On Sunday, February 4, 2018 at 9:15:06 AM UTC-10, casa de suspiros wrote:
>
> So we mostly see it here on shaved ice, and isn't it interesting that
> you rock is pushing the envelope on this unique spice even ahead of us!
>
> That is real food creativity and taste bud driven engineering.
>
> I think you need to explore another of our local treats, the humble but
> evocative piloncillo:
>
> http://bakingbites.com/2014/02/what-is-piloncillo/
>
> Piloncillo is an unrefined Mexican sugar that is made from cane sugar
> made from boiling and evaporating cane juice. Piloncillo is the most
> common name for this type of sugar in Mexico, but the is also known as
> panocha or panela in other Latin and Central American countries. It can
> be found pressed into blocks or rounds, as well as cones, at Mexican
> markets. This form is very easy to store and transport, so it is also
> quite inexpensive.
>
> Piloncillo is very hard and you will need to break it up before you use
> it. I have heard of people attacking large pieces of piloncillo with a
> hammer and chisel, but that should only be necessary if you are working
> with an extremely large piece and need to break it down to a more
> manageable size. Most of the pieces that you can buy at a Mexican market
> or specialty store are already shaped into pieces that will fit in your
> hand. The easiest way to break them down is by grating them. A large
> cheese grater is an easy tool to quickly break the sugar down into a
> form that is similar to regular brown sugar. A microplane can be used to
> produce a super fine sugar. And if you are stirring it into a hot pot of
> coffee or hot chocolate, you can simply chop it (carefully) with a knife
> into small chunks the size of sugar cubes and stir them in. Piloncillo
> melts easily when you add a little heat.
>
> The flavor is somewhere between honey and molasses, though there are
> some darker versions of piloncillo that will have a stronger molasses
> flavor. It can be substituted into recipes that use brown sugar, though
> piloncillo fans will say that you cant quite capture the flavor of the
> piloncillo if you decided to substitute brown sugar in place of it in a
> recipe.
>
>
>
> But why make a mountain out of a sugar mole?
>
> http://peloncilloproject.org/

We didn't push the envelope as far as li hing powder is concerned. It's more like we just went ape shit and promiscuously laid it on top of everything we could find. It works great on pineapple. The Mexicans like it that way too.

https://www.amazon.com/photos/share/...NLKHwafjOXvOfC

That stuff does have artificial sweeteners in it. That's perfectly normal. Beats the heck out of me how that came about. That stuff will probably kill us.

That sugar cone is pretty cool. I know it mostly as Chinese brown sugar. Maybe the Mexicans came from China too. Most things on this rock seem to originate the the Japanese, Koreans, Filipinos, Polynesians. China is the motherland of all motherlands.

We were at the Korean store yesterday and saw some Chinese rock candy sugar.. It's pretty cool too but it's even harder to use than piloncillo because it's giant crystals of sugar.

https://cmloegcmluin.files.wordpress...6/img_2259.jpg