On 2023-06-18, Michael Trew <michael.trew@att.net> wrote:

> I use salted butter for everything. If in a baking recipe, I cut back
> on the salt the recipe calls for. If making butter cream icing, the
> salted butter is much welcome, as it cuts the cloy sweetness.

Yeah, I never understood using unsalted butter in a recipe that later
requires salt. I'm a salted butter guy. Hell, I'm a salt guy!
To each, their own.

On 2023-06-19 8:18 p.m., Leonard Blaisdell wrote:
> On 2023-06-18, Michael Trew <michael.trew@att.net> wrote:
>
>> I use salted butter for everything. If in a baking recipe, I cut back
>> on the salt the recipe calls for. If making butter cream icing, the
>> salted butter is much welcome, as it cuts the cloy sweetness.
>
>
> Yeah, I never understood using unsalted butter in a recipe that later
> requires salt. I'm a salted butter guy. Hell, I'm a salt guy!
> To each, their own.
>

I think the problem is that the is unknown amount of salt in the butter.
It's not a problem for me because we both prefer unsalted. I have used
salted butter where the recipe called for unsalted but I just cut back a
little on the added salt and then adjust.

On Monday, June 19, 2023 at 5:12:09 PM UTC-5, Mike Duffy wrote:
> On 2023-06-19, Bryan Simmons wrote:
>
> > That's why I mix it with corn syrup.
> > I also like the milder, sweeter taste.
> If you like a sweeter taste, why not add some
> of your sucralose potassium asesulfame?
>
"Sucralose potassium asesulfame."
https://pubmed.ncbi.nlm.nih.gov/8506487/

--Bryan

On 2023-06-18, Bruce <Bruce@invalid.invalid> wrote:

> Are you saying Leo's a reincarnation of Sheldon?

Nice try Boobie. I'm the gigger. You're the frog.

Michael Trew wrote:
....
> I think that dark Karo also has molasses in it to contribute to the
> taste. I have a jar of it here. I only bought it to make gingersnap
> cookies, so I'll probably have that jar for a while.

we keep a gallon container of molasses on hand for a lot
of various baking recipes.

the local sugar making company has been (or is still)
upgrading their equipment and processes to recover yet
more sugar from their molasses which led me to wonder
what would happen if all those gallons of molasses were
no longer getting to the market somehow (as an animal
feed additive or as an ingredient in baking, etc.). well
it is interesting to me that what molasses is is pretty
much all the contaminants left over when refining sugar.
adding it back in to provide flavor, color and trace
nutrients is ok, but i also think of what else might be
in there... anyways, i don't eat much of the things
that contain it to worry or get into it further.

songbird

On 2023-06-20, songbird wrote:

> we keep a gallon container of molasses on hand

Do you refridgerate it? We do because
we lost a carton due to mould once.

We also keep opened containers of maple syrup
in the fridge for the same reason.

I've never heard of anyone losing their honey though.

On 20 Jun 2023 01:30:19 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:

>On 2023-06-18, Bruce <Bruce@invalid.invalid> wrote:
>
>> Are you saying Leo's a reincarnation of Sheldon?
>
>
>Nice try Boobie. I'm the gigger. You're the frog.

When I google gigger, I get something about a person of colour of the
homosexual type. Is that what you mean?

On Monday, June 19, 2023 at 10:28:13 PM UTC-5, Mike Duffy wrote:
> On 2023-06-20, songbird wrote:
>
> > we keep a gallon container of molasses on hand
> Do you refridgerate it? We do because
> we lost a carton due to mould once.
>
> We also keep opened containers of maple syrup
> in the fridge for the same reason.
>
> I've never heard of anyone losing their honey though.
>
https://digitalcollections-baylor.quartexcollections.com/Documents/Detail/and-now-i-lost-my-honey-cause-that-white-trash-doctor-lied/146874

--Bryan

On 6/19/2023 11:28 PM, Mike Duffy wrote:
> On 2023-06-20, songbird wrote:
>
>> we keep a gallon container of molasses on hand for a lot
>> of various baking recipes.
>> the local sugar making company has been (or is still)
>> upgrading their equipment and processes to recover yet
>> more sugar from their molasses which led me to wonder
>> what would happen if all those gallons of molasses were
>> no longer getting to the market somehow (as an animal
>> feed additive or as an ingredient in baking, etc.)...

