Can You use anything else besides cane sugar in feeders?
melonmagician
17 years ago
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Comments (11)
penny1947
17 years agolynxville
17 years agoRelated Discussions
Sugar - cane v. beet
Comments (65)wow intolerant to beet sugar, and by the sounds of it, rather drastically intolerant. (is it anything like gluten intolerance? If so perhaps there are support groups our there that can help you figure out what is safe and what is not, as well as working to get companies to share the information on labels.) I'm intolerant of High Fructose Corn Syrup but it is only a mild intolerance. I don't think I'm likely to go to the hospital from consuming it, worst case is being doubled over with a horrible belly ach for a half an hour if I stupidly drink a can of soda on an empty stomach (or a big glass of Cool Aid or any other beverage high in that particular sweetener. As for the whole debate about cane v beet, I don't bake/cook/whatever enough to have much of an opinion about it. However, I did once try growing sweet sorghum. Didn't grow enough to try milling it or making it into syrup though and don't have the equipment to do so either. I understand processing sorghum (and probably cane too) is a pretty heavy task that can last several days even on a small scale....See MoreAnything besides pickles for cucumbers?
Comments (22)Here's my recipe, porkster. It's a whole lot better than store-bought relish. You can double this. I did all the chopping by pulsing roughly chopped vegetables in the food processor. You might substitute hot peppers for some of the bells. Sweet Pickle Relish 4 cups chopped seeded, unpeeled cucumbers (about 4) 1 cup chopped green bell peppers (about 2) 1/2 cup chopped red bell peppers (about 1) 3 cups chopped onions 3 cups finely diced celery 1 tablespoon celery seeds 1/4 cup salt (I use pickling salt) 3 1/2 cups sugar 2 cups white vinegar 1 tablespoon yellow mustard seeds Combine all vegetables in large bowl. Sprinkle with salt. Cover with cold water, let stand 4 hours. Drain thoroughly in colander, press out all excess liquid. Combine sugar, vinegar, celery seed, and mustard seed. Bring to a boil, stirring until sugar is dissolved. Stir in drained vegetables, simmer 10 minutes. Pack into jars to within 1/2 inch of the top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. Yield 5-6 pints....See MorePropagation of Sugar Cane and Pineapple
Comments (31)GAtrops-Reading what you said about harvesting sugarcane made me reminisce on my days of young in North Florida. Every year the Ryan Farm (Family friends) would harvest tons of sugarcane. Us kids would take turns driving the small tractor around in circles pulling a thick rope attached to a telephone pole "boom". The boom was attached to a vertical shaft that turned two rollers or laminators. The kids had to be careful not to stop the tractor too fast, because the boom was so heavy and had so much intertia that it would keep coming and knock the back of their heads. I may have been the only kid to get hit by the boom, but I cant remember because I got hit by the boom too many times. When harvest began, it went on for days, 24 hours a day. Men would take shifts cooking the juice and skimming the top, sneaking sips of the overflow which firmented quickly, helping to ease the boredom of stirring the pot. Down in the Bible Belt, you're supposed to throw away the skim, not imbibe in it. At least thats what most of the men's wives thought. The women busily bottled the syrup for storage and sale. Looking back, it was always fun for us kids at harvest, but I now have an even greater appreciation of those harvest days. I now grow sugarcane, and although i'm the only one that eats it in the house, that taste takes me back every time....See MoreWhat can you do with Italian Sausage besides pasta?
Comments (56)I cook the sausage in a very old, very seasoned cast iron skillet, using a slotted potato masher to squish it down, then scrape it with a wooden flat beveled spoon - spatula. I continue doing this while it cooks over med high heat. It breaks up nicely and you can easily get it to the size crumbles you want quickly with very little clean up. This is a recipe I have cooked for years and adapted it to our ever changing tastes. It came from a magazine that adapted it from "The New Chili Cuisine" by Nancy S. Hughes. I am cooking this for dinner tonite as the rain, chill and gloom just won't seem to leave. ~* My changes (almost the entire recipe, but I do not want to take credit for the original ~ which I have included) SAUSAGE, WHITE BEAN AND PASTA CHILI 1 lb mild Italian sausages, casings removed ~* Hot Italian 2 14.5 oz cans diced tomatoes, undrained ~* Del Monte Petite diced tomatoes w/ jalapenos ~* Onion - coarsely chopped 14 oz chicken broth ~*32 oz homemade chicken or turkey broth 4 oz chopped green chilis, rinsed & grained ~* 1/2 c(?) chopped sliced jalenpoes from jar I always have - amt - to taste so not to spicy 2 tsp paprika ~*omit 1/4 tsp cayenne pepper ~* Chipotle red pepper (McCormicks) 2 T ground cumin ~* Chipotle Tabasco sauce to taste 15 oz can Cannellie beans, rinsed & drained 2/3 cup tiny pasta, cooked - makes 1 1/3 cups ~* omit often Cook sausage breaking it into small chunks until lightly brown. * Remove sausage and blot excess grease Saute the chopped onion and chopped jalapenos in the same skillet until tender. In a small dutch oven or heavy saucepan, add the tomatoes and their liquid, chicken broth, green chilis, and spices. Add the sausage & onion. Stir well to combine. Bring to a boil, reduce heat & simmer, uncovered for 25 minutes. Remove from the heat, stir in beans & pasta ~ * I add the pasta to the individual bowls. Reheat & serve. ~ Top with fresh Parmesan. Serve with cornbread and or tortilla chips. This is very quick and easy. I hope all my changes don't intimate you. You can make this as spicy as you want - or not! It also freezes very well!...See Moremelonmagician
17 years agopenny1947
17 years agokristin_williams
17 years agoflower_lover5
17 years agokristin_williams
17 years agovera_eastern_wa
17 years agoingram287
8 years agoLarry (Los Angeles, 10a, Sunset Zone 19)
7 years agolast modified: 7 years ago
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