Quoting Michael Loo to Jim Weller <=-

.. Deep-fry something enough, it's likely to get tasty.

Ain't it the truth. I'd eat deep-fried rats.

I'll pass on urban sewer rats

a soak in several changes of milk might redeem even those

I didn't know that milk could prevent The Plague. [g]

I was told (but cannot verify) that soaking beans with salt
will make them harder and harder to cook.

I've heard that often but it simply isn't true. I've tested that
hypothesis long ago and it's definitely false.

https://tinyurl.com/saltbeans

What does make dried beans hard to cook is acidity such as adding
tomato products before the legumes are fully cooked. As a matter of
fact adding alkali such as baking soda will hasten their softening
and cooking (at the expense of destroying some of the water solubale
vitamins leaching out of the pulses.)

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Cherry Pit Syrup Recipe
Categories: Fruit, Syrups, Desserts, Beverages
Servings: 1/2 cup

7 oz cherry pits (1 heaping cup)
3 1/2 oz plain or toasted sugar
1 pn salt
1 dr rose water (optional)
1 dr almond extract (optional)

How to Make No-Waste, No-Fuss, No-Cook (No-Poison!) Cherry Pit Syrup

Whether you're using sweet or sour cherries, this easy syrup is a
fun way to repurpose kitchen scraps that would otherwise be thrown
away.

Here's an easy, no-fuss method for making the most of your summer
cherry haul: After making cherry pie, cherry ice cream, or any other
cherry treat, toss all those pits with a bit of sugar. This will
draw out all the flavor from the wisps of fruit that cling to the
pits, producing a vibrant cherry syrup that can be used as a
sweetener for cocktails, iced tea, and seltzer, or as a sauce to
drizzle over ice cream, French toast, and pancakes.

Please note that this recipe is made from whole cherry pits, not the
inner kernels obtained after cracking them open.

Sugar is hygroscopic, allowing it to draw moisture and flavor from
the fruit left clinging to the cherry pits. In time, the residual
moisture surrounding the pits will be enough to dissolve the sugar
entirely, without the need for any added liquid.

When used with great moderation, almond extract and rose water can
improve the flavor and aroma of cherries without contributing a
distinctive flavor of their own.

In a small bowl or pint Mason jar, combine cherry pits and sugar
(and the husk of a juiced lime, if using; see note). Toss until well
combined, then cover tightly and set aside for 3 hours or up to 24
hours. Shake the bowl or jar occasionally to toss the pits around
and help the sugar dissolve.

When sugar has completely dissolved, strain syrup through a
fine-mesh sieve. (The pits will still have enough flavor left to
make a batch of Cherry Pit Whipped Cream, if you'd like to arm
yourself with the perfect set of toppings for a cherry sundae.)

Season syrup with a pinch of salt and a drop or two of rose water
and/or almond extract to taste. Please use care in adding these
potent ingredients; while a very small amount of each can go a long
way toward balancing the flavor of the syrup, the effect can be
overwhelming if too much is added.

Transfer syrup to an airtight container and refrigerate for up to 1
month. Use as a dessert sauce or as a replacement for simple syrup
in drinks.

Notes

If you're using sweet cherries, it may help to include the empty
husk of a juiced lime as part of the weight listed for the pits, to
furnish the syrup with a bit of acidity to balance the sweetness of
the fruit and sugar. Adding juice to taste at the end will only
dilute the syrup and shorten its shelf life, while maceration with
the rind will draw out both acidity and a pleasant hint of
bitterness to balance the syrup.

STELLA PARKS AKA BRAVETART

From: Serious Eats

MMMMM-------------------------------------------------






Cheers

Jim


... Corn syrup: the most useless form of calories ever created.

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