The jar I had to buy was expensive enough. It was near $5 for 12 oz.
Even for a huge batch of gingersnaps (5+ doz), I barely have a couple of
ounces used. What other things do you bake with molasses?

> Do you refridgerate it? We do because
> we lost a carton due to mould once.
>
> We also keep opened containers of maple syrup
> in the fridge for the same reason.
>
> I've never heard of anyone losing their honey though.

Honey is not supposed to spoil. I keep that tiny jar of home made maple
syrup in the fridge, also. The molasses is in the cupboard, use by
8/24, and it looks good to go (I'm sure I haven't opened it in over a year).

On 6/19/2023 5:04 PM, Cindy Hamilton wrote:
>
> I was raised on Aunt Jemima. The first time I tasted real maple
> syrup, I realized what I had been missing. Thin isn't a problem.
> It just soaks into the waffles.

Meh, I still like the thicker stuff. I've tried several types of real
maple syrup, including really good home made stuff, but it's wasted on
me; I don't appreciate it as much as some.

> That said, I like a crappy artificially flavored, maple-frosted donut
> every few years. Nostalgia.

I'm not sure if it's artificial maple flavor, but I buy donuts from a
local bakery several times per year, and I like their maple cake donuts
from time to time.

Bonus: They separate yesterday's donuts, and sell them half-off. Cake
donuts hold up well, and a half doz is only $3 ;)

On 2023-06-21, Michael Trew wrote:

> The molasses is in the cupboard, use by 8/24,
> and it looks good to go (I'm sure I haven't
> opened it in over a year).

Don't open it up to check. Fungi spores that land
close to the surface (i.e. on the inerior wall of your
container) can avoid the dessication that would kill them
if they land on the syrup.

Honey has anti-fungal enzymes added by bees.

Mike Duffy wrote:
> On 2023-06-20, songbird wrote:
>
>> we keep a gallon container of molasses on hand
>
> Do you refridgerate it? We do because
> we lost a carton due to mould once.

we use it up long before it gets a chance to spoil.
i've never seen spoiled molasses.

> We also keep opened containers of maple syrup
> in the fridge for the same reason.
>
> I've never heard of anyone losing their honey though.

never seen that either.

songbird

Michael Trew wrote:
....
> Bonus: They separate yesterday's donuts, and sell them half-off. Cake
> donuts hold up well, and a half doz is only $3 ;)

to me the only proper donuts are cake donuts and
not many places do them well. i'd be a lot more
over my weight range if i had a decent donut place
close by.

Donna's Donuts in Flint used to be on the way for
some trips and we would stop in and pick up some.
danger...

as for maple flavoring, it is ok, i use it in some
things like maple buns (the frosting), but there is
another use of maple that i really like which is
maple sugar candy made from maple sap. i only like
it once in a while and hardly anyone makes it any
longer (blended is now common if you can find it at
all).

i'd rather just have a cake donut with a bit of
maple syrup on it. a glaze is easy as that is just
powdered sugar in the syrup. i'd not ruin the syrup
by adding powdered sugar. i don't need any more
sugar than i already get.

songbird

Michael Trew wrote:
> On 6/19/2023 11:28 PM, Mike Duffy wrote:
>> On 2023-06-20, songbird wrote:
>>
>>> we keep a gallon container of molasses on hand for a lot
> >> of various baking recipes.
> >> the local sugar making company has been (or is still)
> >> upgrading their equipment and processes to recover yet
> >> more sugar from their molasses which led me to wonder
> >> what would happen if all those gallons of molasses were
> >> no longer getting to the market somehow (as an animal
> >> feed additive or as an ingredient in baking, etc.)...
>
> The jar I had to buy was expensive enough. It was near $5 for 12 oz.
> Even for a huge batch of gingersnaps (5+ doz), I barely have a couple of
> ounces used. What other things do you bake with molasses?

molasses cookies get a good amount, but almost all
other cookies including chocolate chip use it.

