On 2010-10-26, l, not -l > wrote:

> use I have for light corn syrup is pecan pie; light corn syrup eliminates
> the risk of the sugar recrystalizing and makes a better pie.

I bet pecan pie would be awesome with sorghum. Seems to me there's
something else that eliminates crystalization in sugar. The French
seem to have survived jes fine without corn syrup.

Hey, you pastry and candy freaks!! Gotta question fer ya'.

nb

On Tue, 26 Oct 2010 22:32:15 GMT, notbob > wrote:

> Why anyone would need corn syrup is beyond me. I've managed to avoid
> using it my entire life and now it's a plague on foodkind. Try and
> find something it's not in.

What's your pecan pie recipe?

--

Never trust a dog to watch your food.

On Tue, 26 Oct 2010 16:12:19 -0400, Brooklyn1 <Gravesend1> wrote:

> then with minimal effort doctor to suit.

H*ll, there's no need to doctor that stuff anymore. They hit the mark
a long time ago.


--

Never trust a dog to watch your food.

On 2010-10-26, sf > wrote:

> I don't remember ever actually seeing sorghum sold. I've read about
> it, but (like treacle) I've only read about it.

Next time you're crossing the Central Valley to get to Yosemite, or
wherever in the glorious Sierras, stop at one of the bigger
veggie/fruit/nut stands that are ubiquitous, out there. French Camp
Rd South of Stockton, East of Manteca on 120, Escalon, Oakdale, they
all have 'em. Not the small specialized fruit stands selling only
kiwis and/or ollalieberries, but the big ones with signs starting 2
miles before you get there. You know the one's.

They typically have either jars or sometimes even big qt tins of real
Southern sorghum. Most of it comes from MS or AL or GA. It looks
like honey. It's to die for. I gotta find me a source. Most ppl,
here, haven't a clue what sorghum is.

nb

On Tue, 26 Oct 2010 16:33:42 -0700, sf > wrote:

>On Tue, 26 Oct 2010 16:12:19 -0400, Brooklyn1 <Gravesend1> wrote:
>
>> then with minimal effort doctor to suit.
>
>H*ll, there's no need to doctor that stuff anymore. They hit the mark
>a long time ago.

Typical TIADer, got yer buds in yer ass.

"Ranée at Arabian Knits" wrote:
>
> In article >,
> "Default User" > wrote:
>
> > I had some brown sugar in a bag that got dried out. I decided to try to old
> > solution of adding a piece of bread. I didn't really expect it to work, but
> > a couple days later the sugar was all soft and lump-free, and the bread was
> > hard as a rock. I guess the hydrophyllic properties of sugar are not to be
> > discounted.
>
> I was planning on trying the apple in the brown sugar trick. I never
> used to have any trouble with brown sugar turning hard when we lived on
> the wet side. Now that we're in the desert, I find that it turns into
> rocks almost immediately.


An alternative we prefer (here in the desert) is to use a tiny
well-washed and soaked unglazed terracotta pot. We soak it in water for
a few minutes, let it drain a bit and pop it in the jar with the sugar.
Works for a few weeks, then rinse and soak again. Special terracotta
disks are marketed just for that purpose, which is what gave me the
idea.

On Tue, 26 Oct 2010 23:53:52 GMT, notbob > wrote:

> On 2010-10-26, sf > wrote:
>
> > I don't remember ever actually seeing sorghum sold. I've read about
> > it, but (like treacle) I've only read about it.
>
> Next time you're crossing the Central Valley to get to Yosemite, or
> wherever in the glorious Sierras, stop at one of the bigger
> veggie/fruit/nut stands that are ubiquitous, out there. French Camp
> Rd South of Stockton, East of Manteca on 120, Escalon, Oakdale, they
> all have 'em. Not the small specialized fruit stands selling only
> kiwis and/or ollalieberries, but the big ones with signs starting 2
> miles before you get there. You know the one's.

The biggest trick is to remember I should look for it there, because I
won't be up that way for a while.
>
> They typically have either jars or sometimes even big qt tins of real
> Southern sorghum. Most of it comes from MS or AL or GA. It looks
> like honey. It's to die for. I gotta find me a source. Most ppl,
> here, haven't a clue what sorghum is.
>
Wow, I didn't have a clue either. I thought it was more like
blackstrap.


--

Never trust a dog to watch your food.

notbob wrote:
>
> They typically have either jars or sometimes even big qt tins of real
> Southern sorghum. Most of it comes from MS or AL or GA. It looks
> like honey. It's to die for. I gotta find me a source. Most ppl,
> here, haven't a clue what sorghum is.

