Syrup photos on Flickr

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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".

Buckets are Full Today by Accidental Nomad

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Syrup Tinhole™ by Apionid

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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

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~~Sunday~~ Monday Film

Maple Syrup by Azad Yasamin

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Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the exuded sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup.

Maple syrup was first collected and used by the indigenous peoples of North America, and the practice was adopted by European settlers, who gradually refined production methods. Technological improvements in the 1970s further refined syrup processing. The Canadian province of Quebec is by far the largest producer, responsible for 70 percent of the world's output; Canadian exports of maple syrup in 2016 were C$ 487 million (about US$ 360 million), with Quebec accounting for some 90 percent of this total

Lockdining 18 by nadja #

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Apricots in syrup, another job another half hour passed, turned out nice to. Wit cinnamon and kardamom.

Syrup tanks by Tigra K

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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

Blueberry Pancakes by Bakerella

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Elderberry Syrup by Chiot's Run

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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/

Front of Baypen Syrup Barn by Mick L

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From the road through the long lens, the yellow chute looked like a kids slide. Now I am not sure what its but it may have been part constructed for the movie shoot. An old swing is right behind it.

Syrup by Bakerella

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coconut pancakes with cardamom syrup by rachel is coconut&lime

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yummy recipe here...

Pancakes by Taís

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Breakfast with my Love

Pancakes + Maple syrup, so yummii

MORE INSIDE

Crumpets with maple syrup by Gary Lum

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Crumpets with maple syrup oozing out the bottom

syrup by barbequebob91

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Tapping maple syrup by Kenneth Gjesdal

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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

www.wikihow.com/Tap-a-Tree-for-Maple-Syrup

One spoonful of treacle. by Sue M2009

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I have been trying to improve my "Three teaspoons of treacle" image posted earlier this week. I liked the shape the treacle was making as it fell into this spoon so I decided to crop in close to it. Hope everyone has a good week ahead.

syrup line up by Lindsay Laricks

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photo by Sara Farrar

Creamed Maple Syrup by Jo Zimny Photos

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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!

Syrup Bottles by Peter Miller

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stockpile by The 10 cent designer

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We are serious about our Maple Syrup here in CANADALAND

The Canadian Conundrum by jeff fletcher

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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.

Maple Syrup by Caribb

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What's more Canadian than buying maple syrup at the Byward Market in Ottawa..? I must confess though, the only people I know who consume maple syrup are people who sell it, Canadian chefs and tourists.. I don't think I've ever bought any for myself in all my life.

Blueberry Pancakes by ranzino

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with blueberry syrup to boot!

Moody meandering syrup by Stephen Morris

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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.

Syrup the Frenchie by Debbie-Reid

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The Sap is Flowing Today! by Accidental Nomad

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Nice warm day. Now to get the reverse osmosis out and filters placed inside.

Syrup by Angela Bax

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Canon EOS 5D MKll Canon EF 85mm f1.2L II USM

maple syrup time by irene summerton

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It's normally around 40 gallons of sap to make 1 gallon of syrup.

#164 by (aiche)

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MS 3/6

Delicious Chocolate Syrup by Glorious Treats

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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

Syrup and Waffles1 by L.G. Orlando

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Homemade Maple Syrup by Chiot's Run

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This is some of our finished maple syrup, you can see the two different colors from two batches of syrup. We ended up with a little over a gallon of home produced maple syrup. I think the sugaring season is over, with daytime temps in the 60's and the nights not even dipping close to freezing this week, the trees will bud out soon. I'm glad we started early this year, hopefully next year we'll have a longer season so we can get more syrup.

chiotsrun.com/2010/03/12/finishing-off-our-maple-syrup/

syrup unlimited by takashi kitajima

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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。

Guam Syrup Icarus by FixedFun

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North Bay, Ca

Elderberry Vinegar Syrup by Keith Gooderham

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Still resisting the temptation to follow the usual homely rustic style for such things here is a final picture in my series of elderberry shots.The syrup is claimed to have many health giving properties and is drunk diluted in hot water by some as well as having many cooking applications especially as an alternative to a balsamic vinegar glaze.

To see more examples of food and drink photographer, Keith Gooderham's work please visit www.greenshootsphotography.com/

Syrup by Frank Lynch

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Gerritsen, Brooklyn

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