You can cook up some bananas foster base and freeze it in individual portions. Not perfect, but it does hold up. Butter, brown sugar, cinnamon, bananas, sauteed until tender then flamed with crème de banana and Jamaican rum and reduced to a saucy consistency. Warm over vanilla ice cream. As fine a dessert as has ever been devised. And funny thing is that in almost all restaurants, even at the Brennan family restaurants nowadays, they don't make it as well as you can at home. Wait...did I just say that? Better at home than made by a professional? The end must be near. :eek:

This is what I think about whenever I ride alone in the boonies

It looks like you drugged them.

Why do you need a chain saw to pick a banana?

He probably hasn't made much effort to learn how to use it yet. He's doomed.

You know it's true.

It's funny though, there are exceptions. Mrs BD makes an outstanding N.E. clam chowder, with plentiful clams and everything, but I still like Red Lobster's NECC a touch better. I attribute that to the accompanying biscuits. ;)

And she makes an outstanding cheesecake, but Junior's cheesecake slightly edges hers out for my tastes.

Anything else she makes, however, kicks commercial butt.

I have this convergence theory where totally unrelated events will converge upon a certain point in time. Today is an example.

The weather today is the cyclist's dream: high of 72-74º, 0-4 mph breeze, blue sky with occasional fluffy clouds. Best day for cycling of the year, by far.

So, get a call Friday: "Mr. Tresenriter, your sliding glass door is in and we'll be out Tuesday afternoon to install it or maybe we'll finish earlier on a previous job and be there before noon. Hard to say but we'll for sure be there sometime Tuesday."

Of course, I had no idea what the weather was going to be when I agreed on Friday and besides, I figured a day off would do me good. Bull puckey! :mad:

Whatever it takes, dammit! :notamused:

Murphy's Law. Resistance is futile.

CHEDDAH biscuits if I remember correctly. Not to be taken lightly. :love:

But it stands to reason that not all home cooks do a good job. It is just statistics. And since they are not in business, they just keep doing it badly their whole lives. Bad professionals tend to get weeded out. They are in business and need to do a good job to stay there.

Just to show I am not arguing with you about this, just exploring the edges of the topic, last night I had boeuf bourguignon at a French bistro in Houston. Very good indeed, but not a patch on what Mrs. rpen does with that dish. Not even close. But in fairness, I don't know any other home cook I can say that about. So if I had to choose the stew from an unknown home source and Toulouse restaurant, I would have to go with the restaurant. The chance the home-made would be as good as Mrs. rpen's is slim to none.

I remember when.

Those sturdy desks could have held up under a ceiling crashing down on them. Today's desks , not so much.

Freeze em.

Smoothies

Banana bread

Banana pancakes

Banana oatmeal

Peanut butter and mashed banana on toast

And so on

No, fake buttah.

Who me?

Awesome trip [MENTION=107711]datlas[/MENTION]!

By the way Billy, if you are ever in Houston, I have a pro source for venison chili that will knock your socks off. The best chili I have ever encountered bar none. Suffice it to say: no tomatoes!!!!

But could they hold up to atomic bombs, as we were assured the would? Do you suppose snow is still tainted with atomic fallout?

Mostly we will give them away, to the workers, but many will be frozen into future smoothies. Can banana bread be baked in a convection oven? Possibly the bread machine would be a better option.

It's hard to eat much of anything when it is so hot and humid. Even fruit often doesn't sound appetizing sometimes. Chocolate always sounds appetizing though.

But can man live on chocolate alone?

Yes you can make banana bread in a convection oven. Wrapped correctly, it freezes perfectly. I have good recipes for both decadent and healthy banana bread, I like both.

One of my favorite recovery drinks is banana caramel- skim milk, whey protein isolate, frozen banana and 1/2 oz salted caramel coffee syrup.

Banana milkshakes are great.

And you can make banana ice cream from frozen bananas, no cream or dairy. It doesn't keep but it's really good to eat right away, I can send you a recipe if you want.

I've damn well tried. Nope.

My train broke down. We are finally rolling again, I'll probably be an hour fifteen min late to work.

I have been using my time well though:
1. Two 15-min meditations
2. One good stretching session
3. Listened to my normal train playlist and now I've moved on to full albums. Neil Young's Harvest at the current moment.

We're going to Big Bear Lake this weekend, staying Fri-Wed, it's a local mountain vacation town. Some cycling friends bought a cabin up there. I was talking to the husband of the couple last night and he says: Road bikes! Mountain bikes! Wine! Food! Tour de France! No triple digit temps! It's gonna be great!

Agree.

:)

Banana bread is not a yeast bread, it is a quick bread, more like cake. You make a batter, not a dough. Bread machines may work for that, but they were not intended to be used that way AFAIK. You normally use a loaf pan. Sure a convection oven will work, but you will need to look online for the appropriate temperature and time conversions from the conditions your recipe specifies for a regular oven.

I believe baking in a convection oven is far superior to a regular oven. The time is less and the heat is much more evenly distributed.

Great news on the convection oven. It's the only oven we have.