Do you use this stuff? If so, for what? And where do you get it?

I ask because of the reply I got about how Emeril has a recipe for baked
beans in which the beans are not cooked first. And he does. I looked it up
but they are for BBQ beans and those are one of the few kinds of beans that
I dislike. So I won't be making that recipe. But I noticed that several of
his recipes called for Cane Syrup and one even said that it had to be
Steen's brand which judging from Froogle is a Lousiana brand.

I don't think I have ever seen Cane Syrup here! And I was just looking for
Brown Rice Syrup, which the mainstream stores don't seem to carry. I did
see that British syrup. Not sure what that is made of. Corn Syrup and of
course Maple. But I don't recall seeing this.

"The Other Guy" > wrote in message
...
> On Sat, 30 Mar 2013 23:10:04 -0700, "Julie Bove"
> > wrote:
>
>>Do you use this stuff? If so, for what? And where do you get it?
>
> Cane syrup is simply raw sugar before it's been dried into what
> we know as 'sugar'.

Okay. But where do you buy it? I have not seen it for sale here. And on
the Internet you either have to buy a large amount or pay a ton of postage,
neither of which I am willing to do.

"Julie Bove" > wrote in message
...
> Do you use this stuff? If so, for what? And where do you get it?
>
> I ask because of the reply I got about how Emeril has a recipe for baked
> beans in which the beans are not cooked first. And he does. I looked it
> up but they are for BBQ beans and those are one of the few kinds of beans
> that I dislike. So I won't be making that recipe. But I noticed that
> several of his recipes called for Cane Syrup and one even said that it had
> to be Steen's brand which judging from Froogle is a Lousiana brand.
>
> I don't think I have ever seen Cane Syrup here! And I was just looking
> for Brown Rice Syrup, which the mainstream stores don't seem to carry. I
> did see that British syrup. Not sure what that is made of. Corn Syrup
> and of course Maple. But I don't recall seeing this.

These are the two types we have (traditionally)

http://en.wikipedia.org/wiki/Treacle
http://en.wikipedia.org/wiki/Golden_syrup

--
--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>> Do you use this stuff? If so, for what? And where do you get it?
>>
>> I ask because of the reply I got about how Emeril has a recipe for baked
>> beans in which the beans are not cooked first. And he does. I looked it
>> up but they are for BBQ beans and those are one of the few kinds of beans
>> that I dislike. So I won't be making that recipe. But I noticed that
>> several of his recipes called for Cane Syrup and one even said that it
>> had to be Steen's brand which judging from Froogle is a Lousiana brand.
>>
>> I don't think I have ever seen Cane Syrup here! And I was just looking
>> for Brown Rice Syrup, which the mainstream stores don't seem to carry. I
>> did see that British syrup. Not sure what that is made of. Corn Syrup
>> and of course Maple. But I don't recall seeing this.
>
> These are the two types we have (traditionally)
>
> http://en.wikipedia.org/wiki/Treacle
> http://en.wikipedia.org/wiki/Golden_syrup
>
> --
> --
> http://www.helpforheroes.org.uk/shop/

Hmmm... I can get Golden Syrup here but I didn't think that was the same
thing!

In article >, says...
>
> Do you use this stuff? If so, for what? And where do you get it?

Yes. I like it on porridge; and I occasionally use it in baking
recipes like flapjacks, and for steamed syrup pudding. Some recipes
here.
It's called Golden Syrup here, sold in tins in any UK supermarket.
Americans might look for the green and gold tins of Lyles Golden Syrup
in a British food store there... it's a classic British cookery
ingredient.

http://www.lylesgoldensyrup.com/

Janet UK

"Janet" > wrote in message
T...
> In article >, says...
>>
>> Do you use this stuff? If so, for what? And where do you get it?
>
> Yes. I like it on porridge; and I occasionally use it in baking
> recipes like flapjacks, and for steamed syrup pudding. Some recipes
> here.
> It's called Golden Syrup here, sold in tins in any UK supermarket.
> Americans might look for the green and gold tins of Lyles Golden Syrup
> in a British food store there... it's a classic British cookery
> ingredient.
>
> http://www.lylesgoldensyrup.com/
>
> Janet UK

Thanks! It is the Lyles that I saw here in one store but I think in a
bottle.

