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12-08-2008, 01:50 AM
Re: (...)
Anyone know anything about this potential ingredient???
"Babaco"
As normal lets get as much information about what it is and maybe a recipe or two for it as well!!! Clock is ticking!!! 1st prize this time is the same as last time...NOTHING!!! So good luck being first...
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)
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My daughter had a lot of it this year when she was in Ecuador. Said it tasted like the Twisters fruit drink.
I would like to do it as an upside down cake type dessert.
Chef de Cuisine
The Cowboy and The Rose Catering
USMC Sgt 1979-1985
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I've not tasted Babaco, but I'm wondering if the taste would be similar to a Chilean Carica - which I love. If so,
how about instead of slicing crosswise, slice it lenghtwise and use the sections for a banana split bowl.
or
put chunks in a blender and add some rum & ice and make a daiquiri
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Sounds interesting.
Word fun: would a food item that you OMIT from a recipe be an
OUTgredient, also, therefore making any food item that has the potential of appearing in a recipe (whether it actual does or not) just a
gredient?
If blueberry muffins have blueberries in them, what do vegan muffins have?
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Lol,Rob, I had to read that twice before I got it. God, I miss my brain.
Lj,BBallly, maybe it'd make a really good jello shooter?
Cis
Empress for Life
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Never heard of babaco, so I googled it. Here's a couple websites that tell what it is and some recipes:
http://www.crfg.org/pubs/ff/babaco.htmlhttp://south-american-food.suite101.com/..._and_facts
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It sure does sound good. Sadly, I'll probably never see one...LOL!
LOVE the jello shot idea!
Daphne
Keep your mind wide open.