Same here, I think hybrid is sufficient. I still fight with my wife over the Wisconsin corn, she thinks it's only good for feed but it tastes like corn to me.
A place I worked at already had a vacuumer with gas injection option (N2/CO2 MAP). Half automatic, all one had to do was to put a filled bag in and close the lid. (a 20''x20'' max bag size version including MAP currently does ~$4k here, 300lb of SS)
Reefers have had modified air cargo holds for ages (controlled extraction plus N2 injection)
Next time you have a banana, think of the SOTA effort that went into getting it safe and sound in your hand, temperature and multiple gasses controlled all the way.
(growing them is also craftmanship, one of the Dutch guys I chat with on the Dominican Republic forum is a banana expert)
All the bananas we get here are the same, and picked when hard and green. Going to the Caribbean and eating a fresh banana, and different varieties of bananas, is an eye opener.
@regiregi
I did it this way( the recipe is from Tanja Grandits, she is a well known starcook here)
Yellow melon apx 700 gr.
200 gr tomtato, fresh, peeled, if possible yellow ones
1 shallot
1 tbs Honey
1 green chilli
2 tbs lemonjuice fresh
salt, black pepper
First you cut some balls out of the melon, put them aside.
Then add melon and other stuff in a bowl and use a hand blender.
Cool it down.
Basil oil is best done a day before or so.
Blanch a nice handful of basil, take 200ml oliveoil and blend it with the basil.
Let it be for 24 hours and the sieve it.
Serve the melon balls into bowl, add gazpacho, add some nice flowers and basil oil and some fresh basil.
I used also a little bit vinegar sherry jerez and szechuan pepper, salt is this pinky himalaya stuff.
Ignore the potatosalad on the pic, altough it was very tasty yesterday.
I did it this way( the recipe is from Tanja Grandits, she is a well known starcook here)
Yellow melon apx 700 gr.
200 gr tomtato, fresh, peeled, if possible yellow ones
1 shallot
1 tbs Honey
1 green chilli
2 tbs lemonjuice fresh
salt, black pepper
First you cut some balls out of the melon, put them aside.
Then add melon and other stuff in a bowl and use a hand blender.
Cool it down.
Basil oil is best done a day before or so.
Blanch a nice handful of basil, take 200ml oliveoil and blend it with the basil.
Let it be for 24 hours and the sieve it.
Serve the melon balls into bowl, add gazpacho, add some nice flowers and basil oil and some fresh basil.
I used also a little bit vinegar sherry jerez and szechuan pepper, salt is this pinky himalaya stuff.
Ignore the potatosalad on the pic, altough it was very tasty yesterday.
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Eye of the beholder.
In the Netherlands, there's e.g. baka bana (aargh,with satay sauce) from Surinam, pisang goreng from Indonesia, banana hasá from the Antilles.
Plantains in all varieties could be bought at Surinam/Indonesian tokos (shops) when I was a kid, nowadays I can pick from several Chinese superstores at less than half an hour drive.
The Asian part of my family had a travelling toko at their doorstep once a week, even I ordered the absolute best rice in 110lb gunny sacks from them.
I flambeed some tiny plantains once with 106 proof dark Rhum St. James, one of the best combos over vanilla ice cream ever. Now the only Rhum St. James we get is not worth the trouble, do they still make this? It came in a tall square bottle and was made from one of the stronger sugar industry byproducts.
When my mother lived in Montserrat, bananas flambeed with rum was a very popular desert. The rum was usually Mt. Gay from Barbados, not overproof. I used to enjoy a nice rum from Antigua called Cavalier, I have never seen it outside the Leeward Islands. Of course the places Mom lived are gone now, buried under pyroclastic flow and ash.
I've been partial to ones from the formerly French colonies. I would actually start with raw sugar and butter to get some homemade butterscotch in the pan then add the bananas or plantains with the rum.
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