"Janet Bostwick" > wrote in message
...
> 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?)

I know a few people who make them. I certainly didn't invent them and I
just call them 'baked bananas' ... and I have never burned my knuckles
I guess you just need to be as careful as you are with all hot things
They are handy to pop onto the edge of a bbq or into the bottom of a hot
oven when cooking other things. I've been trying to google them but I think
they are so simple ... I see recipes for them with things like chocolate
sauce or goats cheese .. but I am happy with brown sugar, rum and butter
They are not pretty but oooooooooooh the flavour ....))))))

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