This is why the Internet is great
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Someone mis-typed "sad banana" as "ssd banana". I immediately found this on Google image search:
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"Is that an SSD in your pocket or are you just happy to see me?"
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@El_Heffe I can understand that somebody wanted to add a banana to show the scale, but did they indicate if it's a European banana or an imperial one?
(See this article about differences in measuring banana length and slicing Australian bananas - Australian bananas are tricky because they're upside down)
EDIT: Seems this calculator doesn't offer the choice.
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@JBert said in This is why the Internet is great:
European banana or an
imperialAfrican one?Filed under: It could grip it by the
huskskin
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@JBert said in This is why the Internet is great:
@El_Heffe I can understand that somebody wanted to add a banana to show the scale, but did they indicate if it's a European banana or an imperial one?
Imperial. Look at that curvature!
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This existing always brings a smile to my face.
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@DogsB Tempting as it is, I'm feeling too lazy to create /r/BananasWithArms
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@JBert said in This is why the Internet is great:
(See this article about differences in measuring banana length and slicing Australian bananas)
I have
And I've read the some of the comments as well.
David Ashton
August 26, 2020 at 7:03 pmI had thought of a solution much the same as Jack Grubbs above, but he beat me to it. But your mention of the Banana Australis (which of course is the kind I eat) reminds me of a story told to me by our local photo shop owner a couple of years ago. A lady with a very Scottish accent brought a film in to have it developed and printed (you can see this really was a few years ago…). When she came to collect, he told her, “There’s a problem…because your film was from the northern hemisphere, and we’re in the southern hemisphere, all your pictures have come out upside-down.” She looked a bit crestfallen, then looked at him and said “Can you fix it??” :)
Max Maxfield
August 26, 2020 at 7:03 pm@David: “…She looked a bit crestfallen, then looked at him and said “Can you fix it?”
Well… could he? LOL
David Ashton
August 26, 2020 at 7:03 pm@Max…. well he didn’t own a camera shop for nothing. He used the well known 180 degree rotation technique and she was quite happy. I would have liked to see her face when she got back to Scotland though. I’ll bet she had to take them back to another photo shop…..
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https://thebananapolice.com/fun-facts/ says:
If you peel a banana from the bottom up (holding on to the stem like a handle), you will avoid the stringy bits that cling to the fruit inside.
This is the second time this week (and the first two times ever in my lifetime, and spontaneously from two independent sources) I've heard this advice. The first source didn't explain why they preferred to peel them like that though, only that it was better.
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@Zecc But have you tested it yet to see if it is actually good advice?
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@Gurth I tried the first time I saw the advice, but it only seemed like a more difficult way of opening the banana. I didn't know to look whether the fibers would not stick, so I haven't tried again.
But next time I eat a banana I'll try opening it from the top again and I'll be mindful of the fibers.
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@Zecc
Okay, but which end is the bottom and which is the top?
Me, I tend to peel from the stem end (based on the picture that's the bottom, right?), levering the stem to get the initial break in the peel with minimal effort.
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@Applied-Mediocrity elementary deduction.
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@Gąska said in This is why the Internet is great:
@JBert said in This is why the Internet is great:
@El_Heffe I can understand that somebody wanted to add a banana to show the scale, but did they indicate if it's a European banana or an imperial one?
Imperial. Look at that curvature!
Yes, definitely imperial.
The curvature is against EU regulation 135 §22, subsection 5, concerning fruit and vegatable external appearance.It's at least 0,087 radians out of shape.
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@Zecc said in This is why the Internet is great:
says:
If you peel a banana from the bottom up (holding on to the stem like a handle), you will avoid the stringy bits that cling to the fruit inside.
This is the second time this week (and the first two times ever in my lifetime, and spontaneously from two independent sources) I've heard this advice. The first source didn't explain why they preferred to peel them like that though, only that it was better.
So I've just peeled a banana (I'm typing this one-handed as I eat it) starting from the end opposite the stem.
