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Reviving crystallized maple syrup?
"Ophelia" > wrote in message
... > > > "dsi1" wrote in message > ... > > On Saturday, November 3, 2018 at 11:09:05 PM UTC-10, Ophelia wrote: >> "dsi1" wrote in message >> ... >> >> On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia wrote: >> > "Terry Coombs" wrote in message news 
>> >>> > On 11/3/2018 11:09 AM, Ophelia wrote: >> > > >> > > >> > > "Ed Pawlowski" wrote in message >> > > ... >> > > >> > > On 11/3/2018 10:55 AM, wrote: >> > >> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE >> > >> the >> > >> bottle in boiling water, per se. >> > >> >> > >> I managed to break up the bottom layer with a long skewer, but it >> > >> would >> > >> take forever to get the pieces out of the small mouth. >> > >> >> > >> Anyway, just wondered how well putting a little boiling water into >> > >> the >> > >> bottle will work, which is what's recommended here. With comments. >> > >> >> > >> https://www.thekitchn.com/is-there-a...e-syrup-226325 >> > >> >> > >> One thing I wonder is, if I drain all the syrup before putting in >> > >> the >> > >> water, aren't the crystals likely to have little maple taste left? >> > >> (I >> > >> can't see into the bottle.) >> > >> >> > >> >> > >> Lenona. >> > >> >> > > I'd not want to dilute the syrup. I wonder if microwaving it would >> > > heat >> > > it enough to dissolve? You can always cut the top of the bottle for >> > > access. >> > > OTOH, is there enough crystals to even bother with? I've had a small >> > > layer and just tossed it. It would be about a tablespoon at best. >> > > >> > > == >> > > >> > > It is what I did yesterday with a jar (glass though) of crystallised >> > > honey. >> > > >> > > >> > Please tell me you did NOT put your honey in the microwave ... that >> > will kill all the beneficial properties of the honey . The accepted >> > practice is to put it in a pan of hot but not boiling water to >> > redissolve the crystals . >> > >> > >> > Snag >> > >> > == >> > >> > Oh Heck!!! I didn't know that!!! >> >> I have managed to avoid this problem by avoiding honey. It's pretty much >> the >> only foolproof way to combat sterile honey. Instead, I like to use HFCS - >> that stuff is bulletproof! >> >> == >> >> Fortunately I am not a huge fan of sweet stuff so I don't take a lot of >> notice where that sweetness comes from. >> >> D does like his honey and maple syrup though, so I do use those for him. > > I like sweet stuff but I can no longer eat much honey or maple syrup. If I > see someone in my clan with pancakes and syrup, I will help myself to a > bite or two. In this way, I can still have small amounts of sweetness, and > I'm fine with that. > > == > > It's good that you can have the odd taste of it. How it all going anyway, > is the diet working? Is your doc impressed with your results? > > D is supposed to be diabetic too but his blood sugar was only bad once! > Of course he has been diagnosed so he has to keep up with the annual tests > etc. > > Hope it goes well for you! OK, so how do you know that it was only bad once? Is he testing every day? Two hours after meals for instance? What do they consider an OK A1c in the UK for annual test? Not trying to be a smart aleck, just curious. Cheri |
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Reviving crystallized maple syrup?
"Gary" > wrote in message ...
> Taxed and Spent wrote: >> >> Pamela wrote: >> > I tend to view pancakes with sweet syrup as essentially children's >> > food. >> > >> >> some of us never grow up. > > Thank you. I love that occasionally along with a bit of sausage. > As much as I like it, I'm often too lazy to bother making it. > Last couple of times, I just toasted a couple of frozen waffles > and microwaved a few frozen sausages. Result was just as > satisfying as made from scratch. Well...almost as good but the > time saved worked for me.  Oh the horror of it!!! ;-) Cheri |
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Reviving crystallized maple syrup?
On Sun, 4 Nov 2018 04:30:15 -0800, Taxed and Spent
> wrote: >On 11/4/2018 4:10 AM, Pamela wrote: >> On 09:22 4 Nov 2018, dsi1 > wrote in >> : >> >>> On Saturday, November 3, 2018 at 11:09:05 PM UTC-10, Ophelia wrote: >>>> "dsi1" wrote in message >>>> ... >>>> >>>> On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia wrote: >>>>> "Terry Coombs" wrote in message news
>>>>>>>>>> On 11/3/2018 11:09 AM, Ophelia wrote: >>>>>> >>>>>> >>>>>> "Ed Pawlowski" wrote in message >>>>>> ... >>>>>> >>>>>> On 11/3/2018 10:55 AM, wrote: >>>>>>> Mine is in a plastic gallon jug, so I wouldn't want to put >>>>>>> SUBMERGE the bottle in boiling water, per se. >>>>>>> >>>>>>> I managed to break up the bottom layer with a long skewer, but >>>>>>> it would take forever to get the pieces out of the small mouth. >>>>>>> >>>>>>> Anyway, just wondered how well putting a little boiling water >>>>>>> into the bottle will work, which is what's recommended here. >>>>>>> With comments. >>>>>>> >>>>>>> https://www.thekitchn.com/is-there-a...ardened-maple- >> s >>>>>>> yrup-226325 >>>>>>> >>>>>>> One thing I wonder is, if I drain all the syrup before putting >>>>>>> in the water, aren't the crystals likely to have little maple >>>>>>> taste left? (I can't see into the bottle.) >>>>>>> >>>>>>> >>>>>>> Lenona. >>>>>>> >>>>>> I'd not want to dilute the syrup. I wonder if microwaving it >>>>>> would heat it enough to dissolve? You can always cut the top of >>>>>> the bottle for access. OTOH, is there enough crystals to even >>>>>> bother with? I've had a small layer and just tossed it. It >>>>>> would be about a tablespoon at best. >>>>>> >>>>>> == >>>>>> >>>>>> It is what I did yesterday with a jar (glass though) of >>>>>> crystallised honey. >>>>>> >>>> >>>>> Please tell me you did NOT put your honey in the microwave ... >>>>> that will kill all the beneficial properties of the honey . The >>>>> accepted practice is to put it in a pan of hot but not boiling >>>>> water to redissolve the crystals . >>>>> >>>>> >>>>> Snag >>>>> >>>>> == >>>>> >>>>> Oh Heck!!! I didn't know that!!! >>>> >>>> I have managed to avoid this problem by avoiding honey. It's pretty >>>> much the only foolproof way to combat sterile honey. Instead, I like >>>> to use HFCS - that stuff is bulletproof! >>>> >>>> == >>>> >>>> Fortunately I am not a huge fan of sweet stuff so I don't take a lot >>>> of notice where that sweetness comes from. >>>> >>>> D does like his honey and maple syrup though, so I do use those for >>>> him. >>> >>> I like sweet stuff but I can no longer eat much honey or maple syrup. >>> If I see someone in my clan with pancakes and syrup, I will help >>> myself to a bite or two. In this way, I can still have small amounts >>> of sweetness, and I'm fine with that. >> >> I tend to view pancakes with sweet syrup as essentially children's food. > >some of us never grow up... And live in Never Land https://en.wikipedia.org/wiki/Peter_Pan |
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Reviving crystallized maple syrup?
