On Fri, 13 Feb 2009 00:59:07 -0500, Elly wrote:

> "Wim van Bemmel" > wrote in message
> ...
>> On Thu, 12 Feb 2009 16:19:56 -0500, Elly wrote:
>>
>>> "Wim van Bemmel" > wrote in message
>>> ...
>>>> On Wed, 11 Feb 2009 21:02:54 -0800, Lynn from Fargo wrote:
>>>>
>>>>> On Feb 11, 8:07 pm, Gloria P > wrote:
>>>>>> > On 2009-02-11, sf > wrote:
>>>>>>
>>>>>> > I have nb. It was stronger and I disliked it even more. I hate
>>>>>> > nutmeg, it ruins practically every dish I taste it in.
>>>>>>
>>>>>> For me there are a few foods that improve with nutmeg, from a
>>>>>> sprinkle or pinch to much mo
>>>>>>
>>>>>> eggnog
>>>>>> applesauce
>>>>>> sauteed mushrooms
>>>>>> pumpkin pie
>>>>>> rice pudding
>>>>>> vermicelli pudding
>>>>>> grapenut custard
>>>>>> zucchini bread
>>>>>> spice cake
>>>>>>
>>>>>> I'm sure there are more but those come to mind right now.
>>>>>>
>>>>>> gloria p
>>>>>
>>>>> Witloof! Witloof!
>>>>> Lynn in Fargo
>>>>
>>>> That is what we call "endive" here.. Witloof in Belgium, Witlof in
>>>> Holland.
>>>> Very good in a salad, or a gratin rolled in ham.. onder bechamel, or
>>>> mornay. And a sniff nutmeg..
>>>>
>>>> --
>>>> Groet, salut, Wim.
>>>
>>> Witloof is on my menu for to-night. It will be a salad with hard
>>> boiled eggs. Yumm!
>>> Elly
>>
>> I use to add some diced apple to my witloof salad. and/or cucumber. And
>> a litte bit of molasses.
>>
>> --
>> Groet, salut, Wim.
>
> Using apples sounds very good, I will try that. Thanks. About the
> molasses, do you mean appelstroop? Elly

No, I mean in fact Roedjak sauce,which is syrup of Gula Djawa, palmsugar,
and some Kecap Manis, sweet Indonesian soy sauce. but if used sparingly,
cane sugar syrup will do. Rietsuikerstroop. Which is dark molasses. As
used over pannekoeken.

--
Groet, salut, Wim.

"Wim van Bemmel" > wrote in message
...
> On Fri, 13 Feb 2009 00:59:07 -0500, Elly wrote:
>
>> "Wim van Bemmel" > wrote in message
>> ...
>>> On Thu, 12 Feb 2009 16:19:56 -0500, Elly wrote:
>>>
>>>> "Wim van Bemmel" > wrote in message
>>>> ...
>>>>> On Wed, 11 Feb 2009 21:02:54 -0800, Lynn from Fargo wrote:
>>>>>
>>>>>> On Feb 11, 8:07 pm, Gloria P > wrote:
>>>>>>> > On 2009-02-11, sf > wrote:
>>>>>>>
>>>>>>> > I have nb. It was stronger and I disliked it even more. I hate
>>>>>>> > nutmeg, it ruins practically every dish I taste it in.
>>>>>>>
>>>>>>> For me there are a few foods that improve with nutmeg, from a
>>>>>>> sprinkle or pinch to much mo
>>>>>>>
>>>>>>> eggnog
>>>>>>> applesauce
>>>>>>> sauteed mushrooms
>>>>>>> pumpkin pie
>>>>>>> rice pudding
>>>>>>> vermicelli pudding
>>>>>>> grapenut custard
>>>>>>> zucchini bread
>>>>>>> spice cake
>>>>>>>
>>>>>>> I'm sure there are more but those come to mind right now.
>>>>>>>
>>>>>>> gloria p
>>>>>>
>>>>>> Witloof! Witloof!
>>>>>> Lynn in Fargo
>>>>>
>>>>> That is what we call "endive" here.. Witloof in Belgium, Witlof in
>>>>> Holland.
>>>>> Very good in a salad, or a gratin rolled in ham.. onder bechamel, or
>>>>> mornay. And a sniff nutmeg..
>>>>>
>>>>> --
>>>>> Groet, salut, Wim.
>>>>
>>>> Witloof is on my menu for to-night. It will be a salad with hard
>>>> boiled eggs. Yumm!
>>>> Elly
>>>
>>> I use to add some diced apple to my witloof salad. and/or cucumber. And
>>> a litte bit of molasses.
>>>
>>> --
>>> Groet, salut, Wim.
>>
>> Using apples sounds very good, I will try that. Thanks. About the
>> molasses, do you mean appelstroop? Elly
>
> No, I mean in fact Roedjak sauce,which is syrup of Gula Djawa, palmsugar,
> and some Kecap Manis, sweet Indonesian soy sauce. but if used sparingly,
> cane sugar syrup will do. Rietsuikerstroop. Which is dark molasses. As
> used over pannekoeken.
>
> --
> Groet, salut, Wim.

Where I live I don't have easy access to Indonesian ingredients.
Gula Djawa is Javanese brown sugar. Kecap Manis is also sweet, I
can make that but I don't know if that is worth it.
I just tasted black strap- and also full flavor molasses. Black strap is
very similar to stroop.

Anyway, I have a recipe for Rudjak Indonesia, which
is a raw fruit and syrup dish. The syrup is made by boiling brown
sugar in a little bit of water to get a thick syrup. Then adding
red chillies and salt.

Since I should use just a little of it, I will try black strap molasses.
Thanks for the suggestions!
Elly