The frugal gourmet - Page 5

Ursy · 06-20-2010, 07:35 AM

Quote:

Originally Posted by ALovelyKiss

Here's what I do when I make bread (I make it by hand, not machine):

When I make regular bread and it has just come out of the oven, I brush down the whole loaf with olive oil (herbed with rosemary) and then when it's not so warm, I wrap it in cheesescloth to help it remain soft.

For those of you who want to reduce dependency on plastic, I have found that cheesecloth works great for various purposes!

That's a great idea - washable, reuseable, and biodegradable too! Plus it would let the bread breathe

Random · 06-20-2010, 05:29 PM

So I made the bread today..

Umm.. Yummy.. Yummy..

I made one batch extra wet.. (1/2 cupish more water) and it turned out lovely.. I was shooting for a ciabatta like bread that didn't have to mix for ten years...

The white? well, I found out that it only likes one rising after it's been formed... So, I will be handling it much more carefully next time..

( I only have one baking stone and thought to try a cast iron skillet.. nope.. not great results, so the other loaf that I had proofing in another skillet I tranfered to the baking stone and it deflated... pooh..)

The ciabatta was wonderful with soup.. lovely.. yum...

femmennoir · 06-20-2010, 06:30 PM

Quote:

Originally Posted by Random

So I made the bread today..

I am glad it turned out well! I just love this method! Even for just one person (me), it works out well, because I can bake two loaves at a time and freeze one if I want to, or bake a larger loaf and freeze half of it! Once you are organized, it is a breeze, and you can experiment with the master recipe, I add whole grains etc...
Elle*

Ursy · 06-22-2010, 02:29 PM

I used this recipe with orange instead of lemon. Given how mild the flavour of my first go with the lemon was, I ramped up the zest and the juice and added some cornflour. The orange I had was a bit bitter so I also added a couple of drops of maple syrup. It turned out really good!

Quote:

Originally Posted by urs

Gonna make some lemon butter tonight... got some fresh white bread so we can have lemon butter toast tomorrow morning to kick off the weekend. Mmmm, heavenly!

I'd bake some bread in the morning, but work has been so crazy and I'm so tired, I don't know if I have the energy!

Ingredients
* 1/4 cup white sugar
* 1 tablespoon cornstarch
* 1/4 teaspoon grated lemon zest
* 1/2 cup water
* 1 tablespoon lemon juice
* 2 teaspoons butter
* pinch salt

Directions
1. In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
2. Remove the sauce from the heat and stir in the butter. Serve warm.

It doesn't look like it would make much, would it? Wonder if I should double the recipe...

Random · 06-22-2010, 03:40 PM

Not frugal, but the best darn sauce

Iron Chef Sesame/garlic..

Michele is making short ribs (was going to be Kobe, but...) and oh my gads...

Sweet, savory with just a hint of heat..

Totaly to live for...

femmennoir · 07-05-2010, 07:11 AM

Saw some black currants at the green market this week, and got 3 pounds for $10. With it I made two and a half liters of Crème de Cassis (using a bottle of red wine in the process, and three cups of vodka donated by a friend who had it in her freezer for months - she does not drink, and it was left over by a guest -).
As the recipe called for filtering the juice, I was left with a loft of soft black currant wine mush, and decided to make jam with it. Adding equal parts of sugar, and a cup of black cherries bought at the same time but languishing in my fridge (I ate some raw and got an allergic reaction, so left them alone after that, but could not bring myself to compost them), I just canned five cups of delicious black currant/cherry jam! The residual wine in it gives it a flavour to die for!
So I have very expensive French Cassis liqueur and out of this world jam, at a very very good price!
By the way, the Cassis recipe called for discarding the mush!

Elle*. pretty pleased, and going to get more red currants and black currants while they are in season!

femmennoir · 07-07-2010, 08:12 AM

I got more currants and some cherries, and will do another batch of crème de cassis and cassis/cherry jam, which is incredible! I also got yesterday at the green market huge bouquets of basil and cilantro for $2 a piece, and just finished making pesto: I used a mixture of nuts I already had (almonds, cashews and pistachios), olive oil, garlic, sea salt and fresh ground pepper, with Parmiggiano for the basil pesto, and habañero pepper for the cilantro. I need to get freezer labels, because otherwise I will have some surprises! I love the summer, when I can preserve my own stuff! Cheaper, satisfying to make, and oh! so much tastier!

