On Sunday, April 16, 2017 at 12:38:41 PM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Sunday, April 16, 2017 at 10:40:13 AM UTC-10, cshenk wrote:
> > > dsi1 wrote in rec.food.cooking:
> > >
> > > > On Saturday, April 15, 2017 at 2:47:27 PM UTC-10, cshenk wrote:
> > > > > Bruce wrote in rec.food.cooking:
> > > > >
> > > > > > On Sat, 15 Apr 2017 15:54:15 -0500, "cshenk" >
> > > > > > wrote:
> > > > > >
> > > > > > > Bruce wrote in rec.food.cooking:
> > > > > > >
> > > > > > >> On Sat, 15 Apr 2017 10:39:12 -0500, "cshenk"
> > > > > > > wrote: >>
> > > > > > >> > Hi Cindy, we use it in seafood and other asian foods
> > > > > > (Bertoli's, >> > sorry, a mild one).
> > > > > > >>
> > > > > > >> I once heard a chef say he wouldn't even put Bertolli's in
> > > > > > his hair.
> > > > > > >
> > > > > > > More power to him if he's a picky eater, but he'd not be
> > > > > > > welcome to make a recipe for real people like me. I'm not
> > > > > > > frying lumpia or making bread with 40$ an oz stuff that
> > > > > > > can't take the heat and turns into Bertoli level taste if
> > > > > > > you try.
> > > > > >
> > > > > > Could it be that there's a whole world between Bertolli and
> > > > > > 40$ an oz stuff? Just a thought
> > > > >
> > > > > There is, but not when frying lumpia. The expensive stuff is
> > > > > wasted then. The expensive stuff is used for bread dipping and
> > > > > such.
> > > > >
> > > > > --
> > > >
> > > > 40 bucks for an ounce of olive oil? Hoo boy, now I've heard
> > > > everything. OTOH, frying lumpia in olive oil sounds like a recipe
> > > > for lousy lumpia. My daughter makes a pretty good banana lumpia.
> > > > Frying them in ghee would be pretty good. The one I made has a
> > > > caramel flavor that would be a wonderful match.
> > >
> > > Umm, I'm using bertoli for simple cooking and health reasons. I
> > > wouldnt use tht for a sweet bannana confection, but for the pork
> > > ones it works well enough and if it is what I have. In earlier
> > > (trimmed) bit I use peanut mostly for lumpia, cannola when feeding
> > > friends whi may have a peanut allergy.
> > >
> > > --
> >
> > Rest assured that I wouldn't think you'd make such a rookie mistake.
> > I'm thinking ghee would make a wonderful banana lumpia.
>
> Trimmers hehehe
>
> Yes, Ghee should work really well for a banana lumpia or any 'sweet'
> sort. I, like many think of lumpia as a meat thing, but it's not
> always that way.
>
> Check me here, but the term is more a wrapper and style of cooking
> right?
>
> --

Mostly it's the Filipino version of a Chinese egg roll. Typically there will be some kind of ground meat and a small amount of vegetables in it. I can't tell you much about it because it's not something I've paid much attention to. It's kind of an underappreciated side dish that one expects to see at parties. The next time I have it, I will focus my highest analytical powers on the experience.

Banana lumpia is more interesting because it's not something I see very often. I suppose that makes it special.

"dsi1" wrote in message
...

On Sunday, April 16, 2017 at 10:27:48 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> Oddly enough, a savory, meat lumpia would be called "lumpia." If you gave
> me
> a lumpia, I wouldn't expect to find banana in it. My guess is that your
> husband would find them tasty, just fill it with stuff he likes. You might
> be able to find lumpia wrappers in your stores. It's pretty much the same
> as
> Chinese or Vietnamese egg roll wrappers.
>
> ===
>
> Ok thanks) Yes I checked the stores but me ... I like to make stuff
> from
> scratch if I can .. sorry Mind you, when I am able to do that is a good
> question
>
>
>
> --
> http://www.helpforheroes.org.uk

Opp, sorry. I don't know how to make a lumpia/egg roll wrapper. My guess is
that most home cooks will leave the lumpia wrappers to the professional
makers. This things are so thin that they retain their crispiness for a
while. OTOH, here's a way some cooks would do it.

https://www.youtube.com/watch?v=oge9I2d9O5w

======

Hey I already found the recipe for the wrappers) Heck I don't have much
else to do))

http://allrecipes.com/recipe/22532/egg-roll-wrappers/

--
http://www.helpforheroes.org.uk

"dsi1" wrote in message
...