Because of its resemblance to honey I use it to brew mead-like-stuff.

On Tue, 26 Oct 2010 18:42:11 -0700, Ranee at Arabian Knits
> wrote:

> You could use cane syrup or Lyle's, I think.

He might as well buy corn syrup. It's easier to find.

--

Never trust a dog to watch your food.

On Wed, 27 Oct 2010 02:40:22 GMT, "l, not -l" > wrote:

>
> On 26-Oct-2010, sf > wrote:
>
> > I don't remember ever actually seeing sorghum sold. I've read about
> > it, but (like treacle) I've only read about it.
>
> It may not be easy to find in your part of the country; it is predominently
> used in parts of the south and central states.

I see, thanks.

--

Never trust a dog to watch your food.

On 10/26/2010 7:18 PM, Brooklyn1 wrote:
> Sorghum is sweet but not very flavorful, tastes nothing of molasses.
>
> sorghum
> [SOR-guhm]
> This cereal grass has broad, cornlike leaves and huge clusters of
> cereal grain at the end of tall, pithy stalks. Sorghum is a powerhouse
> of nutrition but, though it's the third leading cereal crop in the
> United States, almost all of it is used for animal fodder. Around the
> world, however, it's the third largest food grain. A few U.S. mills do
> sell it by mail order. One sorghum by-product the United States does
> use for human consumption is the sweet juice extracted from the
> stalks, which, like that from the sugarcane, is boiled down to produce
> a thick syrup called sorghum molasses (also sorghum syrup or simply
> sorghum ). It's often used as a table syrup and to sweeten and flavor
> baked goods.
>
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

My mother has a fondness for sorghum. They used a lot of that when she
grew up, so we always had it in the house. They sell it here for food
consumption, but most of it goes to other uses, like biofuel. Louisiana
is the 4th largest grower but I think Texas may be 1st or 2nd.

Becca

On Wed, 27 Oct 2010 09:55:02 -0500, Ema Nymton >
wrote:

> My mother has a fondness for sorghum. They used a lot of that when she
> grew up, so we always had it in the house. They sell it here for food
> consumption, but most of it goes to other uses, like biofuel. Louisiana
> is the 4th largest grower but I think Texas may be 1st or 2nd.

Do you have actual gas stations that sell biofuel or is it used mainly
for public transportation and state owned vehicles?

--

Never trust a dog to watch your food.

> wrote in message
...
> Is there a good baked bean recipe that does not require molasses? I
> though about using brown sugar instead. I buy molasses, but it ends
> sitting in the closet if I do not make baked beans.
>
> Thanks
>
> Tom


Brown sugar is = white sugar mixed with molasses


Light brown less molasses
Dark brown More molasses.

Dimitri

On 10/26/2010 04:14 PM, l, not -l wrote:
> On 26-Oct-2010, > wrote:
>
>> Sorghum and blackstrap molasses about covers it all.
>>
>> Why anyone would need corn syrup is beyond me. I've managed to avoid
>> using it my entire life and now it's a plague on foodkind. Try and
>> find something it's not in.
>>
>> nb
>
> light corn syrup is not the same as high-fructose corn syrup, which is in
> everything, and is not the menace HFCS apparently is. Regardless, the only
> use I have for light corn syrup is pecan pie; light corn syrup eliminates
> the risk of the sugar recrystalizing and makes a better pie.

I use Karo corn syrup, but not HFCS, in peanut brittle, caramel corn,
pecan pie, cinnamon rolls (sometimes), pralines, bread pudding, popcorn
balls and a chocolate sauce for Pears Belle Helene.

On Tue, 26 Oct 2010 10:51:01 -0700 (PDT), ImStillMags wrote:

