I found this in my wanderings @ http://www.chef2chef.net
And thought it might be of interest to some.


Clover Honey: One of the most common and popular varieties, clover honey
is usually white to amber in color and is a great addition to most baked
goods and sauces.

Orange Blossom Honey: Light in color, this honey has a distinctively
orange flavor.

Tupelo Honey: You've probably heard of this premium honey, famous for its
yellow-green hue and smooth, sweet flavor. Tupelo's high fructose content
means that it resists crystallization.

Avocado Honey: Dark and rich, this honey will stand out in many dishes.

Blueberry Honey: Mildly fruity in flavor, blueberry honey tastes great on
toast, in dressings, or as an all-purpose sweetener.

Fireweed Honey: Pale in color and with a delicate, buttery flavor,
fireweed honey lends itself to grilling meat and fish, glazes, and even
baking.

Buckwheat Honey: One of the darkest and strongest tasting varieties,
buckwheat honey can be almost black and is a great source of iron. It is
recommended for mead production or can be used in place of molasses.

Eucalyptus Honey: The herbal and slightly menthol flavor of eucalyptus
honey makes it suitable for medicinal uses or in herbal teas.

Storing and Using Honey
At room temperature, honey will keep for years. Over time it may
crystallize, a natural process, which is easily remedied by heating the
jar in a pan of water and stirring until it liquefies.


While honey is the star in many wonderful recipes, it is also a multi-
purpose sweetener that can be used in place of sugar in a variety of
baked goods. Although it may take some trial and error to adapt your
favorite desserts to use honey, here are a few suggestions:

Substitute 1/2 cup of honey for every cup of sugar in a recipe.

For each cup of honey you use, decrease liquids in the recipe by
1/4 cup.

Add 1/2 teaspoon of baking soda for each cup of honey you use.

Decrease baking temperature by 25°F because items prepared with honey
tend to brown faster than those prepared with sugar.

Lightly coat measuring cup with oil before adding honey so it's easier to
pour.


--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

hahabogus wrote:

> I found this in my wanderings @ http://www.chef2chef.net
> And thought it might be of interest to some.
>
> Clover Honey: One of the most common and popular varieties, clover honey
> is usually white to amber in color and is a great addition to most baked
> goods and sauces.

My bottle says it should not be given to sproggen under one year of age.

Howcum?

> Orange Blossom Honey: Light in color, this honey has a distinctively
> orange flavor.
>
> Tupelo Honey: You've probably heard of this premium honey, famous for
> its

Yes, but only because of Van Morrison's album "Tupelo Honey". And, of
course, Elvis was born in Tupelo.

Is adulterated honey available? I don't want any. But I think I've
never seen anything other than pure honey (natural state or whipped), and
it's hard to believe that somebody that doesn't subscribe to
if-it's-not-broke-don't-fix-it isn't trying to market New! Improved! Honey.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
NEW --> Now evaluating a GG-free news feed: http://usenet4all.se

"Blinky the Shark" > wrote in message
news
> hahabogus wrote:
>
>> I found this in my wanderings @ http://www.chef2chef.net
>> And thought it might be of interest to some.
>>
>> Clover Honey: One of the most common and popular varieties, clover honey
>> is usually white to amber in color and is a great addition to most baked
>> goods and sauces.
>
> My bottle says it should not be given to sproggen under one year of age.
>
> Howcum?


Because it can be contaminated with Clostridium botulinum spores (botulism).



>
>> Orange Blossom Honey: Light in color, this honey has a distinctively
>> orange flavor.
>>
>> Tupelo Honey: You've probably heard of this premium honey, famous for
>> its
>
> Yes, but only because of Van Morrison's album "Tupelo Honey". And, of
> course, Elvis was born in Tupelo.
>
> Is adulterated honey available? I don't want any. But I think I've
> never seen anything other than pure honey (natural state or whipped), and
> it's hard to believe that somebody that doesn't subscribe to
> if-it's-not-broke-don't-fix-it isn't trying to market New! Improved!
> Honey.
>
>
> --
> Blinky
> Killing all posts from Google Groups
> The Usenet Improvement Project: http://improve-usenet.org
> NEW --> Now evaluating a GG-free news feed: http://usenet4all.se
>

In article .net>,
Blinky the Shark > wrote:

> hahabogus wrote:
>
> > I found this in my wanderings @ http://www.chef2chef.net
> > And thought it might be of interest to some.
> >
> > Clover Honey: One of the most common and popular varieties, clover honey
> > is usually white to amber in color and is a great addition to most baked
> > goods and sauces.
>
> My bottle says it should not be given to sproggen under one year of age.
>
> Howcum?

