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Molasses... In article , David Harmon wrote: The stuff you buy in a bottle labeled "molasses" is 55% sugar. I suspect the stuff used to make rum is pretty bad stuff. It's a byproduct. I've never tried it, but it sounds reasonable. The problem with that is you need a still. People often have freezers, but not many people have a still. Another factor is that yeast won't grow in molasses that is 55% sugar. You'll have to dilute it down. -- Dan Abel Petaluma, California USA [email protected]
Molasses...
Molasses... On Sat, 12 Mar 2011 23:50:37 +1000 in rec.food.cooking, atec77 wrote, That's a load of nonsense. It's the sugar that ferments. Molasses has, by definition, most of the sugar removed, so it's exactly the wrong thing to start with to make clear booze. Freezing gives you clear ice with everything else concentrated in the liquid. It's exactly the wrong method for producing clear booze. You want distillation.
Molasses... On Sat, 12 Mar 2011 16:59:29 -0600, Omelet wrote: Why not make something that *isn't* liquor. You don't need a still. -- Today's mighty oak is just yesterday's nut that held its ground.
Molasses... On Fri, 11 Mar 2011 22:09:41 -0800, Whirled Peas wrote: Thanks for the warning, I would have tried it with chicken. That's a good indication of what it's best with then! TY -- Today's mighty oak is just yesterday's nut that held its ground.
Molasses... On 13/03/2011 12:19 AM, Omelet wrote: For you guests or the dog then add it to your cooking , I use wine and bourbon a lot and it really adds to the tastes as would this and the booze boils off anyway -- X-No-Archive: Yes
Molasses... On 12/03/2011 9:48 PM, Omelet wrote: I told you ferment it , takes a couple of weeks with the addition of some suitable yeast when done freeze the resulting filtered liquid the water freezes leaving you with very high octane clear booze volume will be about 15 to 20 % of what you start with normally -- X-No-Archive: Yes
Molasses... On 03/11/2011 06:51 PM, sf wrote: Thanks. Speaking just for myself, the best use I've found is on charcoal grilled spareribs, as a finishing sauce. I also like it on charcoal grilled pork chops, button ribs and pork and bacon burgers. I've used it on pulled pork sandwiches and it was great. Charcoal grilled hamburgers are good, too. This doesn't go quite as well on chicken or fish. The Pineapple Willy's restaurant only offers the sauce on their "BBQ Baby Back Ribs."
Molasses... On Fri, 11 Mar 2011 15:56:40 -0800, Whirled Peas wrote: I think the "original" type (unsulfured?) would work just fine. -- Today's mighty oak is just yesterday's nut that held its ground.
Molasses... On Fri, 11 Mar 2011 13:31:53 -0800, Whirled Peas wrote: I like every one of those ingredients, thanks for posting. What do you usually paint with that? -- Today's mighty oak is just yesterday's nut that held its ground.
Molasses... On 03/11/2011 02:37 PM, Nunya Bidnits wrote: If there's a choice, choose the dark molasses to match the other assertive flavors.
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