On Sunday, April 16, 2017 at 10:40:13 AM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Saturday, April 15, 2017 at 2:47:27 PM UTC-10, cshenk wrote:
> > > Bruce wrote in rec.food.cooking:
> > >
> > > > On Sat, 15 Apr 2017 15:54:15 -0500, "cshenk" >
> > > > wrote:
> > > >
> > > > > Bruce wrote in rec.food.cooking:
> > > > >
> > > > >> On Sat, 15 Apr 2017 10:39:12 -0500, "cshenk" >
> > > > wrote: >>
> > > > >> > Hi Cindy, we use it in seafood and other asian foods
> > > > (Bertoli's, >> > sorry, a mild one).
> > > > >>
> > > > >> I once heard a chef say he wouldn't even put Bertolli's in his
> > > > hair.
> > > > >
> > > > > More power to him if he's a picky eater, but he'd not be
> > > > > welcome to make a recipe for real people like me. I'm not
> > > > > frying lumpia or making bread with 40$ an oz stuff that can't
> > > > > take the heat and turns into Bertoli level taste if you try.
> > > >
> > > > Could it be that there's a whole world between Bertolli and 40$
> > > > an oz stuff? Just a thought
> > >
> > > There is, but not when frying lumpia. The expensive stuff is wasted
> > > then. The expensive stuff is used for bread dipping and such.
> > >
> > > --
> >
> > 40 bucks for an ounce of olive oil? Hoo boy, now I've heard
> > everything. OTOH, frying lumpia in olive oil sounds like a recipe for
> > lousy lumpia. My daughter makes a pretty good banana lumpia. Frying
> > them in ghee would be pretty good. The one I made has a caramel
> > flavor that would be a wonderful match.
>
> Umm, I'm using bertoli for simple cooking and health reasons. I
> wouldnt use tht for a sweet bannana confection, but for the pork ones
> it works well enough and if it is what I have. In earlier (trimmed)
> bit I use peanut mostly for lumpia, cannola when feeding friends whi
> may have a peanut allergy.
>
> --

Rest assured that I wouldn't think you'd make such a rookie mistake. I'm
thinking ghee would make a wonderful banana lumpia.

===

I thought I would use butter. Would that work?


--
http://www.helpforheroes.org.uk

"Ophelia" wrote in message ...

"dsi1" wrote in message
...

On Sunday, April 16, 2017 at 10:27:48 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> Oddly enough, a savory, meat lumpia would be called "lumpia." If you gave
> me
> a lumpia, I wouldn't expect to find banana in it. My guess is that your
> husband would find them tasty, just fill it with stuff he likes. You might
> be able to find lumpia wrappers in your stores. It's pretty much the same
> as
> Chinese or Vietnamese egg roll wrappers.
>
> ===
>
> Ok thanks) Yes I checked the stores but me ... I like to make stuff
> from
> scratch if I can .. sorry Mind you, when I am able to do that is a good
> question
>
>
>
> --
> http://www.helpforheroes.org.uk

Opp, sorry. I don't know how to make a lumpia/egg roll wrapper. My guess is
that most home cooks will leave the lumpia wrappers to the professional
makers. This things are so thin that they retain their crispiness for a
while. OTOH, here's a way some cooks would do it.

https://www.youtube.com/watch?v=oge9I2d9O5w

======

Hey I already found the recipe for the wrappers) Heck I don't have much
else to do))

http://allrecipes.com/recipe/22532/egg-roll-wrappers/

===

Hey look at this filling !!!

http://allrecipes.com/video/3545/aut... %20tricks%203




--
http://www.helpforheroes.org.uk

dsi1 wrote:
>
> Banana lumpia is more interesting because it's not something I see very often. I suppose that makes it special.

