Question for those who bake pecan pie...
 

On 10/31/2018 9:16 PM, Wayne Boatwright wrote:
t
> What's your pleasure?

Whatever that bottle of light Karo sed.

I usta make pecan pies, coconut cream pies, etc, but that whole HFCS
thing all tastes the same ....sweet and not much else. All candy,
syrups, jams/jellies, sweets, taste alike. HFCS!

Since HFCS has become the dominate flavor --or lack thereof-- , anymore,
I eat less and less sweets. No more looking forward to the "free" candy
bowl (Oh, I still supply the Post Office's "free candy bowl" whenever I
run across some Tootsie Rolls, but seldom sample any). 8|

nb

Question for those who bake pecan pie...
 

On Thursday, November 1, 2018 at 5:05:33 AM UTC-6, notbob wrote:
....
> I usta(SIC) make pecan pies, coconut cream pies, etc, but that whole HFCS
> thing all tastes the same ....sweet and not much else. All candy,
> syrups, jams/jellies, sweets, taste alike. HFCS!
>
> Since HFCS has become the dominate flavor --or lack thereof-- , anymore,
> I eat less and less sweets. No more looking forward to the "free" candy
> bowl (Oh, I still supply the Post Office's "free candy bowl" whenever I
> run across some Tootsie Rolls, but seldom sample any). 8|
>
> nb

True. We have extracted sucrose from sugar canes for a LONG time, and all old recipes are based on the sucrose molecule, NOT glucose, fructose, levulose or ANY OTHER SUGARS!!! I boil down am sugar syrup to make English Toffee, and I boil it down to 310F and I get a good durable "hard crack" but once I tried to do the same think with Maple Syrup and IT DID NOT WORK THE SAME!! At all! Was VERY delicious of course, but the TEXTURE was all wrong! NOT a hard crack!! Kinda soft and delicious like a maple cream almost!

I should make those again this year! I think I might!! I HAVE the recipe! :-)

John Kuthe...

Question for those who bake pecan pie...
 

On Thursday, November 1, 2018 at 1:05:33 AM UTC-10, notbob wrote:
> On 10/31/2018 9:16 PM, Wayne Boatwright wrote:
> t
> > What's your pleasure?
>
> Whatever that bottle of light Karo sed.
>
> I usta make pecan pies, coconut cream pies, etc, but that whole HFCS
> thing all tastes the same ....sweet and not much else. All candy,
> syrups, jams/jellies, sweets, taste alike. HFCS!
>
> Since HFCS has become the dominate flavor --or lack thereof-- , anymore,
> I eat less and less sweets. No more looking forward to the "free" candy
> bowl (Oh, I still supply the Post Office's "free candy bowl" whenever I
> run across some Tootsie Rolls, but seldom sample any). 8|
>
> nb

From a manufacturing standpoint, HFCS is a dream ingredient. A very sweet invert sugar that's cheap made from corn. What's not to like? I'm not sure why it isn't available in supermarkets. I like cheap and sweet. Regular corn syrup is not cheap nor very sweet.

Question for those who bake pecan pie...
 

On 11/1/2018 11:38 AM, dsi1 wrote:

> From a manufacturing standpoint, HFCS is a dream ingredient.

By all means, please continue to consume it.

> What's not to like?
Corn is NOT my usual sweetener. I do like sweet corn (White Queen), but
not as my primary sweetener. ;)

nb

Question for those who bake pecan pie...
 

On Thursday, November 1, 2018 at 11:38:55 AM UTC-6, dsi1 wrote:
> On Thursday, November 1, 2018 at 1:05:33 AM UTC-10, notbob wrote:
> > On 10/31/2018 9:16 PM, Wayne Boatwright wrote:
> > t
> > > What's your pleasure?
> >
> > Whatever that bottle of light Karo sed.
> >
> > I usta make pecan pies, coconut cream pies, etc, but that whole HFCS
> > thing all tastes the same ....sweet and not much else. All candy,
> > syrups, jams/jellies, sweets, taste alike. HFCS!
> >
> > Since HFCS has become the dominate flavor --or lack thereof-- , anymore,
> > I eat less and less sweets. No more looking forward to the "free" candy
> > bowl (Oh, I still supply the Post Office's "free candy bowl" whenever I
> > run across some Tootsie Rolls, but seldom sample any). 8|
> >
> > nb
>
> From a manufacturing standpoint, HFCS is a dream ingredient. A very sweet invert sugar that's cheap made from corn. What's not to like? I'm not sure why it isn't available in supermarkets. I like cheap and sweet. Regular corn syrup is not cheap nor very sweet.

