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substitute for golden syrup

I'm looking for a golden syrup substitute for an ANZAC biscuits recipe, and it sounds like golden syrup is just the stuff we call 'cane syrup'. Does anyone have any experience with how similar / different they are?

ETA: The foodsubs site linked below seems to say they are the same thing:
"golden syrup = cane juice = jus de canne = cane syrup = sugar cane juice = light treacle Notes: This amber-colored liquid sweetener is popular among British, Caribbean, and Creole cooks. It's made by evaporating sugar cane juice until it's thick and syrupy. Lyle's Golden Syrup and Steen's Pure Cane Syrup are popular brands."

Steen's Cane syrup is what I use for pecan pies. Half molasses and half light Karo syrup is a decent sub, but agree it's not the same.

Jun 04, 2014
smcleroy in Home Cooking

Just a few hours in Dallas

Like I said, their brisket is a craps shoot. But it is less than 1 mile out of the way going from DFW airport to Flower Mound. :-) And the ribs are great.

Jul 16, 2011
smcleroy in Dallas - Fort Worth

Restaurants everyone loves--except you

Esparza's is in Grapevine.

If you think Spinach Enchiladas count as Tex-Mex we are reading from different books, so we will have to agree to disagree. ;-)

Jun 07, 2011
smcleroy in Dallas - Fort Worth

How do you define trashy?

Our little league baseball concession stand would sell frito chili pie. Cut open a snack-size bag of fritos, and ladle some chili and nacho cheese over the chips. Toss in a plastic spoon.

But I had it for dinner once or twice, too. Mom used shredded cheese and added onions.

Jun 03, 2011
smcleroy in General Topics

How do you define trashy?

That was my first thought.

Jun 03, 2011
smcleroy in General Topics

Clotted Cream / Kaymak - Where in DFW?

I work near a CM, so I'll just have to check on Monday. I was just hoping to find something near me, because I have an insane craving for cream tea. Thanks!

Jun 03, 2011
smcleroy in Dallas - Fort Worth

Pork spoiling.. but.. how.. far...? Food Science n00b alert

Another interesting fact: in commercial meat packing plants, one technique is that meats are often rinsed with a mild ammonia to kill off most of the bacteria on the surface prior to packing. I'd rather have the bacteria...

Jun 03, 2011
smcleroy in Home Cooking

Pork spoiling.. but.. how.. far...? Food Science n00b alert

So the answer is...

Most bacteria and organisms that cause food to spoil would be killed by the long, high-termperature cooking process.

The danger would be if there happened to be a organism that produced sufficient quantities of a heat-stable toxin before you killed it. Considering that the meat was just beginning to turn, I think you're safe.

Personally, I would have salted and rinsed the surface of the meat before cooking - the combination of abrasion and a high-ionic strength rinse would tend to remove most of the 'gunk' on the surface (chemically speaking)

When proteins break down, they will produce amine-containing compounds that reek. (Remember, proteins are made up of amino acids.) See http://en.wikipedia.org/wiki/Stink_bomb for some specific examples. Your gag reflex is probably an evolutionary response, dating from a time when humans didn't generally cook their rotten meat for several hours before they ate it.

Remember also, that the reason spices were treasured prior to refrigeration was to cover up the taint of slightly rotten meat. :-D .

Go for it!!

ETA: from the FDA staph link posted above:

Infective dose--a toxin dose of less than 1.0 microgram in contaminated food will produce symptoms of staphylococcal intoxication. This toxin level is reached when S. aureus populations exceed one hundred thousand bacteria per gram (of food).

So, even if the bacteria on your pork happened to be a dangerous staph strain (which is a very small subset, just like there are only a few dangerous strains of e. coli) there has to be a sufficient quantity to have produced enough toxin to make you sick. The vast majority of food poisoning cases will not be from residual heat-stable toxins, rather living bacteria that are not killed by a cooking process.

Jun 03, 2011
smcleroy in Home Cooking

10 best things to eat in Dallas

mistake

Jun 03, 2011
smcleroy in Dallas - Fort Worth

Clotted Cream / Kaymak - Where in DFW?

Where can you buy clotted cream (or a similar product like Devonshire cream or kaymak) in the DFW area?

Extra points for a location north of DFW airport (Coppell/ Grapevine/ Las Colinas/ Lewisville) ;-)

Jun 03, 2011
smcleroy in Dallas - Fort Worth

Restaurants everyone loves--except you

Agreed. Add Mi Cocina and Esparza's to the list of mediocre attempts at Tex-Mex. Esparza's has great margaritas and atmosphere, but the food is very mediocre. Mi Cocina has slightly better food, just overpriced for its quality.

For the Esparza's food at better prices without the hideous crowds, their sister restaurant Guero's in Valley Ranch is a better bet, but still not super.

Dallas just can't do Tex-Mex. :-(

Jun 03, 2011
smcleroy in Dallas - Fort Worth

I'm looking for a butcher shop / meat market (not a grocer or restaurant).

If you really want nose-to-tail, this is an outfit in Paris, TX that will sell you an entire half (or whole) grass-fed cow, cut to your specifications. Not quite a butcher, but interesting. They sell smaller quantities, too.

http://www.texasgrassfedbeef.com/

Jun 03, 2011
smcleroy in Dallas - Fort Worth

Just a few hours in Dallas

10 minutes from DFW is Hard Eight BBQ in Coppell. The best ribs I have ever had - a true dry rub with no sauce. The brisket can be a craps shoot - pun intended. However, it's probably the best BBQ you'll find near Flower Mound.

http://www.hardeightbbq.com/

In Flower Mound, there is an Italian place called Salerno's. I have a friend who claims it's the only decent red sauce he's eaten in DFW - it's like his grandmother's sauce. The Salerno family also has a steakhouse (I forget the name, never been there myself) that has been highly recommended to me.

There is a local chain called Babe's (location is in Roanoke, pretty close to Flower Mound) that does a classic family-style service with comfort foods like chicken fried steak, fried chicken, and pot roast. Skip the salad, unless you like iceberg lettuce tossed in sugary oil.

Jun 03, 2011
smcleroy in Dallas - Fort Worth

DFW -- Grass-Fed Bison

Just bought some at the Sprouts in Coppell yesterday. They have a bunch of flyers up like it is either a new product or a short-time promo.

Jun 03, 2011
smcleroy in Dallas - Fort Worth

Reform School for Tightwad Tippers

Tell your friend this: tipping was 10% until the mid sixties when it moved to 15% and it stayed there until the early eighties, when it went up to 20%. The culprit in both cases were tax reforms: in 1966 and 1982.

In 1966, the IRS started to require reporting of tips on tax returns. In 1982, the IRS set up a method where waiters were presumed to receive taxes at least equal to 8% of their gross sales and taxed accordingly.

So when he tips 10%, he is barely bringing the waiter up to the minimum income that the government taxes. If the waiter has to 'tip out' and give 10-20% of their tips to bartenders, busboys, etc, then the waiter could actually end up being taxed on income they did not earn.

Jun 03, 2011
smcleroy in Features