[NAFEX] nafex Digest, Vol 81, Issue 15

Webmail wynne wynne at crcwnet.com
Mon Oct 12 11:08:17 EDT 2009


regarding the picking of late fruits like the goldrush
well, it is quite challenging as this week we forecasted nightime temps in
the t
teens/low 20's and we have all of our late varieties hanging in the field
ah, farming    after tasting several we realized it was just too darn early
still
to be picking them, normally we pick those last, the last of october into
the first
of november if the weather cooperates
so at midnight every night, i went to the field and put on the irrigation
water in the
hopes of keeping the trees around freezing temps
well we survived 3 cold nights, my field thermometer read low of 28 both
nights,
not sure what it read last night    so the roulette continues, we will begin
to
pick the braeburns today for a total of 2 picks (some years we do 4-5picks
on
a variety) and will begin the fuji pick end of the week, as for the
goldrush,
golden russets, winesaps, black arkansas, cripps pinks (pink lady),black
twigs, stamen winesaps well,  we are gonna pray hard and watch once again
 to see if we can pull those darn late ones off the trees
oh and i wait before selling them to let them settle in the cooler for
awhile
tasting them tells me when to sell
wynne at jerzy boyz farm in n.c washington state
On Sun, Oct 11, 2009 at 10:12 PM, <nafex-request at lists.ibiblio.org> wrote:

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> Today's Topics:
>
>   1. Re: syrups. (Richard Harrison)
>   2. Re: syrups. (Lon J. Rombough)
>   3. Re: syrups.- - Gur from sugarcane juice (Dr. Chiranjit Parmar)
>   4. Re: syrups. (Dr. Chiranjit Parmar)
>   5. Re: syrups. (Richard Harrison)
>   6. Re: syrups.- - Gur from sugarcane juice (Richard Harrison)
>   7. Re: syrups. (Richard Harrison)
>   8. Re: Picking apples (Kieran &/or Donna)
>   9. Using Quince Fruit (ROBERT W   JUDY A HARTMAN)
>  10. Re: Using Quince Fruit (Stephen Sadler)
>  11. Re: syrups. (Stephen Sadler)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Sun, 11 Oct 2009 19:18:15 -0700 (PDT)
> From: Richard Harrison <rharrison922 at yahoo.com>
> Subject: Re: [NAFEX] syrups.
> To: North American Fruit Explorers <nafex at lists.ibiblio.org>
> Message-ID: <368625.25258.qm at web35306.mail.mud.yahoo.com>
> Content-Type: text/plain; charset="utf-8"
>
> Stephen,
> ??? I grow 2 acres of sugarcane in North Florida and make syrup----100%
> sugarcane syrup. It's expensive to make. A heavy mill is needed to
> efficiently press the juice from the stalks and then cookware to process the
> juice into syrup can add expense if making more than a gallon of syrup at a
> time. The processing rate is about 7 gallons of juice to 1 gallon of syrup,
> on average.
> ???????????????????????????????????????????????????????????????????????????????
> Richard
>
> --- On Sat, 9/19/09, Stephen Sadler <Docshiva at Docshiva.org> wrote:
>
>
> From: Stephen Sadler <Docshiva at Docshiva.org>
> Subject: [NAFEX] syrups.
> To: "'North American Fruit Explorers'" <nafex at lists.ibiblio.org>
> Date: Saturday, September 19, 2009, 12:54 AM
>
>
>
>
>
>
>
>
> Try your yellow label on biscuits, cornbread, or fritters (esp. corn).??
> You can try it in a pecan pie following the recipe at the Golden Eagle
> site.? Most of the recipes there are ones I like fine with straight cane
> syrup.? I?ve never tried them with Golden Eagle/Yellow Label.? I think I?d
> want some molasses for I little bite.?
> Though for a couple years I?ve used Whey Low sugar in about everything I?d
> normally use sugar or any syrup in ? helps keep the glycemic index and blood
> sugar in check.? I make a syrup with that and blend it 50/50 with real
> maple.? Must have real maple.?
> Almost must have cane syrup, and I?d forgotten about corn/cane/honey blend
> syrups until the beginning of this thread.? I have a thought to grow some
> ribbon cane and see if I can make a syrup.? Yes, a foolish endeavor,
> homemade cane syrup ? but the plants are pretty, and I?ve done such efforts
> before.? For some reason I?m curious about small-scale food from scratch,
> whether it?s baking with flour from gathered oats, making apple juice
> concentrate (think, juice, think!), cheeses, growing sesame, broom corn???
> Made more sense when I had a bit of land to play with.? On this suburban
> lot, though, I want to again do such things.? It?s fun for me, and lets my
> 6-year-old see where many foods come from and how they get from seed to
> dinner table.? My 23-year-old had the same lessons, and it?s a pleasant
> revisitation.? I also like knowing the such knowledge rests in my older
> girl?s brain, and maybe bits of this connection to land and
>  reality spill over to the grandchildren.? ?
> ?
> ~ Stephen
> ?
>
>
> From: nafex-bounces at lists.ibiblio.org [mailto:
> nafex-bounces at lists.ibiblio.org] On Behalf Of Naomi Counides
> Sent: Friday, September 18, 2009 12:40 PM
> To: 'North American Fruit Explorers'
> Subject: Re: [NAFEX] Cross cultural dislikes; Maple? Blech!
> ?
> Now I really like marmalade on peanut butter.? Livens up the flavor IMO.?
> Now I do make my own marmalade with lots and lots of peelings. And peanut
> butter with garlic, soy sauce and other stuff is great on noodles. I like
> real maple syrup (grade b) but I am certainly going to look for Golden Eagle
> syrup after your description. I have some Alga on the shelf but was not
> actually sure what to do with it.? And then I do have honey of several
> varieties.?
> ?
> Speaking of honey.. I bottled my plum mead yesterday.? Seemed okay but too
> sharp on the alcohol.? A year maturing will fix that.? I used Beauty Plums.?