> On Oct 25, 11:42*am, " >
> wrote:
>> Is there a good baked bean recipe that does not require molasses? I
>> though about using brown sugar instead. I buy molasses, but it ends
>> sitting in the closet if I do not make baked beans.
>>
>> Thanks
>>
>> Tom
>
> It may be too late for my reply, but here's a recipe that DOESN"T use
> molasses and it's my favorite.
> You can use any or all beans or only one type of bean and use the
> ground beef or not. Up to your tastes.
>
> 1 pound hamburger -- cooked and drained
> 4 ounces bacon -- cooked and drained
> 1/2 large green pepper -- chopped
> 1 medium onion -- chopped
> 1 can baked beans, whichever brand you
> like
> 1 can black beans -- drained
> 1 can butter beans -- drained
> 1 can kidney beans -- drained
> 1 cup catsup
> 1 cup brown sugar -- or less if desired
> 2 teaspoons yellow mustard
>
> 1. Brown hamburger, drain to remove as much grease as possible.
> 2. Cook bacon till just crisp, chop and set aside.
> 3. Saute onion and green pepper in bacon drippings.
> 4. In large bowl combine all above with the beans.
> 5. Put beans in a casserole dish.
> 5. Mix together catsup, mustard and brown sugar and spread on top of
> casserole.
>
> Bake at 350 for one hour till beans are bubbly and the top is
> browning.

this may be a good recipe, but it's unlike any other for baked beans that
i've ever seen.

your pal,
blake

On Tue, 26 Oct 2010 20:23:46 -0400, Brooklyn1 wrote:

> On Tue, 26 Oct 2010 16:33:42 -0700, sf > wrote:
>
>>On Tue, 26 Oct 2010 16:12:19 -0400, Brooklyn1 <Gravesend1> wrote:
>>
>>> then with minimal effort doctor to suit.
>>
>>H*ll, there's no need to doctor that stuff anymore. They hit the mark
>>a long time ago.
>
> Typical TIADer, got yer buds in yer ass.

tell us about it, spam-boy.

blake

On Wed, 27 Oct 2010 10:00:01 -0700, Whirled Peas >
wrote:

> I use Karo corn syrup, but not HFCS, in peanut brittle, caramel corn,
> pecan pie, cinnamon rolls (sometimes), pralines, bread pudding, popcorn
> balls and a chocolate sauce for Pears Belle Helene.

Agreed (although I only make pecan pie and caramel corn with it).
Didn't even know HFCS was sold as a stand alone product at the retail
level.

--

Never trust a dog to watch your food.

On 10/26/2010 7:14 PM, l, not -l wrote:
> On 26-Oct-2010, > wrote:
>
>> Sorghum and blackstrap molasses about covers it all.
>>
>> Why anyone would need corn syrup is beyond me. I've managed to avoid
>> using it my entire life and now it's a plague on foodkind. Try and
>> find something it's not in.
>>
>> nb
>
> light corn syrup is not the same as high-fructose corn syrup, which is in
> everything, and is not the menace HFCS apparently is. Regardless, the only
> use I have for light corn syrup is pecan pie; light corn syrup eliminates
> the risk of the sugar recrystalizing and makes a better pie.

I totally agree. I wouldn't make pecanless pie without
corn syrup. I have used it in a few other things over the
years but I don't make much that calls for it. But I don't
believe it is evil. Actually, I don't even believe that HFCS
is evil. Although I like the taste of real sugar better so
I'd rather have that in things that the corn syrup - especially
sodas (Coke, etc.).

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Oct 27, 10:42*am, blake murphy > wrote:
> this may be a good recipe, but it's unlike any other for baked beans that
> i've ever seen.
>
> your pal,
> blake->


It is good. Better than good. You should try it!!! '-)

On Wed, 27 Oct 2010 16:52:13 GMT, Wayne Boatwright
> wrote:

> On Wed 27 Oct 2010 09:26:02a, sf told us...
>
> > Never trust a dog to watch your food.
> >
> >
>
> Your sig reminds me of an episode that occurred when I was about 10
> years old. It was summer and we had eaten on our back screened in
> porch. As we were finishing, our next door neighbor asked us to come
> over for a few minutes to get some homemade ice crea. When we
> returned, we found that the remains of a good sized roast was missing
> from the middle of the table. Our dog ate well!

The same sort of thing happened (when I was a kid) to a newly made
birthday cake shoved into the deepest corner of the kitchen counter...
and the dog was a six month old St. Bernard puppy. Fortunately it was
my father's birthday cake, not mine. Better him than me, I say!


--

Never trust a dog to watch your food.

On Wed, 27 Oct 2010 13:42:31 -0400, blake murphy
> wrote:

> this may be a good recipe, but it's unlike any other for baked beans that
> i've ever seen.

It reminded me of a recent thread in uk.f+d about Jersey bean crocks.
The discussion was about using pig trotters - nobody mentioned using
pork belly and the mere thought of using a hock was almost heretical.

http://www.i-love-jersey.co.uk/bean-crock.html

Jersey Bean Crock

Bean Crock has become the traditional dish of Jersey. It makes a
filling but very tasty meal, and there are as many recipes as there
are cooks - but they're all based on a mixture of dried beans, pork -
preferably on the bone - or sometimes beef, and onions.

