View allAll Photos Tagged Syrup
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
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/
The Flickr Lounge-Old Stuff
All the maple syrup is gone and the jug is no longer used for anything. I kept it because I like the picture on the front.
I was in my local branch of Lidl. I see these large tins of syrup are marked 907 g – which is exactly 2 lbs 😀
The design of these tins, with the picture of a lion on the front and the quotation: Out of the strong, came forth sweetness. has been used for many years.
Very original condition. Certainly fits the Old and Rusty theme for Creative Tabletop Photography. Lyle's Golden Syrup is it's full name and its on loan to me by a friend who keeps it to remember her mum.
"365: the 2017 edition","365:2017","Day 147/365","27-May-17"
I obviously got inspiration from the ANTM cycle 18 syrup photoshoot for this one, it was really messy but really fun and i love how this turned out!
Another golden drip. I did this after people had asked about my water drip pictures. With a water drip, the timing is very hard because the water drips so fast. I set this up using a fluid that takes much longer to drip. This is golden syrup or treacle as we call it in the UK. I put some of it in a teaspoon and balanced it on the edge of a tin. Set up the camera and flash (lit from the side) and then tilted the spoon so it started to drip. I was able to take several shots while one drip was forming. You can also se refraction in the drip.
Gather rose hips after they have developed and turned red. Some herbalists recommend waiting until after the first frost for improved flavor. (These fruits are commonly found on bushes well into winter.)
Rinse rose hips well. Remove any stems or flower remnants.
Bring two cups of water to a boil and add four cups of rose hips. Simmer for 20 minutes or until the water has been reduced by half.
Allow to cool slightly and then strain through a jelly bag.
Stir in one cup of honey, or to taste.
This rose hip recipe keeps well in the fridge. Rose hip syrup is especially good on pancakes or to sweeten teas.
My maple syrup production is almost over for this year and it has been one of the best I've ever had. From 9 taps in 5 trees I have harvested 51+ gallons (830 cups) of sap and produced 1.94 gallons of syrup. I was able to get the taps in to harvest the super sweet early sap which really helped in the sap to syrup ratio. Yes, I still have the spiles out but the sap run is very slow.
I probably will pull them late next week.
Another day of preparatory cooking (mostly baking) today for my annual Christmas Eve gathering, with not much time to think about grabbing the camera. I'm hoping to have time to actually take a few shots of some of the results tomorrow, but the rest of the schedule is pretty tight.
I've been making a batch of some sort of flavored syrup for the last several years, to give out as small gifts, and I almost always put together some sort of joke-y label to dress up the bottles a bit. This year's syrup is a spiced boiled cider (basically apple cider cooked down to the consistency of maple syrup). Came out just-this-side-of-molasses dark, thick, and sweet-tart. The label this year is playing with the whole Adam/Eve/Serpent/Apple thing, and actually started life as a scan from a 17th century Bible woodcut (with the text changed to suit my needs, and a few splashes of color added, just because.)
Took all my available photo time (about 10 minutes) to stage this: camera on tripod, sting of Christmas lights in back, one flash over to the right, and another firing from above, with a bounce card left. I don't remember settings. Good enough for my purposes tonight.
Nikon D7000 w/Nikkor 18-300mm@ 300mm, 1/15s @ Æ’/5.6, ISO100. Strobes as described. Color finishing in Aperture.
This photo was taken near Tiverton, Ontario, while we were collecting sap for making maple syrup. March 2005.
After I collected dandelion blossoms I separated the green parts, because they give bitter taste. Then I poured over some sugar and left it overnight. Added a little bit of water and simmered for a few mins.
P.S. Unfortunately, nobody in the house was exited about dandelion syrup, people are prejudice about dandelions, so I made it into liquor :). The fragrance even more enhanced.
"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.
Domino Park is a 6-acre public park in the Williamsburg neighborhood of Brooklyn, New York City. 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."
iPhone
Brooklyn, New York, 2018
March 6, 066/366
Here is one of my syrup pictures. I have only uploaded one, but this time all of them worked. I allowed the syrrup to drip back into the tin, so no waste at all. I know its another drip shot for the project 366, but I thought in the interest of drips and science, you wouldn't mind too much.
Explore March 6 #436