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  • From: Webmail wynne <wynne@crcwnet.com>
  • To: nafex@lists.ibiblio.org
  • Subject: Re: [NAFEX] nafex Digest, Vol 81, Issue 15
  • Date: Mon, 12 Oct 2009 08:08:17 -0700

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@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@yahoo.com>
Subject: Re: [NAFEX] syrups.
To: North American Fruit Explorers <nafex@lists.ibiblio.org>
Message-ID: <368625.25258.qm@web35306.mail.mud.yahoo.com">368625.25258.qm@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@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.

?

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@hevanet.com>
Subject: Re: [NAFEX] syrups.
To: North American Fruit Explorers <nafex@lists.ibiblio.org>
Message-ID: <03cfff70e491041928ddc7b3bf80413e@hevanet.com">03cfff70e491041928ddc7b3bf80413e@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.
?????
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Message: 3
Date: Mon, 12 Oct 2009 08:43:53 +0530
From: "Dr. Chiranjit Parmar" <parmarch_mnd@dataone.in>
Subject: Re: [NAFEX] syrups.- - Gur from sugarcane juice
To: North American Fruit Explorers <nafex@lists.ibiblio.org>
Message-ID: <EFDBF9D213DE4B12A911607C708E3916@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@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.



         Steve Herje

         SW WI USA
         USDA  zone 3



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Message: 4
Date: Mon, 12 Oct 2009 08:47:12 +0530
From: "Dr. Chiranjit Parmar" <parmarch_mnd@dataone.in>
Subject: Re: [NAFEX] syrups.
To: North American Fruit Explorers <nafex@lists.ibiblio.org>
Message-ID: <19C27204F2E949A797CA8B34055E1E45@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.



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Message: 5
Date: Sun, 11 Oct 2009 20:19:01 -0700 (PDT)
From: Richard Harrison <rharrison922@yahoo.com>
Subject: Re: [NAFEX] syrups.
To: North American Fruit Explorers <nafex@lists.ibiblio.org>
Message-ID: <515125.47209.qm@web35301.mail.mud.yahoo.com">515125.47209.qm@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@hevanet.com> wrote:


From: Lon J. Rombough <lonrom@hevanet.com>
Subject: Re: [NAFEX] syrups.
To: "North American Fruit Explorers" <nafex@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@yahoo.com>
Subject: Re: [NAFEX] syrups.- - Gur from sugarcane juice
To: "Dr. Chiranjit Parmar" <parmarch_mnd@dataone.in>,   North American
       Fruit Explorers <nafex@lists.ibiblio.org>
Message-ID: <918003.50199.qm@web35306.mail.mud.yahoo.com">918003.50199.qm@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@dataone.in> wrote:


From: Dr. Chiranjit Parmar <parmarch_mnd@dataone.in>
Subject: Re: [NAFEX] syrups.- - Gur from sugarcane juice
To: "North American Fruit Explorers" <nafex@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@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



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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@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.


?


Steve Herje


SW WI USA
USDA? zone 3



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Message: 7
Date: Sun, 11 Oct 2009 20:27:54 -0700 (PDT)
From: Richard Harrison <rharrison922@yahoo.com>
Subject: Re: [NAFEX] syrups.
To: "Dr. Chiranjit Parmar" <parmarch_mnd@dataone.in>,   North American
       Fruit Explorers <nafex@lists.ibiblio.org>
Message-ID: <933483.836.qm@web35304.mail.mud.yahoo.com">933483.836.qm@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@dataone.in> wrote:


From: Dr. Chiranjit Parmar <parmarch_mnd@dataone.in>
Subject: Re: [NAFEX] syrups.
To: "North American Fruit Explorers" <nafex@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.
?????



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Message: 8
Date: Sun, 11 Oct 2009 22:33:40 -0500
From: "Kieran &/or Donna" <holycow@frontiernet.net>
Subject: Re: [NAFEX] Picking apples
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Message-ID: <3CCF8CFFE8224C7BB3D26535E4BB7BCA@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@msn.com>
Subject: [NAFEX] Using Quince Fruit
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Message-ID: <SNT105-DS1663657907ECCC718C7F3CA7C80@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@Docshiva.org>
Subject: Re: [NAFEX] Using Quince Fruit
To: "'North American Fruit Explorers'" <nafex@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@lists.ibiblio.org
[mailto:nafex-bounces@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@Docshiva.org>
Subject: Re: [NAFEX] syrups.
To: "'North American Fruit Explorers'" <nafex@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@lists.ibiblio.org [mailto:nafex-bounces@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@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.



Steve Herje

SW WI USA
USDA  zone 3



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  • Re: [NAFEX] nafex Digest, Vol 81, Issue 15, Webmail wynne, 10/12/2009

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