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Discussion in 'The OT' started by Drucifer, Nov 9, 2011.
I got the glass jar with the silicone dribbler. I like it better than a squeeze bear
In this area, there really isn't a good option. This area is not known for honeybee farming.
It's just 'beekeeping'.
Not sure where the 'Galactic Empire' is but honeybees are most anywhere in the continental US at least some part of the year.
What about the big honeybee die-off due to that mysterious plague that has wiped out so many of the colonies nationwide? Colony collapse disorder as it's called.
no, but your local farmers will appreciate the business.
and Colony collapse disorder is very real and it puts all of us in real danger every day.
I'm aware of it, but find it interesting that CCD hasn't been discussed much this year. It seems like it was more in the news from 2007 through 2010.
Here is the closest one to my fortress.
Now, of the types of honeys listed, which do you recommend? I personally like a traditionally tasting honey--sweet but not overdone.
Here's what I am wondering...
I make a killer homemade pumpkin pie that has among its ingredients one cup of sugar. I don't like using a sweetener like Splenda or Equal or Nutrasweet. None of those works. If I was to replace the one cup of sugar with 1/2 to 3/4 of a cup of honey, then cook the pie at a reduced temp of 325 instead of 350, because honey when heated tends to brown foods, would the taste of my pie by noticeably better? Same? Worse?
Honey is hygroscopic, so makes baked goods more moist. I think you also need to reduce liquids by a quarter to take the water in honey into account.
I believe alfalfa honey is particularly good in baking, lighter in flavor, doesn't overpower other flavors.
I don't use any other liquids in my mix, so there isn't anything else to reduce. Because my pumpkin pies have a cream cheese type of taste and texture, which make them taste good, there is no water or eggs or other such liquid-like ingredients.
The honeys listed would all be good. I'd try the black locust. My dad made black locust beer a couple of times from the seed pod. It had a yellowish pith in a black leathery seed pod that made a sweet beer. This was before my beer days.
As for the pie, wife says to cook it normal time, check it, if it's still wiggly give it another 5 minutes. Next time you might add a little corn starch.
Not a pumpkin pie fan. Now a nice sweet potato pie with honey sounds good.
As for sweeteners, I believe Splenda is the only one recommended for cooking. Have a Vermont cousin who makes great apple pies using it.
I believe you are correct there.
I tried it with Splenda, but like other sweeteners, it just didn't taste right. Sometimes, I guess, normal sugar is the only way to go. However, I was just wondering if honey would work.
The main problem with replacing sugar with honey in cooking is the cost. I pay $8 for a 16oz Ball jar.
Most of what I get here is clover and orange blossom. You can really taste the difference. I prefer the clover.
I'm the opposite. Grew up not too far from where you are(central Brevard county), but anything but orange blossom honey just doesn't taste right to me.
This thread has me thinking that I really should support local farmers. Guess I'll have to try some local alternatives.
From Food Safety News:
I avoid Chinese food products like the plague. I won't trust my health to a country which I know for certain does not have the best interests of America and her citizens in mind.
As far as the benefits of buying organic honey with its pollen intact, if the honey isn't indigenous to ones local area, then any potential anti-allergenic benefits are nil.
And you have medical source to substiantiate this? or just stating an opinion?
It's clearly shows his personal opinion, as medical researches did show advantage of using raw honey regardless of origin (with slight variations of flowers' kind).