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Subject: North American Fruit Explorers mailing list at ibiblio
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- From: "Stephen Sadler" <Docshiva@Docshiva.org>
- To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
- Subject: [NAFEX] syrups.
- Date: Fri, 18 Sep 2009 22:54:59 -0700
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@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On
Behalf Of Naomi Counides 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." From:
nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On
Behalf Of Dr. Lucky Pittman 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
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Re: [NAFEX] King of fruits?
, (continued)
- Re: [NAFEX] King of fruits?, Kieran &/or Donna, 09/17/2009
- Re: [NAFEX] King of fruits? Cross cultural dislikes, loneroc, 09/18/2009
- Re: [NAFEX] King of fruits? Cross cultural dislikes, Lisa Almarode, 09/18/2009
- Re: [NAFEX] King of fruits? Cross cultural dislikes, Judson L. Frisk, 09/18/2009
- [NAFEX] Cross cultural dislikes; Maple? Blech!, Dr. Lucky Pittman, 09/18/2009
- Re: [NAFEX] Cross cultural dislikes; Maple? Blech!, Naomi Counides, 09/18/2009
- Re: [NAFEX] Was: Cross cultural dislikes; Now, Plum wine, Lon J. Rombough, 09/18/2009
- Re: [NAFEX] Was: Cross cultural dislikes; Now, Plum wine, Kieran &/or Donna, 09/19/2009
- [NAFEX] Peanut butter, Dr. Lucky Pittman, 09/18/2009
- Re: [NAFEX] Peanut butter, Naomi Counides, 09/18/2009
- [NAFEX] syrups., Stephen Sadler, 09/19/2009
- Re: [NAFEX] Cross cultural dislikes; Maple? Blech!, Kevin Moore, 09/19/2009
- Re: [NAFEX] Cross cultural dislikes; Maple? Blech!, Road's End Farm, 09/18/2009
- Re: [NAFEX] Cross cultural dislikes; Maple? Blech!, Kevin Moore, 09/19/2009
- Message not available
- Re: [NAFEX] Cross cultural dislikes; Maple? Blech!, mIEKAL aND, 09/18/2009
- Re: [NAFEX] Cross cultural dislikes; Maple? Blech!, Naomi Counides, 09/18/2009
- Re: [NAFEX] Cross cultural dislikes; Maple? Blech!, Mark Angermayer, 09/18/2009
- Re: [NAFEX] Cross cultural dislikes; Maple? Blech!, Kieran &/or Donna, 09/19/2009
- Re: [NAFEX] King of fruits?, Dr. Chiranjit Parmar, 09/17/2009
- Re: [NAFEX] King of fruits?, William C. Garthright, 09/18/2009
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