Mmmm...and don't forget brown rice syrup! (tastes like a light, golden caramel!)djm wrote:Projectile snot?
I like molasses, corn syrup, maple syrup, etc. I'm just so darned picky.
djm
Redwolf
Molasses anyone?
M'lasses, m'lasses, sticky good 'lasses!
Pour 'em on your pancakes, stir 'em in your tea!
M'lasses, m'lasses, God's own 'lasses!
Hope you don't like 'em, 'cause then there's more for me!
About that mole . . . I believe his nostrils are the two dark dots above the . . . the . . . the erectile-enabled floral arrangement.
I bet that . . . thing . . . is a sense organ which enables him to "smell" his lunch underground.
Pour 'em on your pancakes, stir 'em in your tea!
M'lasses, m'lasses, God's own 'lasses!
Hope you don't like 'em, 'cause then there's more for me!
About that mole . . . I believe his nostrils are the two dark dots above the . . . the . . . the erectile-enabled floral arrangement.
I bet that . . . thing . . . is a sense organ which enables him to "smell" his lunch underground.
Cotelette d'Agneau
Well, my little chickadee, you'd be on for a bet here, but I am somewhat hampered in my research, not knowing what to look up.djm wrote:More likely it allows him to "feel" his lunch wriggling about underground.Lambchop wrote:I bet that . . . thing . . . is a sense organ which enables him to "smell" his lunch underground.
djm
Hmm.
Cotelette d'Agneau
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Flyingcursor
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And it tastes better than Marmite too.KatieBell wrote:It is great to add to meal-in-a-muffins.
See all about it here.
Blackstrap molasses is an excellent source of manganese and copper. It is a very good source of iron, calcium, potassium and magnesium. In addition, blackstrap molasses is a good source of vitamin B6 and selenium.
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I.D.10-t
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I have always wanted to try one of the higher grades of molasses. From what I understand blackstrap (the kind I have always had) is the dregs and the last pressing. Kind of the grappa of cane sugars. Of course, by being less pure, it is probably healthier than the purer versions, but I am still curious.
Come to think of it. I use to make steel cut oatmeal with coffee and sweeten it with molasses for breakfast every morning, I should do that when winter comes along.
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Edit:
I did not know it was the same thing as Treacle
Come to think of it. I use to make steel cut oatmeal with coffee and sweeten it with molasses for breakfast every morning, I should do that when winter comes along.
~~~~~
Edit:
I did not know it was the same thing as Treacle
"Be not deceived by the sweet words of proverbial philosophy. Sugar of lead is a poison."
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fancypiper
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I.D.10-t wrote:Come to think of it. I use to make steel cut oatmeal with coffee and sweeten it with molasses for breakfast every morning, I should do that when winter comes along.
What on earth would be the attraction to making steel cut oatmeal with coffee???
You'd NEED to sweeten it with something . . . shoot, just toss it out and suck on the molasses straight! Lord help us!
OK, that's more than I can take; I'm putting my hair back up again.
Cotelette d'Agneau
I don't know about molasses, but I like Rum, which I discovered today uses molasses for an ingredient, which is weird, because I never really tasted anything sweet in it, but then understandable, since most of the old rums were brewed in the Carribean, namely British colonies, where the natives were reduced to sugarcane farmers.