Traditionally, the jar of beans and meat was carried to the bakery to
cook overnight. A good bean crock relies on long, slow cooking.

Traditional crock pots are still sold in Jersey - but you can use a
large casserole dish with a lid, or even a slow cooker to make a bean
crock.

Sometimes the beans used are just haricot beans, sometimes they are
mixed beans. If you want to try making your own, Touzels Pet Shop near
the Central Market sell mixed bags of beans for bean crocks, as well
as the crock pots.

It was traditional to use pig's trotters - they give a rich gravy
which forms a gel as it cools, but don't have much meat on them, so
you need to add extra pork. Hocks can also be used. My recipe uses
belly pork - easier to get and I don't have any problem getting a good
thick gravy despite the lack of bones.

Ingredients

500g/1lb mixed beans
500g/1lb belly pork, cubed
2 onions
4 bay leaves
Black pepper
Salt

Soak the beans overnight in cold water. If the mixture includes red
kidney beans it is important to boil the beans for at least 10 minutes
before putting them in the crock pot.

Put the beans, cubed pork and roughly sliced onions into the crock pot
with the bay leaves and pepper.

Cover with water, and cook slowly in a moderate oven for at least five
hours. Check periodically to see that there is still enough water. You
want the bean crock to thicken up, but not burn or dry out.

Add salt towards the end of the cooking. Serve with crusty bread and
perhaps some green salad.

At community events in Jersey such as Barn Dances, bean crocks may be
brought and served by the organizers. If you sample them, you will
find that every one is different. Some are thick, some thin, some have
carrots added. I definitely prefer mine on the thick side!

--

Never trust a dog to watch your food.

On 10/27/2010 10:48 AM, sf wrote:
> On Wed, 27 Oct 2010 10:00:01 -0700, Whirled >
> wrote:
>
>> I use Karo corn syrup, but not HFCS, in peanut brittle, caramel corn,
>> pecan pie, cinnamon rolls (sometimes), pralines, bread pudding, popcorn
>> balls and a chocolate sauce for Pears Belle Helene.
>
> Agreed (although I only make pecan pie and caramel corn with it).
> Didn't even know HFCS was sold as a stand alone product at the retail
> level.

Poor wording on my part. I didn't mean to imply that HFCS is available
to consumers as a stand alone product. I was just trying to say that
there are several common uses for corn syrup. The original poster said
he hadn't ever used corn syrup. I still think of HFCS as a heavily
promoted industrial ingredient shipped by rail in tank cars from the
factory that makes it to the factory that uses it.

I *have* seen HFCS in the list of ingredients on *some*, but not all,
Karo bottles though. It seems to me that the trend is to stop using HFCS
so much. Some labels actually tout that feature now.

On Wed, 27 Oct 2010 13:47:49 -0400, blake murphy
> wrote:

> On Tue, 26 Oct 2010 16:30:22 -0700, sf wrote:
>
> >
> > I don't remember ever actually seeing sorghum sold. I've read about
> > it, but (like treacle) I've only read about it.
>
> i thought treacle was what the british call molasses, not a different
> product.
>
You're talking to the wrong person. I don't know.

--

Never trust a dog to watch your food.

On Wed, 27 Oct 2010 11:18:41 -0700, Whirled Peas >
wrote:

> It seems to me that the trend is to stop using HFCS
> so much. Some labels actually tout that feature now.

But isn't that usually in products that wouldn't have it anyway, like
trans fats? Some products that say "no trans fats" make me laugh.

--

Never trust a dog to watch your food.

l, not -l wrote:
>
> light corn syrup is not the same as high-fructose corn syrup, which is in
> everything, and is not the menace HFCS apparently is.

Corn syrup is mostly glucose. I don't know if that's true of light corn
syrup.

On Wed, 27 Oct 2010 12:25:18 -1000, dsi1 >
wrote:

> I highly recommend the L&P Thick Worcestershire sauce - it's great
> stuff. Mostly it tastes like their original but it's thicker. The
> regular stuff just seems wimpy to me now - I see no reason why it should
> exist. :-)

Thick? This is the first time I've heard of it and have not noticed
it on the shelf. I'm working down two bottles of L&P at the moment or
I'd be out looking for it in a flash. Thanks for the head's up.