>> Do you refridgerate it? We do because
>> we lost a carton due to mould once.
>>
>> We also keep opened containers of maple syrup
>> in the fridge for the same reason.
>>
>> I've never heard of anyone losing their honey though.
>
> Honey is not supposed to spoil. I keep that tiny jar of home made maple
> syrup in the fridge, also. The molasses is in the cupboard, use by
> 8/24, and it looks good to go (I'm sure I haven't opened it in over a year).

sugar is often a preservative in and of itself so a
high sugar item shouldn't quickly spoil unless you do
things like open them up and leave them out at room
temperature in the open air (something i almost never
do with foods in general). the other issue is that
some people don't use a clean knife or spoon and
will instead cross-contaminate condiments or foods
which i find very annoying, but Mom seems immune to
changing her habits in this regards so... i deal
with it...

songbird

jmcquown wrote:

> He sounds in good spirits and yes, he knows he's not going home. He
> says he's very comfortable, has a nice little apartment with a
> kitchenette. He also says he has no interest in cooking because they
> serve really good food in the dining room.
>
> He practically waxed rhapsodic about the breakfast/brunch. Eggs any
> way he wants them. And bacon. Wait, yes I said bacon. Remember how
> he used to rail against bacon? Sheldon never disliked bacon. He may
> have disliked having to cook it for a bunch of people on a ship
> decades ago but he actually likes bacon. Breakfast sausage, too.
> Oh, and he said he especially likes their French Toast with pancake
> syrup. This from the guy who always said pancakes, waffles and
> French toast are merely recepticles for syrup.
>
> He said he does need to use the walker to get around but his
> wheelchair is basically a place for him to throw his dirty laundry.
> Oh, but all that is taken care of for him.
>
> He said Kathy visits often and takes him out to eat and they go
> shopping. She makes sure he has everything he wants. His fridge is
> stocked with diet Sprite. I asked if misses having a computer to get
> back on RFC. He said maybe, but she's getting him a larger TV and
> he'd rather watch 'Animal Planet'.
>
> That's the Sheldon update.
>
> Jill

Thank you for the update Jill.

On Sun, 18 Jun 2023 14:22:26 -0700 (PDT)
"itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net> wrote:

> On Saturday, June 17, 2023 at 8:22:37 PM UTC-5, jmcquown wrote:
> >
> > He sounds in good spirits and yes, he knows he's not going home. He
> > says he's very comfortable, has a nice little apartment with a
> > kitchenette. He also says he has no interest in cooking because they
> > serve really good food in the dining room.
> >
> Thanks for the update; news about how he's doing is appreciated.
> >
> > He said Kathy visits often and takes him out to eat and they go
> > shopping. She makes sure he has everything he wants. His fridge is
> > stocked with diet Sprite. I asked if misses having a computer to get
> > back on RFC. He said maybe, but she's getting him a larger TV and he'd
> > rather watch 'Animal Planet'.
> >
> > That's the Sheldon update.
> >
> > Jill
> >
> It sounds like he's settled in nicely and here's proof for Gary that Kathy didn't just
> dump and abandon him as we knew she wouldn't.

Goddmaned tragic that is!

The man was a tractor-piloting legend around that compound, always neat as apin and always plowed no matter how deep the snowfall.

Berloody aging is a curse cmpared to a quick death.

I raise a decanter of Crustal Place in his honor, and sadly I wager that's verboten in most of those places.

;-\