Newbie question... Bananas Foster

Mr.Jorge said:

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

Mr.Jorge said:

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

"Nancy Young" wrote in message "]news:[email hidden]...

Quoted message said:

Quoted message said:

"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 said:

"Nancy Young" wrote in message

Quoted message said:

Quoted message said:

Quoted message said:

"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.

Quoted message said:

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

I think he was head chef, no?

Quoted message said:

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.

Quoted message said:

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

Words to live by.

(smile) nancy

Mike Pearce said:

"Nancy Young" wrote in message "]news:[email hidden]...

Quoted message said:

Quoted message said:

"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? "][email hidden]

"Nancy Young" wrote in message "]news:[email hidden]...

Quoted message said:

Mike Pearce said:

"Nancy Young" wrote in message

Quoted message said:

Quoted message said:

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

family.

Quoted message said:

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.

Quoted message said:

Quoted message said:

there are some restaurants (Dickie Brennan's restaurants for one) which

have

Quoted message said:

Quoted message said:

absolutely nothing to do with other Brennan's restaurants. It is

possible

Quoted message said:

Quoted message said:

that Commanders is owned by a completely different branch of the family

and

Quoted message said:

Quoted message said:

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