kidattypewriter

Wednesday, July 04, 2007

This Blog's on a roll...

I swear, my internet is so stuffed up at the moment. Every time I log on to do a post, blogger won't load up properly. Seriously!

Anyway, I've got a couple of posts coming up, spare time at work allowing and all that. Meantime, allow me to recommend a new blog for your rolls: SNARKEOLOGY. It's a blog where all the cool kids hang out, and me as well, and it includes this smashing Diagnosis Poem from Jo Blogs!

By the way, I have a question for everyone. You know that dessert where you peel a banana and fry it in butter, then roll it in cinnamon-and-sugar before having it with icecream? Well, how do you cook it so that the banana goes soft but doesn't fall apart, and the butter doesn't burn (so you can use it for sauce)?

11 comments:

Caz said...

Low heat, obviously, include a little extra virgin light olive oil, to help prevent the butter from burning.

If using fry pan, slice bananas in half length wise, to shorten cooking time.

TimT said...

Ah! Aha! Thanks Caz. I'll remember that and try shortly - the olive oil trick I hadn't heard before.

Steve said...

Hmm, maybe you could try some flambe action with brandy. In fact, I thought that was what you meant when I first read the post, but on re-reading I realised there was no blue flame involved.

Flambe action is great fun even if it desn't work. I enjoy making coq au vin for this very reason.

TimT said...

Yikes! Vin or not, stay away from my coq. Flambe indeed!

Steve said...

While we are on smutty boy humour, I have had a Gabriel Gate cookbook for years in which he calls his version of the recipe "Mon coq au vin". For years, I have been able to make myself smile by imagining hosting a dinner party with new people I don't yet know very well, and bringing the dish to the table while loudly proclaiming "Here's my cock with wine!"

TimT said...

Okay, okay, I just have to link this now.

Steve said...

Funny link, Tim.

Talking of coq au vin has led me, via Wikipedia, to an old Observer article where the writer says he once worked in a top class restaurant where they made it every week. But this part is appalling:

"I have never made it better than I did under his beady eye, but then we made it with the dregs of the glasses and bottles from the customers' tables. So whether it was the quality of the local birds, the excellent wines or that soup├žon of saliva from each glass that made the difference I will never know."

Chefs really have a lot to answer for. The article is here:
http://tinyurl.com/dxxj8

Maria said...

Re: blogger playing up - I thought that was standard blogger - it does that to me almost every time!

I'll remember the phallic dessert. Rename it "Lorena Bobbitt Delight" or something, and serve it on Valentine's Day, or Anniversaries.

TimT said...

*Tests* Nope, still not working.

Gempires said...

Don't fry it - bake it on the oven loosely wrapped in foil with the cinnamon etc sprinkled on top. And when I say loosely I mean it - fold the foil into a bundle and crinkle the foil at the top so there's lots of breathing room inside. One does the same when baking fish.

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