> If I use those again I will put in a few cinnamon sticks.. the flavor needs
> some wake up.? The Mirabelle mead I made last year had more character.
> Naomi
> ?
>
>
> "Few people are capable of expressing with equanimity opinions which differ
> from the prejudices of their social environment.? Most people are even
> incapable of forming such opinions."
> ?..... Albert Einstein
>
>
>
>
> From: nafex-bounces at lists.ibiblio.org [mailto:
> nafex-bounces at lists.ibiblio.org] On Behalf Of Dr. Lucky Pittman
> Sent: Friday, September 18, 2009 1:17 PM
> To: 'North American Fruit Explorers'
> Subject: [NAFEX] Cross cultural dislikes; Maple? Blech!
> ?
> Steve,
> It?s not just Europeans.
> I find maple syrup ? the real thing, as well as maple-flavored syrup ? or
> any thing maple-flavored, including bacon(what a blasphemy!? It?s supposed
> to be HICKORY smoked!) ? to be disgusting and quite off-putting from a taste
> perspective.
> ?
> Growing up in UCLA (upper corner of lower Alabama) in the ?50s/?60s,
> ?syrup? - at least in my family, was either cane syrup(AlaGa or Cane Patch),
> corn syrup(dark Karo), or my (still)favorite, Golden Eagle syrup(Yellow
> Label is a close second, if you can?t find Golden Eagle), which is a mixture
> of corn syrup, cane syrup, and honey.? THICK and sweet ? makes the very best
> pecan/hickory pies in the world, and doesn?t make your pancakes/waffles ?a
> soggy, sodden mess, like that nasty maple/maple-flavored ?pancake? syrup.
> Log Cabin or Aunt Jemimah?? Doesn?t matter to me ? if those are my choices,
> I?ll do without.
> ?
> Was discussing this thread with a co-worker yesterday, and she brought up
> the ?peanut butter? angle ?and the apparent disgust Brits have for it ? but,
> I?d have to think that if my ?jelly? choice was orange marmalade, I might
> not care for a PB&J sandwich either.
> ?
> Lucky Pittman
> Son of the South
> ?
>
> In my experience, the North American food that has gotten the strongest
> reaction from European visitors is maple syrup---they (with a few
> exceptions) consider it disgusting--gaggingly vile.? One?might like to think
> that Aunt Jemimah were to blame, but I only use the real stuff and the
> reaction? has been the same.
>
> ?
>
> Steve Herje
>
> SW WI USA
> USDA? zone 3
>
>
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> ------------------------------
>
> Message: 2
> Date: Sun, 11 Oct 2009 19:47:48 -0700
> From: "Lon J. Rombough" <lonrom at hevanet.com>
> Subject: Re: [NAFEX] syrups.
> To: North American Fruit Explorers <nafex at lists.ibiblio.org>
> Message-ID: <03cfff70e491041928ddc7b3bf80413e at hevanet.com>
> Content-Type: text/plain; charset="iso-8859-1"
>
> What's the sugar content of the fresh cane juice?  With that ratio of
> juice to syrup it must be at least 25 to 30 degrees Brix.
> -Lon Rombough
> NEW grape pruning video: http://www.bunchgrapes.com/dvd.html View a
> short, low resolution clip here:
> http://www.youtube.com/watch?v=8Q58zFY0B1M
> Grapes, writing, consulting, my book, The Grape Grower, at
> http://www.bunchgrapes.com  Winner of the Garden Writers Association
> "Best Talent in Writing" award for 2003.
> A video about The Grape Grower :
> http://cookingupastory.com/index.php/2008/04/18/the-grape-grower/
> On Oct 11, 2009, at 7:18 PM, Richard Harrison wrote:
>
> Stephen,
> ??? I grow 2 acres of sugarcane in North Florida and make syrup----100%
> sugarcane syrup. It's expensive to make. A heavy mill is needed to
> efficiently press the juice from the stalks and then cookware to
> process the juice into syrup can add expense if making more than a
> gallon of syrup at a time. The processing rate is about 7 gallons of
> juice to 1 gallon of syrup, on average.
> ?????
> -------------- next part --------------
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>
> ------------------------------
>
> Message: 3
> Date: Mon, 12 Oct 2009 08:43:53 +0530
> From: "Dr. Chiranjit Parmar" <parmarch_mnd at dataone.in>
> Subject: Re: [NAFEX] syrups.- - Gur from sugarcane juice
> To: North American Fruit Explorers <nafex at lists.ibiblio.org>
> Message-ID: <EFDBF9D213DE4B12A911607C708E3916 at cp>
> Content-Type: text/plain; charset="utf-8"
>
> In India we make GUR (sometimes called jaggery in English) by drying
> sugarcane juice.  Gur is consumed in very large quantities in North India.
>  It is said to be more healthful than sugar.
>
> One of the uses is to have a small piece of gur after meal, especially
> during winters.  Tastes as good as a chocolate.
>
> I am sure that you should be able to buy it at Indian grocery stores in
> USA.
>
> However, now they have started adding some chemicals to the syrup to make
> GUR look less dark and more attractive.  This is of course not a good
> development.
>
> Dr. Chiranjit Parmar
> Mandi  HP  India
> www.fruitipedia.com
>  ----- Original Message -----
>  From: Richard Harrison
>  To: North American Fruit Explorers
>  Sent: Monday, October 12, 2009 7:48 AM
>  Subject: Re: [NAFEX] syrups.
>
>
>        Stephen,
>            I grow 2 acres of sugarcane in North Florida and make
> syrup----100% sugarcane syrup. It's expensive to make. A heavy mill is
> needed to efficiently press the juice from the stalks and then cookware to
> process the juice into syrup can add expense if making more than a gallon of
> syrup at a time. The processing rate is about 7 gallons of juice to 1 gallon
> of syrup, on average.
>
>            Richard
>
>        --- On Sat, 9/19/09, Stephen Sadler <Docshiva at Docshiva.org> wrote:
>
>
>          From: Stephen Sadler <Docshiva at Docshiva.org>
>          Subject: [NAFEX] syrups.
