Text 20074, 86 rader
Skriven 2012-01-18 05:45:00 av Dave Drum (58521.cooking)
  Kommentar till text 20062 av ELEANOR CREIGHTON (1:123/140)
Ärende: Corn Syrup
==================
-=> ELEANOR CREIGHTON wrote to JIM WELLER <=-

 EC> I will make sure I purchase Karo in future.

 DD> whatever the Canuckistan equivalent is

 JW> Karo is an American brand and hard to find here. In Canada you want
 JW> Crown Golden corn syrup. It is made properly from hydrolyzed corn
 JW> with a little refiners syrup (light molasses) added and contains
 JW> just glucose and maltose (a double sugar made from two glucose
 JW> molecules), no fructose-glucose

 EC> Thanks Jim, I will check in future when I buy corn syrup.  I used maple
 EC> syrup in the recipe tonight and it turned out well, that someone was
 EC> helping themselves before it was chilled.  GRR

So, that got me to looking about ... Crown and Karo are both owned by ACH Foods
(A.C. Humko) which is in turn owned by UniLever. So, same stuff, near enough.
ACH used to have a huge plant in the next town west of me (Jacksonville, IL)
which made vegetable shortening and salad dressings. Really hurt the economy of
the place when they shuttered the factory. But, EMI and Capitol Records are
still hanging on in the face of most music sales being done via downloads. And
Nestle' remains a major employer -- along with the former Mobil Chemical
plastic bag/container plant now labelled as Practiv.

Anyway, as near as I can tell - if you're still with me after the side trip
into Jacksonville's economy - I'm reasonably sure that you can use Crown Golden
in any recipe that call for Karo.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin-Pecan Pie
 Categories: Pies, Squash, Nuts, Pastry
      Yield: 6 Servings
 
      1    Unbaked 9-inch pie shell

MMMMM----------------------PUMPKIN FILLING---------------------------
      1 lg Egg; slightly beaten
      1 c  Pumpkin purée
    1/3 c  Sugar
      1 tb Heavy cream, half-and-half
           - or whole milk
    1/2 ts Cinnamon; rounded
    1/4 ts Nutmeg
    1/4 ts Ground ginger

MMMMM-----------------------PECAN FILLING----------------------------
      2 lg Eggs; slightly beaten
    2/3 c  Light corn syrup (Karo)
    1/2 c  Sugar
      3 tb Butter; melted
    1/2 ts Vanilla extract
      1 c  Chopped pecans *
 
  * I've made this with (English) walnuts, as well. Tried it
  once with Black Walnuts but the pie was not so successful.
  
  This is an excellent pie. The layers remain separate and
  distinct, and the flavors compliment each other
  beautifully.
  
  Preheat oven to 375øF/190øC.
  
  For the pumpkin layer, combine 1 egg, pumpkin, 1/3 c
  sugar, cream, cinnamon, nutmeg and ginger. Spread gently
  over bottom of unbaked pie shell.
  
  For the pecan layer, combine 2 eggs, corn syrup, 1/2 c
  sugar, butter and vanilla. Stir in pecans. Gently spoon
  mixture over pumpkin layer in pie shell.
  
  Bake for 50 minutes.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 19 November 2009
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... The men who really believe in themselves are all in lunatic asylums!
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