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Tirer au sec" means, in a confectionery context, "to remove (what's being candied) from the syrup". La Varenne's book was edited thirty times over seventy-five years. Nevertheless, that book was not mentioned (nor indeed any other) when the recipe, applied to cocoa beans , was in 1694 passed on to Jean-Baptiste Labat , a French missionary in ...
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
Also known as "tire sur la neige" (French for "pull over snow"). A candy made by boiling maple syrup and pouring it over clean snow to harden it. Popular at seasonal "sugaring-off" events where freshly tapped maple syrup is boiled and guests receive a small spoon or popsicle stick to roll the still-warm maple onto. [153] Sweet potato pie: South
Mizuame – a Japanese glucose syrup of subtle flavor, traditionally made from rice and malt. [8] Molasses – a thick, sweet syrup made from boiling sugar cane. Orgeat syrup – a sweet syrup made from almonds, sugar, and rose water or orange flower water; Oleo saccharum – A syrup made from the oil of citrus peels.
In the Peanuts comic strip in the 1960s, Linus Van Pelt was shown to be fond of divinity, even being willing to compliment his sister Lucy Van Pelt to receive a piece.; The B-52's song "Give Me Back My Man" features the line "Throws divinity on the sand", as the narrator's attempt to entice a hungry shark into sparing her sweetheart's life in exchange for the candy.
Coach Prime took a 1-11 team with virtually no recent success and turned them into winners in just two years without crisscrossing the country recruiting high school players.
The cheerful green color adds to its charm, making it a favorite among collectors seeking unique and lively pieces. Items including tumblers, plates, and bowls in this pattern are highly coveted ...
The result is a dark, "caramel–flavored, burnt gold–colored syrup," "deep and slightly sulfurous" with a "lightly bitter backlash." [1] [2] It is sweeter than molasses because no refined sugar is removed from the product. [3] Steen's syrup has been made since 1910 in Abbeville, Louisiana, by C. S. Steen's Syrup Mill