Text 3657, 125 rader
Skriven 2006-07-21 08:31:00 av Dave Drum (1:275/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: BEETS OR CANES
======================
On 07-20-06 Glen Jamieson Scribbled to Dave Drum about BEETS OR CANES 

GJ> DD> "Sugar beet is grown in the temperate climates of the world for
GJ> DD> sugar  whereas in warmer climates, such as Queensland, sugar
GJ> DD> production is  based on sugar cane. Sugar content of sugar beet
GJ> DD> is about 25% higher  than that found in sugar cane with
GJ> DD> production from sugar beet

GJ>I wonder how that figure is obtained.  Yield per Hectare, strength of
GJ>crushed syrup, or cost of production?

Not to be a smartass but it seems obvious to me that the figure is 
weight for weight. IOW - more of the cane is given over to non-sweet 
fibre than is true with the beet.

GJ> DD> supplying  about one third of world production. In most
GJ> DD> countries where sugar beet  is grown it is considered a high
GJ> DD> value crop and with a crop length of  about 5 - 6 months is used
GJ> DD> in rotation with other crops such as maize,  cereals and
GJ> DD> potatoes. Improvements in sugar content of sugar beet has  been
GJ> DD> greater than that in sugar cane in recent years and the
GJ> DD> development  of more heat - tolerant varieties has seen a
GJ> DD> greater interest in growing  sugar beet in areas currently 
growing sugar
GJ> DD>  cane."

GJ>There is no sign of it returning to popularity in Australia.
GJ>Possibly efficiency of production of cane sugar has also been
GJ>improving.

I think that little of your tiny continent is suitable for economic 
sugar beet production - whether due to climate, water restrictions, etc.

GJ>And the Victorian dairy industry has since become very powerful.

Another force precluding sugar beet production. Although I might argue 
that the residue from the crushed beets could be fed the bovines much 
like Adolph Coors has a nice sideline selling lees from its brewing 
operations as cattle feed.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Candy Apple Pie Recipe From Mimi Hodge
 Categories: Tnt, Pies, Nuts
      Yield: 6 Servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Graham cracker crumbs
      3 tb Sugar
    1/2 ts Cinnamon
    1/3 c  Butter (melted)
    3/4 c  Caramel ice cream
           -topping
      1 c  Chopped pecans

MMMMM-----------------------APPLE FILLING----------------------------
      5    Granny smith apples; peel,
           -core and slice very thin
      5 tb Butter
    1/2 c  Brown sugar
    1/4 ts Salt
      1 ts Cinnamon
           Cream Cheese Topping:
      8 oz Package of cream cheese
      1 ts Vanilla
      1    Egg
      1 tb Lemon juice
    1/4 c  Sugar
           Topping:
    3/4 c  Heavy cream, whipped
      2 tb Sugar
    1/2 c  Caramel topping
    1/4 c  Chopped pecans
 
  Emeril Lagasse found the pie to die for.  Good Morning America
  announced the winner of the Pie of Emeril's Eye contest this AM. Here
  is the winning pie recipe.
  
  Instructions for Crust:   Preheat oven to 375 degrees. In a medium
  size bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix
  well and press into a 10-inc pie plate, and up the sides. Bake for 6
  to 8 minutes until golden in color. Remove pie shell from oven and
  cool completely. Pour caramel into pie shell and sprinkle with 1 cup
  of chopped pecans. Refrigerate pie shell while making apple filling.
  
  Instructions for Apple Filling: In a large (12-inch) skillet over
  medium heat, melt butter and add brown sugar, salt and cinnamon. Stir
  with a wooden spoon. Add apples and stir. Cook over medium to
  medium-high heat for 15 to 20 minutes until apples are softened and
  tender. Let cool for 10 minutes and pour into pie shell. Reduce oven
  to 350 degrees.
  
  Instructions for Cream Cheese Topping: In a medium bowl, using a hand
  held mixer on low speed, combine cream cheese and sugar for about 1
  minute until smooth. Add egg, lemon juice and vanilla and beat from1
  more minutes until bully blended. Pour over apple filling in pie
  shell. Bake for30 minutes until an inserted knife comes out clean.
  Remove pie from oven and let cool. Refrigerate for 4 ours. Let stand
  outside the refrigerator for 30 minutes before serving.
  
  Instructions for Topping: Top with whipped cream, caramel and pecans
  and swirl with a knife. Slice and serve.
  
  From: Andi Waite

  Uncle Dirty Dave's Archives - A FIDO Cooking Echoes Recipe
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
If government wants us to respect the law it should set a
better example!!!


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