>          To: "'North American Fruit Explorers'" <nafex at lists.ibiblio.org>
>          Date: Saturday, September 19, 2009, 12:54 AM
>
>
>          Try your yellow label on biscuits, cornbread, or fritters (esp.
> corn).   You can try it in a pecan pie following the recipe at the Golden
> Eagle site.  Most of the recipes there are ones I like fine with straight
> cane syrup.  I?ve never tried them with Golden Eagle/Yellow Label.  I think
> I?d want some molasses for I little bite.
>
>          Though for a couple years I?ve used Whey Low sugar in about
> everything I?d normally use sugar or any syrup in ? helps keep the glycemic
> index and blood sugar in check.  I make a syrup with that and blend it 50/50
> with real maple.  Must have real maple.
>
>          Almost must have cane syrup, and I?d forgotten about
> corn/cane/honey blend syrups until the beginning of this thread.  I have a
> thought to grow some ribbon cane and see if I can make a syrup.  Yes, a
> foolish endeavor, homemade cane syrup ? but the plants are pretty, and I?ve
> done such efforts before.  For some reason I?m curious about small-scale
> food from scratch, whether it?s baking with flour from gathered oats, making
> apple juice concentrate (think, juice, think!), cheeses, growing sesame,
> broom corn?   Made more sense when I had a bit of land to play with.  On
> this suburban lot, though, I want to again do such things.  It?s fun for me,
> and lets my 6-year-old see where many foods come from and how they get from
> seed to dinner table.  My 23-year-old had the same lessons, and it?s a
> pleasant revisitation.  I also like knowing the such knowledge rests in my
> older girl?s brain, and maybe bits of this connection to land and reality
> spill over to the grandchildren.
>
>
>
>          ~ Stephen
>
>
>
>          From: nafex-bounces at lists.ibiblio.org [mailto:
> nafex-bounces at lists.ibiblio.org] On Behalf Of Naomi Counides
>          Sent: Friday, September 18, 2009 12:40 PM
>          To: 'North American Fruit Explorers'
>          Subject: Re: [NAFEX] Cross cultural dislikes; Maple? Blech!
>
>
>
>          Now I really like marmalade on peanut butter.  Livens up the
> flavor IMO.  Now I do make my own marmalade with lots and lots of peelings.
> And peanut butter with garlic, soy sauce and other stuff is great on
> noodles. I like real maple syrup (grade b) but I am certainly going to look
> for Golden Eagle syrup after your description. I have some Alga on the shelf
> but was not actually sure what to do with it.  And then I do have honey of
> several varieties.
>
>
>
>          Speaking of honey.. I bottled my plum mead yesterday.  Seemed okay
> but too sharp on the alcohol.  A year maturing will fix that.  I used Beauty
> Plums.  If I use those again I will put in a few cinnamon sticks.. the
> flavor needs some wake up.  The Mirabelle mead I made last year had more
> character.
>
>          Naomi
>
>
>
>          "Few people are capable of expressing with equanimity opinions
> which differ from the prejudices of their social environment.  Most people
> are even incapable of forming such opinions."
>           ..... Albert Einstein
>
>
> ----------------------------------------------------------------------
>
>          From: nafex-bounces at lists.ibiblio.org [mailto:
> nafex-bounces at lists.ibiblio.org] On Behalf Of Dr. Lucky Pittman
>          Sent: Friday, September 18, 2009 1:17 PM
>          To: 'North American Fruit Explorers'
>          Subject: [NAFEX] Cross cultural dislikes; Maple? Blech!
>
>
>
>          Steve,
>
>          It?s not just Europeans.
>
>          I find maple syrup ? the real thing, as well as maple-flavored
> syrup ? or any thing maple-flavored, including bacon(what a blasphemy!  It?s
> supposed to be HICKORY smoked!) ? to be disgusting and quite off-putting
> from a taste perspective.
>
>
>
>          Growing up in UCLA (upper corner of lower Alabama) in the
> ?50s/?60s, ?syrup? - at least in my family, was either cane syrup(AlaGa or
> Cane Patch), corn syrup(dark Karo), or my (still)favorite, Golden Eagle
> syrup(Yellow Label is a close second, if you can?t find Golden Eagle), which
> is a mixture of corn syrup, cane syrup, and honey.  THICK and sweet ? makes
> the very best pecan/hickory pies in the world, and doesn?t make your
> pancakes/waffles  a soggy, sodden mess, like that nasty maple/maple-flavored
> ?pancake? syrup.
>
>          Log Cabin or Aunt Jemimah?  Doesn?t matter to me ? if those are my
> choices, I?ll do without.
>
>
>
>          Was discussing this thread with a co-worker yesterday, and she
> brought up the ?peanut butter? angle  and the apparent disgust Brits have
> for it ? but, I?d have to think that if my ?jelly? choice was orange
> marmalade, I might not care for a PB&J sandwich either.
>
>
>
>          Lucky Pittman
>
>          Son of the South
>
>
>
>          In my experience, the North American food that has gotten the
> strongest reaction from European visitors is maple syrup---they (with a few
> exceptions) consider it disgusting--gaggingly vile.  One might like to think
> that Aunt Jemimah were to blame, but I only use the real stuff and the
> reaction  has been the same.
>
>
>
>          Steve Herje
>
>          SW WI USA
>          USDA  zone 3
>
>
>
>          __________ Information from ESET NOD32 Antivirus, version of virus
> signature database 4438 (20090918) __________
>
>          The message was checked by ESET NOD32 Antivirus.
>
>          http://www.eset.com
>
>
>          -----Inline Attachment Follows-----
>
>
>          _______________________________________________
>          nafex mailing list
>          nafex at lists.ibiblio.org
>
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>
>  _______________________________________________
>  nafex mailing list
>  nafex at lists.ibiblio.org
>
>  Reproduction of list messages or archives is not allowed.