--

Never trust a dog to watch your food.

On 10/27/2010 12:59 PM, sf wrote:
> On Wed, 27 Oct 2010 12:25:18 -1000, >
> wrote:
>
>> I highly recommend the L&P Thick Worcestershire sauce - it's great
>> stuff. Mostly it tastes like their original but it's thicker. The
>> regular stuff just seems wimpy to me now - I see no reason why it should
>> exist. :-)
>
> Thick? This is the first time I've heard of it and have not noticed
> it on the shelf. I'm working down two bottles of L&P at the moment or
> I'd be out looking for it in a flash. Thanks for the head's up.
>

I think you'll like it. Odd that they never thought of doing this
before. You can put it on a steak and it stays put instead of dripping
under the steak. Use it straight from the bottle as steak sauce! Hmmm...
now I want a steak. :-)

sf wrote:

>On Wed, 27 Oct 2010 12:25:18 -1000, dsi1 >
>wrote:
>
>> I highly recommend the L&P Thick Worcestershire sauce - it's great
>> stuff. Mostly it tastes like their original but it's thicker. The
>> regular stuff just seems wimpy to me now - I see no reason why it should
>> exist. :-)
>
>Thick? This is the first time I've heard of it and have not noticed
>it on the shelf. I'm working down two bottles of L&P at the moment or
>I'd be out looking for it in a flash.

You're one of those gals can be ministered to all night and day and
you'll never flash until someone brings you a crate of copper tops.

http://www.leaperrins.com/products/t...ire-sauce.aspx

On Wed, 27 Oct 2010 13:21:49 -1000, dsi1 >
wrote:

> On 10/27/2010 12:59 PM, sf wrote:
> > On Wed, 27 Oct 2010 12:25:18 -1000, >
> > wrote:
> >
> >> I highly recommend the L&P Thick Worcestershire sauce - it's great
> >> stuff. Mostly it tastes like their original but it's thicker. The
> >> regular stuff just seems wimpy to me now - I see no reason why it should
> >> exist. :-)
> >
> > Thick? This is the first time I've heard of it and have not noticed
> > it on the shelf. I'm working down two bottles of L&P at the moment or
> > I'd be out looking for it in a flash. Thanks for the head's up.
> >
>
> I think you'll like it. Odd that they never thought of doing this
> before. You can put it on a steak and it stays put instead of dripping
> under the steak. Use it straight from the bottle as steak sauce! Hmmm...
> now I want a steak. :-)

I don't use it as a steak sauce, just seasoning... but I like the idea
anyway.

--

Never trust a dog to watch your food.

On Wed, 27 Oct 2010 19:31:49 -0400, Brooklyn1 <Gravesend1> wrote:

> You're one of those gals can be ministered to all night and day and
> you'll never flash until someone brings you a crate of copper tops.

Don't you have some recipes to post?

--

Never trust a dog to watch your food.

dsi1 wrote:
>
> I highly recommend the L&P Thick Worcestershire sauce - it's great
> stuff. Mostly it tastes like their original but it's thicker. The
> regular stuff just seems wimpy to me now - I see no reason why it should
> exist. :-)

When I tried it it seemed too similar to the American steak sauce brand
A-1. On steaks that do well with sauce (the best ones don't even need
salt) I like Heinz 57 or Maggi sauce. Maggi is closer to soy sauce than
to worchstershire sauce.

sf wrote:
>
> The same sort of thing happened (when I was a kid) to a newly made
> birthday cake shoved into the deepest corner of the kitchen counter...
> and the dog was a six month old St. Bernard puppy. Fortunately it was
> my father's birthday cake, not mine. Better him than me, I say!

When I was a kid it was our beagle and my sister's wedding cake. Chunks
were taken off as far as the dog could get to leaving most of the cake
intact. Repairs were made, the cake was rotated, the back of the cake
was carefully ignored during the reception. Dad waiting long enough to
show the photos that it could be taken in good humor. I always seek to
emulate Dad's wisdom and never quite pull it off.

On 10/27/2010 11:26 AM, sf wrote:
> On Wed, 27 Oct 2010 09:55:02 -0500, Ema >
> wrote:
>> My mother has a fondness for sorghum. They used a lot of that when she
>> grew up, so we always had it in the house. They sell it here for food
>> consumption, but most of it goes to other uses, like biofuel. Louisiana
>> is the 4th largest grower but I think Texas may be 1st or 2nd.
> Do you have actual gas stations that sell biofuel or is it used mainly
> for public transportation and state owned vehicles?

