"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fruit & Nuts
Reply
 
Thread Tools Display Modes
 
Old 01-04-2007, 10:00 AM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,405
Quote:
Originally Posted by StirBlue
Bananas may be shipped green but then they are "fogged" with chemical to expidite the rippening process.
Andy M was given a lot of bananas a few weeks ago. He peeled them, bagged them, and froze them. His children go through a lot of bananas too.
His post is around here somewhere.

I don't have a clue what you are talking about.

Please explain.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 01-04-2007, 07:57 PM   #12
Head Chef
 
Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
Sorry, it was AllenOK

What have I gotten myself into???
One of the things that I keep my eyes out for when I'm grocery shopping is a store special on over-ripe bananas. I can usually get bananas at 25 cent / pound on these specials. I take them home, peel them, put 2 - 3 in a quart ziplock, mash them, squeeze the air out, and freeze. I use these for banana pancakes and banana bread. My kids go nuts for both.

When we moved to OK, PeppA, my other half, started working at an ice-cream / hamburger / grocery store. I've worked for this company in the past, and like their products.

They started selling more "grocery" items in the past few years. I'm not surprised that they sell bananas, as this company uses bananas for banana splits.

A few days ago, PeppA bought home a couple bunches of over-ripe bananas that she picked up on discount. I did my usual and mashed/froze them, and have made a couple batches of banana pancakes, and even a loaf of banana bread a couple days ago.

PeppA must have bragged about the banana bread to her co-workers. Yesterday, she came home with 14 POUNDS of bananas! I now have 11 qt-size ziplock baggies in the freezer, most with 3 bananas, so with 2. I also have two orders for banana bread from her co-workers.

I just ran a search on the HDD for the laptop. I came up with 53 recipes that call for bananas. I guess I'm going to be doing some cooking today and tomorrow.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!

Last edited by AllenOK : 12-03-2006 at 12:05 PM.


You were just in my A file lol
- Give karma - Report post
__________________

__________________
StirBlue is offline   Reply With Quote
Old 01-04-2007, 08:10 PM   #13
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
Did someone say how good the frozen bananas are for smoothies? don't even need ice.
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 01-05-2007, 09:44 PM   #14
Assistant Cook
 
Join Date: Jan 2007
Location: Kansas (shoot me!)
Posts: 9
Send a message via AIM to Pimpette Send a message via MSN to Pimpette
Actually there's no such thing as an over-ripe banana. Banana's are actually supposed to be black when eaten, not yellow.
__________________
Departed we stand-United we fall.
Pimpette is offline   Reply With Quote
Old 01-05-2007, 10:04 PM   #15
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Are you sure you are not thinking of plantains Pimpette?
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 01-05-2007, 10:40 PM   #16
Head Chef
 
Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
Quote:
Originally Posted by Pimpette
Actually there's no such thing as an over-ripe banana. Banana's are actually supposed to be black when eaten, not yellow.
My english teacher liked black bananas. I prefer a good fresh banana in my lunch or just to snack on. The blacker the banana the more it has a liqueur extract quality.

Curious George eats yellow bananas.
__________________
StirBlue is offline   Reply With Quote
Old 01-06-2007, 08:18 AM   #17
Sous Chef
 
attie's Avatar
 
Join Date: Jul 2006
Location: Mackay Queensland Australia
Posts: 719
"It has been my experience that a true Stage 1 green banana left out to ripen on it's own will never ripen to the beautiful yellow color that we are accustomed to...nor will the taste/flavor ever be close to those "properly" ripend ones."
Never a truer word spoken, I totally agree,
__________________
attie is offline   Reply With Quote
Old 01-06-2007, 11:00 AM   #18
Sous Chef
 
BlueCat's Avatar
 
Join Date: Sep 2004
Location: USA, Illinois
Posts: 551
Mine always ripen far too quickly to use them. I'll have to experiment by putting a couple in the fridge. I've always seen the way they turn brown, and thought they were overripe. My mother has a hiatal hernia and she also has gallstones, so she has a lot of trouble eating anymore. One of the foods that settles well, and settles her stomach when she isn't feeling well, is a banana, so she buys something like 10# at a time, and they never have a chance to go bad.

BC
__________________
BlueCat is offline   Reply With Quote
Old 01-06-2007, 03:04 PM   #19
Sous Chef
 
PytnPlace's Avatar
 
Join Date: Nov 2006
Location: Ohio
Posts: 801
Quote:
Originally Posted by licia
Did someone say how good the frozen bananas are for smoothies? don't even need ice.

Don't think you can keep them green for long but I do put mine in the fridge to slow down the browning - not big on spotted bananas. When they do get too ripe I park them in the freezer for smoothies later in the week and they work great. No ice. Just frozen fruit, milk and some yogurt.
__________________
PytnPlace is offline   Reply With Quote
Old 01-06-2007, 04:18 PM   #20
Executive Chef
 
boufa06's Avatar
 
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
Quote:
Originally Posted by Pimpette
Actually there's no such thing as an over-ripe banana. Banana's are actually supposed to be black when eaten, not yellow.
I have lived in the tropics for most of my life and I have never seen bananas being black when naturally ripen unless of course you are referring to the skin. In such a case when the skin reaches that stage it is considered too ripe and the banana will be mushy with rotting already in progress. The best time to eat bananas is when the skin is deeply yellow and the flesh is white, quite firm, and fragrant. In my case, when bananas have just gone past the firmness stage, I usually mash them up and make banana fritters, puddings, or cakes.
__________________

__________________
The proof of the pudding is in the eating!
boufa06 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:56 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.