RM, The banana is a huge key to this recipe and I daresay is the "secret" ingredient. 98% of people I've fed it to can't discern the banana. Only if you've got a great knack for deconstructing a dish in your mouth will you know it's there. It doesn't provide a strong banana flavor, especially since it's roasted, it provides a background sweetness and rich texture without fat and cream. Most people are absolutely stunned when I tell them it's in there. Try it!

Kat, congratulations on losing the weight but more importantly-- embracing a healthier life for yourself. That's wonderful news and thanks for telling me about your success eating by Dr. Miller's advice. I found the book wonderful and and my time with her insightful so I'm thrilled to have heard of a great benefactor of her work!

Thank you for telling me about how you make them in your region and authenticity. Which region are you from? I just returned from two weeks in North Sulawesi. It was lovely. I looked for opportunities to try corn fritters there, but didn't have any. Thanks for speaking up and saying hello.

Hmmm, not sure. Everyone's been making it, I'm sure there are bakeries that sell it too.

Indeed! The entire key to this whole dish is the fresh pasta and the subtle hand with flavorings and technique. Hopefully you can try it again with fresh pasta, arugula and less lemon juice. Those are all important parts of the delicate flavor profile.

Sounds like a good variation, thanks for letting me know.

Ezraella, so glad the post was helpful. Clafoutis is a wonderful dessert and really quite versatile so try adding your own touch to one. Thanks for visiting the site, hope to see you again.

Dana, glad you like the idea. Give it a try! It's very different and delicious.

Yes, pretty much because as far as I know, I made this recipe up. You should try it!

Hope you liked it, that lavender will be divine! I toss white wine with the vegetables when I add them to the roasting pan. You can also add a little to the sauce you make at the end. If you want a light sauce and not a gravy, that'd be a great thing to add. If you're making a stock or cream-based gravy, then skip the wine for the sauce.

Nicole, so happy you and the dutch boy enjoyed them and indeed, authentic is what we aim for! As we say in Afrikaans, baie dankie!

Oh, Diana, I'm so sorry but yes. There is no way this recipe would work with anything but Tuna. It's meant to complement the hearty, meaty texture of tuna, and that includes the includes the chili oil and the wasabi. If a recipe starts with a light, white, flaky fish then you can often substitute other white fishes. But, if it starts with anything like tuna or swordfish or mackerel -- very unique textures and flavors, then you can't really substitute. My apologies and if you ever have questions BEFORE about substitutions, please feel free to email me.

Thanks, hopefully since you're addicted you'll make this recipe! It's so delicious and easy.

You're welcome, Fern. Hope to see you again soon!

So true, Iced Green Tea. I hope you try my muffins out.

Pizza Christchurch, you're welcome! I truly hope you try and love it.

Karyn, this sounds terrific and I'll have to try both scrambling and boiling. Thanks for the tips!

Way cute, yes, but if you're seriously going to use "Pardner" "Howdy" and "Y'all" a lot that is going to put a serious dent in the quality of our communication.

GREAT list, TW. Well chosen and all true! if you need support during these misty days, I'm here. Know exactly how you feel. I'm misty over being BACK and it's been a month ;-)

Happy Birthday to gorgeous little Cheeky! This is a truly wonderful tribute, TW. Nicely done, impressive and beautiful.

Thanks, Flo! It's terrific to be back!!!

Kelly, no I don't remove the skin. The skin also loses its bitterness in the purging process and therefore I like to keep it on for the extra flecks of color and the way the skin gets extra smoky, for maximum flavor.

Julie, I'm so honored you stopped by Scrumptious Street! I had no idea you visit me here. This recipe is really great so you should try it next year. I am not surprised my Grandpa also had the gift, I think it must be a genetic characteristic!

Carolyn, I am sure you'll love it as much as we did. Great, give it a try and let me know.