On 11/4/2018 8:05 AM, Pamela wrote:
> On 12:30 4 Nov 2018, Taxed and Spent > wrote > in news
> >> On 11/4/2018 4:10 AM, Pamela wrote: >>> On 09:22 4 Nov 2018, dsi1 > wrote in >>> : >>> >>>> On Saturday, November 3, 2018 at 11:09:05 PM UTC-10, Ophelia wrote: >>>>> "dsi1" wrote in message >>>>> ... >>>>> >>>>> On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia wrote: >>>>>> "Terry Coombs" wrote in message >>>>>> news
>>>>>>>>>>>> On 11/3/2018 11:09 AM, Ophelia wrote: >>>>>>> >>>>>>> >>>>>>> "Ed Pawlowski" wrote in message >>>>>>> ... >>>>>>> >>>>>>> On 11/3/2018 10:55 AM, wrote: >>>>>>>> Mine is in a plastic gallon jug, so I wouldn't want to put >>>>>>>> SUBMERGE the bottle in boiling water, per se. >>>>>>>> >>>>>>>> I managed to break up the bottom layer with a long skewer, but >>>>>>>> it would take forever to get the pieces out of the small mouth. >>>>>>>> >>>>>>>> Anyway, just wondered how well putting a little boiling water >>>>>>>> into the bottle will work, which is what's recommended here. >>>>>>>> With comments. >>>>>>>> >>>>>>>> https://www.thekitchn.com/is-there-a...save-hardened- >>>>>>>> maple-syrup-226325 >>>>>>>> >>>>>>>> One thing I wonder is, if I drain all the syrup before putting >>>>>>>> in the water, aren't the crystals likely to have little maple >>>>>>>> taste left? (I can't see into the bottle.) >>>>>>>> >>>>>>>> >>>>>>>> Lenona. >>>>>>>> >>>>>>> I'd not want to dilute the syrup. I wonder if microwaving it >>>>>>> would heat it enough to dissolve? You can always cut the top of >>>>>>> the bottle for access. OTOH, is there enough crystals to even >>>>>>> bother with? I've had a small layer and just tossed it. It >>>>>>> would be about a tablespoon at best. >>>>>>> >>>>>>> == >>>>>>> >>>>>>> It is what I did yesterday with a jar (glass though) of >>>>>>> crystallised honey. >>>>>>> >>>>> >>>>>> Please tell me you did NOT put your honey in the microwave ... >>>>>> that will kill all the beneficial properties of the honey . The >>>>>> accepted practice is to put it in a pan of hot but not boiling >>>>>> water to redissolve the crystals . >>>>>> >>>>>> >>>>>> Snag >>>>>> >>>>>> == >>>>>> >>>>>> Oh Heck!!! I didn't know that!!! >>>>> >>>>> I have managed to avoid this problem by avoiding honey. It's pretty >>>>> much the only foolproof way to combat sterile honey. Instead, I >>>>> like to use HFCS - that stuff is bulletproof! >>>>> >>>>> == >>>>> >>>>> Fortunately I am not a huge fan of sweet stuff so I don't take a >>>>> lot of notice where that sweetness comes from. >>>>> >>>>> D does like his honey and maple syrup though, so I do use those for >>>>> him. >>>> >>>> I like sweet stuff but I can no longer eat much honey or maple >>>> syrup. If I see someone in my clan with pancakes and syrup, I will >>>> help myself to a bite or two. In this way, I can still have small >>>> amounts of sweetness, and I'm fine with that. >>> >>> I tend to view pancakes with sweet syrup as essentially children's >>> food. >> >> >> some of us never grow up. > > The Peter Pan palate? Nothing bitter or sour but everything sweet soon > gets boring. > Not all of our moments are childish. Why would assume otherwise? You just like to argue. There should be some word to describe that. |
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Reviving crystallized maple syrup?
On 2018-11-04 11:16 AM, Cheri wrote:
> > OK, so how do you know that it was only bad once? Is he testing every > day? Two hours after meals for instance? What do they consider an OK A1c > in the UK for annual test? Not trying to be a smart aleck, just curious. > I was more curious about a woman I overheard in the grocery store a year or to ago. She and her friend were looking at yogurt and she rejected one brand because it made or cholesterol level peak. Maybe her sugar level would jump up, but most of us only get cholesterol checked once a year. |
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Reviving crystallized maple syrup?
On 11/4/2018 9:15 AM, Pamela wrote:
> On 17:01 4 Nov 2018, Taxed and Spent > wrote > in news
> >> On 11/4/2018 8:05 AM, Pamela wrote: >>> On 12:30 4 Nov 2018, Taxed and Spent > >>> wrote in news
>>>>>>> On 11/4/2018 4:10 AM, Pamela wrote: >>>>> On 09:22 4 Nov 2018, dsi1 > wrote in >>>>> : >>>>> >>>>>> On Saturday, November 3, 2018 at 11:09:05 PM UTC-10, Ophelia >>>>>> wrote: >>>>>>> "dsi1" wrote in message >>>>>>> ... >>>>>>> >>>>>>> On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia >>>>>>> wrote: >>>>>>>> "Terry Coombs" wrote in message >>>>>>>> news
>>>>>>>>>>>>>>>> On 11/3/2018 11:09 AM, Ophelia wrote: >>>>>>>>> >>>>>>>>> >>>>>>>>> "Ed Pawlowski" wrote in message >>>>>>>>> ... >>>>>>>>> >>>>>>>>> On 11/3/2018 10:55 AM, wrote: >>>>>>>>>> Mine is in a plastic gallon jug, so I wouldn't want to put >>>>>>>>>> SUBMERGE the bottle in boiling water, per se. >>>>>>>>>> >>>>>>>>>> I managed to break up the bottom layer with a long skewer, but >>>>>>>>>> it would take forever to get the pieces out of the small >>>>>>>>>> mouth. >>>>>>>>>> >>>>>>>>>> Anyway, just wondered how well putting a little boiling water >>>>>>>>>> into the bottle will work, which is what's recommended here. >>>>>>>>>> With comments. >>>>>>>>>> >>>>>>>>>> https://www.thekitchn.com/is-there-a...save-hardened- >>>>>>>>>> maple-syrup-226325 >>>>>>>>>> >>>>>>>>>> One thing I wonder is, if I drain all the syrup before putting >>>>>>>>>> in the water, aren't the crystals likely to have little maple >>>>>>>>>> taste left? (I can't see into the bottle.) >>>>>>>>>> >>>>>>>>>> >>>>>>>>>> Lenona. >>>>>>>>>> >>>>>>>>> I'd not want to dilute the syrup. I wonder if microwaving it >>>>>>>>> would heat it enough to dissolve? You can always cut the top >>>>>>>>> of the bottle for access. OTOH, is there enough crystals to >>>>>>>>> even bother with? I've had a small layer and just tossed it. >>>>>>>>> It would be about a tablespoon at best. >>>>>>>>> >>>>>>>>> == >>>>>>>>> >>>>>>>>> It is what I did yesterday with a jar (glass though) of >>>>>>>>> crystallised honey. >>>>>>>>> >>>>>>> >>>>>>>> Please tell me you did NOT put your honey in the microwave ... >>>>>>>> that will kill all the beneficial properties of the honey . The >>>>>>>> accepted practice is to put it in a pan of hot but not boiling >>>>>>>> water to redissolve the crystals . >>>>>>>> >>>>>>>> >>>>>>>> Snag >>>>>>>> >>>>>>>> == >>>>>>>> >>>>>>>> Oh Heck!!! I didn't know that!!! >>>>>>> >>>>>>> I have managed to avoid this problem by avoiding honey. It's >>>>>>> pretty much the only foolproof way to combat sterile honey. >>>>>>> Instead, I like to use HFCS - that stuff is bulletproof! >>>>>>> >>>>>>> == >>>>>>> >>>>>>> Fortunately I am not a huge fan of sweet stuff so I don't take a >>>>>>> lot of notice where that sweetness comes from. >>>>>>> >>>>>>> D does like his honey and maple syrup though, so I do use those >>>>>>> for him. >>>>>> >>>>>> I like sweet stuff but I can no longer eat much honey or maple >>>>>> syrup. If I see someone in my clan with pancakes and syrup, I will >>>>>> help myself to a bite or two. In this way, I can still have small >>>>>> amounts of sweetness, and I'm fine with that. >>>>> >>>>> I tend to view pancakes with sweet syrup as essentially children's >>>>> food. >>>> >>>> >>>> some of us never grow up. >>> >>> The Peter Pan palate? Nothing bitter or sour but everything sweet >>> soon gets boring. >>> >> >> Not all of our moments are childish. Why would assume otherwise? > > The poster wrote "some of us never grow up". Presumably that means > their palate constantly desires that sort of food. How did you read it? > The way I wrote it. |
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Reviving crystallized maple syrup?
