eatingoutloud

So many molasses lovers -- hooray!!! In The American History Cookbook (MarK Zanger), Mark notes a recipe for a children's beverage mixing a tablespoon (or two) with 12 ounces water. Since molasses does contain many nutrients, I can see how this would be a healthful drink. mkayahara: funny you should mention cartons vs. bottles. I just moved to Canada (BC) from California and grew up with molasses in glass bottles. When I went shopping for molasses the other day, I was surprised to only find it in cartons here ;-) In the states, the two brands which I remember being most common are Brer Rabbit and Grandma's (both owned by the same company now). Another difference I noticed are the grades of Molasses at the store -- 'Fancy' and 'Cooking' -- not entirely sure how to interpret these. Unfortunately, the packaging doesn't give any insight into what makes one 'fancy' - I assume it's better quality and best used in non-cooked applications. In the states, I always remember them being distinguished by mild vs robust.

I find myself growing more intrigued by molasses and wonder what others think of it. Love it? Hate it? How do you enjoy using it? In looking through my vintage recipe cards, it's clear that it had its day pre-WWI when sugar prices were high. In my circle of friends, it seems relegated to winter holidays and I wish it were used more often. I'm definitely a lover: gingersnaps, gingerbread, drizzled over pancakes or ice cream, and sometimes eaten from the jar with a spoon!

I keep receiving them as gifts but I don't like using aprons (although I am messy in the kitchen).

Are there any good shops that smoke their own meats? (in particular, smoked duck) Thanks -- Allen (new to Vancouver)