Hi Lee, I wrote to Haagen Daz about the Honey Vanilla. They said it was discontinued because it wasn't selling as well as other flavors. They also said if there's a re-newed interest, they'd consider bringing it back. How so? A collecting signatures campaign?! I relish the fresh Maple Ice Cream at Dutton's Farmstand in Manchester VT, they make their own maple syrup, too.
You know, each sugar house makes a different tasting syrup! The taste can change from year to year like wine, too. During the season, many places that tap and make maple syrup are open to the public and even organize collective open houses and weekend festivals. Lots of fun for any age. In Vermont, USA, depending from whom you buy it from, maple syrup costs $48-$60 for a gallon (3.79 liters) Your preference of labeled Grade A extra light, light, medium to dark and then Grade B. Grade C not often found 'cause its sap has less sugar in it and it can taste greenish or buddy. The run of 2012 was in warm February rather than traditional March. And there's encroaching beetles to worry future harvests, too. By the way, there's an excellent vodka made from 100% maple, from here in VT. There's also a maple vodka flavored with more syrup. Look up "Sapling" Enjoy!
Maple butter ought to be 100% pure maple sugar syrup in a "buttery" form because of the very tiny, smooth crystals it's made to grow into. I think of a fondant made from pure maple sugar syrup rather than from a cane sugar syrup. That's what you've bought in a jar! Expensive, yes, 'cause it is concentrated, pure maple syrup. Takes a lot of love and work to harvest maple sap in late winter/early spring. I use it anywhere I'd use maple syrup with two advantages: it has less moisture than syrup for adding to something I do not want more liquid like a frosting, a dip, an already liquid enough glaze, adding to mustard; and it doesn't drip off like maple syrup does on bread, pancakes, cakes, spoons and so on! It is like comparing a liquid honey to a creamed honey. I would love it even more if I could get friends to make it in grade B or C instead of only Fancy/grade A. Know what I mean? For needing maple in some baking and frosting recipes, totally dry and crumbly maple sugar can't be beat. Off the straight path some--Ever have maple on the snow? A maple cream? Maple ice cream? Now there's maple vodka too. Both straight and flavored. Hurray Vermont!
Great post. Thanks. If someone over-grinds or worse, mashes the meat through a weak and warm grinder, will that probably help create a tough hamburger? Same problem created with over mixing and over pushing the ground mass into patties?
Ha, ha Billy33 ! Well, well, one can skin a tofu by frying tofu to make wrapper pockets as in Japanese Inarizushi No Moto. For a soy fats and protein skin, one needs to skim rather than skin! Skin is taken from simmering, full fat soy milk before one makes soy bean curds or tofu and so on. Fresh is the most flavorful and the most pliable. If the soy milk skin aka 'Yuba' is very dry, gets old, it can crack up into little pieces. Those too can be re-hydrated, re-molded into any kind of fake meat, depending upon how one lays up a direction of 'grain' and how one flavors it. The very best way to prepare is almost always the very best way you'd want to eat it. Your preference. You already seem to know and enjoy the yuba in dim sum fried wraps.
I've used fresh, (North Star) sour cherry pits to make a delicious, dark ruby red liquor tasting of cherry with a tiny hint of almond. Has anyone else used the pits from other fruits for liquor, flavorings, and other ideas?
The pit has tons of flavor, for sure! Have made a great tasting liquor from sour cherry pits. Pits left in the fruit makes one slow down the eating process, too. Leifheit is an excellent brand cherry pitter. Fast and I haven't tried partially freezing cherries yet.