On Sun, 04 Nov 2018 10:11:34 -0500, Gary > wrote:
wrote: >> >> Sqwertz wrote: >> >Nevermind that maple syrup is made by boiling maple sap for hours. >> >> Actually maple sap is not boiled, it's barely simmered... and for >> days. > >Commercial maple syrup is probably boiled rapidly in a container >that also has mechanism to constant stir it. > >My inlaws made some in their barn one spring. In Galway, NY. - >Isn't that somewhat close to you, Sheldon? They cooked it in >their barn vs kitchen with a propane burner because they didn't >want the smell in their house for days. > >Anyway, they told me about it. I don't know what size pot they >used but I think they only made one gallon. They (just 2 of them) >had to be in there to stir it almost constantly and add more sap >as necessary. They had to sleep in shifts to keep it going. > >It took them 2-3 days to make the syrup. It takes about 45 >gallons of sap reduced to make 1 gallon of syrup. > >They never did that again. The general store right down the >street sold local maple syrup for about $8 per quart (1998 >price). Much easier to pay $32 per gallon than spend days of all >you time to make it 'for free'. And it's hardly for free, all that heating fuel costs... many people where I live purposely grow a stand of sugar maple for making maple syrup. They use their own techniques and so produce different grades dependent on when in the season the sap is gathered... gathered later in the season produces B grade, it's darker but contains the same % of sugar as the lighter grades (amber). I prefer B grade, it has the strongest maple flavor. Made in small quantities as you describe with constant stirring and adding more sap it really doesn't boil, it's called boiling off the water but the sap isn't boiling, all the stirring produces water vapor that disapates, more [cold] sap is constantly added which prevents the syrup from becoming thicker. In commercial operations huge vats are used and the water is removed pretty much the same as when makiing orange juice concentrate and tomato paste... minimal heat is applied, just enough to produce water vapor that is constantly removed via vacuum, there is no boiling... actually the water is removed tantamont to how dehumidifiers work, by condensation.... in a sugar house it's cold so the water vapor is easy to draw off and it drips away, about the same as reducing a sauce without boiling by tilting the pot lid. It's a slow process, that's why it takes days but only minimal heat is applied. A sugar house operates by depending on the great temperature difference of warmed sap and icy cold air. It's exactly what I've done to make tomato sauce from my glut of salad tomatoes that contain a lot of water... not at all worth the time, trouble and cost of propane. If rushed by applying more heat the tomatoes caramelize, browned sauce tastes nothing like tomatoes, and looks disgusting. I no longer bother making tomato sauce from my end of season crop... I'll put up a couple three jars of sour fermented green tomatoes from the most perfect ones of the same size, the rest I call "over the fence", feeds the deer. The Sugar Maple I planted two years ago, photo taken this fall: https://postimg.cc/YGR8hLxX Photo from last fall: https://postimg.cc/VrzQxM64 I planted this maple two years ago, called Autumn Blaze: https://postimg.cc/PvGZftg6 Same Autumn Blaze, photo taken a few days ago. taken with telephoto so a bit blurry... I should be able to take the fence down in spring, in winter hungry deer will eat anything: https://postimg.cc/9w383HJ2 |
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Reviving crystallized maple syrup?
On Sun, 04 Nov 2018 10:12:33 -0500, Gary > wrote:
>Pamela wrote: >> >> I tend to view pancakes with sweet syrup as essentially children's food. > >It's your opinion and that's fine....BUT...when you post that >here - > >I think your view is stupid, narrow minded and arrogant. No need >to criticize others likes in food. Please don't turn in to >another Bwuce here, one of that nonsense is more than enough. Yes, Gary has the right to love his pleb food! Pleb food all the way for Gary! (The paint fumes have led to arrested development with Gary. That's why he eats like a child.) |
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Reviving crystallized maple syrup?
On Sun, 04 Nov 2018 19:06:48 GMT, Pamela >
wrote: >On 19:02 4 Nov 2018, Brice > wrote in : > >> On Sun, 04 Nov 2018 10:12:33 -0500, Gary > wrote: >> >>>It's your opinion and that's fine....BUT...when you post that here - >>> >>>I think your view is stupid, narrow minded and arrogant. No need to >>>criticize others likes in food. Please don't turn in to another Bwuce >>>here, one of that nonsense is more than enough. >> >> Yes, Gary has the right to love his pleb food! Pleb food all the way >> for Gary! >> >> (The paint fumes have led to arrested development with Gary. That's >> why he eats like a child.) > >Could be due to lead absorbed from chewing the paintwork as part of a >culinary quest for something more satisfying than children's food. > >Just kidding! Yes, that and licking the paintwork before it dries. The thing is that Gary never wanted to give any thought to what was actually in the paint, and from there entering his nostrils. That would have meant talking about ingredients and Gary's against that. That's for arrogant hippies with a brain. |
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Reviving crystallized maple syrup?
"Brice" > wrote in message
... > On Sun, 04 Nov 2018 10:12:33 -0500, Gary > wrote: > >>Pamela wrote: >>> >>> I tend to view pancakes with sweet syrup as essentially children's food. >> >>It's your opinion and that's fine....BUT...when you post that >>here - >> >>I think your view is stupid, narrow minded and arrogant. No need >>to criticize others likes in food. Please don't turn in to >>another Bwuce here, one of that nonsense is more than enough. > > Yes, Gary has the right to love his pleb food! Pleb food all the way > for Gary! > > (The paint fumes have led to arrested development with Gary. That's > why he eats like a child.) Who enjoys food more than a child? Lots of great food mixtures and mash-ups, things that adults would never consider combining. LOL Good for Gary! Cheri |
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Reviving crystallized maple syrup?