In Louisiana, we have a couple of stations that sell biodiesel.

Becca

On 10/28/2010 4:31 AM, Doug Freyburger wrote:
> dsi1 wrote:
>>
>> I highly recommend the L&P Thick Worcestershire sauce - it's great
>> stuff. Mostly it tastes like their original but it's thicker. The
>> regular stuff just seems wimpy to me now - I see no reason why it should
>> exist. :-)
>
> When I tried it it seemed too similar to the American steak sauce brand
> A-1. On steaks that do well with sauce (the best ones don't even need
> salt) I like Heinz 57 or Maggi sauce. Maggi is closer to soy sauce than
> to worchstershire sauce.

I like the L&P Thick a little better than the A-1 but the L&P is more
versatile. I haven't tried the Maggi but will look for a bottle in the
store - I plan on eating more steaks.

On 10/28/2010 9:41 AM, blake murphy wrote:
> 99% of the worcestershire i use is in bloody marys. not sure how the thick
> stuff would work there.

Unless you make your Bloody Marys with tomato sauce and eat it with a
spoon, you're probably right that the regular thin stuff would work
better. :-) I use Worcestershire mostly for hamburgers and meatloaves
and stews and pot roasts.

>
> your pal,
> blake

On Thu, 28 Oct 2010 11:52:24 -1000, dsi1 >
wrote:

> I like the L&P Thick a little better than the A-1 but the L&P is more
> versatile. I haven't tried the Maggi but will look for a bottle in the
> store - I plan on eating more steaks.

Europeans like Maggi. I was introduced to it by a Dane... but I
prefer L&P.

--

Never trust a dog to watch your food.

On 10/28/2010 12:31 PM, sf wrote:
> On Thu, 28 Oct 2010 11:52:24 -1000, >
> wrote:
>
>> I like the L&P Thick a little better than the A-1 but the L&P is more
>> versatile. I haven't tried the Maggi but will look for a bottle in the
>> store - I plan on eating more steaks.
>
> Europeans like Maggi. I was introduced to it by a Dane... but I
> prefer L&P.
>

Looks like Maggi sauce is hydrolyzed vegetable protein which is the same
idea behind non-brewed soy sauces. European, eh? Hopefully, I'll be able
to find it in Safeway and not in fancy-schmancy boutique food stores.

On Oct 26, 10:08*am, Doug Freyburger > wrote:
>
>
> Golden syrup is a by-product of cane sugar refinement. *Molasses is also
> a by-product of cane sugar refinement. *The two come from different
> refinement methods so they aren't the same thing, but they have their
> similiarities. *Diluting molasses to golden syrup intensity is similar
> to golden syrup and it works as a substitute, but it's not an exact
> match. *Golden syrup is not a common grocery store item in the US but I
> see it enough enough and use it rarely enough that I never seem to lack
> it.
>
> Brown rice syrup is a product I've seen in stores in recent years. *It's
> about the flavor strength of golden syrup but less similar in flavor
> than molasses. *It should work as a substitute in baked beans.
>
>
I was watching an episode of Nigella Lawson last week and she was
making something with brown rice syrup and I'd never heard of it.
Sounded quite interesting and probably is not at my local Kroger but
would like to try it. She's also used golden syrup in the past and
I've not tried it either. I think she said corn syrup would be a good
substitute for the golden.

On Oct 27, 1:25*pm, ImStillMags > wrote:
>
>
> http://www.backcountrynotes.com/stor...889-5756361-th...
> __SQUARESPACE_CACHEVERSION=1266166614233
>
>
I've been there many times!

On Oct 28, 5:57*pm, dsi1 > wrote:
> On 10/28/2010 12:31 PM, sf wrote:
>
> > On Thu, 28 Oct 2010 11:52:24 -1000, >
> > wrote:
>
> >> I like the L&P Thick a little better than the A-1 but the L&P is more
> >> versatile. I haven't tried the Maggi but will look for a bottle in the
> >> store - I plan on eating more steaks.
>
> > Europeans like Maggi. *I was introduced to it by a Dane... but I
> > prefer L&P.
>
> Looks like Maggi sauce is hydrolyzed vegetable protein which is the same
> idea behind non-brewed soy sauces. European, eh? Hopefully, I'll be able
> to find it in Safeway and not in fancy-schmancy boutique food stores.

>
>
It's available at my local Kroger in the Asian aisle. Hopefully it
will be at your Safeway, too.