Comments on: Pecans Pie – Lyle’s Golden Syrup http://bakememore.com/2009/12/26/pecans-part-two/ Wed, 18 Jan 2012 11:29:04 +0000 hourly 1 http://wordpress.com/ By: Roxy Reynolds http://bakememore.com/2009/12/26/pecans-part-two/#comment-1423 Mon, 13 Jun 2011 11:34:09 +0000 http://bakememore.com/?p=1800#comment-1423 mmmm, getting hungry allready!

]]> By: Pecan Pie « Stu's Food Blog http://bakememore.com/2009/12/26/pecans-part-two/#comment-855 Sat, 15 May 2010 20:30:07 +0000 http://bakememore.com/?p=1800#comment-855 [...] http://bakememore.com/2009/12/26/pecans-part-two/ [...]

]]> By: laurelg1 http://bakememore.com/2009/12/26/pecans-part-two/#comment-729 Sat, 23 Jan 2010 14:44:23 +0000 http://bakememore.com/?p=1800#comment-729 Sorry, I had it set to shut comments after 90 days. I shut that off. Thanks for visiting!

]]> By: Mia King http://bakememore.com/2009/12/26/pecans-part-two/#comment-727 Sat, 23 Jan 2010 09:14:59 +0000 http://bakememore.com/?p=1800#comment-727 Your posts and photos are wonderful! :-) I wanted to leave a comment on your Amish Friendship Bread post but it was closed. :-(

http://bakememore.com/2009/02/20/make-bread-not-war-amish-friendship-bread/

I would love to be able to use the images and post on our Facebook page, Friendship Bread Kitchen (http://www.facebook.com/fbkitchen). You would receive credit for your image plus a link to your website/blog.

I’ve worked with food bloggers in the past including David Lebovitz and Clotilde Dusoulier, as well as Shannalee at Food Loves Writing and Peabody of Culinary Concoctions by Peabody, and Stephane at Chefs Gone Wild (Zen Can Cook). There are lots of images from other food bloggers posted at FB Kitchen as well, too. If this is something you would be interested in, can you let me know? Thanks for your consideration!

best,
Mia

mia@miaking.com | http://www.miaking.com | http://www.facebook.com/fbkitchen

]]> By: Cindy M. http://bakememore.com/2009/12/26/pecans-part-two/#comment-717 Sun, 10 Jan 2010 23:19:48 +0000 http://bakememore.com/?p=1800#comment-717 Love the recipe and the photo!!! Looks great!

]]> By: Veronica http://bakememore.com/2009/12/26/pecans-part-two/#comment-716 Tue, 05 Jan 2010 14:07:30 +0000 http://bakememore.com/?p=1800#comment-716 It does make sense, thank you for taking the trouble to explain and satisfying my curiosity. I know it’s hard to describe a flavor to a person who’s never tasted it, but you did great. Perhaps some day I’ll get my hands on a bottle and then I’ll say, “ooooh, that’s what Margaret was talking about!” :)

]]> By: Margaret http://bakememore.com/2009/12/26/pecans-part-two/#comment-715 Mon, 04 Jan 2010 09:30:20 +0000 http://bakememore.com/?p=1800#comment-715 No. Molasses has a bitter unrefined edge to it – at least it does here in the UK. Golden syrup has a distinct sweet taste. I cant describe it but it certainly isnt tasteless. It isnt like honey but it does have a taste of its own. I know that doesnt make a lot of sense but it is very pleasant.

]]> By: Veronica http://bakememore.com/2009/12/26/pecans-part-two/#comment-713 Mon, 04 Jan 2010 02:49:24 +0000 http://bakememore.com/?p=1800#comment-713 Ah, that explains it! I’m in the US. Does golden syrup taste similar to molasses? Corn syrup really has no taste, at least not a distinct one–it’s just sweet syrup.

]]> By: Margaret http://bakememore.com/2009/12/26/pecans-part-two/#comment-711 Tue, 29 Dec 2009 16:44:10 +0000 http://bakememore.com/?p=1800#comment-711 It is a UK thing, but is widely available in Northern Europe, NZ and Australia. In the UK it is almost impossible to get corn syrup.In fact I had never heard of corn syrup until I accessed US cookery sites. Golden syrup is a thick golden translucent syrup. It is the consistency of molasses(treacle)and is used in many recipes in the UK, eg: gingerbread (cake version)and treacle tart. I always have a tin in my store cupboard!

]]> By: Veronica http://bakememore.com/2009/12/26/pecans-part-two/#comment-709 Mon, 28 Dec 2009 05:30:46 +0000 http://bakememore.com/?p=1800#comment-709 I’ve never heard of golden syrup. Is it a regional thing? Your pie looks amazing–I love that you made a pretty presentation with the nuts–I think usually they’re just mixed in with the other ingredients so that they just rise up willy nilly. I like your way better.

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