Chile Forum

Just bought 2 kilo of it, says, imported from Argentina.

Is that true that the "field trials" with any sort of GM sugarcane are only "trials" at this point of time, especially in Argentina? {http://www.gmo-compass.org/eng/database/plants/76.sugar_cane.html}

Or, there are cases of commercial production of the GM sugarcane. Anyone knows?

gato wrote:Just bought 2 kilo of it, says, imported from Argentina.

Is that true that the "field trials" with any sort of GM sugarcane are only "trials" at this point of time, especially in Argentina? {http://www.gmo-compass.org/eng/database/plants/76.sugar_cane.html}

Or, there are cases of commercial production of the GM sugarcane. Anyone knows?

GM sugarcane? By the way, where did you get the Cane Sugar?

In a small shop in the village, and its a really small village.

Says, 'AZUCAR De cana "Santa Nane" del campo' on pack.

I see it the first time here, clearly stated the origin: Argentina. Fairly cheap.

Bar-code on pack: 7 809606 400121

.
Perhaps you meant "azúcar de caña." It has been available for some time. We used to buy a type branded as "orgánico" in Ñuñoa.

I think this was the source -- not sure


http://www.tostaduriaelmani.cl/naturale ... ticos.html

Azucar de Caña Organica 1 kl
$ 1.660
Disponibilidad: En stock

eeuunikkeiexpat wrote:... please let us know if you feel different after consuming ...

One always feels different. Each moment, each one is different, E, each single moment, are you not the Zen Master of the forum?..



The almacenero brought some strawberry from Temuco, very nice-looking, first time this year -- so I am about to make a bit of jam with this sugar. Sorry, px, yes it is "azzúcel du cañña".

eeuunikkeiexpat wrote:
I personally prefer the term "asusta de canina"

¿ ?

asusta: verb form; third person singular (él/ella/usted) present indicative

canina: (adj). of or related to canines

Huh?

eeuunikkeiexpat wrote::lol:

I personally prefer the term "asusta de canina"

"He frightens of the dog-like."

E, speaking of cane sugar: you know how to make kozinaki, don't you?

You want only sugar and peanuts. Only sugar and peanuts, nothing else. The peanuts have to be roasted first.

Leave several whole nuts, and quite a bit of halves, and the remaining have to be chopped. Finely chopped, or maybe ground.

Now, you know how to make syrup, right? Thick one. Thick!! Only a little bit of water has to be added to the sugar, and then you boil it.

On low heat, on low heat!!!

When the mass starts to get slightly golden color, that is, 10 to 15 minutes after it starts boiling -- watch the process -- it goes very interesting -- you add chopped (or ground) nuts.

It boils for 1 - 2 minutes -- { watch carefully!!! } -- it has to be golden! But not dark-golden. It must smell really good at this point.

You add whole nuts, and the halves now. Boil for 30 seconds more -- watch very carefully {!!!} -- it has to be still only golden, and not dark. Not dark, you see?

Remove it from the heat now, pour on the already prepared surface, like some very thin sheet of stainless steel. Don't use plates. Or anything thick.

Generously oil the surface with vegetable oil. Generously!!!

And leave it for 30 minutes to cool. Or one hour.

It takes years of practice to master this skill. Yet, the outcome is fantastic. I promise. Really. Try it tonight.

For the first time -- you take very little of everything, you have to experiment with the temperature, and the quantities, and the proportion of sugar/nuts, and with the oiled surface(s) you use. Be prepared for several failures. Yet, never give up, and you will not be disappointed by the product you get.

Oh, and if this is not still good enough for you.. well, you cut the kozinaki that you now have into small pieces.. and coat them with melted chocolate.. cool them in a fridge.. and that's it.

gato wrote:... yes it is "azzúcel du cañña".

Can I have your spelling checker please?