Text 13409, 109 rader
Skriven 2007-03-25 00:13:00 av ELEANOR CREIGHTON (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Liquid Honey
====================
 -=> Quoting Joan Macdiarmid to Eleanor Creighton <=-

 JM> Hi, Eleanor,
 
 EC> Help
 EC> My husband keeps putting the liquid honey in the fridge and I keep
 EC> telling him that it does not go in the fridge for one obvious reason is
 EC> that it becomes crystallized. Once liquid honey becomes crystallized
 EC> does it not affect the sweetness?

 JM> Well, if you don't remelt it, I think the residual
 JM> liquids would be less sweet, but if you warm it
 JM> slowly and gently so the crystals redissolve,
 JM> and stir it around, it should be OK.

I have remelted as required however it is time consuming
If I come accross the original article in my archives
I will post it.
 JM> Your honey should be recoverable if you stand
 JM> it in a pot of barely simmering water (loosen
 JM> the lid!) and maybe shake it up every so often.
 JM> If you can assert your authority in this way,
 JM> you should make your husband do the watching
 JM> and shaking! Remind him the bees store it
 JM> through the summer with no fridge and it stays
 JM> just fine!

Good Idea never thought of that.

 JM> I had a similar problem with maple syrup. I
 JM> bought a quart of the real stuff in an opaque
 JM> plastic bottle, and didn't realize it was
 JM> crystallizing until a big crystal of maple
 JM> sugar fell out onto my pancake. Do you have
 JM> expertise on maple syrup, whether it should
 JM> be refrigerated or not? I sort of think so.
I refrigerate my maple syrup.  My best friend who is from Quebec
buys his by the gallon from the cabine a sucre and he stores in the
deep freezer and it is fine.  In my house all we have is Real Maple
Syrup.  I cook my baked beans with Maple syrup.  When I did my french
immersion course I spent 3 weeks in Quebec City around the Maple Sugar season.
I have a book amongst my two bookshelves which has maple syrup recipes.
Also in Quebec City they sell soft ice cream cones with maple intricately
drizzled into the Vanilla Ice cream.


Here is an Quebecois/Acadien dish

MMMMM----- Now You're Cooking! v5.77 [Meal-Master Export Format]

      Title: Tourtiere
 Categories: 
      Yield: 4 servings

      1 lb ground lean pork (or 1/2 
           -pound
           pork and 1/2 pound beef or 
           -veal
    1/2 c  water
      1 lg onion, finely chopped
      1    garlic clove, finely chopped
    1/2 ts salt
    1/2 ts thyme
    1/2 ts sage
    1/4 ts dry mustard
    1/4 ts mace
    1/8 ts ground cloves
           pepper to taste
      2 md potatoes
      1    egg, beaten

Prepare your favourite pastry for 9-inch double pie shell Combine meat,
water, onion, garlic and seasonings in large, heavy-bottomed saucepan with
tightfitting lid. Bring to a boil, then cover and reduce heat to
medium-low. Continue cooking 25 minutes, stirring frequently and breaking
up meat with fork. Meanwhile, peel potatoes, cook in boiling, salted water
until tender, about 20 minutes; drain and mash with fork. (This should
measure about 1 cup.) Preheat oven to 425°F. When meat has finished
cooking, there will be a little liquid in bottom of pan; do not drain.
Remove from heat. Stir in mashed potatoes. 6 Turn meat and potato mixture
into prepared shell. Cover with top crust; trim and crimp edges to seal.
Whisk egg with 1 teaspoon water and brush lightly over top of crust. Slash
crust in several places to allow steam to escape. Bake in 425°F oven for 15
minutes, then reduce heat to 375°F and continue to cook until pastry is
golden, about 20 minutes. pastry for 9-inch double pie shell this Acadian
favourite is related to the meat pies found in kitchens throughout central
and northern Europe, as well as in Quebec. While pork is usually the main
ingredient inside the tasty pastry, venison or beef is sometimes mixed in
as well. Traditionally, tourtiere was served at
Christmastime...particularly on Christmas Eve, after midnight Mass. But
Acadians enjoy it year-round...and so can you, with this easy-to-prepare
and delicious recipe.

  Contributor:  Eleanor Creighton Traditional Recipes Atlantic Canada

  Preparation Time:  45 mi

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MMMMM


... How come a lawyer writes a 90 page document and calls it a brief?
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