View allAll Photos Tagged Syrup
Drive Change and Situ Studio unveiled Snow Day, their new maple syrup-themed food truck which provides jobs to formerly incarcerated youth.
Several volunteers came out to the Baskett Research Center to tap maple trees for syrup on Sunday, Jan. 29. Baskett superintendent Ben Knapp led the group and showcased how to tap the trees.
Photo by Logan Jackson | © 2017 - Curators of the University of Missouri
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TAC Clubtreffen & Ruilbeurs 2011
Stroopfabriek, Borgloon -Limburg
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TAC Exchange Fair & Club Meeting 2011,
Stroopfabriek (Syrup Factory), Borgloon
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scrapple, with syrup
This photo has been used by Concierge.com for a scary-food article: www.concierge.com/ideas/foodwine/tours/501163?page=14
Four syrup tanks salvaged from the Domino Sugar Refinery, now standing in Domino Park with the Williamsburg Bridge in the background.
A shelf line up at the Meditteranean Food Warehouse in Tuam Street, Christchurch. Monin syrups = delicious. I bought the Aniseed
This utterly natural looking (cough cough) wig was in the row in front of us at the Dubai Tennis Championships ladies' final. Judging by the wife of the poor chap on whose head it sits, it was most likely her decision that it should be there...
It worked and it tastes great! Much better than any brand you can buy :-)
The outcome from the recipe we used was like 1.3 litres of syrup which can be mixed about 1:6 with water.
Recipe in the first picture.
Another photo of the beautiful amber maple syrup on the windowsill at Schulz's Restaurant in Croghan, New York.
Cranberry syrup can be used to give a kick to cider, in cocktails, or drizzled over plain cheesecake.
Several volunteers came out to the Baskett Research Center to tap maple trees for syrup on Sunday, Jan. 29.
Photo by Logan Jackson | © 2017 - Curators of the University of Missouri
The can, opened on both ends, was pulled over a snoot in an effort to prevent light spill on the bottom. This also turned out to be a better support than the wire frame I devised in the beginning. The black snoot was almost invisible in the image and Gimp took care of that 'almost' in about 5 seconds. Flash was set to 1/8 and 85mm (tightest beam) to provide a strong reflection in the top of the can.
A second flash at 70mm and 1/32 provides fill, with a gobo so as not to spill any light on the surroundings (and the table was moved far from the wall for the same reason). I should have been more careful to move the bamboo mat to the edge/corner of the table though :(
Had I been really cool the syrup would actually be flowing into the bowl. Heh.
The fact that I actually set up and took the shot before eating the can's contents may mean that I'm becoming a real photonerd...
We made syrup this year from rosehips, which we collected on our holiday at thw Danish west coast.
The pear syrup is made from pears we foraged in Århus.
Several volunteers came out to the Baskett Research Center to tap maple trees for syrup on Sunday, Jan. 29. Baskett superintendent Ben Knapp led the group and showcased how to tap the trees.
Photo by Logan Jackson | © 2017 - Curators of the University of Missouri
Several volunteers came out to the Baskett Research Center to tap maple trees for syrup on Sunday, Jan. 29.
Photo by Logan Jackson | © 2017 - Curators of the University of Missouri
Several volunteers came out to the Baskett Research Center to tap maple trees for syrup on Sunday, Jan. 29.
Photo by Logan Jackson | © 2017 - Curators of the University of Missouri
MDARD official Gordon Wenk (orange) and Elizabeth Haigh, Michigan's 2014 Maple Syrup Queen, tap the first tree on the MSU campus on March 7, 2014 to kick off the maple syrup season in Michigan.
Dumplings simmering in the sauce. The recipe I used:-
thecakemistress.com/blog/freerecipes/golden-syrup-dumplings
The last time I cooked these was with a class for a unit of work on the history of Australian cooking. We made them as an example of "Colonial times" and cooked them in a camp oven on coals.
Several volunteers came out to the Baskett Research Center to tap maple trees for syrup on Sunday, Jan. 29. Baskett superintendent Ben Knapp led the group and showcased how to tap the trees.
Photo by Logan Jackson | © 2017 - Curators of the University of Missouri
3/18/17 photo by Stephen Badger, Office of Communications
Annual demonstration, breakfast and other activities held at Cunningham Falls State Park
after the sap is pumped to the sugar house it's boiled down to maple syrup in an evaporation pan. it takes about 40 litres (10 gal) of sap to be boiled down to 1 litre (1 quart) of syrup! and a mature sugar maple produces about 10 gallons of sap or 1 quart of syrup during a single season. as is common these days, the maple valley producers we visited use reverse osmosis to remove 75 to 80% of the water from the sap prior to boiling, reducing energy consumption during the production process.
odin had a great time learning about how the yummy maple syrup he enjoys through the year gets made!