Comments on: When bananas turn BAD!

By: jerry

jerry — Thu, 07 Aug 2008 16:52:49 +0000

i believe it is absorbing liquid better that flour is sieved for (not just lumps) — this is why double & triple sievings are recommended sometimes — so much the more surface area on each tiny particle of flour that can absorb liquids — for example this makes the WHOLE biscuit fluffier [irregardless of any lumps] — keep smilin — jerry

By: Soph

Soph — Mon, 15 Aug 2005 17:51:40 +0000

Just a tip for when you need to sieve loads of cups of flour, rather than take ages in a small sieve just dump all the flour in a larger bowl and use your hand or electric whisk in it for about 15 seconds, it perfectly aerates the flour and gets rid of the lumps.

I am enjoying immesely every podcast i can get my hands on, nice work

By: barknot

barknot — Mon, 27 Jun 2005 02:38:54 +0000

Food and Wine has a great recipe for banana cake with sauce that uses these ugly nearly-rotten bananas and transforms them into a really elegant dessert that is hard to stop eating. I know because I have made the cake+sauce three times planning to serve it to friends and each time I have eaten the entire thing myself (over a period of hours, of course). Unfortunately F&Ws recipes are now accessible to subscribers only. But if you are a subscriber, do a search for this recipe. I think it came out in the summer of 2002.

Another thing I do with these ugly rotten nearly-alcoholic bananas is to cut them in long strips (get rid of the really black parts) and saute them in a bit of butter at high heat then lower to medium heat. Sprinkle a bit of brown sugar on them as you cook and some ground cumin and sprinkle lemon or lime on them as they cook down (7-10 minutes) into these caramelized unrecognizable chunks. Scoop them onto a plate, squeeze more lime/lemon on them and serve with any pork dish and they are the best. You can chop up some basil and sprinkle it on the bananas after serving but it’s almost a bit too foofy to do so.

If you dont like these two ideas, use the rotten bananas to make homemade banana ice cream. “Yum plus” does not begin to cover it.

Thanks for a great website.

best,

barknot@aol.co

By: Heathrow

Heathrow — Thu, 09 Jun 2005 00:58:58 +0000

You guys really make me laugh. It’s like being there in the kitchen with you in the decision-making process. I enjoyed the “blender debate”–made me chuckle at my office desk. Don’t know whether I’ll try that exact recipe at home though.

By: Erin

Erin — Tue, 31 May 2005 18:01:51 +0000

Very entertaining! For once, a “real” cooking show

By: Crispy

Crispy — Mon, 30 May 2005 23:31:29 +0000

great work lenny & wazza, glad to see the beaters have got a good home. Nice subsitution of sugar. But what is the oven temp in ‘C? My first banana loaf was like toast.

By: renegade

renegade — Sun, 29 May 2005 12:34:10 +0000

nice! I like to peel and freeze my nanners before they turn. this is for everyone who has a cooking vlog or video clip: if you add the tag “vlogcookbook” in del.icio.us, it will get added to the compilation.
http://del.icio.us/tag/vlogcookbook/

By: owen

owen — Sun, 29 May 2005 03:06:12 +0000

hi guys. nice work! found you thru the videoblogging group. i have started a blog for my kitchenware store in boston mass, usa. we’re goofing around and doing product demos, will be linking to an ebay store. check out our vlog and let me know if you want us to demo anything! also, you ought to post the recipes to the things you cook so people could copy them.
http://kitchenarts.blogsot.com/

By: jay dedman

jay dedman — Sat, 28 May 2005 17:08:15 +0000

sorry to leave a tech comment….
but your feed doesn’t send the videos correctly.
this tells you how to fix it:
http://www.videoblogging.info/archives/wmv-feedburner/
let us know if you need help.
its important becasue most of us in the Videoblogging Group keep up with videos through an aggregator.