On Mon, 22 Apr 2013 09:30:29 +0100, "Ophelia"
> wrote:

>
>
>"sf" > wrote in message
.. .
>> On Sun, 21 Apr 2013 14:00:53 -0600, Janet Bostwick
>> > wrote:
>>
>>> On Sun, 21 Apr 2013 12:09:05 -0700, sf > wrote:
>>>
>>> >On Sun, 21 Apr 2013 08:26:50 -0600, Janet Bostwick
>>> > wrote:
>>> >
>>> >> I've had the dessert at Brennan's with the whole table side show. They
>>> >> used ripe bananas.
>>> >
>>> >How fast was the banana cooked and did they caramelize or not?
>>>
>>> see here
>>> http://tinyurl.com/c5cob87
>>>
>> Thanks Janet, but I still can't tell if it's caramelisation or the
>> sauce. How soft is the finished banana supposed to be?
>
>I didn't know anything about bananas Foster and have been reading with
>interest. This sounds as though it might end up the same way I bake
>bananas. I bake them (in their skins) either in the oven or on a bbq till
>black. Then slit them open, add butter, brown sugar and rum! Yumm.
>I suppose you could finish them off under a broiler but I don't.
>--
How interesting. Did you just do this or is it a family thing or is
there history behind this? Does this method have a name? (do you
burn your knuckles from steam when you slit them open?)
Janet US