - you could say she’s a keeper I think. So happy your gem showed up @shrinkrap!
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Holy hell that looks amazing.
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Clearly poutine, though whether good cooks ought to be allowed to make poutine is perhaps an open question 
… I’m interested, maybe it’s obvious to all but me, but what’s on top of the poutine that isn’t cheese curds?
Ooo yeah! Cheese curds! I forgot that part! I finished with samples of chocolate bark. I improved my tempering,
but there was a lot going on. 
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Now I’m even more confused. 
I was trying to say that the poutine picture shows fries, gravy, cheese, and … thingies
Then let’s say it was curds! I didn’t have any but it was very well received.
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Maybe some potato pieces got extra-well-done.
Didn’t have any!!!??? 
I guess that explains it.
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I think the darkest bits were some pork. They have REALLY been enjoying pork.
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Oh OK, that would make sense as something to add, and could easily look like that.
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I’ve decided that my house needs poutine and the incredible chocolate thing. Unfortunately I’m out of fries, gravy, cheese curds, chocolate, and nuts, and I don’t have a deep fryer or even a double boiler. 
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There was a crazy amount of oil used and left over. I am so happy to have my DIL and son here, but I still cannot recommend deep frying french fries at home.
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I figure if I had a deep fryer and used it enough that owning it made sense, I’d weigh 500 pounds. Plus cleanup plus other cleanup plus more cleanup… I’m going to buy deep-fried foods from somewhere where they know what they’re doing instead.
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