Posted on 09/24/2015 4:39:28 PM PDT by Jamestown1630
/johnny
I’ve used a dehydrator for bananas before, also did tomatoes and jerky. Tossing in oil would work but I would use spray oil on the drying racks. Less oil and I didn’t need to coat the food. When it’s time to flip the food the tops are so dry they do not stick.
I know a bit about freezing bananas. We have a Champion juicer that we bought when we first got married. 37 years and still going strong. You can either juice with it or make solid stuff like peanut butter. I take bananas that are just ripe but won’t get eaten, peel them and freeze whole in good plastic wrap. Toss a few of them frozen down the Champion and it tastes just like soft serve ice cream. Really!
/johnny
Breakfast looks good. And so do you, with or without hair ;-)
-JT
The fuchsia jelly had a strong almost fermented flavor as I remember it. I don’t remember any lemony flavor. It was real dark like black cherry. Sorry I took so long getting back to you but I got to doing something else and forgot.
I'm starting now with a pseudo sourdough that ought to last for at least a week before it dies.
It has warm water, yeast, honey, sugar, grape skins and is sitting on the counter, covered with a bar-mop (kitchen towel).
I'll use that for a base later for the fry bread.
Eventually, I'll do pictures. I'm taking them as I go.
/johnny
I’ve never had fry bread. Is it anything like funnel cake?
Somehow, when I’ve heard about Indian fry bread, I’ve thought it a savory bread. Is it sweet?
-JT
They are also eaten with honey and powdered sugar for sweet. I think of it more like Beignets without a filling being default.
It's pretty versatile.
That's the feather version. The dot version is like flat-bread.
/johnny
Thanks, Johnny. I’ll look into the Navajo and the ‘dot’ styles. Those are intriguing.
-JT
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