Elle*, who needs to bake some banana somethings, because I had to defrost some I had thrown into the freezer to make room for the pesto!

JustJo · 07-07-2010, 08:17 AM

Quote:

Originally Posted by femmennoir

I got more currants and some cherries, and will do another batch of crème de cassis and cassis/cherry jam, which is incredible! I also got yesterday at the green market huge bouquets of basil and cilantro for $2 a piece, and just finished making pesto: I used a mixture of nuts I already had (almonds, cashews and pistachios), olive oil, garlic, sea salt and fresh ground pepper, with Parmiggiano for the basil pesto, and habañero pepper for the cilantro. I need to get freezer labels, because otherwise I will have some surprises! I love the summer, when I can preserve my own stuff! Cheaper, satisfying to make, and oh! so much tastier!

Elle*, who needs to bake some banana somethings, because I had to defrost some I had thrown into the freezer to make room for the pesto!

Oh my gosh, this pesto sounds fantastic...and what a bargain compared to what you pay for a little jar in the store. I've never made it, but I think I'm going to need to try. Do you know how long it will keep frozen?

Chancie · 07-07-2010, 08:37 AM

Has anyone had any luck making fat free pesto?

femmennoir · 07-07-2010, 09:14 AM

Quote:

Originally Posted by JustJo

Oh my gosh, this pesto sounds fantastic...and what a bargain compared to what you pay for a little jar in the store. I've never made it, but I think I'm going to need to try. Do you know how long it will keep frozen?

It will keep up to 6 months, after that, it might not be the freshest, but could still be used in soups, stews, etc....

The cilantro one I just made up on the spot because I could not resist the beautiful cilantro...It might not last as long, but in any case, it will all be long gone after two or three months!

Elle*

femmennoir · 07-07-2010, 09:17 AM

Quote:

Originally Posted by Chancie

Has anyone had any luck making fat free pesto?

Chancie,
It might not be a traditional pesto, but you can freeze basil chopped very fine in your cuisinart with a little water, just enough to wet it, and add the nuts and cheese. Freeze in ice cube trays, then you can store in freezer bags.

Elle*

femmennoir · 07-07-2010, 09:24 AM

And now about those frozen bananas! I always buy more than I can eat and since I am frugal, I throw them in the freezer before it's too late! But I am not a fan of banana bread, so usually they stay there until I get annoyed and put them in the compost!
So! I went to MarthaStewart.com (Love her), and of course, bingo! Banana/yogurt/blueberry popsicles!
Very easy, I had all the ingredients in the house: one and a half cup Greek yogurt and a cup blueberries, juice of one lemon, three tablespoons sugar, and of course, 1lb bananas. Blend it all in your trusted cuisinart, and voilà! I had bought on sale at Williams-Sonoma a popsicle maker (four years ago!) which I have never used, and so, presto! I licked the spoon it was so good!
Merci, Martha! Once again, you came to the rescue!

Elle*
P.S. I would strain yogurt a little if it were not Greek yogurt, because it makes the popsicles creamier and more sinful!

Bit · 07-07-2010, 02:22 PM

We found a blender on sale for $19, Greek yogurt on sale for $3, and cherries on sale for $2 a pound.

Smoooooothie time!!!!!

Ice cubes
Greek yogurt (honey flavored)
fresh Bing cherries
a little sugar

I didn't measure anything so this is just a guesstimate, but I think it was about six ounces of yogurt, a tablespoon of sugar, and somewhere between a quarter to a half a cup of cherry halves (after I pitted them). I used three ice cubes and that was one or two too many but I didn't care!

It works out to about $2 a smoothie, with lots of cherries leftover.

Ursy · 07-12-2010, 05:49 AM

Made this today, loved it, so I thought I'd share - http://allrecipes.com/Recipe/Fresh-Pea-Soup/Detail.aspx

Oh, but I used frozen peas - it was still wonderful.
I am in love with simplicity

Ingredients

2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream (optional)
Directions

Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

Ursy · 07-12-2010, 07:13 AM

Oops, probably ought to mention that I added some stock powder to the soup... and some rosemary that I had on hand.

