Foodies BS Thread.

I tried that...it works but still has a slight green banana taste. the best is to sit it on the counter and let them ripen.

 

Not sure if it's changed but when bananas were harvested in (typically) South America, the bunches were dipped into a watery bath that contained an agent that suspended the ripening process. Boxed then loaded onto cargo ships for the trip across the Gulf. Once in port, loaded onto semis and delivered to their respective retail grocers. The grocers had 'ripening rooms' that started the bananas ripening again.

Even since, even tho you don't eat the peel, I was the fruit.

 

Backstrap in the raw.(and tenderloins)
Whitetail goodness ready to be cut up and vacuum sealed.....

 

I like making a stew out of the tenderloins and sometimes finger steaks out of a couple chops, bread with flour/eggwash and a little salt and pepper deep fry to yummy goodness!

 

Started up a batch of venison "chili"

 

I love some venison chili!

 

We just made our first batch last week. Gawd I love that stuff!

 

Venison chili turned out great. Wife whipped up some cornbread to accompany it.

 

Ya buddy that's a great meal right there.

 

Ummm....no invite????

 

My favorite part of leftover chili, chili dogs!

 

I think Chili tastes better the second day...

 

Always. Lets the flavors develop.

 

.
... ^^^ ... Yummm ... for left-over chili (some for hot-dogs) .... & left-over turkey for sandwiches ... comfort food ...

 

Oh interesting, I mean it's to be expected, although I didn't try eating it afterwards myself. I have no idea why I was under the impression that it would taste any different. Is the green banana taste less prominent after it's been ripened this way?

 

By leaving it on the counter to ripen? There is no green banana taste. I wasnt too impressed with the oven method. It took longer than it says and it still wasnt the same as leaving them to ripen on the counter.

 

Brownbag em!

 

I hate when you eat some good tasting food and the person that cooks it doesnt want to give up the recipe I found a nice dipping sauce for eggrolls and I know this person wont give me the recipe...because I've asked for other recipes before with no luck I am however going to figure out the recipe for this egg roll sauce....

 

Made a big ass pot of pasta sauce tonight. 1 lb of ground sirloin, 1 lb of ground turkey, 3 lbs of Italian sausage, onions, bell peppers, tons of garlic, red pepper flakes, crushed tomatoes and brown sugar. Killer