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> ------------------------------
>
> Message: 4
> Date: Mon, 12 Oct 2009 08:47:12 +0530
> From: "Dr. Chiranjit Parmar" <parmarch_mnd at dataone.in>
> Subject: Re: [NAFEX] syrups.
> To: North American Fruit Explorers <nafex at lists.ibiblio.org>
> Message-ID: <19C27204F2E949A797CA8B34055E1E45 at cp>
> Content-Type: text/plain; charset="iso-8859-1"
>
> The sugar content in sugarcane juice varies with the place, variety and
> time of harvesting.  In India it ranges from 7 to 15 per cent.
>
> Dr. Chiranjit Parmar
> Mandi  HP  India
> www.fruitipedia.com
>  ----- Original Message -----
>  From: Lon J. Rombough
>  To: North American Fruit Explorers
>  Sent: Monday, October 12, 2009 8:17 AM
>  Subject: Re: [NAFEX] syrups.
>
>
>  What's the sugar content of the fresh cane juice? With that ratio of juice
> to syrup it must be at least 25 to 30 degrees Brix.
>  -Lon Rombough
>  NEW grape pruning video: http://www.bunchgrapes.com/dvd.html View a
> short, low resolution clip here:
> http://www.youtube.com/watch?v=8Q58zFY0B1M
>  Grapes, writing, consulting, my book, The Grape Grower, at
> http://www.bunchgrapes.com Winner of the Garden Writers Association "Best
> Talent in Writing" award for 2003.
>  A video about The Grape Grower :
> http://cookingupastory.com/index.php/2008/04/18/the-grape-grower/
>  On Oct 11, 2009, at 7:18 PM, Richard Harrison wrote:
>
>  Stephen,
>      I grow 2 acres of sugarcane in North Florida and make syrup----100%
> sugarcane syrup. It's expensive to make. A heavy mill is needed to
> efficiently press the juice from the stalks and then cookware to process the
> juice into syrup can add expense if making more than a gallon of syrup at a
> time. The processing rate is about 7 gallons of juice to 1 gallon of syrup,
> on average.
>
>
>
>
> ------------------------------------------------------------------------------
>
>
>  _______________________________________________
>  nafex mailing list
>  nafex at lists.ibiblio.org
>
>  Reproduction of list messages or archives is not allowed.
>  This includes distribution on other email lists or reproduction on web
> sites.
>  Permission to reproduce is NEVER granted, so don't claim you have
> permission!
>
>  **YOU MUST BE SUBSCRIBED TO POST!**
>  Posts from email addresses that are not subscribed are discarded.
>  No exceptions.
>  ----
>  To subscribe or unsubscribe, go to the bottom of this page (also can be
> used to change other email options):
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>
>  File attachments are NOT stripped by this list.
>  TAKE STEPS TO PROTECT YOURSELF FROM COMPUTER VIRUSES!
>  Please do not send binary files.
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> ------------------------------
>
> Message: 5
> Date: Sun, 11 Oct 2009 20:19:01 -0700 (PDT)
> From: Richard Harrison <rharrison922 at yahoo.com>
> Subject: Re: [NAFEX] syrups.
> To: North American Fruit Explorers <nafex at lists.ibiblio.org>
> Message-ID: <515125.47209.qm at web35301.mail.mud.yahoo.com>
> Content-Type: text/plain; charset="iso-8859-1"
>
> Lon,
> ?? Good question!? I have a friend in LA who makes sugarcane syrup from
> USDA experiments that commonly have a brix of 24 or so---which is somewhat
> astronomical to me----(but it also depends on the moisture level of the
> soil--affecting the moisture level of the juice inside the sugarcane
> stalks). He gets about a 5:1 or 4:1 ratio!
> ??? So how can this be? Answer: syrup is NOT simply sugar and water. That
> is an over-simplification. Syrup has LOTS of ingredients that most folks
> don't ever think about. Fiber is an ingredient, for example, that is
> frequently overlooked. The most prevalent sugar in sugarcane is sucrose, but
> it can also contain glucose and especially fructose. Also, there is some
> starch and other things contained in the syrup---too many to name. (I don't
> even know what all is in it.)
> ?? Some varieties of cane that have a brix of say 14, make a great syrup
> which doesn't crystalize as easily as say a variety with a brix of 20+.
> That's why some of the old heirloom varieties like GA Red is grown for
> syrup, not just chewing. The newer commercial varieties may require an
> additive like corn syrup to prevent appreciable crystalization. Lemon juice
> is sometimes used, too.
> ?? So suffice it to say that sugarcane syrup may not be quite as simple as
> it may sound---althought the processing is quite simple.
> ???????????????????????????????????????????????????????????????????????????????????
> Richard Harrison, NW FL
>
> --- On Sun, 10/11/09, Lon J. Rombough <lonrom at hevanet.com> wrote:
>
>
> From: Lon J. Rombough <lonrom at hevanet.com>
> Subject: Re: [NAFEX] syrups.
> To: "North American Fruit Explorers" <nafex at lists.ibiblio.org>
> Date: Sunday, October 11, 2009, 9:47 PM
>
>
> What's the sugar content of the fresh cane juice?? With that ratio of juice
> to syrup it must be at least 25 to 30 degrees Brix.
> -Lon Rombough
> NEW grape pruning video: http://www.bunchgrapes.com/dvd.html View a short,
> low resolution clip here: http://www.youtube.com/watch?v=8Q58zFY0B1M
> Grapes, writing, consulting, my book, The Grape Grower, at
> http://www.bunchgrapes.com? Winner of the Garden Writers Association "Best
> Talent in Writing" award for 2003.
> A video about The Grape Grower :
> http://cookingupastory.com/index.php/2008/04/18/the-grape-grower/
> On Oct 11, 2009, at 7:18 PM, Richard Harrison wrote:
>
> Stephen,
> ??? I grow 2 acres of sugarcane in North Florida and make syrup----100%
> sugarcane syrup. It's expensive to make. A heavy mill is needed to
> efficiently press the juice from the stalks and then cookware to process the
> juice into syrup can add expense if making more than a gallon of syrup at a
> time. The processing rate is about 7 gallons of juice to 1 gallon of syrup,
> on average.
