Last time I tried this was 20yrs ago trying to make them "flambe" and
couldnt get the alchohol to light on fire.

This morning using the KISS method, I added a tbsp butter and a tbsp
sugar-free hazelnut coffee syrup to the pan and fried a banana. Quite
delicious as is-browns nicely. I added some caramel baking chips near
the end and topped with whip cream. Delicious. High carb indulgence :-)
(I buy two bananas about once every 6mos.)

On Sat, 20 Apr 2013 11:00:48 -0500, (z z) wrote:

> Last time I tried this was 20yrs ago trying to make them "flambe" and
> couldnt get the alchohol to light on fire.
>
> This morning using the KISS method, I added a tbsp butter and a tbsp
> sugar-free hazelnut coffee syrup to the pan and fried a banana. Quite
> delicious as is-browns nicely. I added some caramel baking chips near
> the end and topped with whip cream. Delicious. High carb indulgence :-)
> (I buy two bananas about once every 6mos.)

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

--
Food is an important part of a balanced diet.

On 20/04/2013 12:00 PM, z z wrote:
> Last time I tried this was 20yrs ago trying to make them "flambe" and
> couldnt get the alchohol to light on fire.
>
> This morning using the KISS method, I added a tbsp butter and a tbsp
> sugar-free hazelnut coffee syrup to the pan and fried a banana. Quite
> delicious as is-browns nicely. I added some caramel baking chips near
> the end and topped with whip cream. Delicious. High carb indulgence :-)
> (I buy two bananas about once every 6mos.)
>


I have not fried and flambeed bananas in years. There are a couple
important things to remember. First, of all, you should use good firm
bananas, slightly under ripe. They soften a lot when cooked, so they do
not need a head start. The other is to warm the liquor before lighting.
It also helps to use real booze and not a sweet liqueur, since those
usually have a lower alcohol content.

I never really followed a recipe. I just tossed some butter into a pan,
turned on the heat and added some light brown sugar when it started to
bubble. Toss the banana around for a bit, then add the liquor and light it.

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

On Sat, 20 Apr 2013 14:34:39 -0500, Ema Nymton >
wrote:

> 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.
>
How did you cook yours, Becca? Also, have you ever heard of mixing
mashed plantain with refries to use as a chip dip? Someone I used to
know did that when we met up at a certain "Mexican/Salvadoran"
restaurant. It was a weird concoction, but really delicious.


--
Food is an important part of a balanced diet.

On Sat, 20 Apr 2013 14:48:31 -0400, Dave Smith
> wrote:

> I have not fried and flambeed bananas in years. There are a couple
> important things to remember. First, of all, you should use good firm
> bananas, slightly under ripe. They soften a lot when cooked, so they do
> not need a head start. The other is to warm the liquor before lighting.
> It also helps to use real booze and not a sweet liqueur, since those
> usually have a lower alcohol content.
>
> I never really followed a recipe. I just tossed some butter into a pan,
> turned on the heat and added some light brown sugar when it started to
> bubble. Toss the banana around for a bit, then add the liquor and light it.

I'm going to try that one of these days... I have rum and you didn't
say to use banana liqueur, so I'm good to go.

--
Food is an important part of a balanced diet.

On 4/20/2013 4:43 PM, sf wrote:

>> 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.
>>
> How did you cook yours, Becca? Also, have you ever heard of mixing
> mashed plantain with refries to use as a chip dip? Someone I used to
> know did that when we met up at a certain "Mexican/Salvadoran"
> restaurant. It was a weird concoction, but really delicious.


Have not heard of mixing them with refried beans, but I would be willing
to try it. I slice them about two inches across, then I halve them and
cook them in butter until they turn golden brown.

Becca

On 20/04/2013 5:45 PM, sf wrote:
> On Sat, 20 Apr 2013 14:48:31 -0400, Dave Smith
> > wrote:
>
>> I have not fried and flambeed bananas in years. There are a couple
>> important things to remember. First, of all, you should use good firm
>> bananas, slightly under ripe. They soften a lot when cooked, so they do
>> not need a head start. The other is to warm the liquor before lighting.
>> It also helps to use real booze and not a sweet liqueur, since those
>> usually have a lower alcohol content.
>>
>> I never really followed a recipe. I just tossed some butter into a pan,
>> turned on the heat and added some light brown sugar when it started to
>> bubble. Toss the banana around for a bit, then add the liquor and light it.
>
> I'm going to try that one of these days... I have rum and you didn't
> say to use banana liqueur, so I'm good to go.
>
Banana liqueur??? The only times I have had that it was horrible. Dark
rum works well.

On Sat, 20 Apr 2013 19:20:25 -0400, Dave Smith
> wrote:

> On 20/04/2013 5:45 PM, sf wrote:
> >>
> >
> > I'm going to try that one of these days... I have rum and you didn't
> > say to use banana liqueur, so I'm good to go.
> >
> Banana liqueur??? The only times I have had that it was horrible. Dark
> rum works well.

Thanks! That's what I have.

--
Food is an important part of a balanced diet.

On Apr 20, 12:00*pm, (z z) wrote:
> Last time I tried this was 20yrs ago trying to make them "flambe" and
> couldnt get the alchohol to light on fire.
>
> This morning using the KISS method, I added a tbsp butter and a tbsp
> sugar-free hazelnut coffee syrup to the pan and fried a banana. Quite
> delicious as is-browns nicely. I added some caramel baking chips near
> the end and topped with whip cream. Delicious. High carb indulgence :-)
> (I buy two bananas about once every 6mos.)

Banana Foster is one of the great US deserts. (I don't think there
are many.)

http://www.richardfisher.com