On Sun, 4 Nov 2018 11:22:13 -0800, "Cheri" >
wrote: >"Brice" > wrote in message .. . >> On Sun, 04 Nov 2018 10:12:33 -0500, Gary > wrote: >> >>>It's your opinion and that's fine....BUT...when you post that >>>here - >>> >>>I think your view is stupid, narrow minded and arrogant. No need >>>to criticize others likes in food. Please don't turn in to >>>another Bwuce here, one of that nonsense is more than enough. >> >> Yes, Gary has the right to love his pleb food! Pleb food all the way >> for Gary! >> >> (The paint fumes have led to arrested development with Gary. That's >> why he eats like a child.) > > >Who enjoys food more than a child? Lots of great food mixtures and mash-ups, >things that adults would never consider combining. LOL Good for Gary! Yay, Gary! (Do you think he wears a bib?) |
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Reviving crystallized maple syrup?
"Brice" > wrote in message
... > On Sun, 4 Nov 2018 11:22:13 -0800, "Cheri" > > wrote: > >>"Brice" > wrote in message . .. >>> On Sun, 04 Nov 2018 10:12:33 -0500, Gary > wrote: >>> >>>>It's your opinion and that's fine....BUT...when you post that >>>>here - >>>> >>>>I think your view is stupid, narrow minded and arrogant. No need >>>>to criticize others likes in food. Please don't turn in to >>>>another Bwuce here, one of that nonsense is more than enough. >>> >>> Yes, Gary has the right to love his pleb food! Pleb food all the way >>> for Gary! >>> >>> (The paint fumes have led to arrested development with Gary. That's >>> why he eats like a child.) >> >> >>Who enjoys food more than a child? Lots of great food mixtures and >>mash-ups, >>things that adults would never consider combining. LOL Good for Gary! > > Yay, Gary! (Do you think he wears a bib?) Probably when eating that wonderful lobster, crab, etc. in his area, most people do. Cheri |
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Reviving crystallized maple syrup?
On 11/4/2018 11:42 AM, Pamela wrote:
> On 19:22 4 Nov 2018, "Cheri" > wrote in > news
> >> "Brice" > wrote in message >> ... >>> On Sun, 04 Nov 2018 10:12:33 -0500, Gary > wrote: >>> >>>> Pamela wrote: >>>>> >>>>> I tend to view pancakes with sweet syrup as essentially children's >>>>> food. >>>> >>>> It's your opinion and that's fine....BUT...when you post that here - >>>> >>>> I think your view is stupid, narrow minded and arrogant. No need to >>>> criticize others likes in food. Please don't turn in to another Bwuce >>>> here, one of that nonsense is more than enough. >>> >>> Yes, Gary has the right to love his pleb food! Pleb food all the way >>> for Gary! >>> >>> (The paint fumes have led to arrested development with Gary. That's >>> why he eats like a child.) >> >> >> Who enjoys food more than a child? > > Conversely...... who refuses more good food than a child? > >> Lots of great food mixtures and mash-ups, things that adults would >> never consider combining. > > Children want entertainment more than they want food. I don't know if > it's good or bad but I'm not a child any longer and don't have a child's > taste for food. you obviously had a very different childhood thant I did. > >> LOL Good for Gary! Cheri > > I hope no one here eats meals while playing with cartoon dinosaurs or > superhero models. > Why would that bother you? |
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Reviving crystallized maple syrup?
On Sun, 4 Nov 2018 11:35:02 -0800, "Cheri" >
wrote: >"Brice" > wrote in message .. . >> On Sun, 4 Nov 2018 11:22:13 -0800, "Cheri" > >> wrote: >> >>>"Brice" > wrote in message ... >>>> On Sun, 04 Nov 2018 10:12:33 -0500, Gary > wrote: >>>> >>>>>It's your opinion and that's fine....BUT...when you post that >>>>>here - >>>>> >>>>>I think your view is stupid, narrow minded and arrogant. No need >>>>>to criticize others likes in food. Please don't turn in to >>>>>another Bwuce here, one of that nonsense is more than enough. >>>> >>>> Yes, Gary has the right to love his pleb food! Pleb food all the way >>>> for Gary! >>>> >>>> (The paint fumes have led to arrested development with Gary. That's >>>> why he eats like a child.) >>> >>> >>>Who enjoys food more than a child? Lots of great food mixtures and >>>mash-ups, >>>things that adults would never consider combining. LOL Good for Gary! >> >> Yay, Gary! (Do you think he wears a bib?) > > >Probably when eating that wonderful lobster, crab, etc. in his area, most >people do. Gary and lobster? Do you know how many cheeseburgers you can get for one lobster? Besides, does that lobster fit in his microwave? |
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Reviving crystallized maple syrup?
On Sun, 04 Nov 2018 19:42:44 GMT, Pamela >
wrote: >On 19:22 4 Nov 2018, "Cheri" > wrote in >news
>>> "Brice" > wrote in message >> ... >>> On Sun, 04 Nov 2018 10:12:33 -0500, Gary > wrote: >>> >>>>Pamela wrote: >>>>> >>>>> I tend to view pancakes with sweet syrup as essentially children's >>>>> food. >>>> >>>>It's your opinion and that's fine....BUT...when you post that here - >>>> >>>>I think your view is stupid, narrow minded and arrogant. No need to >>>>criticize others likes in food. Please don't turn in to another Bwuce >>>>here, one of that nonsense is more than enough. >>> >>> Yes, Gary has the right to love his pleb food! Pleb food all the way >>> for Gary! >>> >>> (The paint fumes have led to arrested development with Gary. That's >>> why he eats like a child.) >> >> >> Who enjoys food more than a child? > >Conversely...... who refuses more good food than a child? > >> Lots of great food mixtures and mash-ups, things that adults would >> never consider combining. > >Children want entertainment more than they want food. I don't know if >it's good or bad but I'm not a child any longer and don't have a child's >taste for food. I think they want sweet or greasy, not bitter or salty. Which brings us to Gary's favourite food: the cheeseburger. |
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Reviving crystallized maple syrup?
On Sunday, November 4, 2018 at 2:22:56 PM UTC-5, Cheri wrote:
> "Brice" > wrote in message > ... > > On Sun, 04 Nov 2018 10:12:33 -0500, Gary > wrote: > > > >>Pamela wrote: > >>> > >>> I tend to view pancakes with sweet syrup as essentially children's food. > >> > >>It's your opinion and that's fine....BUT...when you post that > >>here - > >> > >>I think your view is stupid, narrow minded and arrogant. No need > >>to criticize others likes in food. Please don't turn in to > >>another Bwuce here, one of that nonsense is more than enough. > > > > Yes, Gary has the right to love his pleb food! Pleb food all the way > > for Gary! > > > > (The paint fumes have led to arrested development with Gary. That's > > why he eats like a child.) > > > Who enjoys food more than a child? I certainly enjoy food more than I did as a child. I pretty much subsisted on hamburgers or buttered macaroni. Cindy Hamilton |
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Reviving crystallized maple syrup?
