Monday, April 09, 2007

Nanner, nanner, nanner!

Hey! I'm over 1000 visitors!!! Wee-Hooieee! Soon fame and fortune shall be mine... And I'd particularly like to share it all with my 2 or 3 loyal readers (whomever you may be). Huh? What's that you say? They don't give out massive cash prizes for things like this? You mean, I've wasted time hitting the "reload" button for NOTHING? Ah well, shit happens, and usually in large quantities, eh?

Last post didn't have anything to do with my favorite subject: FOOD. Please note, my second favorite is sleeping. Anyways, this post might bore some of you --as if I haven't already-- cus it's all got's to do with food.

We'll start with a recipe, but I'm sure I'll be meandering all over the food spectrum today, so please just bear with my ramblings.

Bananas Flambe --Dave style

What you knead:

Some firm bananas, pealed, and halved lengthwise
At least a half cup of butter
Half a cup (or so) of raw sugar
A splash of high quality rum

Before I start with the "what you due" section, there's a few points I'd like to write about regarding the above stuff.

Bananas vs plantains... Hey, anyone know Don King's phone number? Sounds like a good fight to me.

For those of you knot (not) in the know, a plantain IS a banana; just larger and starchier. Musa paradisica is the latin term for a plantain. Since a plantain is much starchier (I love that word: STARCHIER) than a standard banana --Musa sapientia-- you have to make sure it's cooked longer than a banana. So if you are using plantains in this recipe, make sure you slice them thinly and cook them longer.

Trivia: You've all scene (seen) seens (scenes) of a jungle on the Telly (TV) where banana trees abound --Oh Puuuuuh-leeeeaaaassssseeee try to say that fast! But it may interest you to know (and then again, maybe not) to learn that a banana plant is botanically classified as an HERB. Gotta love them big herbs. Yo, Herb! Is that you dude?

Next topic: sugar... raw sugar is what used to be known as brown sugar yonks ago (a long time ago). It now means ugly refined sugar with ultra-processed molasses added --YUCK! So... Raw Sugar Is Cool.

High Quality Rum: I don't think I need to talk about the fact that 151 from the Windies is best, eh?

Oh crap, almost forgot: what do you get when you heat butter and sugar in a saucepan? You get butterscotch (duh). Guess what? It orginates from the same area as Scotch! You know: Scotland. Traditional butterscotch is a hard candy-like treat; the mixture is allowed to cool, then it hardens, then you eat it. The wonderful butterscotch topping that you are all familiar with that is put upon your ice cream has lemon juice and cream added to it while cooking the mix in a double boiler. Let me know if you want to know how to make your own, no worries.

Ok, back to the recipe:

What you due

Melt the butter and sugar in a fry pan. When it's melted, put the bananas in. Turn them after a few mins so that they are browned on both sides (hey, it's just sugar). Then toss in the splash of 151 dark rum (reserving enough for the cook), then light it (if you have a gas cooker you don't need to light it, it should light itself).

When the flames die down (die flames, DIE), serve it up over vanilla ice cream, making sure you pour lots of the flambeed butterscotch topping over it.


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