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SexyWench said:
I spied ripe bananas
in the fruit bowl
I see banana bread in my future
Click to expand...

Oh yum! Banana bread would be totally worth the time and effort even if you didn't eat a single crumb. The incredible aroma alone is worth the price of admission. The fact that you get to eat the fruits of your labor is just gravy.
 
Banana bread.....yum. This is the recipe I've been using for several years. I like it because it's very dense (like a quick bread is supposed to be). It calls for more bananas than many recipes, which makes for a strong banana flavor. And the smell of it baking.....OMG.



2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
 
tortoise said:
Very cool. I've never used one, but now I am wracked with covetousness. I want one! Now!
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They make one very similar to this http://www.kitchenemporium.com/kitchenemporium/images/vw618.jpg with spikes to roast potatos at the same time, I pour applejuice in the pan to add flavor.

The other one I like is this one http://www.homefirehearth.com/store/images/Turk-Chic.Rstr-L-4.gif because it's very sturdy. I simply set it in a roasting pan with a little liquid in the bottom and it self bastes.

This is the same idea with the spot to put a can of your favorite beverage for flavor -

http://www.epicurious.com/images/shop/kitchenware/jun06/chefs_vertchik10420.jpg

Steve Raichlen does the whole "beer can chicken" thing which is basically another riff on the same idea.
 
tortoise said:
Oh yum! Banana bread would be totally worth the time and effort even if you didn't eat a single crumb. The incredible aroma alone is worth the price of admission. The fact that you get to eat the fruits of your labor is just gravy.
Click to expand...

Right now I smell
bananas and cinnamon ... mmmm

I'll share
 
ShamelessFlirt said:
http://www.beercanchickenroaster.com/media/images/product_category/ROASTER%20WITH%20CAN%20200.jpg


You're not limited to beer, you can use coke, wine, apple juice or any combination that appeals to you (like adding some lemon to the applejuice or even pineapplejuice). Just don't use a full can to facilitate evaporation.
Click to expand...

Those are all seriously cool. I'm going to get one and try it out. Thanks!

SexyWench said:
Right now I smell
bananas and cinnamon ... mmmm

I'll share
Click to expand...

So sweet. Just waft some of the aroma my way. *deeep breath*
 
Rambling Rose said:
Do not - repeat do not use Diet Dr. Pepper.
Click to expand...

Will unspeakably dire consequences ensue?

(I wouldn't, anyway, just curious.)
 
I've lurked on this thread quite a few times. I posted to say, all the talk about roux way back pages inspired me to give it a try. It ended up a little bit lumpy...

But tastes wonderful.

Used it as a sauce base for a garlicky kind of thing to go with pasta and meatloaf. Not exactly a complicated gourmet anything, but good enough for a quick dinner. :)

And an excellent way to eat my leftover meatloaf.
 
tortoise said:
Will unspeakably dire consequences ensue?

(I wouldn't, anyway, just curious.)
Click to expand...


Let's just say it doesn't reduce well.
 
tortoise said:
Will unspeakably dire consequences ensue?

(I wouldn't, anyway, just curious.)
Click to expand...

I would subsequently lose respect for your culinary judgment, and question your sensibilities of flavor values! Dire shit, to be sure.

Besides, everybody knows you don't bake with sugar alternatives. Go with Regular Dr. Pepper. Let me praise your innovative curiousity, instead.
 
impetuous said:
Banana bread.....yum. This is the recipe I've been using for several years. I like it because it's very dense (like a quick bread is supposed to be). It calls for more bananas than many recipes, which makes for a strong banana flavor. And the smell of it baking.....OMG.
Click to expand...

I can smell it from here. Thanks for sharing!

fallenupright said:
I've lurked on this thread quite a few times. I posted to say, all the talk about roux way back pages inspired me to give it a try. It ended up a little bit lumpy...

But tastes wonderful.

Used it as a sauce base for a garlicky kind of thing to go with pasta and meatloaf. Not exactly a complicated gourmet anything, but good enough for a quick dinner. :)

And an excellent way to eat my leftover meatloaf.
Click to expand...