You want something special? Put some crab meat in that banana
lumpia.
I've combined the two before and it's good. I didn't do a lumpia
though.

On Monday, April 17, 2017 at 3:13:03 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > Banana lumpia is more interesting because it's not something I see very often. I suppose that makes it special.
>
> You want something special? Put some crab meat in that banana
> lumpia.
> I've combined the two before and it's good. I didn't do a lumpia
> though.

That's something I never would have thought of. I made some potato salad thought I'd add some canned crabmeat. That stuff did not look good! It consisted of crap particles. I put it in the refrigerator. If I make lumpia, I might go for it. Thanks.

Wayne Boatwright wrote in rec.food.cooking:

> On Sun 16 Apr 2017 03:38:34p, cshenk told us...
>
> > dsi1 wrote in rec.food.cooking:
> >
> >> On Sunday, April 16, 2017 at 10:40:13 AM UTC-10, cshenk wrote:
> >> > dsi1 wrote in rec.food.cooking:
> >> >
> >> > > On Saturday, April 15, 2017 at 2:47:27 PM UTC-10, cshenk
> >> > > wrote:
> >> > > > Bruce wrote in rec.food.cooking:
> >> > > >
> >> > > > > On Sat, 15 Apr 2017 15:54:15 -0500, "cshenk"
> >> > > > > > wrote:
> >> > > > >
> >> > > > > > Bruce wrote in rec.food.cooking:
> >> > > > > >
> >> > > > > >> On Sat, 15 Apr 2017 10:39:12 -0500, "cshenk"
> >> > > > > >> > wrote: >>
> >> > > > > >> > Hi Cindy, we use it in seafood and other asian foods
> >> > > > > >> > (Bertoli's, >> > sorry, a mild one).
> >> > > > > >>
> >> > > > > >> I once heard a chef say he wouldn't even put
> >> > > > > >> Bertolli's in his hair.
> >> > > > > >
> >> > > > > > More power to him if he's a picky eater, but he'd not
> >> > > > > > be welcome to make a recipe for real people like me.
> >> > > > > > I'm not frying lumpia or making bread with 40$ an oz
> >> > > > > > stuff that can't take the heat and turns into Bertoli
> >> > > > > > level taste if you try.
> >> > > > >
> >> > > > > Could it be that there's a whole world between Bertolli
> >> > > > > and 40$ an oz stuff? Just a thought
> >> > > >
> >> > > > There is, but not when frying lumpia. The expensive stuff
> >> > > > is wasted then. The expensive stuff is used for bread
> >> > > > dipping and such.
> >> > > >
> >> > > > --
> >> > >
> >> > > 40 bucks for an ounce of olive oil? Hoo boy, now I've heard
> >> > > everything. OTOH, frying lumpia in olive oil sounds like a
> >> > > recipe for lousy lumpia. My daughter makes a pretty good
> >> > > banana lumpia. Frying them in ghee would be pretty good. The
> >> > > one I made has a caramel flavor that would be a wonderful
> >> > > match.
> >> >
> >> > Umm, I'm using bertoli for simple cooking and health reasons.
> >> > I wouldnt use tht for a sweet bannana confection, but for the
> >> > pork ones it works well enough and if it is what I have. In
> >> > earlier (trimmed) bit I use peanut mostly for lumpia, cannola
> >> > when feeding friends whi may have a peanut allergy.
> >> >
> >> > --
> >>
> >> Rest assured that I wouldn't think you'd make such a rookie
> >> mistake. I'm thinking ghee would make a wonderful banana lumpia.
> >
> > Trimmers hehehe
> >
> > Yes, Ghee should work really well for a banana lumpia or any
> > 'sweet' sort. I, like many think of lumpia as a meat thing, but
> > it's not always that way.
> >
> > Check me here, but the term is more a wrapper and style of cooking
> > right?
> >
>
> I think you're right. I think many have a meat-based filling, and
> many are vegetarian. I have never seen one filled with fruit, and
> sure I would like it.

