Use white rum.
I'm exploring different brands, but haven't settled yet. However, it should certainly be a Jamaican rum.
Bananas Foster is often prepared in a flat chafing dish. I like to prepare on an open flame stove, in a small sauce pan. You can get better control of the heat that way. Chafing dishes often use candles for heat, which is convenient for a restaurant. But I noticed when I had Bananas Foster at Brennan's in New Orleans, they didn't do that. They prepared in the kitchen and served. Granted, I had it for breakfast, so perhaps they have a different routine in the evening!
However, one thing I noticed, try to keep the pan and sauce warm when igniting. If the heat dies down, so do the flames.
I've experimented with different kinds of brown sugar. Seems to me dark brown has a fuller more caramel flavor, and I prefer that.
No one is going to agree about the ice cream. If you can make homemade, do it! Whatever you do, get a good creamy premium ice cream. It needs to melt. Here in Portland, we have several local ice creameries. One, Salt and Straw, makes the most delicious ice cream. They are not known for basic flavors, like vanilla, but guess what, they have it and it is to die for!
I'm exploring different brands, but haven't settled yet. However, it should certainly be a Jamaican rum.
Bananas Foster is often prepared in a flat chafing dish. I like to prepare on an open flame stove, in a small sauce pan. You can get better control of the heat that way. Chafing dishes often use candles for heat, which is convenient for a restaurant. But I noticed when I had Bananas Foster at Brennan's in New Orleans, they didn't do that. They prepared in the kitchen and served. Granted, I had it for breakfast, so perhaps they have a different routine in the evening!
However, one thing I noticed, try to keep the pan and sauce warm when igniting. If the heat dies down, so do the flames.
I've experimented with different kinds of brown sugar. Seems to me dark brown has a fuller more caramel flavor, and I prefer that.
No one is going to agree about the ice cream. If you can make homemade, do it! Whatever you do, get a good creamy premium ice cream. It needs to melt. Here in Portland, we have several local ice creameries. One, Salt and Straw, makes the most delicious ice cream. They are not known for basic flavors, like vanilla, but guess what, they have it and it is to die for!