Because their gut and immune system are not yet developed to the point
where they can handle any botulism spores that might be present in the
honey. Older children and adults usually handle it with no problem at
all.

Giving honey to babies can make them severely ill or even kill them.

Miche

--
Electricians do it in three phases

Furthermore...

If you like honey, you'll want to try Miller's. I discovered them a
few years ago and consider theirs the best I've ever had. The last
batch I ordered (ten Sage and two Clover) came in new-fangled plastic
leak-proof no-mess containers -- absolutely wonderful cp. to the old
glass jars. Prices are amazing as well. If you're interested, here's
a link to their website:

www.millershoney.com


- Bo



On Mon, 12 May 2008 16:00:37 GMT, hahabogus > wrote:

>I found this in my wanderings @ http://www.chef2chef.net
>And thought it might be of interest to some.
>
>
>Clover Honey: One of the most common and popular varieties, clover honey
>is usually white to amber in color and is a great addition to most baked
>goods and sauces.
>
>Orange Blossom Honey: Light in color, this honey has a distinctively
>orange flavor.
>
>Tupelo Honey: You've probably heard of this premium honey, famous for its
>yellow-green hue and smooth, sweet flavor. Tupelo's high fructose content
>means that it resists crystallization.
>
>Avocado Honey: Dark and rich, this honey will stand out in many dishes.
>
>Blueberry Honey: Mildly fruity in flavor, blueberry honey tastes great on
>toast, in dressings, or as an all-purpose sweetener.
>
>Fireweed Honey: Pale in color and with a delicate, buttery flavor,
>fireweed honey lends itself to grilling meat and fish, glazes, and even
>baking.
>
>Buckwheat Honey: One of the darkest and strongest tasting varieties,
>buckwheat honey can be almost black and is a great source of iron. It is
>recommended for mead production or can be used in place of molasses.
>
>Eucalyptus Honey: The herbal and slightly menthol flavor of eucalyptus
>honey makes it suitable for medicinal uses or in herbal teas.
>
>Storing and Using Honey
>At room temperature, honey will keep for years. Over time it may
>crystallize, a natural process, which is easily remedied by heating the
>jar in a pan of water and stirring until it liquefies.
>
>
>While honey is the star in many wonderful recipes, it is also a multi-
>purpose sweetener that can be used in place of sugar in a variety of
>baked goods. Although it may take some trial and error to adapt your
>favorite desserts to use honey, here are a few suggestions:
>
>Substitute 1/2 cup of honey for every cup of sugar in a recipe.
>
>For each cup of honey you use, decrease liquids in the recipe by
>1/4 cup.
>
>Add 1/2 teaspoon of baking soda for each cup of honey you use.
>
>Decrease baking temperature by 25°F because items prepared with honey
>tend to brown faster than those prepared with sugar.
>
>Lightly coat measuring cup with oil before adding honey so it's easier to
>pour.

Bo Bowen wrote:

> If you like honey, you'll want to try Miller's. I discovered them a
> few years ago and consider theirs the best I've ever had. The last
> batch I ordered (ten Sage and two Clover) came in new-fangled plastic
> leak-proof no-mess containers -- absolutely wonderful cp. to the old
> glass jars. Prices are amazing as well. If you're interested, here's
> a link to their website:

I wonder who first put honey in bear-shaped bottles. (This assumes that
it's not a trademark kind of thing -- I *think* I've seen it packaged that
way from more than one producer.)


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
NEW --> Now evaluating a GG-free news feed: http://usenet4all.se

Blinky the Shark wrote:
> Bo Bowen wrote:
>
>> If you like honey, you'll want to try Miller's. I discovered them a
>> few years ago and consider theirs the best I've ever had. The last
>> batch I ordered (ten Sage and two Clover) came in new-fangled plastic
>> leak-proof no-mess containers -- absolutely wonderful cp. to the old
>> glass jars. Prices are amazing as well. If you're interested, here's
>> a link to their website:
>
> I wonder who first put honey in bear-shaped bottles. (This assumes that
> it's not a trademark kind of thing -- I *think* I've seen it packaged that
> way from more than one producer.)
>
>
I dunno. BUT, much to my surprise, it was cheaper in that bear-shaped
bottle, so that is what a got a few days ago. Mind you, I wasn't
looking for cheap. I was comparing the offerings by the same local
producer.

--
Jean B.