I am a self-admitted newbie to cooking and I was wondering how good
the "master" chefs really are...

Check out the difference in amounts of banana liqueur and Rum used for
each recipe for Bananas Foster (both for 4 bananas).... BAMMM!!!....
Maybe some of that rum in Emerils is for drinking???? And newbies
like me end up following these typos and have to learn the hard way...

For instance, I found the list of ingredients for the recipe for
Banana's Foster from Brennan's website to be as follows:

¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, cut in half
lengthwise, then halved
¼ cup dark rum
4 scoops vanilla ice cream



Then I found this one from Emeril...

8 tablespoons butter, cut into cubes
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
4 ripe bananas, peeled and cut lengthwise into halves
1 cup banana liqueur
1 cup Myers Rum
1 pint vanilla bean ice cream
8 (about 1-inch thick) slices of yellow pound cake
Powdered sugar in a shaker
4 sprigs of fresh mint

Reference:

http://www.brennansneworleans.com/r_bananasfoster.html

http://www.foodtv.com/food/recipes/r...6_4944,00.html

"Mr.Jorge" wrote:
>
> I am a self-admitted newbie to cooking and I was wondering how good
> the "master" chefs really are...
>
> Check out the difference in amounts of banana liqueur and Rum used for
> each recipe for Bananas Foster (both for 4 bananas).... BAMMM!!!....
> Maybe some of that rum in Emerils is for drinking???? And newbies
> like me end up following these typos and have to learn the hard way...
>
> For instance, I found the list of ingredients for the recipe for
> Banana's Foster from Brennan's website to be as follows:

Didn't Emeril work for the Brennan's family? Don't think you can go
wrong either way. Just stay away from non stick pans, that's my
advice.

nancy

"Nancy Young" wrote in message ...

>>"Mr.Jorge" wrote:
>>
>> Check out the difference in amounts of banana liqueur and Rum used for
>> each recipe for Bananas Foster (both for 4 bananas).... BAMMM!!!....
>
> Didn't Emeril work for the Brennan's family? Don't think you can go
> wrong either way. Just stay away from non stick pans, that's my
> advice.


Emeril worked at Commander's Palace which is owned by the Brennan family. I
believe banana's foster is from Brennan's restaurant. I've lived in New
Orleans for about a year and a half now and haven't figured out the whole
Brennan's thing yet. I do know that there is a split in the family where
there are some restaurants (Dickie Brennan's restaurants for one) which have
absolutely nothing to do with other Brennan's restaurants. It is possible
that Commanders is owned by a completely different branch of the family and
may not have access to the 'real' recipe. I don't know.

That being said, what's so bad about a little extra booze added to any dish?

BTW, I'd recommend Commander's Palace to anyone coming to visit New Orleans
so long as they have a few bucks to spend. It is a marvelous restaurant.

-Mike

Mike Pearce wrote:
>
> "Nancy Young" wrote in message

> >>"Mr.Jorge" wrote:
> >>
> >> Check out the difference in amounts of banana liqueur and Rum used for
> >> each recipe for Bananas Foster (both for 4 bananas).... BAMMM!!!....
> >
> > Didn't Emeril work for the Brennan's family? Don't think you can go
> > wrong either way. Just stay away from non stick pans, that's my
> > advice.

(laughing at myself) I meant for bananas Foster for using nonstick
pans, the melting sugar, I had a bad experience with the pan coating.
I didn't mean stay away from nonstick pans in general. I just
wouldn't use them to caramelize sugar.

> Emeril worked at Commander's Palace which is owned by the Brennan family.

I think he was head chef, no?

> I
> believe banana's foster is from Brennan's restaurant. I've lived in New
> Orleans for about a year and a half now and haven't figured out the whole
> Brennan's thing yet. I do know that there is a split in the family where
> there are some restaurants (Dickie Brennan's restaurants for one) which have
> absolutely nothing to do with other Brennan's restaurants. It is possible
> that Commanders is owned by a completely different branch of the family and
> may not have access to the 'real' recipe. I don't know.

Yikes, nothing like a family feud.

> That being said, what's so bad about a little extra booze added to any dish?

Words to live by.

(smile) nancy

"Nancy Young" wrote in message ...
> Mike Pearce wrote:
> >
> > "Nancy Young" wrote in message
>

> > Emeril worked at Commander's Palace which is owned by the Brennan
family.
>
> I think he was head chef, no?

Yeah, I think so as was Paul Prudhomme. When I ate there I got a waiter who
had been there a long time and he kept talking about the good old days with
Chef Prudhomme. He was also telling me about a woman who had been coming
there for lunch at least once a week for over fifty years. It is a really
cool place. It's a little too uppity for it to be a regular place for me,
but once a year or so it is great. The food was outstanding.

As far as I can see, being the head chef at Commanders is just about the
most prestegious restarant job one can have in New Orleans.


> > there are some restaurants (Dickie Brennan's restaurants for one) which
have
> > absolutely nothing to do with other Brennan's restaurants. It is
possible
> > that Commanders is owned by a completely different branch of the family
and
> > may not have access to the 'real' recipe. I don't know.
>
> Yikes, nothing like a family feud.
>

There is a restaurant show on the radio every day down here. The Brennan
stuff, at times, is a major gossip topic in the city. There have been
lawsuits, etc. Food is serious stuff in New Orleans. <g>

One thing though, every "Brennans" restaurant I've been to has been very
good. One of the the Brennan wings is opening up a restaurant about a mile
away from me. I'm looking forward to that. Another good restaurant within
walking distance. Right now I only have five good restarants within two
blocks or so. We need another one. Life sucks in New Orleans.

-Mike

Mike Pearce wrote:
>
> "Nancy Young" wrote in message ...
>
> >>"Mr.Jorge" wrote:
> >>
> >> Check out the difference in amounts of banana liqueur and Rum used for
> >> each recipe for Bananas Foster (both for 4 bananas).... BAMMM!!!....
> >
> > Didn't Emeril work for the Brennan's family? Don't think you can go
> > wrong either way. Just stay away from non stick pans, that's my
> > advice.
>
> That being said, what's so bad about a little extra booze added to any dish?

Well, I like booze as much as the next person (or maybe
not - apparently not as much as you do :-)), but
you *can* have too much in a recipe. I think the 1 cup
is ridiculous. Why bother with the other ingredients?
You wouldn't be able to appreciate them. Might as
well put everything in a blender and just drink it.

The recipe with 1/4 cup sounds right to me. Maybe the
other recipe has a typo?

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 2003-12-12, Mr.Jorge > wrote:
> I am a self-admitted newbie to cooking and I was wondering how good
> the "master" chefs really are...
>
> Check out the difference in amounts of banana liqueur and Rum used for
> each recipe for Bananas Foster (both for 4 bananas).... BAMMM!!!....
>
> For instance, I found the list of ingredients for the recipe for
> Banana's Foster from Brennan's website to be as follows:
>
> ¼ cup (½ stick) butter
> 1 cup brown sugar
> ½ teaspoon cinnamon
> ¼ cup banana liqueur
> 4 bananas, cut in half
> lengthwise, then halved
> ¼ cup dark rum
> 4 scoops vanilla ice cream

I'd go with the first one. I have a Best of New Orleans cookbook that
gives the exact same measurements as above. The only difference is
mine recommends "light" for both the brown sugar and rum. Having made
it several times, I can attest to the fact that it is excellent.

As for Emeril's recipe, I have to assume it's a typo. A cup of
liqueur and rum would gag the whole dish out ...and probably burn down
the kitchen!

nb