Mystery meal - Page 2

monster · 11-02-2009, 09:26 PM

yes. And we ate loads already. Don't you hate recipes where you're supposed to leave it a few days before eating.....

DanaC · 11-02-2009, 09:27 PM

I don't do such recipes. I havent the patience

Urbane Guerrilla · 11-04-2009, 04:36 AM

Quote:

Originally Posted by DanaC

I don't do such recipes. I haven't the patience.

For some things -- for some very few things -- I do. Watch the recipe thread. This one is worth the wait, believe me. Edible enough before it's matured, but a day's refrigeration turns it into the food of the gods...

Cloud · 11-02-2009, 09:29 PM

well, I was pretty close with the oatmeal ginger cookies, then. oatmeal-ginger-molasses cake

monster · 11-02-2009, 09:33 PM

harrumph.

No patience required dana, we'll just never know how much better it would have tasted if we had waited a couple of days (I think it gets stickier)

DanaC · 11-02-2009, 09:39 PM

mmmmm...sticky, sticky parkin.

Oh that's it. I am buying some parkin tomorrow.

Proper Yorkshire parkin. mmmmm

Cloud · 11-02-2009, 09:40 PM

cheaters don't get to harrumph! and we call it molasses, btw

(sticks out tongue and runs)

I'm sad. I won't get any cake now.

DanaC · 11-02-2009, 09:42 PM

we have molasses too. It's a different thing to black treacle.

Cloud · 11-02-2009, 09:50 PM

really? a matter of degree of refinement though, like white and dark rum?

DanaC · 11-02-2009, 09:55 PM

Quote:

This is another one of those “minefield” ingredients. Strictly speaking, Treacle is the British generic name for any syrup made during the refining of sugar cane. Therefore, theoretically, Treacle, Black Treacle, Molasses, Golden Syrup and Blackstrap are all treacles.

In practice however, there is a technical difference between “treacle” and “Molasses” in that molasses is obtained from the drainings of raw sugar during the refining process and treacle is made from the syrup obtained from the sugar.

In an effort to simplify matters, rather than start with the history of treacle, as with most of the Ingredient of the Month features, we are going to start with how the various treacles are obtained. The various types of treacle and Molasses are, in culinary terms, completely substitutable. Only the type of treacle/molasses used is of any importance when cooking.

Cloud · 11-02-2009, 10:03 PM

very interesting; AND I've learned a new word--always great. Thanks!

DanaC · 11-02-2009, 10:05 PM

oooo/ which new word?

Cloud · 11-02-2009, 10:12 PM

Parkin. 'Round here it means making out in a car.

hee!

monster · 11-02-2009, 11:17 PM

hehe

treacle is nothing like molasses, eventhough it's often substitutable in cooking when it's not the major ingredient. well OK it is something like molasses, but if it's the main ingredient, the difference is so great is completely changes the flavor. Treacle is sharper, i think -more bite. Maybe like comparing pure chocolate to semi-sweet?

Cloud · 11-02-2009, 11:28 PM

I am not sure I've ever cooked anything with either. I doubt I could find treacle in my supermarket at all.

11-02-2009, 09:26 PM	#1
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	yes. And we ate loads already. Don't you hate recipes where you're supposed to leave it a few days before eating..... __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

11-02-2009, 09:29 PM	#4
Cloud ... Join Date: Feb 2007 Posts: 8,360	well, I was pretty close with the oatmeal ginger cookies, then. oatmeal-ginger-molasses cake __________________ "Guard your honor. Let your reputation fall where it will. And outlive the bastards!"

11-02-2009, 09:33 PM	#5
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	harrumph. No patience required dana, we'll just never know how much better it would have tasted if we had waited a couple of days (I think it gets stickier) __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

11-02-2009, 09:40 PM	#7
Cloud ... Join Date: Feb 2007 Posts: 8,360	cheaters don't get to harrumph! and we call it molasses, btw (sticks out tongue and runs) I'm sad. I won't get any cake now. __________________ "Guard your honor. Let your reputation fall where it will. And outlive the bastards!"

11-02-2009, 09:50 PM	#9
Cloud ... Join Date: Feb 2007 Posts: 8,360	really? a matter of degree of refinement though, like white and dark rum? __________________ "Guard your honor. Let your reputation fall where it will. And outlive the bastards!"

11-02-2009, 10:03 PM	#11
Cloud ... Join Date: Feb 2007 Posts: 8,360	very interesting; AND I've learned a new word--always great. Thanks! __________________ "Guard your honor. Let your reputation fall where it will. And outlive the bastards!"

11-02-2009, 10:12 PM	#13
Cloud ... Join Date: Feb 2007 Posts: 8,360	Parkin. 'Round here it means making out in a car. hee! __________________ "Guard your honor. Let your reputation fall where it will. And outlive the bastards!"

11-02-2009, 11:17 PM	#14
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	hehe treacle is nothing like molasses, eventhough it's often substitutable in cooking when it's not the major ingredient. well OK it is something like molasses, but if it's the main ingredient, the difference is so great is completely changes the flavor. Treacle is sharper, i think -more bite. Maybe like comparing pure chocolate to semi-sweet? __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

11-02-2009, 11:28 PM	#15
Cloud ... Join Date: Feb 2007 Posts: 8,360	I am not sure I've ever cooked anything with either. I doubt I could find treacle in my supermarket at all. __________________ "Guard your honor. Let your reputation fall where it will. And outlive the bastards!"

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