Text 8302, 91 rader
Skriven 2011-03-13 13:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: HFCS again
==================
-=> Quoting Janis Kracht to Jim Weller <=-

 > I presume yours is made in the USA under licence by someone else and
 > not imported from England?

I have since learned that L&P is now owned by Heinz. They make the
original recipe in England and a different one in the USA. Canada
imports ours only from England.

 JK> I think it's where it's
 JK> distributed from (CORN CITY OHION maybe?? <g>) who knows :) what it
 JK> come down to here is the company embargos, etc.... it just darn cheap
 JK> to use HFCS .. 

Yeah you have four things going on:

-1- production quotas of domestic sugar

-2- corn subsidies

-3- an import tariff on foreign sugar

-4- a boycott on Cuba, a major producer.

All of which combine to raise the price of sucrose to levels above
those of the rest of the world and making HFCS cheaper.

Canada on the other hand does not have the hot climate required to
grow corn or sugar beets except in a small portion of southern
Ontario (corn) and Alberta (beets). So we must import cane sugar. 

 JK> When was the last time we here in the US used sugar cane from
 JK> Cuba

It's a lovely country with great resorts: cheaper than the Bahamas
or Hawaii, safer and cleaner than Mexico.
 
We get 30% of our sugar from them (although we do have a one cent
per pound preference price for fellow Commonwealth countries.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: KC Asparagus Shortcake
 Categories: Pastry, Main course, Vegetables, Eggs, Dairy
      Yield: 1 Servings
 
  2 1/2 c  Sifted flour
    1/2 ts salt
  2 1/2 ts KC Baking Powder
    1/2 c  Shortening
           Sweet milk
           Butter
      1 lg Bunch asparagus
    1/4 c  Butter
    1/4 c  flour
    1/2 ts salt
    1/4 c  Butter (another)
           Asparagus liquid
      2    Hard-cooked eggs
 
  Sift together, three times, the flour, salt and baking powder;
  work in the shortening and mix to a dough with milk; knead
  slightly and roll to fit a layer cake pan. Bake about twenty minutes.
  Split the cake and spread each half with butter. Have the tender
  portion of the asparagus cut in inch lengths, cooked tender. Make
  a drawn butter sauce of flour, salt, butter and asparagus liquid,
  beating in the last fourth cup of butter after the sauce is taken
  from the fire and add the asparagus. Pour part of the asparagus
  and sauce over one layer of the cake; set the second layer in
  place and pour over the rest of the asparagus. Finish with two
  hard-cooked eggs, cut in quarters. Serve very hot.
  
  The Cook's Book, KC Baking Powder 1926

  From: "Lewis", Bakery-Shoppe & Cafe http://bakery.rpmdp.com/
 
MMMMM




Cheers

YK Jim


... People like the taste of lard if they don't know they're eating it.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)