> ?????
>
> ?
>
>
>
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> ------------------------------
>
> Message: 6
> Date: Sun, 11 Oct 2009 20:22:39 -0700 (PDT)
> From: Richard Harrison <rharrison922 at yahoo.com>
> Subject: Re: [NAFEX] syrups.- - Gur from sugarcane juice
> To: "Dr. Chiranjit Parmar" <parmarch_mnd at dataone.in>,   North American
>        Fruit Explorers <nafex at lists.ibiblio.org>
> Message-ID: <918003.50199.qm at web35306.mail.mud.yahoo.com>
> Content-Type: text/plain; charset="utf-8"
>
> Gur or jaggery is somwhat like real(Natural) brown sugar(not bleached out).
> Store-bought brown sugar is usually white processed sugar with a little
> molasses added back to it for color and a little taste---not as good as the
> real stuff.
> ?????????????????????????????????????????????????????????????????? Richard
>
> --- On Sun, 10/11/09, Dr. Chiranjit Parmar <parmarch_mnd at dataone.in>
> wrote:
>
>
> From: Dr. Chiranjit Parmar <parmarch_mnd at dataone.in>
> Subject: Re: [NAFEX] syrups.- - Gur from sugarcane juice
> To: "North American Fruit Explorers" <nafex at lists.ibiblio.org>
> Date: Sunday, October 11, 2009, 10:13 PM
>
>
> ?
> In India we make GUR (sometimes called jaggery in English) by drying
> sugarcane juice.? Gur is consumed in very large quantities in North India.?
> It is said to be more healthful than sugar.?
> ?
> One of the uses is to have a small piece of gur after meal, especially
> during winters.? Tastes as good as a chocolate.
> ?
> I am sure that you should be able to buy it at Indian grocery stores in
> USA.
> ?
> However, now they have started adding some chemicals to the syrup to make
> GUR look less dark and more attractive.? This is of course not a good
> development.
> ?
> Dr. Chiranjit Parmar
> Mandi? HP? India
> www.fruitipedia.com
>
> ----- Original Message -----
> From: Richard Harrison
> To: North American Fruit Explorers
> Sent: Monday, October 12, 2009 7:48 AM
> Subject: Re: [NAFEX] syrups.
>
>
>
>
>
>
> Stephen,
> ??? I grow 2 acres of sugarcane in North Florida and make syrup----100%
> sugarcane syrup. It's expensive to make. A heavy mill is needed to
> efficiently press the juice from the stalks and then cookware to process the
> juice into syrup can add expense if making more than a gallon of syrup at a
> time. The processing rate is about 7 gallons of juice to 1 gallon of syrup,
> on average.
> ???????????????????????????????????????????????????????????????????????????????
> Richard
>
> --- On Sat, 9/19/09, Stephen Sadler <Docshiva at Docshiva.org> wrote:
>
>
> From: Stephen Sadler <Docshiva at Docshiva.org>
> Subject: [NAFEX] syrups.
> To: "'North American Fruit Explorers'" <nafex at lists.ibiblio.org>
> Date: Saturday, September 19, 2009, 12:54 AM
>
>
>
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>
>
> Try your yellow label on biscuits, cornbread, or fritters (esp. corn).??
> You can try it in a pecan pie following the recipe at the Golden Eagle
> site.? Most of the recipes there are ones I like fine with straight cane
> syrup.? I?ve never tried them with Golden Eagle/Yellow Label.? I think I?d
> want some molasses for I little bite.?
> Though for a couple years I?ve used Whey Low sugar in about everything I?d
> normally use sugar or any syrup in ? helps keep the glycemic index and blood
> sugar in check.? I make a syrup with that and blend it 50/50 with real
> maple.? Must have real maple.?
> Almost must have cane syrup, and I?d forgotten about corn/cane/honey blend
> syrups until the beginning of this thread.? I have a thought to grow some
> ribbon cane and see if I can make a syrup.? Yes, a foolish endeavor,
> homemade cane syrup ? but the plants are pretty, and I?ve done such efforts
> before.? For some reason I?m curious about small-scale food from scratch,
> whether it?s baking with flour from gathered oats, making apple juice
> concentrate (think, juice, think!), cheeses, growing sesame, broom corn???
> Made more sense when I had a bit of land to play with.? On this suburban
> lot, though, I want to again do such things.? It?s fun for me, and lets my
> 6-year-old see where many foods come from and how they get from seed to
> dinner table.? My 23-year-old had the same lessons, and it?s a pleasant
> revisitation.? I also like knowing the such knowledge rests in my older
> girl?s brain, and maybe bits of this connection to land and
>  reality spill over to the grandchildren.? ?
>
> ?
>
> ~ Stephen
>
> ?
>
>
>
> From: nafex-bounces at lists.ibiblio.org [mailto:
> nafex-bounces at lists.ibiblio.org] On Behalf Of Naomi Counides
> Sent: Friday, September 18, 2009 12:40 PM
> To: 'North American Fruit Explorers'
> Subject: Re: [NAFEX] Cross cultural dislikes; Maple? Blech!
>
> ?
>
> Now I really like marmalade on peanut butter.? Livens up the flavor IMO.?
> Now I do make my own marmalade with lots and lots of peelings. And peanut
> butter with garlic, soy sauce and other stuff is great on noodles. I like
> real maple syrup (grade b) but I am certainly going to look for Golden Eagle
> syrup after your description. I have some Alga on the shelf but was not
> actually sure what to do with it.? And then I do have honey of several
> varieties.?
>
> ?
>
> Speaking of honey.. I bottled my plum mead yesterday.? Seemed okay but too
> sharp on the alcohol.? A year maturing will fix that.? I used Beauty Plums.?
> If I use those again I will put in a few cinnamon sticks.. the flavor needs
> some wake up.? The Mirabelle mead I made last year had more character.
>
> Naomi
>
> ?