We love simple delicious food in this thread. Complicated gourmet is all well and good, but give me rustic and hearty ANY day. I'm glad you liked the roux!
 
Rambling Rose said:
I would subsequently lose respect for your culinary judgment, and question your sensibilities of flavor values! Dire shit, to be sure.

Besides, everybody knows you don't bake with sugar alternatives. Go with Regular Dr. Pepper. Let me praise your innovative curiousity, instead.
Click to expand...

Okay. I was hoping for explosions or noxious fumes, but "it tastes dire" is good enough, if a bit self-evident.

The oysters were innovatively curious...
 
tortoise said:
We love simple delicious food in this thread. Complicated gourmet is all well and good, but give me rustic and hearty ANY day. I'm glad you liked the roux!
Click to expand...


I can't give any recipes of my own... simply because I just start throwing random amounts of anything that looks or sounds good in. Like my meatloaf... always good, never exactly the same twice. Measuring cups and spoons are for baking (sometimes) or trying new and complicated recipes.

:)

I just love cooking and eating.
 
Hamletmaschine said:
I just have a quick question, my fiend: should my fantasies of wanting to make Rachel Ray do one of her shows with "I am Hammy's slut" painted across her tits, a buttplug in her ass, and my cum all over her face be posted in here, or should that go in the JOL?
Click to expand...

RR fan from way back. There's something malleable about her.
 
fallenupright said:
I can't give any recipes of my own... simply because I just start throwing random amounts of anything that looks or sounds good in. Like my meatloaf... always good, never exactly the same twice. Measuring cups and spoons are for baking (sometimes) or trying new and complicated recipes.

:)

I just love cooking and eating.
Click to expand...

Amen! I never measure a thing when cooking. Abstract recipe ideas are more than welcome here (pinch of this, dash of that).
 
Rambling Rose said:
For one glorious dizzying second, I thought he was talking about me.
Click to expand...

There, there. You're malleable, too.

Or, wait. Is that maulable? I get the two mixed up.
 
I was really intrigued with the discussion of rouxs as this thread progressed from the start. Not so much because the roux is strange, but because I've watched my Mother make a similiar dish for years, and never seen anything come close to it. It is a very simple recipe for a type of German Potato Soup that uses a "different" type of roux that, according to my Mother her Grandmother called "ein bren", "ein braun"....??

Try this. Boil a couple peeled "starchy" potatoes cut to bite size with half a medium onion chopped, a dry red pepper or two, salt pepper and a couple tablespoons of white vinegar just covered with water.

Now here is the difference in the roux. It is not equal parts flour and fat. I would guess that the proportions are more like 4 parts flour and 1 part fat. It is a very dry roux that is "shuffled" through the pan more than stirred. It still must be watched constantly. Once brought to color the roux is added to the cooked, undrained potatoes and stirred in to thicken the soup...about the thickness of a thinner New England Clam Chowder.

You will never settle for "white" potato soup again...not fancy, just great soup!

Rhumb
 
RhumbRunner13 said:
You will never settle for "white" potato soup again...not fancy, just great soup!

Rhumb
Click to expand...

That sounds very good, Rhumb. I'm going to have to give that one a try. Thanks for sharing!
 
Yum. Simple dinner of pita torn up and dipped in Marzetti's dill dip stuffies and a banana with chocolate sauce for dipping.

I'm a dip this evening.
 
Rambling Rose said:
What the hell have you got against creamed corn?
Click to expand...

I should have specified "canned cream corn". I've made some creamed roasted sweet corn (per a Good Eats episode) that was delicious.

Recidiva said:
Yum. Simple dinner of pita torn up and dipped in Marzetti's dill dip stuffies and a banana with chocolate sauce for dipping.

I'm a dip this evening.
Click to expand...

I'm ever so fond of dipping myself.

(Literotica automatically innuendocates every single word I type here. I rather enjoy it.)
 
Rambling Rose said:
Top Chef.

This weeks show.

Dipping sauces.

I'm just sayin'.
Click to expand...

I have it TiVo'd, have yet to watch this week's. Well, I watched part, the ice cream quick fire (hah!) challenge. Say no more!
 
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