View allAll Photos Tagged Syrup
36/365 (432)
What a grotty day weather wise and look what I found at the back of the cupboard :) Not homemade, but it still went down well with custard.
Sorry, I'm still decorating and today it all went pear shaped when the other half took the radiator off the wall in the room I'm painting (I'm doing 2 bedrooms). Somehow he broke the seal on the pipe and it leaked....2 hours later when I went downstairs I discovered water pouring through the kitchen ceiling, so I have yet another room to redecorate...not a happy bunny.
Also for #58 of 114 pictures in 2014 "Naughty but Nice".
Also for #97 of 100 Pictures in 2014 "Gooey".
This fine collection at the St Joseph Plantation of the pots found at every plantation. Sugar cane squeeze was boiled down in these pots to make syrup. In some cases, slaves boiled water for washing clothes in these pots. Smaller sizes were used for some cooking, specially jambalaya.
The Syrup Tanks – dating back to the 1950s – are four of the fourteen large-scale tanks that were used to collect high volumes of liquid sweetener generated in sugar processing. These tanks were originally located on the south west corner of the Refinery building.
I find them very beautiful.
"Domino Park is a 6-acre public park in the Williamsburg neighborhood of Brooklyn. It spans a quarter mile along the East River near the Williamsburg Bridge, at the site of the landmarked former Domino Sugar Refinery.
An elevated walkway extends much of the length of the park, resembling the interior of the old refinery. The crane tracks that were used in the original refinery now houses gardens with roughly a hundred different species of plants. All wooden structures and chairs in the park were built using reclaimed wood from the refinery."
Brooklyn, New York, 2018
ODC-Blue
I made Almond Maple cookies today. I'm going to drizzle some of this over each cookie. I can't wait to try one!
Out to the syrup farm today and the sap was running like crazy. Here is samples from each batch done per barrel. Found it interesting the different colors per day or batch.
I just looked this up on different grades. Most interesting.
www.vermontpuremaple.com/maple_syrup_buyers_guide.htm
Day 287 of 365.
This is the very first photo taken with my new syrup tin camera. Had I known it would turn out this well, I'd have chosen a more interesting subject, rather than just plonking it in the back garden. It took a lot of work to get a shot this dull :-D
I noticed that a Tate & Lyle 2lb (907g) Golden Syrup tin is the perfect size to take 5" x 4" film, being almost exactly 4" deep.
Being a nerd, I used an online calculator to determine that the best size hole for the tin's focal length was 0.4mm, equating to F225. The hole was made in a piece of thin steel shim, using a small drill bit (yes, tiny drills are easily obtainable; just put in a pin vice and twiddle by hand).
The tin is lined with black paper to cut out reflections and I made a rudimentary film holder with another piece of black card, simply so I could get the film out again without a fight.
Using another online source, I compiled a chart so I could easily convert light readings taken at F8 to F225. Finally, I had to factor in the reciprocity failure of the film (helpfully provided by yet another online hero) which meant much longer exposure than the theoretical figure. To my amazement, I got an image! Yay for theory!
My final problem is that my scanner can't cope with 5x4... doh! This is taken with my dSLR.
49 second exposure; Fomapan 100; Fomadon R09 1:50 8 minutes
137/366
Sunday Monday Film
Apricots in syrup, another job another half hour passed, turned out nice to. Wit cinnamon and kardamom.
My mom has tons of elderberries at her house so I picked them to make syrup. We really love it on our pancakes or in our tea.
For recipe visit my blog: chiotsrun.com/2008/12/24/elderberry-syrup/
As of today I've had 12 bright, Sea-Sparkle filled nights here on the island of Terschelling.
This was taken on one of the nights where the Sea Sparkle was as a thick syrup, creeping up onto the beach, flowing down holes and tidal channels..
In this shot I tried to capture the thickness of the syrup by taking a bucket full, and poured it down on a large stone, where it glowed brightly as it flowed down in 4/5 sec.
Shot with Sony a6300 & Sigma 16mm F1.4 DC DN Contemporary
Shot @ 16mm - f2.0 - 2sec - ISO 5000
Location: Dutch Wadden-Sea, De Noordsvaarder, Harbor/Terschelling-West (The Netherlands)
Maple Syrup isn't just Canada, it is very much something done in Upstate New York.
We didn't do any tapping ourselves, but did taste it in various variants during our stay
The conundrum is not whether one should put maple syrup on waffles (or pancakes, or French toast or bacon for that matter) but how much should one use.
Hint: there is no such thing as too much maple syrup.
Canada is far and away the world's largest producer of maple syrup with Quèbec leading the way distantly followed by Ontario and New Brunswick. The industry is worth almost a half billion dollars per year in domestic and exported sales.
Maple syrup production was learned by early French and English colonialists from First Nations peoples in eastern North America.
A stream of very viscous syrup falls from a nozzle onto a moving belt. Initially, the belt is moving so fast that the thread is just pulled out straight. As the speed of the belt is reduced, the thread first bifurcates to a meandering state, and then to a "figure eight" state. Finally, the thread falls into a coiling motion similar to what it would do on a non-moving surface.
See www.physics.utoronto.ca/nonlinear/papers_thread.html
The music is "Mysterious Mambo" by the Aqua Velvets.
You seem to be allowed to put syrup on shaved ice until you are satisfied in this shop.
On July 24, 2012 in Shibamata, Katsushika ward.
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このかき氷屋さんでは、好きなだけシロップをかけていいそうです。どうします？
2012年7月24日、葛飾区柴又にて。
I recently found a recipe in one of my old cookbooks for homemade chocolate syrup and I thought I'd give it a try. It was delicious!! I may never buy syrup from the store again!
For the easy and delicious recipe visit my blog, Glorious Treats