>
>
>
> "Few people are capable of expressing with equanimity opinions which differ
> from the prejudices of their social environment.? Most people are even
> incapable of forming such opinions."
> ?..... Albert Einstein
>
>
>
>
>
> From: nafex-bounces at lists.ibiblio.org [mailto:
> nafex-bounces at lists.ibiblio.org] On Behalf Of Dr. Lucky Pittman
> Sent: Friday, September 18, 2009 1:17 PM
> To: 'North American Fruit Explorers'
> Subject: [NAFEX] Cross cultural dislikes; Maple? Blech!
>
> ?
>
> Steve,
>
> It?s not just Europeans.
>
> I find maple syrup ? the real thing, as well as maple-flavored syrup ? or
> any thing maple-flavored, including bacon(what a blasphemy!? It?s supposed
> to be HICKORY smoked!) ? to be disgusting and quite off-putting from a taste
> perspective.
>
> ?
>
> Growing up in UCLA (upper corner of lower Alabama) in the ?50s/?60s,
> ?syrup? - at least in my family, was either cane syrup(AlaGa or Cane Patch),
> corn syrup(dark Karo), or my (still)favorite, Golden Eagle syrup(Yellow
> Label is a close second, if you can?t find Golden Eagle), which is a mixture
> of corn syrup, cane syrup, and honey.? THICK and sweet ? makes the very best
> pecan/hickory pies in the world, and doesn?t make your pancakes/waffles ?a
> soggy, sodden mess, like that nasty maple/maple-flavored ?pancake? syrup.
>
> Log Cabin or Aunt Jemimah?? Doesn?t matter to me ? if those are my choices,
> I?ll do without.
>
> ?
>
> Was discussing this thread with a co-worker yesterday, and she brought up
> the ?peanut butter? angle ?and the apparent disgust Brits have for it ? but,
> I?d have to think that if my ?jelly? choice was orange marmalade, I might
> not care for a PB&J sandwich either.
>
> ?
>
> Lucky Pittman
>
> Son of the South
>
> ?
>
>
> In my experience, the North American food that has gotten the strongest
> reaction from European visitors is maple syrup---they (with a few
> exceptions) consider it disgusting--gaggingly vile.? One?might like to think
> that Aunt Jemimah were to blame, but I only use the real stuff and the
> reaction? has been the same.
>
>
> ?
>
>
> Steve Herje
>
>
> SW WI USA
> USDA? zone 3
>
>
>
> __________ Information from ESET NOD32 Antivirus, version of virus
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>
> http://www.eset.com
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> ------------------------------
>
> Message: 7
> Date: Sun, 11 Oct 2009 20:27:54 -0700 (PDT)
> From: Richard Harrison <rharrison922 at yahoo.com>
> Subject: Re: [NAFEX] syrups.
> To: "Dr. Chiranjit Parmar" <parmarch_mnd at dataone.in>,   North American
>        Fruit Explorers <nafex at lists.ibiblio.org>
> Message-ID: <933483.836.qm at web35304.mail.mud.yahoo.com>
> Content-Type: text/plain; charset="iso-8859-1"
>
> For those not familar, brix and sugar content are not exactly the same, but
> are loosely related. 15% sugar content will correspond to a brix of over 20,
> for example. Brix is a measure of the soluable solids---including
> sugar(sucrose). A brix of 25 for example may produce 15% sugar(sucrose),
> depending on variety of cane and other factors.
> ?????????????????????????????????????????????????????????????????????????
> Richard
>
> --- On Sun, 10/11/09, Dr. Chiranjit Parmar <parmarch_mnd at dataone.in>
> wrote:
>
>
> From: Dr. Chiranjit Parmar <parmarch_mnd at dataone.in>
> Subject: Re: [NAFEX] syrups.
> To: "North American Fruit Explorers" <nafex at lists.ibiblio.org>
> Date: Sunday, October 11, 2009, 10:17 PM
>
>
>
>
>
> The sugar content in sugarcane juice varies with the place, variety and
> time of harvesting.? In India it ranges from 7 to 15 per cent.
> ?
> Dr. Chiranjit Parmar
> Mandi? HP? India
> www.fruitipedia.com
>
> ----- Original Message -----
> From: Lon J. Rombough
> To: North American Fruit Explorers
> Sent: Monday, October 12, 2009 8:17 AM
> Subject: Re: [NAFEX] syrups.
>
> What's the sugar content of the fresh cane juice? With that ratio of juice
> to syrup it must be at least 25 to 30 degrees Brix.
> -Lon Rombough
> NEW grape pruning video: http://www.bunchgrapes.com/dvd.html View a short,
> low resolution clip here: http://www.youtube.com/watch?v=8Q58zFY0B1M
> Grapes, writing, consulting, my book, The Grape Grower, at
> http://www.bunchgrapes.com Winner of the Garden Writers Association "Best
> Talent in Writing" award for 2003.
> A video about The Grape Grower :
> http://cookingupastory.com/index.php/2008/04/18/the-grape-grower/
> On Oct 11, 2009, at 7:18 PM, Richard Harrison wrote:
>
> Stephen,
> ??? I grow 2 acres of sugarcane in North Florida and make syrup----100%
> sugarcane syrup. It's expensive to make. A heavy mill is needed to
> efficiently press the juice from the stalks and then cookware to process the
> juice into syrup can add expense if making more than a gallon of syrup at a
> time. The processing rate is about 7 gallons of juice to 1 gallon of syrup,
> on average.
> ?????
>
>
>
> _______________________________________________
> nafex mailing list
> nafex at lists.ibiblio.org
>
> Reproduction of list messages or archives is not allowed.
> This includes distribution on other email lists or reproduction on web
> sites.
> Permission to reproduce is NEVER granted, so don't claim you have
> permission!
>
> **YOU MUST BE SUBSCRIBED TO POST!**
> Posts from email addresses that are not subscribed are discarded.
> No exceptions.?
> ----
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> used to change other email options):
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> Reproduction of list messages or archives is not allowed.
