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Old 07-31-2011, 11:48 AM   #11
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Quote:
Originally Posted by Uncle Bob View Post
Bananas Foster ~~ Rum is traditional, but Brandy would work fine!
Now that sounds like a ringing endorsement!
And I just happen to have bananas, too.
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Old 07-31-2011, 11:51 AM   #12
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If you bake, you can substitute brandy for vanilla extract in recipes. Toss some in a bowl of fruit.
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Old 07-31-2011, 11:58 AM   #13
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Quote:
Originally Posted by pacanis
I was wondering if I could substitute the brandy for the rum in bananas foster...

I don't cook steaks in a pan, Aunt Bea, do you think I could toss some on the steak while it is grilling, or would I be better to transfer the steak to a pan and then flambe it?
I think you are supposed to take it off the heat source before lighting it!
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Old 07-31-2011, 12:06 PM   #14
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Originally Posted by Dawgluver View Post
I think you are supposed to take it off the heat source before lighting it!
That's what I did the other night, I took the pan off the burner before adding the brandy.

Maybe I'll try substituting brandy for vanilla next time I make ice cream, or banana nut bread. That should use up a couple teaspoons
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Old 07-31-2011, 03:13 PM   #15
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it takes 100 proof plus to light easily - the rest is up to the desired "residual flavor"
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Old 07-31-2011, 03:25 PM   #16
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Cherries are in season right now, macerate pitted, fresh cherries for a couple of hours in the brandy, put in fireproof dish and light, enjoy!
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Old 07-31-2011, 04:11 PM   #17
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Quote:
Originally Posted by Aunt Bea View Post
The brandy...I don't drink it, to me it tastes like paint thinner.
Brandy isn't one of my favorite drinks, because I can't afford the Brandy that is good tasting to me. Like most types of booze, the more it costs, the better it gets, flavor wise. Not always true, but mostly.

The only Brandy I ever tried and liked was $300 a bottle.....never mind. I'll use the cheap stuff to cook with. It does taste like paint thinner when I've tried drinking it. Yucko Bucko!
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