On Sun, 4 Nov 2018 12:15:51 -0800 (PST), Cindy Hamilton
> wrote: >On Sunday, November 4, 2018 at 2:22:56 PM UTC-5, Cheri wrote: >> "Brice" > wrote in message >> ... >> > On Sun, 04 Nov 2018 10:12:33 -0500, Gary > wrote: >> > >> >>It's your opinion and that's fine....BUT...when you post that >> >>here - >> >> >> >>I think your view is stupid, narrow minded and arrogant. No need >> >>to criticize others likes in food. Please don't turn in to >> >>another Bwuce here, one of that nonsense is more than enough. >> > >> > Yes, Gary has the right to love his pleb food! Pleb food all the way >> > for Gary! >> > >> > (The paint fumes have led to arrested development with Gary. That's >> > why he eats like a child.) >> >> >> Who enjoys food more than a child? > >I certainly enjoy food more than I did as a child. I pretty much subsisted >on hamburgers or buttered macaroni. Some people stay stuck in that phase, though. They still have the limited palate from when they were 8. I wonder if that's an isolated trait or if it says something about them as a person. |
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Reviving crystallized maple syrup?
"Cheri" wrote in message news
"Ophelia" > wrote in message ... > > > "dsi1" wrote in message > ... > > On Saturday, November 3, 2018 at 11:09:05 PM UTC-10, Ophelia wrote: >> "dsi1" wrote in message >> ... >> >> On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia wrote: >> > "Terry Coombs" wrote in message news
>> >>> > On 11/3/2018 11:09 AM, Ophelia wrote: >> > > >> > > >> > > "Ed Pawlowski" wrote in message >> > > ... >> > > >> > > On 11/3/2018 10:55 AM, wrote: >> > >> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE >> > >> the >> > >> bottle in boiling water, per se. >> > >> >> > >> I managed to break up the bottom layer with a long skewer, but it >> > >> would >> > >> take forever to get the pieces out of the small mouth. >> > >> >> > >> Anyway, just wondered how well putting a little boiling water into >> > >> the >> > >> bottle will work, which is what's recommended here. With comments. >> > >> >> > >> https://www.thekitchn.com/is-there-a...e-syrup-226325 >> > >> >> > >> One thing I wonder is, if I drain all the syrup before putting in >> > >> the >> > >> water, aren't the crystals likely to have little maple taste left? >> > >> (I >> > >> can't see into the bottle.) >> > >> >> > >> >> > >> Lenona. >> > >> >> > > I'd not want to dilute the syrup. I wonder if microwaving it would >> > > heat >> > > it enough to dissolve? You can always cut the top of the bottle for >> > > access. >> > > OTOH, is there enough crystals to even bother with? I've had a small >> > > layer and just tossed it. It would be about a tablespoon at best. >> > > >> > > == >> > > >> > > It is what I did yesterday with a jar (glass though) of crystallised >> > > honey. >> > > >> > > >> > Please tell me you did NOT put your honey in the microwave ... that >> > will kill all the beneficial properties of the honey . The accepted >> > practice is to put it in a pan of hot but not boiling water to >> > redissolve the crystals . >> > >> > >> > Snag >> > >> > == >> > >> > Oh Heck!!! I didn't know that!!! >> >> I have managed to avoid this problem by avoiding honey. It's pretty much >> the >> only foolproof way to combat sterile honey. Instead, I like to use HFCS - >> that stuff is bulletproof! >> >> == >> >> Fortunately I am not a huge fan of sweet stuff so I don't take a lot of >> notice where that sweetness comes from. >> >> D does like his honey and maple syrup though, so I do use those for him. > > I like sweet stuff but I can no longer eat much honey or maple syrup. If I > see someone in my clan with pancakes and syrup, I will help myself to a > bite or two. In this way, I can still have small amounts of sweetness, and > I'm fine with that. > > == > > It's good that you can have the odd taste of it. How it all going anyway, > is the diet working? Is your doc impressed with your results? > > D is supposed to be diabetic too but his blood sugar was only bad once! Of > course he has been diagnosed so he has to keep up with the annual tests > etc. > > Hope it goes well for you! OK, so how do you know that it was only bad once? Is he testing every day? Two hours after meals for instance? What do they consider an OK A1c in the UK for annual test? Not trying to be a smart aleck, just curious. Cheri == Of course you are not being a smart aleck!!!! Here the max level before classification as diabetic, is a reading of 6 in Scotland but is a reading of 7 in England. The initial test is done in the morning after 12 hours fasting. If you have a reading over that then there are further tests at 3 month intervals. You only have to do the regular daily readings if two or more of the tests exceed 6. D. does have a test kit but only uses it if he experiences any symptoms. He has tested several times but the reading were always in the normal band so they weren't related to his blood sugar. |
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Reviving crystallized maple syrup?
> On 11/4/2018 11:42 AM, Pamela wrote >Children want entertainment more than they want food. I don't know if >it's good or bad but I'm not a child any longer and don't have a child's >taste for food. Do you plan on growing away from your childlike posts as well? Cheri |
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Reviving crystallized maple syrup?
"Cindy Hamilton" > wrote in message
... > On Sunday, November 4, 2018 at 2:22:56 PM UTC-5, Cheri wrote: >> "Brice" > wrote in message >> ... >> > On Sun, 04 Nov 2018 10:12:33 -0500, Gary > wrote: >> > >> >>Pamela wrote: >> >>> >> >>> I tend to view pancakes with sweet syrup as essentially children's >> >>> food. >> >> >> >>It's your opinion and that's fine....BUT...when you post that >> >>here - >> >> >> >>I think your view is stupid, narrow minded and arrogant. No need >> >>to criticize others likes in food. Please don't turn in to >> >>another Bwuce here, one of that nonsense is more than enough. >> > >> > Yes, Gary has the right to love his pleb food! Pleb food all the way >> > for Gary! >> > >> > (The paint fumes have led to arrested development with Gary. That's >> > why he eats like a child.) >> >> >> Who enjoys food more than a child? > > I certainly enjoy food more than I did as a child. I pretty much > subsisted > on hamburgers or buttered macaroni. > > Cindy Hamilton Nah, kids get to wear theirs, make pictures with it, toss it, etc., as well as eat it. That's total enjoyment for them. Cheri |
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Reviving crystallized maple syrup?
"Brice" > wrote in message
> Some people stay stuck in that phase, though. They still have the > limited palate from when they were 8. I wonder if that's an isolated > trait or if it says something about them as a person. I don't know about that, but it certainly says something about the person who worries about what others are eating, feels a need to constantly carp about it, and bores the Hell out of the other posters in the process. Cheri |
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Reviving crystallized maple syrup?
