Thread: Dark Treacle

Sqwertz wrote:
>
> Never go to a new gourmet/gadget store with a couple too many beers
> in you. Besides spending about $64 on 4 beers, I ended up with some
> dark treacle as well.

Whoa! Could you say a bit more about that?
What kind of beer is that expensive?

Mark Thorson <nos...@sonic.net> wrote:
> Sqwertz wrote:
>
> > Never go to a new gourmet/gadget store with a couple too many beers
> > in you. *Besides spending about $64 on 4 beers, I ended up with some
> > dark treacle as well.
>
> Whoa! *Could you say a bit more about that?
> What kind of beer is that expensive?

The finest Belgian ales brewed in abbeys by Trappist monks
who devote their lives to the glory of God through brewing
ale. This week I spent $43 US on 3 different Trappist ales
(other than Chimay. I love Chimay so I want to try the other
abbeys) so 4 at $64 US is about the same pattern. That
or some of the finest from Normandy (I'd rather have a very
nice dark hard cider from Normandy, though).

I tend to drink 1 maybe 2 alcoholic drinks in a week. Mostly
beers or ales with about a third of those my own home brew.
If I'm only having 1 in an entire week, I want it to be the best
ale I could find. At $16 US a pop, it better be really-really
good. I'm thinking the gold label Chimay Tripel that comes
in 750 ml bottles that are like a champange bottle complete
with wire basket.

Dark treacle? Treacle is a sweet related to molasses, right?
I think Lyle's Golden Syrup is light treacle, so dark treacle is
like that but more intense and a bit more smokey tasting?
Use like molasses I think.

For someone who isn't wheat intolerant some dark brown
gooey cookies or a sweet bread that's baked like a banana
bread.

For wheat intolerant folks like me I think use it in place of
molasses in some slow baked beans. Soak navy beans over
night. Navy beans, dice a couple of onions, dice some
country ham or slab bacon, dust in some mustard and dried
ginger, add the treacle, top with water. Bake low and slow
but uncover the last couple of hours so it does not come out
looking like a crockpot recipe. Serve with an ale so good it
cost $16 US per wine bottle sized portion.

On Wed, 29 Jul 2009 13:21:17 -0500, Sqwertz
<[email protected]> wrote:

>Never go to a new gourmet/gadget store with a couple too many beers
>in you. Besides spending about $64 on 4 beers, I ended up with some
>dark treacle as well.
>
>My motto is buy now, ask later. This is how I learned to cook Asian
>stuff, especially.
>
>Are there any savory dishes using dark treacle? I'm really not into
>baking or sweets, but maybe \I could make some gingersnaps or
>something.
>
>I assume it's just basically molasses, but I haven't opened it yet.
>And I really don't like molasses.
>
Hey, guy..... maybe you missed the post.

1/2 bottle Goya bitter orange marinade, 1/4 cup
molasses (or dark treacle), 2-3 TBs frozen OJ
concentrate. Marinate and baste baby back pork
or Beef ribs. Or pork shoulder. Or smoked chops.

You're OK here. That stuff keeps well and makes
a beautiful glaze. See my post on a.b.food.

Alex

"Doug Freyburger" <[email protected]> wrote in message
news:[email protected]...
Mark Thorson <nos...@sonic.net> wrote:
> Sqwertz wrote:
>
> > Never go to a new gourmet/gadget store with a couple too many beers
> > in you. Besides spending about $64 on 4 beers, I ended up with some
> > dark treacle as well.
>
> Whoa! Could you say a bit more about that?
> What kind of beer is that expensive?

The finest Belgian ales brewed in abbeys by Trappist monks
who devote their lives to the glory of God through brewing
ale. This week I spent $43 US on 3 different Trappist ales
(other than Chimay. I love Chimay so I want to try the other
abbeys) so 4 at $64 US is about the same pattern. That
or some of the finest from Normandy (I'd rather have a very
nice dark hard cider from Normandy, though).

