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06-14-2008, 06:11 PM
|  | Registered User Culinary Experience: Owner/Operator | | Join Date: Mar 2007
Posts: 25
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I second the frozen banana trick! You can freeze them in baggies and give them a blast in the blender for a banana "sorbet".
You can also freeze any number of fruits in baggies; flatten then out in the freezer. Then break off chunks of these varieties of fruits, chuck them in your Vitamix with a splash of juice or seltzer and some vanilla or plain yoghurt. Hit "blast" and you have a killer smoothie with no added sugar. You can add protein powder or your favorite "herbaceutical" to it for a quick brekkie. |
06-14-2008, 07:27 PM
| | Banned Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
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Quote:
Originally Posted by Bhc  I second the frozen banana trick! You can freeze them in baggies and give them a blast in the blender for a banana "sorbet".
You can also freeze any number of fruits in baggies; flatten then out in the freezer. Then break off chunks of these varieties of fruits, chuck them in your Vitamix with a splash of juice or seltzer and some vanilla or plain yoghurt. Hit "blast" and you have a killer smoothie with no added sugar. You can add protein powder or your favorite "herbaceutical" to it for a quick brekkie. | Hey, thanks for the ideas. Just the kind of things I'd do, and have done, with other items. Right up my alley! I love things with no added sugar.
scb |
06-14-2008, 07:29 PM
| | Banned Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
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Quote:
Originally Posted by linguini Have you tried deep fried banana fritters. Chinese restaurants and takeaways sell them. | No, I've not. I'm not even sure I know what a fritter is. I don't think I've ever fried anything here at home with the exception of chicken and hush puppies a couple-three times.
scb
Last edited by shel; 06-14-2008 at 07:31 PM.
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06-14-2008, 08:12 PM
|  | ChefTalk Supporter Culinary Experience: Former Chef | | Join Date: Jun 2006 Location: Commonwealth of Virginia
Posts: 960
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Quote:
Originally Posted by shel No, I've not. I'm not even sure I know what a fritter is. I don't think I've ever fried anything here at home with the exception of chicken and hush puppies a couple-three times.
scb | If you've had Hush puppies you've had a fritter or a close sibling. It's just a matter of ethnic or geographic semantics. Neat history behind the Hush puppy (or atleast the name) too. |
06-14-2008, 10:16 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jun 2006 Location: WI
Posts: 228
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Quote:
Originally Posted by oldschool1982 Neat history behind the Hush puppy (or atleast the name) too. | oldschool, I believe the term Hush puppy originated during reconstruction when poor hungry southerners took to frying battered shoes of the same name. 
Kevin
How about that Tiger Woods? |
06-15-2008, 07:20 AM
| | Banned Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
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Quote:
Originally Posted by oldschool1982 If you've had Hush puppies you've had a fritter or a close sibling. It's just a matter of ethnic or geographic semantics. Neat history behind the Hush puppy (or atleast the name) too. | Thanks. I know of two stories behind the name, one dealing with the Louisiana nuns and the other, more common, suggesting that hunters or Confederate soldiers would toss fried corn patties - fritters  - at their dogs to keep them quiet. There are probably other tales about the origin of the name.
My recipe came from a fellow named Bishop who was a maintenance man at Texas A&M and a minor celebrity for his 'puppies. The recipe came to me around 1988 or so - it's a good recipe containing black pepper, jalapeno, red bell pepper, and scallions amongst the more usual ingredients.
scb |
06-15-2008, 08:25 AM
|  | Registered User Culinary Experience: Other | | Join Date: Feb 2008 Location: Monroiva, CA
Posts: 1,811
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Quote:
Originally Posted by shel Thanks. I know of two stories behind the name, one dealing with the Louisiana nuns and the other, more common, suggesting that hunters or Confederate soldiers would toss fried corn patties - fritters - at their dogs to keep them quiet. There are probably other tales about the origin of the name.
My recipe came from a fellow named Bishop who was a maintenance man at Texas A&M and a minor celebrity for his 'puppies. The recipe came to me around 1988 or so - it's a good recipe containing black pepper, jalapeno, red bell pepper, and scallions amongst the more usual ingredients.
scb | A Moishe Pipick at A&M. Hmmm. I smell movie.
BDL |
06-15-2008, 10:59 AM
| | Banned Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
Posts: 3,416
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Quote:
Originally Posted by boar_d_laze A Moishe Pipick at A&M. Hmmm. I smell movie.
BDL | It's been done starring Joe Pesci as the pupik ....
scb |
07-17-2008, 05:37 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jul 2008 Location: Massachusetts
Posts: 1
| |  banana boredom
I make muffins weekly for my family, one of our favorites is Jumbo Banana-Nut from Mostly Muffins by Barbara Albright and Leslie Weiner, although I make them normal sized.
They're moist, have a really good banana flavor, and freeze well.
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