On 20/04/2013 5:45 PM, sf wrote:
> On Sat, 20 Apr 2013 14:48:31 -0400, Dave Smith
> > wrote:
>
>> I have not fried and flambeed bananas in years. There are a couple
>> important things to remember. First, of all, you should use good firm
>> bananas, slightly under ripe. They soften a lot when cooked, so they do
>> not need a head start. The other is to warm the liquor before lighting.
>> It also helps to use real booze and not a sweet liqueur, since those
>> usually have a lower alcohol content.
>>
>> I never really followed a recipe. I just tossed some butter into a pan,
>> turned on the heat and added some light brown sugar when it started to
>> bubble. Toss the banana around for a bit, then add the liquor and light it.
>
> I'm going to try that one of these days... I have rum and you didn't
> say to use banana liqueur, so I'm good to go.
>
Banana liqueur??? The only times I have had that it was horrible. Dark
rum works well.