Pecan pie

On Fri, 25 Mar 2011 13:38:21 -0500, The Cook
wrote:


I have two, the new style in a plastic bottle and old style in a glass
bottle.

glass bottle -
light corn syrup with High Fructose Corn Syrup, salt, vanilla

plastic bottle (now labeled "original") -
corn syrup, salt, vanilla

I also have the two styles of dark syrup. The new one hasn't been
opened yet, but it has separated: dark on top, light on the bottom.
The old one has not separated and I've never even considered that it
would separate until I saw the one in my cupboard.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
I wonder if a buttermilk-maple syrup-pecan-whisky pie would work.

If my food chemistry knowledge were better I'd attempt such a thing.


Steve
 
On 3/25/2011 3:52 PM, Pete C. wrote:

However they are made and whatever those wiki articles imply, it is the
final content of the syrup that counts. HFCS is not a single thing but a
solution of sugars (and probably just two: fructose and glucose).

--


James Silverton, Potomac

I'm "not"
[email protected]
 
James Silverton wrote:

It has a duller taste than sugar and is possibly correlated with
some health issues? Come to think of it, I wonder whether things
using the regular corn syrup would also taste more dull to me. I
don't know how I'd ever figure that out with the same products.

--
Jean B.
 
isw wrote:

My point was that with the current hype over HFCS in everything, when
people read "corn syrup" in a recipe they likely equate it with HFCS
when in fact it is very different. NB's "What? No one ate pecan pie
before the invention of corn syrup" implies that he may have been
thinking this way, with HFCS being a modern manipulated product, when
the "corn syrup" referenced is not HFCS and is a minimally processed
item and has existed for centuries.
 
In article ,
James Silverton wrote:


As I understand it, HFCS is corn syrup (mostly glucose), with some of
the glucose modified into fructose, to make the fructose-glucose ratio
about the same as in sucrose (50-50). But in sucrose, they're stuck
together (one molecule); in HFCS, they're separate.

Does that matter, healthwise? Tastewise? I dunno.

Isaac
 
On 3/25/2011 10:40 AM, Jean B. wrote:

I'm not disagreeing with you but I think it might be worthwhile stating
some facts, especially when you find people saying things like "Karo
corn syrup used to contain some high fructose corn syrup".

Table sugar (sucrose) is a disaccharide, which is composed of a glucose
molecule linked to a fructose molecule. Fructose is actually slightly
sweeter in taste than glucose or sucrose but sucrose readily dissociates
to fructose and glucose in the gut. I haven't seen any evidence that I
find convincing to persuade me that fructose alone poses more danger
than sucrose to diabetics. I don't know whether traditional corn syrup
is high *glucose* or not. Perhaps it should be despised as unnatural
HGCS :-)

--


James Silverton, Potomac

I'm "not"
[email protected]
 
On 2011-03-25, James Silverton wrote:



What facts would that be?

I'm holding a pint bottle of a house brand "light corn syrup". The
ingredients listed are: light corn syrup, water, high fructose corn
syrup, salt, vanilla. As expected, no percentages are given. Why
would I expect Karo to be any different?

nb
 
On Fri, 25 Mar 2011 21:16:52 +0000 (UTC), [email protected]
(Steve Pope) wrote:

My personal prejudice would make me stop at the maple syrup. I like
maple syrup, but not on/in "everything".

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Fri, 25 Mar 2011 16:39:43 -0700, Dan Abel wrote:


I can't testify about a "big deal", but I have an old bottle and a new
bottle. The new bottle says "original recipe" (whatever that means)
and it doesn't contain the HFCS that the "old bottle" has listed as an
ingredient.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Fri, 25 Mar 2011 21:32:50 -0700, isw wrote:


Apparently lab rats given a certain amount of HFCS gained twice the
weight as lab rats given an equal amount of refined sugar. It partly
explains why we have to many Americans that look like beached whales
now.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On 2011-03-26, Dan Abel wrote:


Scientific reasearch has revealed that the leading cause of death in
laboratory rats is scientific research.

nb
 
sf wrote:




I may not have been clear about my goal here -- I do want pecans, that
is, I want a pecan-maple pie, but I want it to (somehow) hang together
instead of falling apart.

But the whisky may be gratuitous with respect to that goal.


Steve
 
On 3/26/2011 11:14 AM, notbob wrote:

LOL!

I just loved That! Thanks for the belly laugh

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
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