I tend to drink 1 maybe 2 alcoholic drinks in a week. Mostly
beers or ales with about a third of those my own home brew.
If I'm only having 1 in an entire week, I want it to be the best
ale I could find. At $16 US a pop, it better be really-really
good. I'm thinking the gold label Chimay Tripel that comes
in 750 ml bottles that are like a champange bottle complete
with wire basket.

Hi Doug,
I've been a big fan of Grimmbergen Ale for some time now. A more affordable
alternative to Chamay. I love Chamay, but can actually afford to buy a case
of Grimm.

Jon

Zeppo <[email protected]> wrote:

> This week I spent $43 US on 3 different Trappist ales
> (other than Chimay. I love Chimay so I want to try the other
> abbeys) so 4 at $64 US is about the same pattern.

You are being ripped off on a grand scale. Here in Germany (even in
Düsseldorf, just 80 km from the Belgian border), Belgian beers such as
Chimay cost rather more than in Belgium, because there is hardly any
market for them. Yet, they still cost "only" about 5 euros or a bit
more for a 750-ml bottle here, i.e. 20-21 euros for 4 bottles. Since
the actual buying power of the euro and the dollar is roughly
comparable, you end up paying more than three times as much. Even if
one were to use the current exchange rate (ca. 1.42 dollars to the
euro), it would be just $28-29, still less than half of what you are
paying. Considering that many other similar imported products are sold
in the USA for not significantly more than in Europe, transport costs
ought not to be a major factor. Even if one were to consider this a
particular market segment with its own rules and conditions, it is still
a major rip-off.

Victor

On Wed, 29 Jul 2009 13:21:17 -0500, Sqwertz wrote:

> Never go to a new gourmet/gadget store with a couple too many beers
> in you. Besides spending about $64 on 4 beers, I ended up with some
> dark treacle as well.
>
> My motto is buy now, ask later. This is how I learned to cook Asian
> stuff, especially.
>
> Are there any savory dishes using dark treacle? I'm really not into
> baking or sweets, but maybe \I could make some gingersnaps or
> something.
>
> I assume it's just basically molasses, but I haven't opened it yet.
> And I really don't like molasses.
>
> -sw

i think you'd be correct in using it like molasses in marinades and such.

your pal,
blake

On Wed, 29 Jul 2009 11:31:35 -0700, Mark Thorson wrote:

> Sqwertz wrote:
>>
>> Never go to a new gourmet/gadget store with a couple too many beers
>> in you. Besides spending about $64 on 4 beers, I ended up with some
>> dark treacle as well.
>
> Whoa! Could you say a bit more about that?
> What kind of beer is that expensive?

4 corked Belgian ales (750ml bottles - about 24oz).

-sw

On Wed, 29 Jul 2009 16:25:22 -0400, Zeppo wrote:

> Hi Doug,
> I've been a big fan of Grimmbergen Ale for some time now. A more affordable
> alternative to Chamay. I love Chamay, but can actually afford to buy a case
> of Grimm.

Grimmbergen Dubbel and Triple are a couple of my favorites, at least
when I was first trying Belgian Ales. I can't get them here in TX
so I haven't had one for 9+ years.

-sw

Sqwertz wrote:
>
> Never go to a new gourmet/gadget store with a couple too many beers
> in you. Besides spending about $64 on 4 beers, I ended up with some
> dark treacle as well.
>
> My motto is buy now, ask later. This is how I learned to cook Asian
> stuff, especially.
>
> Are there any savory dishes using dark treacle? I'm really not into
> baking or sweets, but maybe \I could make some gingersnaps or
> something.
>
> I assume it's just basically molasses, but I haven't opened it yet.
> And I really don't like molasses.
>
> -sw

Mix the treacle with some soy sauce and use it to marinate pork for
roasting/smoking.
Make baked beans with it.
Use it to cure bacon.
Treacle tart or parkin.

Add it to light soy sauce to emulate dark soy sauce