The fibers did come out nicely, being pulled along with the top I was pulling away rather than sticking to the body of the banana.
But it was quite harder to get an initial grip. I had to squish the end of the banana with more force than usual, even though it was quite ripe already (like "starting to liquify" levels of ripe).Based on this sample of one banana, I can say it's not worth the trouble, even if I need to remove fibers one by one. I consider that part of the experience anyway.
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@acrow said in This is why the Internet is great:
It's at least 0,087 radians out of shape.
Technically, it's not the curvature but the rate of change of curvature that is the problem, exceeding the permitted range by 0.00037 radians per metre.
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@Zecc said in This is why the Internet is great:
Based on this sample of one banana, I can say it's not worth the trouble
I’m thinking: cut the end open with a knife, then peel it — maybe that would work?
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@Watson said in This is why the Internet is great:
levering the stem to get the initial break in the peel with minimal effort.
Whenever I did it that way, a lot of the time the peel wouldn't break and instead the whole thing would bend, squishing the end of the banana. 0/10 would not do again.
What I do now is pinch the top (the non-stem end), which makes the peel split at that point. Then it's easy to peel the pieces.
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@Gurth said in This is why the Internet is great:
@Zecc said in This is why the Internet is great:
Based on this sample of one banana, I can say it's not worth the trouble
I’m thinking: cut the end open with a knife, then peel it — maybe that would work?
Pinching it accomplishes the same thing. I found a video:
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@hungrier said in This is why the Internet is great:
Whenever I did it that way, a lot of the time the peel wouldn't break and instead the whole thing would bend, squishing the end of the banana. 0/10 would not do again.
What I do now is pinch the top (the non-stem end), which makes the peel split at that point. Then it's easy to peel the pieces.
This is the complete opposite of my experience. We probably eat different cultivars.
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@Zecc Could be. I just get whatever's in
grocery stores.
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@Zecc Aren't all bananas from the same cultivar?
I seem to remember that all bananas used to be of one cultivar, which was (almost?) entirely wiped out by a disease a few decades ago, and that now they are all (or almost all) from another one.
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@remi said in This is why the Internet is great:
@Zecc Aren't all bananas from the same cultivar?
I seem to remember that all bananas used to be of one cultivar, which was (almost?) entirely wiped out by a disease a few decades ago, and that now they are all (or almost all) from another one.
I've also heard that the fake tasting banana flavor frequently used is actually the flavor of that previous banana.
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@remi said in This is why the Internet is great:
@Zecc Aren't all bananas from the same cultivar?
There's, like, a whole family.
:tro-pop-banana:
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This random page says:
Madeira was a big banana exporter in Europe until the EU regulations on the size of bananas changed. Many of the bananas that grow on the island of Madeira don’t grow up to EU standards, and thus can not be exported out of Portugal anymore.
So unless you come over here you're not going to eat the same kind of bananas I am.
Btw, there's a couple of interesting hybrid fruits they produce in Madeira. I've eaten a banana-ananás once. Searching for an image on the interwebs I've found this stock image, where they also show passion-fruit-lemons.
The pineapple-banana tasted like... wait for it... something between banana and pineapple. Pretty much like you had made a fruit salad with those two fruits. Even the texture is somewhat between.
The interesting bit is you're not supposed to open it. You let it ripen and once it's ready to be eaten it will start shedding those green scales on its own and you eat the yellowish segments inside.
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@Zecc I recently learnt (but you probably already knew it by posting this) that the Cavendish banana was originally grown in the Cavendish estate (Chatsworth House). So it really is Cavendish's family banana, in a sense.
TI-also-L that "in mid-2019, Panama disease Tropical Race 4 (TR4), was discovered on banana farms in the coastal Caribbean region. With no fungicide effective against TR4, the Cavendish may meet the same fate as the Gros Michel."
Fun banana facts
Cavendish family - Wikipedia
