Text 13449, 69 rader
Skriven 2007-03-26 18:25:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av ELEANOR CREIGHTON
Ärende: Liquid Honey
====================
 JM> Hi, Eleanor,

 EC> I have remelted as required however it is time consuming

 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!

 EC> 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.

 EC> I refrigerate my maple syrup.  My best friend who is from Quebec
 EC> buys his by the gallon from the cabine a sucre and he stores in the
 EC> deep freezer and it is fine.  In my house all we have is Real Maple
 EC> Syrup.  I cook my baked beans with Maple syrup.  When I did my french
 EC> immersion course I spent 3 weeks in Quebec City around the Maple Sugar
 EC> season. I have a book amongst my two bookshelves which has maple syrup
 EC> recipes. Also in Quebec City they sell soft ice cream cones with maple
 EC> intricately drizzled into the Vanilla Ice cream.

 Oooooooh! That sounds heavenly! And thanks
 for your guidance on this. I think this weekend
 is our local Maple Weekend, with local producers
 inviting people to come see the process and buy
 the candy and syrup, but I didn't venture out.

 EC> Here is an Quebecois/Acadien dish

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

 EC> Title: Tourtiere
 EC> Categories:
  EC> Yield: 4 servings

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

 That looks pretty good!

 Joan MacDiarmid
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