Julie Bove wrote:

> Do you use this stuff? If so, for what? And where do you get it?

Common enough in the grocery store here, if memory serves - I will look
tomorrow to confirm.

You can make it yourself:

http://www.thekitchn.com/pantry-stap...e-sugar-131934

You can actually make all sorts of sugar syrups by combining sugar and
water and heating or not, e.g., we make what's usually called "simple"
syrup by mixing equal parts, by volume, of sugar and water and heating
them until the sugar is completely dissolved and the resulting liquid
completely clear, which is still below the boiling point. You can also
use organic sugar, in which case it won't be completely clear but you
learn to figure it out when it's done. Likewise, you can use demerara
sugar or turbinado sugar, which has even more molasses - that's what we
do when we're home-making vanilla syrup which, for us is 4:4:1 of sugar,
water, and vanilla extract (which is _much_ more vanilla than most
people use and yes, I know that.).

The recipe link above recommends heating the sugar/water mixture to 240
F, which is the "soft ball" stage, which is fine, but depending on what
you're doing with it, you might not have to do this at all - you might
just put the appropriate amounts of sugar and water into a cup, stir
until the sugar dissolves, and then use that. It all depends on the
recipe.

We recently used what was billed as a substitute for honey in a recipe
here, and it was 5 parts sugar to 1 part water, heated to the soft ball
stage of 240 degrees - worked like a charm.

In other words, IMHO, sugar syrups of various sorts, if you use them at
all, are worth experimenting with a bit so that you find what you like
and what substitutes for what.

-S-

"Steve Freides" > wrote in message
...
> Julie Bove wrote:
>
>> Do you use this stuff? If so, for what? And where do you get it?
>
> Common enough in the grocery store here, if memory serves - I will look
> tomorrow to confirm.
>
> You can make it yourself:
>
> http://www.thekitchn.com/pantry-stap...e-sugar-131934
>
> You can actually make all sorts of sugar syrups by combining sugar and
> water and heating or not, e.g., we make what's usually called "simple"
> syrup by mixing equal parts, by volume, of sugar and water and heating
> them until the sugar is completely dissolved and the resulting liquid
> completely clear, which is still below the boiling point. You can also
> use organic sugar, in which case it won't be completely clear but you
> learn to figure it out when it's done. Likewise, you can use demerara
> sugar or turbinado sugar, which has even more molasses - that's what we do
> when we're home-making vanilla syrup which, for us is 4:4:1 of sugar,
> water, and vanilla extract (which is _much_ more vanilla than most people
> use and yes, I know that.).
>
> The recipe link above recommends heating the sugar/water mixture to 240 F,
> which is the "soft ball" stage, which is fine, but depending on what
> you're doing with it, you might not have to do this at all - you might
> just put the appropriate amounts of sugar and water into a cup, stir until
> the sugar dissolves, and then use that. It all depends on the recipe.
>
> We recently used what was billed as a substitute for honey in a recipe
> here, and it was 5 parts sugar to 1 part water, heated to the soft ball
> stage of 240 degrees - worked like a charm.
>
> In other words, IMHO, sugar syrups of various sorts, if you use them at
> all, are worth experimenting with a bit so that you find what you like and
> what substitutes for what.
>
> -S-

Thanks! I do know how to make a simple syrup. That would probably be
easier than buying something I'm not likely to use otherwise. But also as a
diabetic, I tend not to use a lot of sugar or other carby sweeteners. Might
have to devise some way to do these dishes with mainly Splenda or something.

Julie Bove wrote:

> Do you use this stuff? If so, for what? And where do you get it?

In the UK it's marketed as "Golden Syrup". More flavor than corn syrup but
less than honey or malt.

The flavor profile is real similar but inferior to Brer Rabbit Mild Mollases. It's not bad on toast or biscuits. Steen's is the breand most touted. It comes from the swamps of Louisiana. Not sure where a person could find it in Jolly Olde England. Surely yall got something which would pass for mild flavored mollases? There ya go.