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> permission!
>
> **YOU MUST BE SUBSCRIBED TO POST!**
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> ----
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> ------------------------------
>
> Message: 8
> Date: Sun, 11 Oct 2009 22:33:40 -0500
> From: "Kieran &/or Donna" <holycow at frontiernet.net>
> Subject: Re: [NAFEX] Picking apples
> To: "North American Fruit Explorers" <nafex at lists.ibiblio.org>
> Message-ID: <3CCF8CFFE8224C7BB3D26535E4BB7BCA at YOUR20FE224C19>
> Content-Type: text/plain; format=flowed; charset="iso-8859-1";
>        reply-type=original
>
> Doug wrote:  "Reputedly apples left on trees after leaf fall will cause a
> decrease in  the tree's cold-hardiness if it is at all marginal. "
>
> Wow, I never thought about it, but I'll bet it would.  It's certainly true
> that citrus varieties that ripen fruit in the winter are not as cold hardy
> as those that get done early so they can go dormant.  If you live in a
> climate where you need your apple trees to shut down completely to deal
> with
> very cold winters, I would not leave fruit on the trees after the leaves
> fall.  Donna
>
>
>
> ------------------------------
>
> Message: 9
> Date: Sun, 11 Oct 2009 20:46:11 -0700
> From: "ROBERT W   JUDY A HARTMAN" <hartmansfruit at msn.com>
> Subject: [NAFEX] Using Quince Fruit
> To: "North American Fruit Explorers" <nafex at lists.ibiblio.org>
> Message-ID: <SNT105-DS1663657907ECCC718C7F3CA7C80 at phx.gbl>
> Content-Type: text/plain; charset="iso-8859-1"
>
> Is there anyone who uses the quince fruit?  We have the Bourgeat quince.
>  It is a nice large fruit.  I understand people use some in say making an
> apple pie or making quince jellies but are there any other uses that anyone
> has used it for?
>
> Thanks,
> Bob
> Western Washington
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> ------------------------------
>
> Message: 10
> Date: Sun, 11 Oct 2009 22:00:55 -0700
> From: "Stephen Sadler" <Docshiva at Docshiva.org>
> Subject: Re: [NAFEX] Using Quince Fruit
> To: "'North American Fruit Explorers'" <nafex at lists.ibiblio.org>
> Message-ID: <007c01ca4af8$fb7368f0$f25a3ad0$@org>
> Content-Type: text/plain; charset="iso-8859-1"
>
> There?s membrillo, the famous quince paste.  And quince does make an
> outstanding jelly.  It can be cooked in many recipes that would use apples,
> and will lend its own character.  Quince tartin is very good, as well as
> other quince pastries (think outside the pie).   If a meat dish would taste
> good with apple sauce or compote, quince would, IMHO, do a better job.  Try
> this stuff with ham or other pork meat:
> http://greekfood.about.com/od/traditionalspoonsweets/r/glykokythoni.htm.
> Quince bread pudding will soon be seasonal and really good.  It livens and
> brightens the pudding.
>
>
>
> That about covers my experience.  I would google up ?Quince Recipes? and
> look for things you would like and use.  For instance, membrillo looks and
> tastes wonderful, but it?s used as a foil for Manchego or panela cheese.  I
> don?t eat those at all often, so membrillo is something I?ve tried, but not
> made.   But there?s stuff you can do with it.  Let it melt over a ham or
> pork roast as it bakes. Or you can make an hors d?oeuvre; cheese,
> membrillo,
> salami cubes on a toothpick or little skewer.  Again, I have not much call
> for such, but it?s easy and nobody else will be bringing it to the party.
> Oh, I haven?t done baked quince yet, but I like baked apples quite a bit,
> and I hear good things about it.  There are little memory boxes falling
> over
> in my brain.  Little quince tarts, for instance.  Like the lemon curd ones,
> but with either membrillo or that glyko kythoni stuff I linked to.  Or
> quince curd.
>
>
>
> Sorry.  I cook.  I have a m?lange of quinces I?ve loved and lost and those
> I?ll love again.  My brain just made membrillo/almond crust tarts and
> dipped
> each in Venezuelan chocolate.  Now it?s on to a parfait.
>
>
>
> Make the glyko and serve it with pork.  Then make the quince tartin.  Then
> your palate should have an idea of what it can do, how it can fit in ? or
> before or after ? your meals.
>
>
>
>
>
> ~ Stephen
>
>
>
>
>
>
>
> From: nafex-bounces at lists.ibiblio.org
> [mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of ROBERT W JUDY A
> HARTMAN
> Sent: Sunday, October 11, 2009 8:46 PM
> To: North American Fruit Explorers
> Subject: [NAFEX] Using Quince Fruit
>
>
>
> Is there anyone who uses the quince fruit?  We have the Bourgeat quince.
>  It
> is a nice large fruit.  I understand people use some in say making an apple
> pie or making quince jellies but are there any other uses that anyone has
> used it for?
>
>
>
> Thanks,
>
> Bob
>
> Western Washington
>
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> ------------------------------
>
> Message: 11
> Date: Sun, 11 Oct 2009 22:11:46 -0700
> From: "Stephen Sadler" <Docshiva at Docshiva.org>
> Subject: Re: [NAFEX] syrups.
> To: "'North American Fruit Explorers'" <nafex at lists.ibiblio.org>
> Message-ID: <008101ca4afa$7f2326d0$7d697470$@org>
> Content-Type: text/plain; charset="utf-8"
>
> Thanks, Richard!
>
>
>
> 7:1 isn?t a bad reduction ratio.  I?ve seen small-scale sugarcane-juice
> squeezers ? look like clothes mangles.  I can?t see making a gallon! More
> like a cup, perhaps.  What do you do with your syrup?
>
>
>
> ~ Stephen
>
>
>
> From: nafex-bounces at lists.ibiblio.org [mailto:
> nafex-bounces at lists.ibiblio.org] On Behalf Of Richard Harrison
> Sent: Sunday, October 11, 2009 7:18 PM
> To: North American Fruit Explorers
> Subject: Re: [NAFEX] syrups.
