[Sca-cooks] Molasses and Columbus

[Philip & Susan Troy]

a5foil wrote:
>
> Bear,
>
> I don't know about molasses on ships, but some histories of sugar mention
> that the Muslim sugar manufacturers on Sicily, and later on Cyprus, offered
> several grades of sugar, from a well-drained cone sugar to a heavy syrup. I
> haven't ever focused on that myself, but I doubt the strong body and depth
> of flavor that molasses lends went unnoticed.
>
> Could this have been a golden syrup, rather than what we think of as
> molasses, today? Truly a honey of sugar?

I suspect a problem with that idea might be that the "golden" in golden
syrup is specifically achieved deliberately, while the brown of molasses
is largely a matter of processing, or the lack thereof.

Or, as Neil Simon once wrote, "You have to _make_ gravy, it doesn't just
come with the meat!"

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98