"George M. Middius" > wrote in message
...
> Julie Bove wrote:
>
>> Do you use this stuff? If so, for what? And where do you get it?
>
> In the UK it's marketed as "Golden Syrup". More flavor than corn syrup but
> less than honey or malt.

Thanks!

On Mar 31, 2:07*am, "Julie Bove" > wrote:
> "The Other Guy" > wrote in messagenews:6enfl85227a61ggtiiknsbr27jpmpv1c80@4ax .com...
>
> > On Sat, 30 Mar 2013 23:10:04 -0700, "Julie Bove"
> > > wrote:
>
> >>Do you use this stuff? *If so, *for what? *And where do you get it?
>
> > Cane syrup is simply raw sugar before it's been dried into what
> > we know as 'sugar'.
>
> Okay. *But where do you buy it? *I have not seen it for sale here. *And on
> the Internet you either have to buy a large amount or pay a ton of postage,
> neither of which I am willing to do.

You think things should ship for free?

On Mar 31, 3:21*pm, Janet > wrote:
> In article >, says...
>
>
>
> > Do you use this stuff? *If so, *for what? *And where do you get it?
>
> * Yes. *I like it on porridge; and I occasionally *use it in baking
> recipes like flapjacks, and for steamed syrup pudding. Some recipes
> here.
> * It's called Golden Syrup here, sold in tins in any UK supermarket.
> Americans might look for the green and gold tins of Lyles Golden Syrup
> in a British *food store there... it's a classic British cookery
> ingredient.
>
> http://www.lylesgoldensyrup.com/
>
> *Janet UK

Porridge? Better watch out for those three bears!

Chemo wrote:
> On Mar 31, 2:07 am, "Julie Bove" > wrote:
>> "The Other Guy" > wrote in
>> messagenews:6enfl85227a61ggtiiknsbr27jpmpv1c80@4ax .com...
>>
>>> On Sat, 30 Mar 2013 23:10:04 -0700, "Julie Bove"
>>> > wrote:
>>
>>>> Do you use this stuff? If so, for what? And where do you get it?
>>
>>> Cane syrup is simply raw sugar before it's been dried into what
>>> we know as 'sugar'.
>>
>> Okay. But where do you buy it? I have not seen it for sale here. And
>> on
>> the Internet you either have to buy a large amount or pay a ton of
>> postage,
>> neither of which I am willing to do.
>
> You think things should ship for free?

Most of the places I shop online at do ship for free. Yeah. Sometimes I
will pay postage but only if it's reasonable. Paying $30 total for an $11
bottle of syrups is not reasonable to me.

On Monday, April 1, 2013 5:50:22 PM UTC-6, Chemo wrote:
> On Mar 31, 3:21*pm, Janet > wrote:
>
> > In article >, says...
>
> >
>
> >
>
> >
>
> > > Do you use this stuff? *If so, *for what? *And where do you get it?
>
> >
>
> > * Yes. *I like it on porridge; and I occasionally *use it in baking
>
> > recipes like flapjacks, and for steamed syrup pudding. Some recipes
>
> > here.
>
> > * It's called Golden Syrup here, sold in tins in any UK supermarket.
>
> > Americans might look for the green and gold tins of Lyles Golden Syrup
>
> > in a British *food store there... it's a classic British cookery
>
> > ingredient.
>
> >
>
> > http://www.lylesgoldensyrup.com/
>
> >
>
> > *Janet UK
>
>
>
> Porridge? Better watch out for those three bears!

FYI...One of the best renditions of "Teddy Bears' Picnic":

http://www.youtube.com/watch?v=q59acyzO6o4

More bears the merrier.
====

Janet wrote:
> In article >, says...
>> Do you use this stuff? If so, for what? And where do you get it?
>
> Yes. I like it on porridge; and I occasionally use it in baking
> recipes like flapjacks, and for steamed syrup pudding. Some recipes
> here.
> It's called Golden Syrup here, sold in tins in any UK supermarket.
> Americans might look for the green and gold tins of Lyles Golden Syrup
> in a British food store there... it's a classic British cookery
> ingredient.
>
> http://www.lylesgoldensyrup.com/
>
> Janet UK
>
Those cans are so messy. I like the bottles better.

--
Jean B.

