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@Docshiva.org> wrote:
From:
Stephen Sadler <Docshiva@Docshiva.org>
Subject: [NAFEX]
syrups.
To: "'North American Fruit Explorers'"
<nafex@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@lists.ibiblio.org
[mailto:nafex-bounces@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@lists.ibiblio.org
[mailto:nafex-bounces@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.
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