[Sca-cooks] Sugar Cane

[Phlip]

Yeah, all we did with it in California was cut the knobs off and suck the
sugar juice out. I'm not aware of any recipes for sugar cane, other than
those relating to making sugar and molasses from the pulp.

Saint Phlip,
CoDoLDS

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message -----
From: "aeduin" <aeduin at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, November 28, 2003 12:34 PM
Subject: Re: [Sca-cooks] Sugar Cane


> That's what we did in the Philippines too.  Aside from pressing then
> rendering your own sugar, I'm not sure what you'd do with it.
>
> AEduin
>
> At 11:25 PM 11/27/2003, you wrote:
>
> >At 09:34 PM 11/27/03 -0600, Petru wrote:
> >>There's a bunch of sugar cane lengths available right now from my local
> >>grocery.
> >>Anyone got a few suggestions? Never cooked with the thing before, but it
> >>could be interesting...
> >When we were kids growing up in Zimbabwe, we used to simply chew it for
> >the sweetness and spit out the pulp.  I would have no _idea_ how to cook
> >it, never ran across it cooked!
> >
> >JdH
> >
> >Lady Jehanne de Huguenin (Jessica Tiffin) * Drachenwald Kingdom
Chronicler
> >Shire of Adamastor, Cape Town, South Africa
> >melisant at iafrica.com ***  http://users.iafrica.com/m/me/melisant
> >Sable, three owls rising argent, each maintaining a willow slip vert.
>
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