SC - must and golden syrup

[Nisha Martin]

<< Sorry I'm late coming in on this thread, but I
thought I'd add my 
 "four-penneth" on this thread as Golden Syrup is
something I grew up with in 
 Britain. >>So, what is it commonly used for in
Britain?
I'm not sure about in Britain, but I have some
austrailian cookbooks and it's called for in several
of the cookie and baking recipes. I haven't seen
anything on using it straight on anything. Just as an
ingredient in baking. 


I have been working up a menu for a feast using
Milham's platina and some 
of the recipes have something called must.  I keep
thinking I should know 
what this is because it sounds familiar but I can't
place it.  I poked 
around on the florilegium a little bit but couldn't
find it.
Does anyone know what this is and if appropriate what
a modern equivalent is?


I believe "must" is the leavings when you press grapes
for wine. If not there, I am pretty sure it's a by
product at some point in the wine industry. (or home
wine making I would assume) I've also seen a recipe on
a cooking show using the  must from sake. It seems
like it would be a fairly difficult ingredient to find
unless you make wine at home, or live close to a
winery. Good luck. (Out of curiosity, what recipe
called for it?)
Nisha

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