>
>
>
>
> Stephen,
>
>    I grow 2 acres of sugarcane in North Florida and make syrup----100%
> sugarcane syrup. It's expensive to make. A heavy mill is needed to
> efficiently press the juice from the stalks and then cookware to process the
> juice into syrup can add expense if making more than a gallon of syrup at a
> time. The processing rate is about 7 gallons of juice to 1 gallon of syrup,
> on average.
>
>
>    Richard
>
> --- On Sat, 9/19/09, Stephen Sadler <Docshiva at Docshiva.org> wrote:
>
>
> From: Stephen Sadler <Docshiva at Docshiva.org>
> Subject: [NAFEX] syrups.
> To: "'North American Fruit Explorers'" <nafex at lists.ibiblio.org>
> Date: Saturday, September 19, 2009, 12:54 AM
>
> Try your yellow label on biscuits, cornbread, or fritters (esp. corn).
> You can try it in a pecan pie following the recipe at the Golden Eagle site.
>  Most of the recipes there are ones I like fine with straight cane syrup.
>  I?ve never tried them with Golden Eagle/Yellow Label.  I think I?d want
> some molasses for I little bite.
>
> Though for a couple years I?ve used Whey Low sugar in about everything I?d
> normally use sugar or any syrup in ? helps keep the glycemic index and blood
> sugar in check.  I make a syrup with that and blend it 50/50 with real
> maple.  Must have real maple.
>
> Almost must have cane syrup, and I?d forgotten about corn/cane/honey blend
> syrups until the beginning of this thread.  I have a thought to grow some
> ribbon cane and see if I can make a syrup.  Yes, a foolish endeavor,
> homemade cane syrup ? but the plants are pretty, and I?ve done such efforts
> before.  For some reason I?m curious about small-scale food from scratch,
> whether it?s baking with flour from gathered oats, making apple juice
> concentrate (think, juice, think!), cheeses, growing sesame, broom corn?
> Made more sense when I had a bit of land to play with.  On this suburban
> lot, though, I want to again do such things.  It?s fun for me, and lets my
> 6-year-old see where many foods come from and how they get from seed to
> dinner table.  My 23-year-old had the same lessons, and it?s a pleasant
> revisitation.  I also like knowing the such knowledge rests in my older
> girl?s brain, and maybe bits of this connection to land and reality spill
> over to the grandchildren.
>
>
>
> ~ Stephen
>
>
>
> From: nafex-bounces at lists.ibiblio.org [mailto:
> nafex-bounces at lists.ibiblio.org] On Behalf Of Naomi Counides
> Sent: Friday, September 18, 2009 12:40 PM
> To: 'North American Fruit Explorers'
> Subject: Re: [NAFEX] Cross cultural dislikes; Maple? Blech!
>
>
>
> Now I really like marmalade on peanut butter.  Livens up the flavor IMO.
>  Now I do make my own marmalade with lots and lots of peelings. And peanut
> butter with garlic, soy sauce and other stuff is great on noodles. I like
> real maple syrup (grade b) but I am certainly going to look for Golden Eagle
> syrup after your description. I have some Alga on the shelf but was not
> actually sure what to do with it.  And then I do have honey of several
> varieties.
>
>
>
> Speaking of honey.. I bottled my plum mead yesterday.  Seemed okay but too
> sharp on the alcohol.  A year maturing will fix that.  I used Beauty Plums.
>  If I use those again I will put in a few cinnamon sticks.. the flavor needs
> some wake up.  The Mirabelle mead I made last year had more character.
>
> Naomi
>
>
>
> "Few people are capable of expressing with equanimity opinions which differ
> from the prejudices of their social environment.  Most people are even
> incapable of forming such opinions."
>  ..... Albert Einstein
>
>  _____
>
> From: nafex-bounces at lists.ibiblio.org [mailto:
> nafex-bounces at lists.ibiblio.org] On Behalf Of Dr. Lucky Pittman
> Sent: Friday, September 18, 2009 1:17 PM
> To: 'North American Fruit Explorers'
> Subject: [NAFEX] Cross cultural dislikes; Maple? Blech!
>
>
>
> Steve,
>
> It?s not just Europeans.
>
> I find maple syrup ? the real thing, as well as maple-flavored syrup ? or
> any thing maple-flavored, including bacon(what a blasphemy!  It?s supposed
> to be HICKORY smoked!) ? to be disgusting and quite off-putting from a taste
> perspective.
>
>
>
> Growing up in UCLA (upper corner of lower Alabama) in the ?50s/?60s,
> ?syrup? - at least in my family, was either cane syrup(AlaGa or Cane Patch),
> corn syrup(dark Karo), or my (still)favorite, Golden Eagle syrup(Yellow
> Label is a close second, if you can?t find Golden Eagle), which is a mixture
> of corn syrup, cane syrup, and honey.  THICK and sweet ? makes the very best
> pecan/hickory pies in the world, and doesn?t make your pancakes/waffles  a
> soggy, sodden mess, like that nasty maple/maple-flavored ?pancake? syrup.
>
> Log Cabin or Aunt Jemimah?  Doesn?t matter to me ? if those are my choices,
> I?ll do without.
>
>
>
> Was discussing this thread with a co-worker yesterday, and she brought up
> the ?peanut butter? angle  and the apparent disgust Brits have for it ? but,
> I?d have to think that if my ?jelly? choice was orange marmalade, I might
> not care for a PB&J sandwich either.
>
>
>
> Lucky Pittman
>
> Son of the South
>
>
>
> In my experience, the North American food that has gotten the strongest
> reaction from European visitors is maple syrup---they (with a few
> exceptions) consider it disgusting--gaggingly vile.  One might like to think
> that Aunt Jemimah were to blame, but I only use the real stuff and the
> reaction  has been the same.
>
>
>
> Steve Herje
>
> SW WI USA
> USDA  zone 3
>
>
>
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