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Optimum Banana

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Optimum Banana

Old 12th Nov 2003, 05:19
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Bottle Fatigue
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Question Optimum Banana

Feel free to dismiss me as some kind of food freak, but please give me the benefit of your experience on the following:

Having just thrown away yet another banana which does not meet my exacting standards of flavour, texture and all-round pleasant-to-eatness, I wondered what methods other pprooners use to determine whether their bananas are ripe or not.

Short of banana voodoo, is it actually possible? I'm desperate to extend the short window of time in which I find bananas edible without turning them into a fritter.

Looking forward to some pearls of wisdom.

BF
 
Old 12th Nov 2003, 05:36
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Join Date: May 2001
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I like Banana sarnies, in order to sardify a Banana sucessfully they must be very ripe, just turning black.
If I eat a banana in the manner a monkey does, I dont particularly care what shape it is, but again I like the banana to be ripe, deep yellow with no hint of green, can't honestly say I have ever noticed a great variation in the flavour of bananas.

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Old 12th Nov 2003, 06:01
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Ilike the little finger bananas you get in SE Asia - seem to taste sweeter than the caribbean/S American ones dished up by the large conglomerates - probably tree-ripened.
I understand banana plants are actually classified as herbs...
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Old 12th Nov 2003, 07:08
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A black banana usually means banana paste; v. squashy but easily squeezed out. When your 'nana skin starts to produce brown spots, thats the time to be ready to munch it. Delish with milk, a spoonful of vanilla ice-cream and whisked together. Any suggestions as to which alcoholic nip to add to it, anyone?...
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Old 12th Nov 2003, 07:17
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Favell's London Dock 100 proof dark rum. Hic!
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Old 12th Nov 2003, 07:49
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Over 1000 posts and I bought this Personal Title to try and tell my mother the embarrassing news that I am a closet Jazz fan.
 
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Not particularly fussy as regards ripeness, though not black. Prefer very large bananas but strangely the wimmin seem to get there first.
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Old 12th Nov 2003, 09:53
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Optimum banana time is between when it's just a little green on the end until it starts getting brown spots.
Once, my stepmother was trying to get me to eat a banana that was completely black. "It's really sweet now." Suspicious.
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Old 12th Nov 2003, 12:11
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Very ripe banana ,coconut milk, a dash of rum and crushed ice.

Put all the ingredients into blender and enjoy the flavour.

Prefer very large bananas but strangely the wimmin seem to get there first.
Chaffers,

Point to wimmin's banana and tell them yours is bigger. It would be a help if you are holding a banana though,may save you an unwanted slap or an unsolicited kiss...
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Old 12th Nov 2003, 13:04
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Anthony Carn
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Any suggestions as to which alcoholic nip to add to it, anyone?...
Yes, anyone...



I don't think ladies are all that fussy about their bananas.

As long as it fills a hole........
 
Old 12th Nov 2003, 15:54
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High Flying Bird
 
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Peel a banana.
Cut it in half.
Insert sweetcorn skewer in cut end of each half.
Freeze.
Cover in melted chocolate.
Try not to think too hard about what it looks like.
Enjoy.
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Old 13th Nov 2003, 03:56
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Banana slices covered in melted chocolate and Israeli "Sabra" liqueur.....Mmmmmgood!
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Old 13th Nov 2003, 04:04
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so long as its ripe enough to squeeze through the gap in one's front teeth there's no complaints....

or sliced, microwaved and covered in maple syrup, added to icecream and a bit of green ginger wine on the top ...
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Old 13th Nov 2003, 04:21
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Bottle Fatigue
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I ate two from the same bunch tonight.

Not quite optimised yet, I think I should wait for the first bloom of brown spots, or alternatively, drink a bottle of Favell's London Dock 100 proof dark rum before eating.

I think Pigboat's suggestion is my favourite so far.
 
Old 13th Nov 2003, 15:03
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Lupus Domesticus
 
Join Date: Mar 2002
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Made liquor out of bananas once. Only once. Was going to say "made wine out of bananas" but recall (shudder) tells me that wine is not the correct term...

Black and sweet they were, way too squishy and yucky looking to eat. I was 17, just completed the organics syllabus of 7th form chemistry, and keen to give anything a go....

It smelled like nail polish remover, tasted like gasoline, and had a kick like an Arcturan megadonkey on bad acid. I have placed the recipe in the "Do not attempt this foolishness again" file.
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Old 13th Nov 2003, 19:26
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BlueWolf

Too late, the Ugandans already make a banana gin called Waragi! It tastes like paint stripper and can melt the fillings in your teeth. At around two dollars a bottle it's got to be one of the cheapest non-methylated spirits ways of getting ratted.

Speaking of meths, white rum and a couple of drops of blue and red food colouring in a plastic meths bottle taken to a BYOB party can be a real eyebrow levitator. Looks even better (worse?) when filtered through a bun before adding Coke.
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Old 13th Nov 2003, 22:15
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I buy mine just tinged with green, and left out in kitchen they ripen in about a day or so. I haven't found a better food for giving a nice steady energy level. I eat loads of em. At least a couple a day.

I once left a banana in the sun outside and it turned completely black in about 6 hours. I opened it up to have a look inside and it had been toasted internally by the Texas sun. Delicious !!!!
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Old 13th Nov 2003, 23:08
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meths or bananas?
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Old 13th Nov 2003, 23:14
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Dried ones from decent Health Food shops or groceries. [Not the hard little sliced ones, but the chewy whole ones] They are dark brown in colour, and a bit sticky, but boy them babies taste purty.

DWB
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