Does anyone here use this? I had a jar and the texture was pretty runny.
And because it was a wide mouthed jar, it was hard to get it out of there
without making a mess. So much so that I just could not avoid drips even
when being careful. So I wound up putting a piece of foil over the jar
bottom to catch them.

Today I used up that jar and opened a new one. Totally different texture!
The first one was like honey or molasses in texture. This one was much
thicker. Almost like cream honey. As you can imagine, this totally
affected the dish I was making. Which was the vegan fudge. It was so
thick, I had a super hard time mixing it up.

I have seen it used on TV and although I haven't watched closely (I will
now), it did appear more like corn syrup.

Both jars are the same brand. Lundberg. Same sized jar. Both purchased at
Whole Foods.

So I guess my question is... Can brown rice syrup get thick with age, like
honey can? Is one or the other of my jars from a bad batch? Thanks!

"Sqwertz" > wrote in message
...
> On Fri, 12 Apr 2013 19:51:13 -0700, Julie Bove wrote:
>
>> So I guess my question is... Can brown rice syrup get thick with age,
>> like
>> honey can? Is one or the other of my jars from a bad batch? Thanks!
>
> If you eat it you will most certainly die a horrible, painful death.

I'm eating it now and I'm not dead.

"Sqwertz" > wrote in message
...
> On Fri, 12 Apr 2013 21:05:50 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Fri, 12 Apr 2013 19:51:13 -0700, Julie Bove wrote:
>>>
>>>> So I guess my question is... Can brown rice syrup get thick with age,
>>>> like
>>>> honey can? Is one or the other of my jars from a bad batch? Thanks!
>>>
>>> If you eat it you will most certainly die a horrible, painful death.
>>
>> I'm eating it now and I'm not dead.
>
> Maybe not this week or next month, but I assure you it WILL happen.
> And when it does, you'll say "I shouldn't have eaten that cloudy rice
> syrup!".

It wasn't cloudy. Just thick.

"Sqwertz" > wrote in message
...
> On Fri, 12 Apr 2013 21:05:50 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Fri, 12 Apr 2013 19:51:13 -0700, Julie Bove wrote:
>>>
>>>> So I guess my question is... Can brown rice syrup get thick with age,
>>>> like
>>>> honey can? Is one or the other of my jars from a bad batch? Thanks!
>>>
>>> If you eat it you will most certainly die a horrible, painful death.
>>
>> I'm eating it now and I'm not dead.
>
> Maybe not this week or next month, but I assure you it WILL happen.
> And when it does, you'll say "I shouldn't have eaten that cloudy rice
> syrup!".

lol

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

On Apr 12, 7:51*pm, "Julie Bove" > wrote:
> Does anyone here use this? *I had a jar and the texture was pretty runny.
> And because it was a wide mouthed jar, it was hard to get it out of there
> without making a mess. *So much so that I just could not avoid drips even
> when being careful. *So I wound up putting a piece of foil over the jar
> bottom to catch them.
>
> Today I used up that jar and opened a new one. *Totally different texture!
> The first one was like honey or molasses in texture. *This one was much
> thicker. *Almost like cream honey. *As you can imagine, this totally
> affected the dish I was making. *Which was the vegan fudge. *It was so
> thick, I had a super hard time mixing it up.
>
> I have seen it used on TV and although I haven't watched closely (I will
> now), it did appear more like corn syrup.
>
> Both jars are the same brand. *Lundberg. *Same sized jar. *Both purchased at
> Whole Foods.
>
> So I guess my question is... *Can brown rice syrup get thick with age, like
> honey can? *Is one or the other of my jars from a bad batch? *Thanks!

Colder temperatures probably make it more thick and warmer
temperatures make it more thin.
What is the difference in the ambient temperature now with this jar
and the one that was thin?

ImStillMags wrote:
> On Apr 12, 7:51 pm, "Julie Bove" > wrote:
>> Does anyone here use this? I had a jar and the texture was pretty
>> runny. And because it was a wide mouthed jar, it was hard to get it
>> out of there without making a mess. So much so that I just could not
>> avoid drips even when being careful. So I wound up putting a piece
>> of foil over the jar bottom to catch them.
>>
>> Today I used up that jar and opened a new one. Totally different
>> texture! The first one was like honey or molasses in texture. This
>> one was much thicker. Almost like cream honey. As you can imagine,
>> this totally affected the dish I was making. Which was the vegan
>> fudge. It was so thick, I had a super hard time mixing it up.
>>
>> I have seen it used on TV and although I haven't watched closely (I
>> will now), it did appear more like corn syrup.
>>
>> Both jars are the same brand. Lundberg. Same sized jar. Both
>> purchased at Whole Foods.
>>
>> So I guess my question is... Can brown rice syrup get thick with
>> age, like honey can? Is one or the other of my jars from a bad
>> batch? Thanks!
>
> Colder temperatures probably make it more thick and warmer
> temperatures make it more thin.
> What is the difference in the ambient temperature now with this jar
> and the one that was thin?

If anything, it would have been colder when I opened the second jar. I had
the heat off and it was quite cold in here but daughter has been sick and
was feeling too hot so I kept it off.