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Old 07-28-2007, 08:07 PM   #11
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KITCHENelf

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Originally Posted by kitchenelf
I agree with everything KitchenSally said and I also wanted to make this 3 for 3 with the word "kitchen" in a member name
You sure are observant! Like having a light turn on when someone tells you what I should have observed myself. thanks KITCHEN elf. Probably I have my mind always in the kitchen too much.
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Old 07-29-2007, 07:07 AM   #12
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I use brandy to make bananas foster. Bananas ,butter, brown sugar and brandy. Heat flame brandy and put over ice cream. A little more to it than that but WOW and it sure uses up brandy
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Old 07-29-2007, 10:35 AM   #13
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Dangerous?

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I use brandy to make bananas foster. Bananas ,butter, brown sugar and brandy. Heat flame brandy and put over ice cream. A little more to it than that but WOW and it sure uses up brandy
Isn't this kind of dangerous? How often have you done this and not have something catch fire? I think I have seen this in restaurants but never in my home, not yet. Must be very good though
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Old 07-29-2007, 10:50 AM   #14
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Originally Posted by In the Kitchen
The brand name is E&J. Sure is strong. Opened it since I asked you all and seems like strong whiskey.

thanks for all the comments. Being able to cook with it sure will make use of it. Also reason to have drink when you aren't feeling good. What is Tom and Jerry? Is that a brand name too?

Knowing that the brandy won't get old is relief. Always worrying about expiration dates on things.

i sure do thank all of you for sharing your knowledge with me. Makes me feel like I know lot of intelligent people.
E&J is a Gallo brandy (Ernest & Julio...). They have brandies that vary from execaible to sublime. Is there more info on the label? Tom and Jerry is a rum drink (a toddy), but is sometimes made with brandy, bourbon, etc.
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Old 07-29-2007, 10:56 AM   #15
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E&J is very strong...pretty nasty, IMO. I keep Christian Brothers on hand. It's reasonably priced, and very smooth...nice for cooking or a bed-time toddy.

I'd love to try Cognac sometime, but it would probably spoil me and I wouldn't like the inexpensive stuff anymore.
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Old 07-29-2007, 03:41 PM   #16
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Hi In The Kitchen,
I didn't tip my hand on everthing to do it right. Made it many times and have even done it as lights out to the flame up of the brandy. Don't light on the stove and use a Bic butane lighter like you use on candles not a small match. I first had the dessert in New York City and told MDW I will copy it at home. They made it tableside at the resturant so I had a visual as to the amounts. It is always a very big hit even the guests that say they never eat dessert try for seconds.
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Old 07-29-2007, 06:47 PM   #17
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uh....why don't you just drink it?
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Old 07-29-2007, 06:58 PM   #18
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My thoughts exactly, Vera!
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Old 07-30-2007, 11:58 AM   #19
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E and J Brandy is really not a great drinking brandy, IMO. It's pretty harsh.

I have a bottle on hand to use during summer SANGRIA making.

Why don't you make up a nice pitcher of Sangria next weekend?
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Old 07-30-2007, 01:28 PM   #20
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Other than going into the keg around a St. Bernard's neck, I use brandy for my family's favorite Easter Dinner:

BRANDIED RABBIT IN MUSTARD SAUCE

1 medium frying Rabbit, cut up
1 Tbs olive oil
1 Tbs butter
1 medium onion, quartered
whole cloves
bouquet garni
Salt and pepper
brandy
4 Tbs whipping cream
1-1/2 Tbs Dijon mustard

Pat rabbit pieces dry wioth paper towels and trim off any fat. Heat olive oil and butter in large skillet. Generously press whole cloves into onion quarters, add to skillet, and saute until onion is soft, but not browned. Season rabbit pieces with salt and pepper, add rabbit pieces and bouquet garni to pan, and saute rabbit pieces on all sides until browned.

Generously 'slosh' at least 1/2 cup brandy over top of rabbit pieces, cover, and cook over medium low heat for about 30 minutes, or until rabbit pieces are cooked through. Remove rabbit pieces from pan and keep warm.

Discard onion quarters, cloves, and bouquet garni. Increase heat to medium high. Add cream and mustard, stirring constantly until slightly thickened. Return rabbit pieces to pan and coat on all sides with sauce. Serve immediately.
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