In article >, says...
>
> Janet wrote:
> > In article >, says...
> >> Do you use this stuff? If so, for what? And where do you get it?
> >
> > Yes. I like it on porridge; and I occasionally use it in baking
> > recipes like flapjacks, and for steamed syrup pudding. Some recipes
> > here.
> > It's called Golden Syrup here, sold in tins in any UK supermarket.
> > Americans might look for the green and gold tins of Lyles Golden Syrup
> > in a British food store there... it's a classic British cookery
> > ingredient.
> >
> > http://www.lylesgoldensyrup.com/
> >
> > Janet UK
> >
> Those cans are so messy. I like the bottles better.

? You don't pour it from the tin you messy creature, use a spoon :-).
I prefer the tins, empty ones are so useful for storage of seeds, nails,
string etc. British garages and workshop shelves are lined with ancient
syrup tins.

I started a new tin yesterday and was amused to see it's a "limited
edition heritage design" to celebrate the Queen's Diamond Jubilee.
Which was last year. Not very limited, then...

http://www.thedieline.com/blog/2012/...-lyles-golden-
syrup.html

Janet.

On Mon, 1 Apr 2013 17:25:46 -0700, "Julie Bove"
> wrote:

>Chemo wrote:
>> On Mar 31, 2:07 am, "Julie Bove" > wrote:
>>> "The Other Guy" > wrote in
>>> messagenews:6enfl85227a61ggtiiknsbr27jpmpv1c80@4ax .com...
>>>
>>>> On Sat, 30 Mar 2013 23:10:04 -0700, "Julie Bove"
>>>> > wrote:
>>>
>>>>> Do you use this stuff? If so, for what? And where do you get it?
>>>
>>>> Cane syrup is simply raw sugar before it's been dried into what
>>>> we know as 'sugar'.
>>>
>>> Okay. But where do you buy it? I have not seen it for sale here. And
>>> on
>>> the Internet you either have to buy a large amount or pay a ton of
>>> postage,
>>> neither of which I am willing to do.
>>
>> You think things should ship for free?
>
>Most of the places I shop online at do ship for free. Yeah. Sometimes I
>will pay postage but only if it's reasonable. Paying $30 total for an $11
>bottle of syrups is not reasonable to me.

Ordered from Amazon shipping wouldn't be more than about $3... with
the price of gas it costs more to drive to a store... and Amazon ships
for free when you spend $25, very easy to reach when ordering a couple
three small items... a normal person wouldn't drive to a store for one
small item either.

"Brooklyn1" > wrote in message
...
> On Mon, 1 Apr 2013 17:25:46 -0700, "Julie Bove"
> > wrote:
>
>>Chemo wrote:
>>> On Mar 31, 2:07 am, "Julie Bove" > wrote:
>>>> "The Other Guy" > wrote in
>>>> messagenews:6enfl85227a61ggtiiknsbr27jpmpv1c80@4ax .com...
>>>>
>>>>> On Sat, 30 Mar 2013 23:10:04 -0700, "Julie Bove"
>>>>> > wrote:
>>>>
>>>>>> Do you use this stuff? If so, for what? And where do you get it?
>>>>
>>>>> Cane syrup is simply raw sugar before it's been dried into what
>>>>> we know as 'sugar'.
>>>>
>>>> Okay. But where do you buy it? I have not seen it for sale here. And
>>>> on
>>>> the Internet you either have to buy a large amount or pay a ton of
>>>> postage,
>>>> neither of which I am willing to do.
>>>
>>> You think things should ship for free?
>>
>>Most of the places I shop online at do ship for free. Yeah. Sometimes I
>>will pay postage but only if it's reasonable. Paying $30 total for an $11
>>bottle of syrups is not reasonable to me.
>
> Ordered from Amazon shipping wouldn't be more than about $3... with
> the price of gas it costs more to drive to a store... and Amazon ships
> for free when you spend $25, very easy to reach when ordering a couple
> three small items... a normal person wouldn't drive to a store for one
> small item either.

But when it comes to food items, they usually sell buy the case only. It's
all a moot point now though since I now know what it is and I can get a
bottle (if I decide to) at Albertsons. Not all of them carry it. But the
one in Mill Creek has an International aisle.