You are REALLY unfamiliar with the health risks of consuming too much HFCS!

:-(

John Kuthe...

Question for those who bake pecan pie...
 

On Thursday, November 1, 2018 at 11:23:59 AM UTC-10, John Kuthe wrote:
> On Thursday, November 1, 2018 at 11:38:55 AM UTC-6, dsi1 wrote:
> > On Thursday, November 1, 2018 at 1:05:33 AM UTC-10, notbob wrote:
> > > On 10/31/2018 9:16 PM, Wayne Boatwright wrote:
> > > t
> > > > What's your pleasure?
> > >
> > > Whatever that bottle of light Karo sed.
> > >
> > > I usta make pecan pies, coconut cream pies, etc, but that whole HFCS
> > > thing all tastes the same ....sweet and not much else. All candy,
> > > syrups, jams/jellies, sweets, taste alike. HFCS!
> > >
> > > Since HFCS has become the dominate flavor --or lack thereof-- , anymore,
> > > I eat less and less sweets. No more looking forward to the "free" candy
> > > bowl (Oh, I still supply the Post Office's "free candy bowl" whenever I
> > > run across some Tootsie Rolls, but seldom sample any). 8|
> > >
> > > nb
> >
> > From a manufacturing standpoint, HFCS is a dream ingredient. A very sweet invert sugar that's cheap made from corn. What's not to like? I'm not sure why it isn't available in supermarkets. I like cheap and sweet. Regular corn syrup is not cheap nor very sweet.
>
> You are REALLY unfamiliar with the health risks of consuming too much HFCS!
>
> :-(
>
> John Kuthe...

Would that be the same health risk as consuming too much sucrose?

Question for those who bake pecan pie...
 

On Thu, 1 Nov 2018 05:05:27 -0600, notbob wrote:

> On 10/31/2018 9:16 PM, Wayne Boatwright wrote:
> t
>> What's your pleasure?
>
> Whatever that bottle of light Karo sed.
>
> I usta make pecan pies, coconut cream pies, etc, but that whole HFCS
> thing all tastes the same ....sweet and not much else. All candy,
> syrups, jams/jellies, sweets, taste alike. HFCS!
>
> Since HFCS has become the dominate flavor --or lack thereof-- , anymore,
> I eat less and less sweets. No more looking forward to the "free" candy
> bowl (Oh, I still supply the Post Office's "free candy bowl" whenever I
> run across some Tootsie Rolls, but seldom sample any). 8|

Karo is not HFCS, and most candy and other stuff you mention is not
made with HFCS. And since you can't buy HFCS in anything less than
a drum, it's unlikely that you'd be using it to make your own
desserts.

If you're going to be paranoid, at least try and base it on facts
rather than pure hysteria. You make the people dressed in tinfoil
outerwear look smart and reasonable.

-sw

Question for those who bake pecan pie...
 

On Thursday, November 1, 2018 at 9:11:39 AM UTC-10, notbob wrote:
> On 11/1/2018 11:38 AM, dsi1 wrote:
>
> > From a manufacturing standpoint, HFCS is a dream ingredient.
>
> By all means, please continue to consume it.
>
> > What's not to like?
> Corn is NOT my usual sweetener. I do like sweet corn (White Queen), but
> not as my primary sweetener. ;)
>
> nb

I like cane sugar but I don't have much control of what sugar is used in processed foods. There's not much need to anyway - sugar is sugar is sugar. OTOH, the sugar industry had a profound impact on Hawaii. It has shaped our culture, appearance, and way of thinking.

https://www.amazon.com/photos/share/...ft3222hiaQPp7P