Text 14406, 76 rader
Skriven 2007-04-21 08:44:04 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: SWEET THINGS 70421
==========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Coming from a culture which only knows cane sugar derivatives, your
 GJ> varieties of sweet syrups, from Jim's maple, to beet sugar to your
 GJ> sorghum is interesting.  I wonder if there is much difference in
 GJ> flavour between them?

 JW> Refined cane and beet sugar are identical. Corn syrup is fairly
 JW> close to Golden syrup. Maple has a strong and distinct flavour that
 JW> I can not describe other than as "mapley". You should be able to
 JW> procure some, although it's expensive there. Birch syrup tastes
 JW> different again. I gather that sorghum syrup tastes rather like
 JW> molasses; perhaps one of the Americans from the South has tasted it
 JW> and can comment on it.

I am familiar with the cane sugar derivatives of Golden Syrup and
Treacle, and have enjoyed USAn maple syrup, but not the others nor
even the dreaded HFCS.  Perhaps, one day...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: The Straight Goods on Treacle, Golden Syrup and Cocky's J
 Categories: British, Australian, Info, Humour
      Yield: 1 Text file
 
           Treacle
           Golden syrup
           Cocky's joy
 
  In the UK, molasses is unrefined or nearly-unrefined goo straight
  from the plant.  Inedibly overwhelming taste of burnt toffee with the
  mouth feel of superglue.  Most of it goes to animal feed with a small
  fraction sold in health food shops or other places catering for very
  obscure sadomasochistic practices.  Any attempt to pour it will
  result in a stalactite of black gloop running down the side of the
  jar, which, since you only use this stuff once every five years, will
  set hard enough that you need a cold chisel to get it off.  The
  Victorians used to give it to children, probably to punish them for
  masturbating.
  
  Treacle is slightly refined.  It's still dark brown but in a
  sufficiently thin layer you can see through it.  Used for making some
  kinds of heavy, sweet puddings.  It only takes five minutes after you
  invert the tin before it starts dripping out.  Invariably forms a
  ring of sweetened rust round the lid.  The tins are usually red and
  black.
  
  Golden syrup is still more refined.  Urine-coloured and generally
  used for pouring over piles of starchy stodge.  Pours easily enough
  that you invariably get twice as much out of the tin as you wanted;
  it drips off the spoon leaving a line of sugar across the kitchen for
  ants to follow. This time the ring of sweetened rust forms where it's
  dripped down the side of the tin gluing it to the shelf along with a
  compacted deposit of tea leaves and dead flies.  The tin is
  invariably green with a drawing of a rotting lion and an
  incomprehensible Bible quotation on it.
  
  Jack Campin
  
  Golden syrup (Tate and Lyle is a famous manufacturer in UK), is
  sometimes known in Australia as Cocky's Joy (an allusion to it being
  the favorite sweetener of small farming families, ironically
  characterized as cockatoo (or cocky) farmers. This is very sweet and
  the colour of honey.
  
  Richard Wright
  
  rec.food.cooking
 
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