Molasses...

B

bEI

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On Fri, 11 Mar 2011 04:33:42 -0600, Omelet
wrote:

You can only chip away at it. You're low carbing so all the
traditional ways (like yummy molasses cookies) are out. You could
look for marinades that call for molasses. I used to make an Asian
inspired one for chicken with hoi sin, molasses, honey (it was
either/or but I used both molasses and honey), soy, garlic and fresh
ginger.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 12 Mar 2011 05:52:13 -0600, Omelet
wrote:


Well, make boston baked beans for sure. Use all molasses instead of
molasses and brown sugar.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 13 Mar 2011 03:21:51 -0600, Omelet
wrote:


Any time, Om. Make the beans and then do your eggs while the beans
are baking. Don't forget to check them every so often to add a little
water if they're getting dry. You want them to have a "sauce" when
you put them onto the plate.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Omelet" wrote in message
news:o[email protected]...

Gee I thought I had a lot of molasses. I had mail ordered some because it
said it was gluten free. I'll bet you all molasses is really gluten free!
I think I had 4 bottles of it. And I never even used the whole first bottle
before it all expired.

When I make baked beans I use just a touch of molasses and then some
Splenda. I also use a ton of onions which have been well caramelized. This
adds a lot of sweetness.
 
On Wed, 16 Mar 2011 04:08:22 -0500, Omelet
wrote:


If time is an issue for you, try the crockpot method that Landon plans
to try or bust out your pressure cooker and get a head start on the
bean cooking (tenderizing) part.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 17 Mar 2011 00:46:35 -0500, Omelet
wrote:



Black beans? That's "different".

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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