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Versatile Drizzling: Perfect for effortlessly drizzling honey, maple syrup, blackstrap molasses, melted chocolate, caramel, and more onto your favorite dishes.
When you visit a raw sugar factory in Louisiana, you will see one of Louisiana’s largest, oldest and most fascinating industries in operation.
Seen here is St. Mary Sugar Co-op, Inc. in Jeanerette, LA which is one of the last remaining 11 raw sugar mills/factories in the State.
Sugarcane is harvested by way of hand cutting, machine cutting, or mechanical raking.
Once the cane arrives at the mill it is weighed and then shredded. The shredding breaks the fibrous stalks apart, bursting the juice cells.
Following this, the cane is crushed through a series of rollers, separating the juice from the leftover fibrous material.
The leftover material is used to fuel the mill's furnaces.
Having extracted the juice, impurities need to be removed.
This is done by adding lime and heating.
The clear juice is then concentrated by boiling under a vacuum into a syrup.
The syrup is further concentrated and seeded with smaller crystals and spun through a centrifuge to separate the formed crystals and dark syrup.
The sugar at this stage is typically not food grade though.
Once dried, these crystals are transferred to storage or transported to a refinery.
About 225 pounds of sugar, and 6 gallons of blackstrap molasses are obtained from a gross ton of Louisiana sugarcane.
Took my friend Alfred (www.flickr.com/photos/alfredlockwood/) by this place when he was visiting. We lucked up and got a personal tour by the General Manager David Thibodeaux.
A Big Salute goes out to ALL Farmers....everywhere....on this Thanksgiving Week for what they do to provide us those simple things we can sometimes take for granted......
Jeff Hebert © All rights reserved
Thanks for taking a look. Comments appreciated.
Have a great day.
I'm going to Sugar Hill, NH next week for their "Lupine Festival" but I saw this field of Lupines off of Blackstrap Road in Falmouth, ME and could resist stopping. Thankfully, the owner of the property said it was alright for me to walk the field. Maine...The way life should be!
Four White Pelicans bathing and preening. South end of Blackstrap Lake, Saskatchewan, Canada. 10 July 2021. Black and white version.
A group of Clouded Sulphur butterflies pudding on sand/gravel. Blackstrap Lake, N. eend, Saskatchewan, 26 August 2023
Chain Baker's 100% WW No-Knead Sandwich Loaf.
I followed the recipe exactly using Blackstrap Molasses as the sweetener. It is extremely soft and flavorful. I love 100% WW.
My scald, using the 340g water, did not look like Charlie's. The resulting dough was very dry and again.....did not look like his. I cannot hand mix anymore so I used the Kitchenaid for only long enough to incorporate all the flour. The dough would not pick up all the flour and I ended up misting in add'l water quite a few times. I am assuming my flour is thirstier than his. I used KA Whole Grain WW.
I started another one this morning and it is fermenting in the fridge right now. I mirrored the look of his scald and with the add'l water added to the scald, my dough looked like his.
It's a fantastic tasting bread. The no knead cold ferment is absolutely wonderful. Thank you.
Four White Pelicans bathing and preening. South end of Blackstrap Lake, Saskatchewan, Canada. 10 July 2021
White Pelican flapping his wings while having a bath, South end of Blackstrap Lake, Saskatchewan, Canada. 10 July 2021
Threadpainting. Inspired by Blackstrap Lake, SK last fall. Freestyle machine and hand stitching. Cloth. Thread. : ) www.mysweetprairie.ca
Model: Aleksandra Szymonek
Photo: Thomas Ohlsson Photography
www.thomasohlsson.com | 500px | Facebook | Flickr | Instagram
Ring-billed Gull splashing and wing flapping while bathing. South end of Blackstrap Lake, Saskatchewan, Canada. 10 July 2021
I started with the VCTOTW gingerbread cake recipe; sub'ed in blackstrap molassas instead of the light version, nixed the crystallized ginger and used a plain vanilla "buttercream". Oh and made that fondant/icing snowflake deal on top there. I think this is my new favorite cupcake flavor of all time. Or the coming holidays are making me mad sappy.
Flickr Journal 11-21-2017
RL has me stuck at home with a raging flu. So alongside Dayquil, chicken soup and blackstrap rum I am seeking solace in SL. The zeppelin departs and Broono Tower returns. Kwai has graciously volunteered to pose in and about my virtual edifice to Broono-hood.
One of a couple of this species still lingering during a cold day in fall with some falling snow. Most have now left!
Model: Aleksandra Szymonek
Photo: Thomas Ohlsson Photography
www.thomasohlsson.com | 500px | Facebook | Flickr | Instagram
Model: Aleksandra Szymonek
Photo: Thomas Ohlsson Photography
www.thomasohlsson.com | 500px | Facebook | Flickr | Instagram
Model: Aleksandra Szymonek
Photo: Thomas Ohlsson Photography
www.thomasohlsson.com | 500px | Facebook | Flickr | Instagram
Just a lil grow tip from your friendly neighbor Mr G!
Use Brer Rabbits Blackstrap Molasses!
Yes 1Tbsp/Gal. during flowering along side your normal bloom mixes.
It works better than any product I have been using at a fraction of the cost!
It works as a chelating agent so plants absorb more nutrients increasing taste, yield, terpenes/smell, etc. The B.R. Molasses has potassium, magnesium, iron, trace minerals, etc. that the plant thrives on during flowering! B.R. Blackstrap is hands down the best, but any Blackstrap Molasses will do!
You can thank me later!
Mr. G
Tejido en telar de cintura, 3 lienzos con brocado del telar. No es tradicional, es turindio, para vender, y estos huipiles se deshacen fácilmente, la costura se deshace y el tejido es flojo y se deshace con el tiempo. Sin embargo son populares con turistas por sus colores y precio razonable. y los diseños sí son tradicionales, representan sapos y otras cosas mencionadas en el Libro Living Maya por Walter Chip Morrison.
Hand woven on blackstrap loom, 100% cotton, traditional designs on tourist piece.
San Andrés Larráinzar, , Chiapas, MEXICO (Tzotzil)
Model: Aleksandra Szymonek
Photo: Thomas Ohlsson Photography
www.thomasohlsson.com | 500px | Facebook | Flickr | Instagram
Pan-seared Berkshire pork, ginger and organic blackstrap molasses coffee cake topped with a sweet potato flan; preserved pears; pomegranate demiglace
So……Black Russian/Lithuanian Rye Bread
8 oz rye meal
2 oz fermented malted rye
2 oz blackstrap molasses
1 oz caraway seeds
12 oz boiling water
Mix until no dry flour remains, and allow to cool down to body temperature.
Stir in 4 oz of rye starter.
Let rest overnight, about 12 hours.
Add:
8 oz bread flour
1 tsp salt
4 oz water with 1 tbl yeast stirred in
Knead in mixer for 10 minutes. Let rise until doubled, and then place in a larded loaf pan and smooth top with wet hands or a wet spatula. When dough rises about 1.5-1.75 times original volume, bake at 425, fan on, for 50 minutes, or lost measures at least 200 F.
Sesame noodles with tofu, fruit, and veggies; blackstrap molasses gingerbread; red pepper; and some mango. This is the first time in ages that I've found a ripe mango!
A pelican begins takeoff while a crowd of fellow pelicans and a few cormorants hand on in a strong wind at Blackstrap Lake.
Threadpainting. Inspired by Blackstrap Lake, SK last fall. Freestyle machine and hand stitching. Cloth. Thread. : ) www.mysweetprairie.ca