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Non-Cattle Specific Topics
Recipes & Cooking
Cane syrup and.....
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<blockquote data-quote="Jogeephus" data-source="post: 836797" data-attributes="member: 4362"><p>On those lines I can see a problem with pure too. I don't remember what it is, something like baking soda or the like that, is occassionally tossed into the pot to control the foaming. Its not done often and its done only at the whim of the cook but I guess this would knock the pure definitition out even though its just a smidge in the scope of things. I really don't know though. </p><p></p><p>This thread has made me realize I need to pay a bit closer attention this fall. Maybe it'd be better for me to bring a note pad rather than a cooler. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite10" alt=":oops:" title="Oops! :oops:" loading="lazy" data-shortname=":oops:" /> :lol2:</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 836797, member: 4362"] On those lines I can see a problem with pure too. I don't remember what it is, something like baking soda or the like that, is occassionally tossed into the pot to control the foaming. Its not done often and its done only at the whim of the cook but I guess this would knock the pure definitition out even though its just a smidge in the scope of things. I really don't know though. This thread has made me realize I need to pay a bit closer attention this fall. Maybe it'd be better for me to bring a note pad rather than a cooler. :oops: :lol2: [/QUOTE]
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