Fancy · 07-12-2010, 07:15 AM

Maybe a little off the topic, but I love grilling in the summer. When it's warm out, it's almost a must to get out of the stuffy kitchen and throw something on the fire outside. I delight in finding new things I like to grill, so here's what came out of this weekend....

* Corn on the cob - cooked - then cut off the cob
* Sliced long-ways and grilled zucchini - then cut into smaller pieces
* A dash of Montreal Steak seasoning
* Mix it all together and toss it in the fridge
* Toss in fresh - chopped up tomato just before eating it

It was simple, and my taste buds are smiling.

Ursy · 07-12-2010, 07:25 AM

Quote:

Originally Posted by Freckle-K

Maybe a little off the topic, but I love grilling in the summer. When it's warm out, it's almost a must to get out of the stuffy kitchen and throw something on the fire outside. I delight in finding new things I like to grill, so here's what came out of this weekend....

* Corn on the cob - cooked - then cut off the cob
* Sliced long-ways and grilled zucchini - then cut into smaller pieces
* A dash of Montreal Steak seasoning
* Mix it all together and toss it in the fridge
* Toss in fresh - chopped up tomato just before eating it

It was simple, and my taste buds are smiling.

Why would that be off topic? Sounds wonderful! I love the charry flavour grilling gives - there's nothing like it!

femmennoir · 07-18-2010, 06:06 PM

Went to help some friends upstate with their garage sale on Saturday, and got a load of stuff very very cheap from them, including two full boxes of Mason jars with lids, and a vintage glass canning funnel, also quite a few stoneware molds for shortbread, cookie cutters, and 14 cookbooks in mint shape! Plus three huge boxes of yarn!!!!!!!!!!! OMG!
But the canning jars are so great since I have been the canning banshee! We are joining them again next Saturday with our own stuff to sell, to empty our storage a little! This will be fun! I love to go to garage sales, and I love to hold them!

Elle*

Ursy · 07-18-2010, 06:26 PM

Not so frugal for us, because Maple syrup is almost $10 for a 500 ml bottle here in Australia. I wonder if it's cheaper for those of you who are closer to Canada? Anyway, I used maple flavoured syrup which was much cheaper, and still oh-so-good.

Maple butter

Cream about half a cup of butter. I used real butter (salted) because I just think nothing compares with the taste of real butter.

Slowly add maple syrup while creaming. I also added a couple of tablespoons of caster sugar (you could also use icing sugar, just as long as it's some kind of fine sugar. I added this just to add some "body" to it)

Stop when it tastes amazing. I think for me this was about 3/4 of a cup of maple syrup. I've looked up recipes and some use more maple syrup than butter, some use less - so I think in the end it's just a matter of personal taste.

Use as a spread on toast, or it would be absolutely awesome on freshly baked bread. Just need to take it out of the fridge for awhile beforehand because it's pretty hard, just like butter, when chilled.

I'm enjoying finding new things to make to serve to Kris on his morning toast.

Bit · 07-18-2010, 09:33 PM

WOW!! Elle, that's amazing! Congrats!

Urs, thanks for the maple butter recipe! I dunno about Canada, but in the US maple syrup is cheaper when you're closer to the east coast, because the sugaring states are in the northeast. I just paid $8 US for 8 oz--236 ml. Prices in Kansas are shockingly high and I suspect I could get it waaaay cheaper online.

*scurries off to amazon*

Ohhh yeah, online is way cheaper. 32 oz ORGANIC grade B syrup--the very best for baking is grade B; grade A isn't as strong--is about $20 US.

Oh, and you can subscribe! That drops the price and makes the shipping free. Wow, am I tempted! It would fit with Gryph's desire to eat more Native American foods, yanno? More maple, less sugar... ~heaven, I'm in heaven~ lol....