"Ophelia" > wrote in message
... > > > "Cheri" wrote in message news
>> "Ophelia" > wrote in message > ... >> >> >> "dsi1" wrote in message >> ... >> >> On Saturday, November 3, 2018 at 11:09:05 PM UTC-10, Ophelia wrote: >>> "dsi1" wrote in message >>> ... >>> >>> On Saturday, November 3, 2018 at 10:48:29 PM UTC-10, Ophelia wrote: >>> > "Terry Coombs" wrote in message news
>>> >>>> > On 11/3/2018 11:09 AM, Ophelia wrote: >>> > > >>> > > >>> > > "Ed Pawlowski" wrote in message >>> > > ... >>> > > >>> > > On 11/3/2018 10:55 AM, wrote: >>> > >> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE >>> > >> the >>> > >> bottle in boiling water, per se. >>> > >> >>> > >> I managed to break up the bottom layer with a long skewer, but it >>> > >> would >>> > >> take forever to get the pieces out of the small mouth. >>> > >> >>> > >> Anyway, just wondered how well putting a little boiling water into >>> > >> the >>> > >> bottle will work, which is what's recommended here. With comments. >>> > >> >>> > >> https://www.thekitchn.com/is-there-a...e-syrup-226325 >>> > >> >>> > >> One thing I wonder is, if I drain all the syrup before putting in >>> > >> the >>> > >> water, aren't the crystals likely to have little maple taste left? >>> > >> (I >>> > >> can't see into the bottle.) >>> > >> >>> > >> >>> > >> Lenona. >>> > >> >>> > > I'd not want to dilute the syrup. I wonder if microwaving it would >>> > > heat >>> > > it enough to dissolve? You can always cut the top of the bottle >>> > > for >>> > > access. >>> > > OTOH, is there enough crystals to even bother with? I've had a >>> > > small >>> > > layer and just tossed it. It would be about a tablespoon at best. >>> > > >>> > > == >>> > > >>> > > It is what I did yesterday with a jar (glass though) of crystallised >>> > > honey. >>> > > >>> > > >>> > Please tell me you did NOT put your honey in the microwave ... that >>> > will kill all the beneficial properties of the honey . The accepted >>> > practice is to put it in a pan of hot but not boiling water to >>> > redissolve the crystals . >>> > >>> > >>> > Snag >>> > >>> > == >>> > >>> > Oh Heck!!! I didn't know that!!! >>> >>> I have managed to avoid this problem by avoiding honey. It's pretty much >>> the >>> only foolproof way to combat sterile honey. Instead, I like to use >>> HFCS - >>> that stuff is bulletproof! >>> >>> == >>> >>> Fortunately I am not a huge fan of sweet stuff so I don't take a lot of >>> notice where that sweetness comes from. >>> >>> D does like his honey and maple syrup though, so I do use those for him. >> >> I like sweet stuff but I can no longer eat much honey or maple syrup. If >> I see someone in my clan with pancakes and syrup, I will help myself to a >> bite or two. In this way, I can still have small amounts of sweetness, >> and I'm fine with that. >> >> == >> >> It's good that you can have the odd taste of it. How it all going >> anyway, is the diet working? Is your doc impressed with your results? >> >> D is supposed to be diabetic too but his blood sugar was only bad once! >> Of course he has been diagnosed so he has to keep up with the annual >> tests etc. >> >> Hope it goes well for you! > > OK, so how do you know that it was only bad once? Is he testing every day? > Two hours after meals for instance? What do they consider an OK A1c in the > UK for annual test? Not trying to be a smart aleck, just curious. > > Cheri > > == > > Of course you are not being a smart aleck!!!! > > Here the max level before classification as diabetic, is a reading of 6 in > Scotland but is a reading of 7 in England. > > The initial test is done in the morning after 12 hours fasting. If you > have a reading over that then there are further tests at 3 month > intervals. > > You only have to do the regular daily readings if two or more of the tests > exceed 6. D. does have a test kit but only uses it if he experiences any > symptoms. He has tested several times but the reading were always in > the normal band so they weren't related to his blood sugar. Thanks for the explanation O, I was curious what the criteria is where you are. Glad that his readings are normal. Cheri |
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Reviving crystallized maple syrup?
On Sun, 4 Nov 2018 12:39:56 -0800, "Cheri" >
wrote: >"Brice" > wrote in message > >> Some people stay stuck in that phase, though. They still have the >> limited palate from when they were 8. I wonder if that's an isolated >> trait or if it says something about them as a person. > > >I don't know about that, but it certainly says something about the person >who worries about what others are eating, feels a need to constantly carp >about it, and bores the Hell out of the other posters in the process. OMG, who does that? And what about someone who's constantly bitching about what other posters choose to talk about? So judgemental. |
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Reviving crystallized maple syrup?
On Sun, 4 Nov 2018 12:33:12 -0800, "Cheri" >
wrote: > >> On 11/4/2018 11:42 AM, Pamela wrote > > >Children want entertainment more than they want food. I don't know if > >it's good or bad but I'm not a child any longer and don't have a child's > >taste for food. > >Do you plan on growing away from your childlike posts as well? *This judgemental message was brought to you by Cheri, from the Californian Internet Police Department* |
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Reviving crystallized maple syrup?
On Sun, 4 Nov 2018 12:35:09 -0800, "Cheri" >
wrote: >"Cindy Hamilton" > wrote in message ... >> On Sunday, November 4, 2018 at 2:22:56 PM UTC-5, Cheri wrote: >>> "Brice" > wrote in message >>> ... >>> > On Sun, 04 Nov 2018 10:12:33 -0500, Gary > wrote: >>> > >>> >>Pamela wrote: >>> >>> >>> >>> I tend to view pancakes with sweet syrup as essentially children's >>> >>> food. >>> >> >>> >>It's your opinion and that's fine....BUT...when you post that >>> >>here - >>> >> >>> >>I think your view is stupid, narrow minded and arrogant. No need >>> >>to criticize others likes in food. Please don't turn in to >>> >>another Bwuce here, one of that nonsense is more than enough. >>> > >>> > Yes, Gary has the right to love his pleb food! Pleb food all the way >>> > for Gary! >>> > >>> > (The paint fumes have led to arrested development with Gary. That's >>> > why he eats like a child.) >>> >>> >>> Who enjoys food more than a child? >> >> I certainly enjoy food more than I did as a child. I pretty much >> subsisted >> on hamburgers or buttered macaroni. >> >> Cindy Hamilton > > >Nah, kids get to wear theirs, make pictures with it, toss it, etc., as well >as eat it. That's total enjoyment for them. Ok, let them wear a red cabbage on their head and eat it afterwards. Party time! |
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Reviving crystallized maple syrup?