I have seen a few of ther sweet ones and loved them when I got a piece!
A ghee would in fact be optimal I think for a banana/plaintain sort as
it's very sweet and the butter would complement it well.

I'm only familiar with meat based Lumpia. Vegetarian fried rolls are a
different product and use a thicker wrapper. I am sure a fruit one
would need a thicker Spring roll wrapper.

(DS1 is probably used to spring roll thicker wrapper and it's authentic
enough but to me, it is not the same thing).



--

On Sun, 16 Apr 2017 18:48:23 -0400, jmcquown >
wrote:

> On 4/16/2017 3:33 PM, wrote:
> >>
> > That's quite true, but what I had on hand at that time was extra
> > virgin olive oil. First press, very green and awful for brownies.
> > I now just stick with safflower oil; suitable for frying or
> > baking with no aftertaste.
> >
> I think of EVOO as you say, the first press, rather strong tasting green
> oil. Strong tasting. Not something I'd use in a cake or brownie mix.
> I always have very neutral safflower oil on hand. Corn oil, too.
>
The fact is, that's all she had on hand and she continued with the
recipe anyway.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Monday, April 17, 2017 at 1:20:48 AM UTC-10, Ophelia wrote:
> "Ophelia" wrote in message ...
>
> "dsi1" wrote in message
> ...
>
> On Sunday, April 16, 2017 at 10:27:48 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > Oddly enough, a savory, meat lumpia would be called "lumpia." If you gave
> > me
> > a lumpia, I wouldn't expect to find banana in it. My guess is that your
> > husband would find them tasty, just fill it with stuff he likes. You might
> > be able to find lumpia wrappers in your stores. It's pretty much the same
> > as
> > Chinese or Vietnamese egg roll wrappers.
> >
> > ===
> >
> > Ok thanks) Yes I checked the stores but me ... I like to make stuff
> > from
> > scratch if I can .. sorry Mind you, when I am able to do that is a good
> > question
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Opp, sorry. I don't know how to make a lumpia/egg roll wrapper. My guess is
> that most home cooks will leave the lumpia wrappers to the professional
> makers. This things are so thin that they retain their crispiness for a
> while. OTOH, here's a way some cooks would do it.
>
> https://www.youtube.com/watch?v=oge9I2d9O5w
>
> ======
>
> Hey I already found the recipe for the wrappers) Heck I don't have much
> else to do))
>
> http://allrecipes.com/recipe/22532/egg-roll-wrappers/
>
> ===
>
> Hey look at this filling !!!
>
> http://allrecipes.com/video/3545/aut... %20tricks%203
>
>
>
>
> --
> http://www.helpforheroes.org.uk

My guess is that you'll have some trouble finding black fungus in your area.. Just use dried shitake mushroom instead. Black fungus, AKA wood ear mushroom is kind of a filler material - if you ask me. My recommendation is that you use a store bought lumpia or egg roll wrapper until you get a feel for how it's all supposed to come out. The recipe looks good - for a start. Good luck!

"dsi1" wrote in message
...

>
> Hey look at this filling !!!
>
> http://allrecipes.com/video/3545/aut... %20tricks%203
>

My guess is that you'll have some trouble finding black fungus in your area.
Just use dried shitake mushroom instead. Black fungus, AKA wood ear mushroom
is kind of a filler material - if you ask me. My recommendation is that you
use a store bought lumpia or egg roll wrapper until you get a feel for how
it's all supposed to come out. The recipe looks good - for a start. Good
luck!

====

Thanks, but I have never come across 'lumpia' until I heard of it here, so I
am not too sure I would find them in the shops I do have some dried
mushrooms but not 'black fungus'.

When I am able I will have a look around.

--
http://www.helpforheroes.org.uk