Re: Re: Maple Syrup/Baking Soda fungus update

[Guest guest]

My daughter makes it for me every year, but this is

Right from the internet:

#

# 1 teaspoon water

# 1 teaspoon vanilla

# 1 1/2 cups sugar

# 1 cup water

# 1 cup light corn syrup

# 3 tablespoons butter or margarine

# 1 pound shelled unroasted peanuts

Chuck

Two Reasons Why It's So Hard To Solve A Redneck Murder

1. All the DNA is the same.

2. There are no dental records.

On 6/1/2010 11:29:37 AM, (@...) wrote:

> Peanut brittle is made with butter and cane brown sugar. Chop the peanuts

> finely then cook in above and then roll mixture in cookie sheet and score

> with butter knife then let cool. Delicious.

>

>

>

>

>

> >

> > It's got to be a difference ratio. It's got to be. Bleck.

> >

> > N

> >

> > ----- Original Message -----

> > From: <cking001@...>

> >

> > > It just struck me...

[Guest guest]

Now THAT's funny...

The first ingredient didn't survive the cut & paste...

1/4 tst baking soda...

Chuck

I bought some powdered water once

.... but I didn't know what to add.

On 6/1/2010 10:04:58 PM, cking001@... wrote:

> My daughter makes it for me every year, but this is

> Right from the internet:

> #

> # 1 teaspoon water

> # 1 teaspoon vanilla

> # 1 1/2 cups sugar

> # 1 cup water

> # 1 cup light corn syrup

> # 3 tablespoons butter or margarine

> # 1 pound shelled unroasted peanuts

>

> Chuck

> Two Reasons Why

> It's So Hard To Solve A Redneck Murder

> 1. All the DNA is the same.

> 2. There are no dental records.

>

>

> On 6/1/2010 11:29:37 AM,

[Guest guest]

it foams up no matter what use a big pan, cook 5 minutes. I usually do the full Wal-mart bottle of maple syrup it about 30 tablespoons of baking soda, 3 to 1 ration. After a few days it will settle and be about 6 tablespoons or less in the bottom. That's a good mix. that means 24 tablespoons absorbed by the maple syrup and it tastes plenty nasty. My wife and I take a teaspoon a day for a preventive. From: greenamyer@...Date: Thu, 16 Sep 2010 12:53:44 +0000Subject: [ ] Re: Maple Syrup/Baking Soda fungus update

Went back and found this writeup. I tried it but was never able to get a good mix. How much heat did you use? How long did you heat it to get it into a state where you could cut it? I don't seem to be able to get the syrup to take up the indicated baking soda.

>

> I've been taking a 3:1 ration of maple syrup and baking soda for over a

> week, time for an update. Everything I say here is anecdotal. I'll try and

> keep it as complete as I can. I have been taking mms on an irregular

> schedule, trying to hit at least one 4 drop (28%) dose a day, either morning

> or night. If I've eaten food too late, I don't take it as mixing it with

> food is pointless.

>

> I used up my initial batch of maple syrup/baking soda (3tbsp/1tbsp) and made

> another, cooking it just slightly longer (better). As soon as it was cool

> enough to shape I turned it into slightly larger than pencil sized ropes

> which I then cut into 1/2" to 3/4" sections using a butcher's knife,

> smoothing the section ends before they cooled completely.

>

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