"Cheri" wrote in message news
>> D is supposed to be diabetic too but his blood sugar was only bad once! >> Of course he has been diagnosed so he has to keep up with the annual >> tests etc. >> >> Hope it goes well for you! > > OK, so how do you know that it was only bad once? Is he testing every day? > Two hours after meals for instance? What do they consider an OK A1c in the > UK for annual test? Not trying to be a smart aleck, just curious. > > Cheri > > == > > Of course you are not being a smart aleck!!!! > > Here the max level before classification as diabetic, is a reading of 6 in > Scotland but is a reading of 7 in England. > > The initial test is done in the morning after 12 hours fasting. If you > have a reading over that then there are further tests at 3 month > intervals. > > You only have to do the regular daily readings if two or more of the tests > exceed 6. D. does have a test kit but only uses it if he experiences any > symptoms. He has tested several times but the reading were always in > the normal band so they weren't related to his blood sugar. Thanks for the explanation O, I was curious what the criteria is where you are. Glad that his readings are normal. Cheri == Thank you!! So am I I know he is very lucky and I only hope that continues! I am very aware of what I cook so that it can't hurt him in any way. |
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Reviving crystallized maple syrup?
On Sat, 3 Nov 2018 17:58:59 -0500, Terry Coombs wrote:
> NEVER EVER NUKE HONEY !! It kills all the beneficial properties of the > honey ! Most of the honey that we buy at the store is already pasteurized (just like the maple syrup that Sheldon claims you shouldn't boil) And most experts agree that's it's safer to eat pasteurized honey than it is to consume raw honey - The benefits of pasteurized outweigh the [perceived] benefits of raw. -sw |
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Reviving crystallized maple syrup?
On 2018-11-04 2:42 PM, Pamela wrote:
> On 19:22 4 Nov 2018, "Cheri" > wrote in > Children want entertainment more than they want food. I don't know if > it's good or bad but I'm not a child any longer and don't have a child's > taste for food. > >> LOL Good for Gary! Cheri > > I hope no one here eats meals while playing with cartoon dinosaurs or > superhero models. I can see Gary playing with the toys, and I can see Kuthe imagining himself to be the dinosaur. |
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Reviving crystallized maple syrup?
On Sunday, November 4, 2018 at 6:30:19 AM UTC-6, Taxed and Spent wrote:
> > On 11/4/2018 4:10 AM, Pamela wrote: > > > > I tend to view pancakes with sweet syrup as essentially children's food. > > some of us never grow up. > I've never heard of pancakes with any other type of syrup other than sweet. Have I been misled my whole life in thinking all pancake/waffle syrups are sweet?? Does IHOP and Waffle House have a secret stash behind the counter that only a select few are privileged to sample?? |
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Reviving crystallized maple syrup?
> wrote in message
... > On Sunday, November 4, 2018 at 6:30:19 AM UTC-6, Taxed and Spent wrote: >> >> On 11/4/2018 4:10 AM, Pamela wrote: >> > >> > I tend to view pancakes with sweet syrup as essentially children's >> > food. >> >> some of us never grow up. >> > I've never heard of pancakes with any other type of syrup other than > sweet. > Have I been misled my whole life in thinking all pancake/waffle syrups are > sweet?? Does IHOP and Waffle House have a secret stash behind the counter > that only a select few are privileged to sample?? > LOL, only those that are no longer children are allowed back there, you know...the ones that walk around with the sour faces. Cheri |
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Reviving crystallized maple syrup?
On Sunday, November 4, 2018 at 11:44:45 AM UTC-6, Sheldon wrote:
> > Made in small quantities as you describe with constant stirring and > adding more sap it really doesn't boil, it's called boiling off the > water but the sap isn't boiling, all the stirring produces water vapor > that disapates, more [cold] sap is constantly added which prevents the > syrup from becoming thicker. > > In commercial operations huge vats are used and the water is removed > pretty much the same as when makiing orange juice concentrate and > tomato paste... minimal heat is applied, just enough to produce water > vapor that is constantly removed via vacuum, there is no boiling... > actually the water is removed tantamont to how dehumidifiers work, by > condensation.... in a sugar house it's cold so the water vapor is easy > to draw off and it drips away, about the same as reducing a sauce > without boiling by tilting the pot lid. It's a slow process, that's > why it takes days but only minimal heat is applied. A sugar house > operates by depending on the great temperature difference of warmed > sap and icy cold air. > > https://www.youtube.com/watch?v=RuuQavF4IRY |
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Reviving crystallized maple syrup?
On Sunday, November 4, 2018 at 10:16:50 AM UTC-6, Cheri wrote:
.... > OK, so how do you know that it was only bad once? Is he testing every day? > Two hours after meals for instance? Uh oh! All of a sudden, Cheri is an EXPERT in diabetic nursing! And Cheri, I'll let you know I did my elective in diabetic nursing, so if you need to know anything in that area of nursing just ask me. > What do they consider an OK A1c in the > UK for annual test? Not trying to be a smart aleck, just curious. > > Cheri 7 is the norm for an A1c level in the U.S. I don't know about anywhere else. John Kuthe, RN, BSN... |
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Reviving crystallized maple syrup?
John Kuthe > wrote:
> On Sunday, November 4, 2018 at 10:16:50 AM UTC-6, Cheri wrote: > ... >> OK, so how do you know that it was only bad once? Is he testing every day? >> Two hours after meals for instance? > > Uh oh! All of a sudden, Cheri is an EXPERT in diabetic nursing! > > And Cheri, I'll let you know I did my elective in diabetic nursing, so if > you need to know anything in that area of nursing just ask me. > > >> What do they consider an OK A1c in the >> UK for annual test? Not trying to be a smart aleck, just curious. >> >> Cheri > > 7 is the norm for an A1c level in the U.S. I don't know about anywhere else. > > John Kuthe, RN, BSN... > > > 7 is considered diabetic in the U.S. |
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Reviving crystallized maple syrup?
On Sun, 4 Nov 2018 14:57:32 -0800, "Cheri" >
wrote: > wrote in message ... >> On Sunday, November 4, 2018 at 6:30:19 AM UTC-6, Taxed and Spent wrote: >>> >>> On 11/4/2018 4:10 AM, Pamela wrote: >>> > >>> > I tend to view pancakes with sweet syrup as essentially children's >>> > food. >>> >>> some of us never grow up. >>> >> I've never heard of pancakes with any other type of syrup other than >> sweet. >> Have I been misled my whole life in thinking all pancake/waffle syrups are >> sweet?? Does IHOP and Waffle House have a secret stash behind the counter >> that only a select few are privileged to sample?? >> >LOL, only those that are no longer children are allowed back there, you >know...the ones that walk around with the sour faces. There's a whole world between mouth breathing retards and sour pusses. As you should know, since you're neither. |
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Reviving crystallized maple syrup?
"John Kuthe" > wrote in message
... > On Sunday, November 4, 2018 at 10:16:50 AM UTC-6, Cheri wrote: > ... >> OK, so how do you know that it was only bad once? Is he testing every >> day? >> Two hours after meals for instance? > > Uh oh! All of a sudden, Cheri is an EXPERT in diabetic nursing! > > And Cheri, I'll let you know I did my elective in diabetic nursing, so if > you need to know anything in that area of nursing just ask me. > > >> What do they consider an OK A1c in the >> UK for annual test? Not trying to be a smart aleck, just curious. >> >> Cheri > > 7 is the norm for an A1c level in the U.S. I don't know about anywhere > else. > > John Kuthe, RN, BSN... Really John, I feel that you are not right mentally and I've no desire to poke a mentally challenged person with a stick, so I leave you to it. Cheri |
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Reviving crystallized maple syrup?
