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Started By
Message
BANANAS
Posted on 5/14/23 at 9:03 am
Posted on 5/14/23 at 9:03 am
Do you like them and at what ripeness do you eat them? I don't like when the ends are still green. Terrible taste.
I just had one that was the best I think I've ever had. It had a few small light brown spots and it was a #4001
Chiquita.
I just had one that was the best I think I've ever had. It had a few small light brown spots and it was a #4001
Chiquita.
14
Posted on 5/14/23 at 9:15 am to Potchafa
That's a Cavendish variety most likely. #4001 is a 'look up' number used by grocery stores to 'ring up' the price.
Posted on 5/14/23 at 10:35 am to Potchafa
The more toward green the less carbs btw. The rough carbs metabolize into sugars in the fruit as it ripens before eating which turns those carbs and sugars into glucose.
In other words, even diabetics can eat bananas, especially if they develop a taste for the greener ones.
In other words, even diabetics can eat bananas, especially if they develop a taste for the greener ones.
Posted on 5/14/23 at 11:29 am to Sidicous
quote:
The more toward green the less carbs btw
Didn’t know that. Learn something new everyday!
Posted on 5/14/23 at 11:30 am to Potchafa
Bananas are 4011. My first job was at A&P.
Posted on 5/14/23 at 12:36 pm to uptowntiger84
I them green….sprouts has the best
Posted on 5/14/23 at 2:11 pm to Potchafa
From the people that introduced fire ants to the Gulf south.
Posted on 5/14/23 at 2:41 pm to Potchafa
Cavendish bananas suck. I wish we had more access to all the other varieties of bananas in tropical areas. They are infinitely better. The only kind of those bananas that I can find are Thai Bananas. They are much sweeter and richer in flavor. The only place that carries them near me is the Asian supermarket.
Posted on 5/14/23 at 2:53 pm to Potchafa
About the only food I dont like
Posted on 5/14/23 at 3:22 pm to Potchafa
As a kid, Mom made Banana pudding from scratch, just not very often. The wife (MHNBPF) makes a much simpler version that I like a lot. Mostly because it is so easy to make, and not quite as calorie heavy as from scratch.
Start with a bunch of bananas, two large packages of sugar free Jello instant banana pudding, low fat milk, sugar free Cool Whip, and sugar free vanilla wafers (hard to find), or sugar free shortbread cookies (easy to find).
Thaw the cool whip. Peel and cut bananas into slices. Mix the pudding to package directions and mix with cool whip as soon as it sets. Layer bananas, cookies and pudding cool whip mixture. Portion to be able to make multiple layers. Pop into the fridge and try not to eat until the next day. Better if allowed to sit for a while.
Why make this different version? Because it might be 1/4 of the calories of the old-fashioned version, with a very much reduced sugar content. The wife says it can be eaten in moderation by diabetics, so Walter Brimley would be happy with her. Maybe not so much with me, because I can eat an entire recipe in about two days.
This recipe can be made from start to in the fridge in about 30 minutes. Sadly, it is better after a day in the refrigerator because the cookies get softer after a while sitting in the fridge.
Start with a bunch of bananas, two large packages of sugar free Jello instant banana pudding, low fat milk, sugar free Cool Whip, and sugar free vanilla wafers (hard to find), or sugar free shortbread cookies (easy to find).
Thaw the cool whip. Peel and cut bananas into slices. Mix the pudding to package directions and mix with cool whip as soon as it sets. Layer bananas, cookies and pudding cool whip mixture. Portion to be able to make multiple layers. Pop into the fridge and try not to eat until the next day. Better if allowed to sit for a while.
Why make this different version? Because it might be 1/4 of the calories of the old-fashioned version, with a very much reduced sugar content. The wife says it can be eaten in moderation by diabetics, so Walter Brimley would be happy with her. Maybe not so much with me, because I can eat an entire recipe in about two days.
This recipe can be made from start to in the fridge in about 30 minutes. Sadly, it is better after a day in the refrigerator because the cookies get softer after a while sitting in the fridge.
This post was edited on 5/14/23 at 3:30 pm
Posted on 5/14/23 at 3:43 pm to Potchafa
Bananas seem to me to be the only food item I can think of that has not risen in price at all over the past three years of inflation craziness
Posted on 5/14/23 at 6:24 pm to notiger1997
When they aren't ripe I get just a little allergic reaction in the back of my mouth/throat. Best thing we do with them is let them sit on the counter until they are black and mush, and make banana cake.
Posted on 5/14/23 at 6:29 pm to calcotron
My wife has one every morning with breakfast. I do occasionally if I’m in a hurry to get out the door
Posted on 5/14/23 at 7:00 pm to SUB
quote:
Cavendish bananas suck.
They do suck but it’s the only banana that people know.
quote:
Thai Bananas. They are much sweeter and richer in flavor.
And they last a lot longer on the counter too.
Posted on 5/14/23 at 9:44 pm to MeridianDog
quote:
Start with a bunch of bananas, two large packages of sugar free Jello instant banana pudding, low fat milk, sugar free Cool Whip, and sugar free vanilla wafers (hard to find), or sugar free shortbread cookies (easy to find)
So to make banana pudding, the critical step is to get a pack of Jello instant banana pudding?
Surprised you don’t have your own show on Food Network.
Posted on 5/14/23 at 9:53 pm to MeridianDog
quote:
Pop into the fridge and try not to eat until the next day.
That’s the key, let it sit in the fridge, and by all means it needs to be ice cold. The difference between banana pudding that’s a little warm VS cold, is night and day.
Posted on 5/15/23 at 2:56 am to Potchafa
quote:
it was a #4001
Just the PLU code for yellow bananas.
Posted on 5/15/23 at 3:56 am to cssamerican
quote:
These to me are perfect.
That's the same for me if eating them plain, cut up in cereal with cold milk or sliced thin with peanut butter on bread for a peanut butter/banana sandwich.
If using them for making banana/nut bread, I like the peel to be mostly brown and the fruit very soft for the best flavor and sweetness.
Posted on 5/15/23 at 4:26 am to Potchafa
For a basic commodity Cavendish that one is about perfect for me. My wife likes them from green to about there and I like them from there until they get mushy, which means we rarely waste a banana.
One of my favorite snacks is a perfectly ripe (for me) banana and some Jif creamy. I use a knife to put a dollop of peanut butter on the banana and bite it off. I used to love peanut butter and banana sandwiches as a kid but I bypass the bread because it is only good (to me) on white bread and we almost never have white bread in the house.
One of my favorite snacks is a perfectly ripe (for me) banana and some Jif creamy. I use a knife to put a dollop of peanut butter on the banana and bite it off. I used to love peanut butter and banana sandwiches as a kid but I bypass the bread because it is only good (to me) on white bread and we almost never have white bread in the house.
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