I’ve had a number of kind inquiries about my Derby horse this morning, thanks to all who expressed interest. Sadly, my pick, Sweetnorthernsaint, was last seen in the back of the pack, somewhere around turn 2. I’m not sure what happened to him after that, though I did hear they kept the track open late […]
READ ONI might stale my bread on purpose just so I can try some of the amazing sounding recipes over at An Obsession with Food. The recipe roundup continued over the weekend. Check it out!
READ ON…is that it turns out Derby pie really isn’t a corn syrup-based pie. I didn’t need to be blogging on the subject of corn syrup and/or sweetners at all. Never mind.
READ ONLast night I made a same-day version of the Chicago-style pizza crust recipe I’ve been working on. Which is to say, I mixed the dough up only two hours beforehand, let it rise, and pressed it into a pan. And ya know, it was still too bready. I can try it again next week only […]
READ ONOne of the properties that both molasses and corn syrup share is their resistance to crystallization. True, in rare cases molasses has been known to crystallize, though I’m betting it wasn’t blackstrap molasses that did it. There are simply too many long-chain sugars (not to mention all the other gunk) in blackstrap molasses to allow […]
READ ONThe most recent post on sorghum syrup made me realize something important: in spite of all the jabbering I’ve been doing about molasses and table sugar, I haven’t written a thing about how either one are made. It’s a slightly complex process, yet here it is in a nutshell: Sugar has of course traditionally been […]
READ ONI roused the wife and daughter before dawn this morning so we’d have a chance to see some of the pre-Derby training over at Churchill Downs. I see what these locals like about racing. Little Josephine Pastry demurred from patting a horse on the nose when a jockey brought one close, but then she’s two […]
READ ONI received an email yesterday from a reader wondering why, when molasses was such a widely available sweetner, did home cooks and commercial food makers switch over to corn syrup? A big reason is cost. Sugar syrup derived from sugar cane invariably costs more than sugar syrup derived from corn (more labor goes into it, […]
READ ONPecans are distinctively American nuts. Not only did they originate here, (somewhere in the central southern US), they’ve never really caught on anywhere else. It may be because the pecan isn’t all that distinctive as compared to the world’s other great nuts. It may be because it has a fantastically hard shell (the Algonquin word […]
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