On Sun, 4 Nov 2018 17:25:06 -0800, "Cheri" >
wrote: >"John Kuthe" > wrote in message ... >> On Sunday, November 4, 2018 at 10:16:50 AM UTC-6, Cheri wrote: >> ... >>> OK, so how do you know that it was only bad once? Is he testing every >>> day? >>> Two hours after meals for instance? >> >> Uh oh! All of a sudden, Cheri is an EXPERT in diabetic nursing! >> >> And Cheri, I'll let you know I did my elective in diabetic nursing, so if >> you need to know anything in that area of nursing just ask me. >> >> >>> What do they consider an OK A1c in the >>> UK for annual test? Not trying to be a smart aleck, just curious. >>> >>> Cheri >> >> 7 is the norm for an A1c level in the U.S. I don't know about anywhere >> else. >> >> John Kuthe, RN, BSN... > >Really John, I feel that you are not right mentally and I've no desire to >poke a mentally challenged person with a stick, so I leave you to it. +1 |
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Reviving crystallized maple syrup?
On Sun, 04 Nov 2018 12:44:41 -0500, wrote:
> On Sun, 04 Nov 2018 10:11:34 -0500, Gary > wrote: > wrote: >>> >>> Sqwertz wrote: >>> >Nevermind that maple syrup is made by boiling maple sap for hours. >>> >>> Actually maple sap is not boiled, it's barely simmered... and for >>> days. >> >>Commercial maple syrup is probably boiled rapidly in a container >>that also has mechanism to constant stir it. >> >>My inlaws made some in their barn one spring. In Galway, NY. - >>Isn't that somewhat close to you, Sheldon? They cooked it in >>their barn vs kitchen with a propane burner because they didn't >>want the smell in their house for days. >> >>Anyway, they told me about it. I don't know what size pot they >>used but I think they only made one gallon. They (just 2 of them) >>had to be in there to stir it almost constantly and add more sap >>as necessary. They had to sleep in shifts to keep it going. >> >>It took them 2-3 days to make the syrup. It takes about 45 >>gallons of sap reduced to make 1 gallon of syrup. >> >>They never did that again. The general store right down the >>street sold local maple syrup for about $8 per quart (1998 >>price). Much easier to pay $32 per gallon than spend days of all >>you time to make it 'for free'. > > And it's hardly for free, all that heating fuel costs... many people > where I live purposely grow a stand of sugar maple for making maple > syrup. They use their own techniques and so produce different grades > dependent on when in the season the sap is gathered... gathered later > in the season produces B grade, it's darker but contains the same % of > sugar as the lighter grades (amber). I prefer B grade, it has the > strongest maple flavor. > > Made in small quantities as you describe with constant stirring and > adding more sap it really doesn't boil, it's called boiling off the > water but the sap isn't boiling, all the stirring produces water vapor > that disapates, more [cold] sap is constantly added which prevents the > syrup from becoming thicker. > > In commercial operations huge vats are used and the water is removed > pretty much the same as when makiing orange juice concentrate and > tomato paste... minimal heat is applied, just enough to produce water > vapor that is constantly removed via vacuum, there is no boiling... > actually the water is removed tantamont to how dehumidifiers work, by > condensation.... in a sugar house it's cold so the water vapor is easy > to draw off and it drips away, about the same as reducing a sauce > without boiling by tilting the pot lid. It's a slow process, that's > why it takes days but only minimal heat is applied. A sugar house > operates by depending on the great temperature difference of warmed > sap and icy cold air. > > It's exactly what I've done to make tomato sauce from my glut of salad > tomatoes that contain a lot of water... not at all worth the time, > trouble and cost of propane. If rushed by applying more heat the > tomatoes caramelize, browned sauce tastes nothing like tomatoes, and > looks disgusting. I no longer bother making tomato sauce from my end > of season crop... I'll put up a couple three jars of sour fermented > green tomatoes from the most perfect ones of the same size, the rest I > call "over the fence", feeds the deer. > The Sugar Maple I planted two years ago, photo taken this fall: > https://postimg.cc/YGR8hLxX > Photo from last fall: > https://postimg.cc/VrzQxM64 > I planted this maple two years ago, called Autumn Blaze: > https://postimg.cc/PvGZftg6 > Same Autumn Blaze, photo taken a few days ago. taken with telephoto so > a bit blurry... I should be able to take the fence down in spring, in > winter hungry deer will eat anything: > https://postimg.cc/9w383HJ2 Blah, blah, blah. The sap is boiled regardless of all this hocus pocus bullshit of yours. -sw |
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Reviving crystallized maple syrup?
On Sunday, November 4, 2018 at 3:25:38 PM UTC-10, Cheri wrote:
> "John Kuthe" > wrote in message > ... > > On Sunday, November 4, 2018 at 10:16:50 AM UTC-6, Cheri wrote: > > ... > >> OK, so how do you know that it was only bad once? Is he testing every > >> day? > >> Two hours after meals for instance? > > > > Uh oh! All of a sudden, Cheri is an EXPERT in diabetic nursing! > > > > And Cheri, I'll let you know I did my elective in diabetic nursing, so if > > you need to know anything in that area of nursing just ask me. > > > > > >> What do they consider an OK A1c in the > >> UK for annual test? Not trying to be a smart aleck, just curious. > >> > >> Cheri > > > > 7 is the norm for an A1c level in the U.S. I don't know about anywhere > > else. > > > > John Kuthe, RN, BSN... > > Really John, I feel that you are not right mentally and I've no desire to > poke a mentally challenged person with a stick, so I leave you to it. > > Cheri It's quite the spectacle here. A mob of people bullying a neuroatypical for all the world to see. It's a document on the dark side of folks. The good news is the others will see the truth about these scumbags when every one of us are dead and gone. I think that's a suitable justice. |
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Reviving crystallized maple syrup?
On Sun, 4 Nov 2018 19:56:21 -0800 (PST), dsi1 >
wrote: >On Sunday, November 4, 2018 at 3:25:38 PM UTC-10, Cheri wrote: >> "John Kuthe" > wrote in message >> ... >> > On Sunday, November 4, 2018 at 10:16:50 AM UTC-6, Cheri wrote: >> > ... >> >> OK, so how do you know that it was only bad once? Is he testing every >> >> day? >> >> Two hours after meals for instance? >> > >> > Uh oh! All of a sudden, Cheri is an EXPERT in diabetic nursing! >> > >> > And Cheri, I'll let you know I did my elective in diabetic nursing, so if >> > you need to know anything in that area of nursing just ask me. >> > >> > >> >> What do they consider an OK A1c in the >> >> UK for annual test? Not trying to be a smart aleck, just curious. >> >> >> >> Cheri >> > >> > 7 is the norm for an A1c level in the U.S. I don't know about anywhere >> > else. >> > >> > John Kuthe, RN, BSN... >> >> Really John, I feel that you are not right mentally and I've no desire to >> poke a mentally challenged person with a stick, so I leave you to it. >> >> Cheri > >It's quite the spectacle here. A mob of people bullying a neuroatypical for >all the world to see. It's a document on the dark side of folks. Hear, hear. |
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