[ame="http://www.amazon.com/Coombs-Family-Farms-Organic-32-Ounce/dp/B00271OPVU/ref=sr_1_1?ie=UTF8&s=grocery&qid=1279510141&sr=8-1"]Coombs Family Farms 100% Pure Organic Maple Syrup Grade B, 32-Ounce Jug: Amazon.com: Grocery & Gourmet Food[/ame]

06-20-2010, 05:29 PM	#82
Random Senior Member How Do You Identify?: femme Relationship Status: Married Join Date: Nov 2009 Location: back in the land of trees and snow Posts: 2,072 My Photo Gallery Thanks: 8,017 Thanked 5,326 Times in 1,378 Posts Rep Power: 21474854	So I made the bread today.. Umm.. Yummy.. Yummy.. I made one batch extra wet.. (1/2 cupish more water) and it turned out lovely.. I was shooting for a ciabatta like bread that didn't have to mix for ten years... The white? well, I found out that it only likes one rising after it's been formed... So, I will be handling it much more carefully next time.. ( I only have one baking stone and thought to try a cast iron skillet.. nope.. not great results, so the other loaf that I had proofing in another skillet I tranfered to the baking stone and it deflated... pooh..) The ciabatta was wonderful with soup.. lovely.. yum... __________________ ~Volunteer~ "It gets in your blood"

06-22-2010, 03:40 PM	#85
Random Senior Member How Do You Identify?: femme Relationship Status: Married Join Date: Nov 2009 Location: back in the land of trees and snow Posts: 2,072 My Photo Gallery Thanks: 8,017 Thanked 5,326 Times in 1,378 Posts Rep Power: 21474854	Not frugal, but the best darn sauce Iron Chef Sesame/garlic.. Michele is making short ribs (was going to be Kobe, but...) and oh my gads... Sweet, savory with just a hint of heat.. Totaly to live for... __________________ ~Volunteer~ "It gets in your blood"

07-05-2010, 07:11 AM	#86
femmennoir Member How Do You Identify?: femme, naturellement Preferred Pronoun?: Elle Relationship Status: single Join Date: Jun 2010 Location: new york Posts: 686 My Photo Gallery Thanks: 76 Thanked 1,223 Times in 478 Posts Rep Power: 5661332	Saw some black currants at the green market this week, and got 3 pounds for $10. With it I made two and a half liters of Crème de Cassis (using a bottle of red wine in the process, and three cups of vodka donated by a friend who had it in her freezer for months - she does not drink, and it was left over by a guest -). As the recipe called for filtering the juice, I was left with a loft of soft black currant wine mush, and decided to make jam with it. Adding equal parts of sugar, and a cup of black cherries bought at the same time but languishing in my fridge (I ate some raw and got an allergic reaction, so left them alone after that, but could not bring myself to compost them), I just canned five cups of delicious black currant/cherry jam! The residual wine in it gives it a flavour to die for! So I have very expensive French Cassis liqueur and out of this world jam, at a very very good price! By the way, the Cassis recipe called for discarding the mush! Elle*. pretty pleased, and going to get more red currants and black currants while they are in season! __________________ You will hear thunder and remember me, And think: she wanted storms. The rim Of the sky will be the colour of hard crimson, And your heart, as it was then, will be on fire. Anna Akhmatova "White nights"

07-07-2010, 08:12 AM	#87
femmennoir Member How Do You Identify?: femme, naturellement Preferred Pronoun?: Elle Relationship Status: single Join Date: Jun 2010 Location: new york Posts: 686 My Photo Gallery Thanks: 76 Thanked 1,223 Times in 478 Posts Rep Power: 5661332	I got more currants and some cherries, and will do another batch of crème de cassis and cassis/cherry jam, which is incredible! I also got yesterday at the green market huge bouquets of basil and cilantro for $2 a piece, and just finished making pesto: I used a mixture of nuts I already had (almonds, cashews and pistachios), olive oil, garlic, sea salt and fresh ground pepper, with Parmiggiano for the basil pesto, and habañero pepper for the cilantro. I need to get freezer labels, because otherwise I will have some surprises! I love the summer, when I can preserve my own stuff! Cheaper, satisfying to make, and oh! so much tastier! Elle*, who needs to bake some banana somethings, because I had to defrost some I had thrown into the freezer to make room for the pesto! __________________ You will hear thunder and remember me, And think: she wanted storms. The rim Of the sky will be the colour of hard crimson, And your heart, as it was then, will be on fire. Anna Akhmatova "White nights"

07-07-2010, 09:24 AM	#92
femmennoir Member How Do You Identify?: femme, naturellement Preferred Pronoun?: Elle Relationship Status: single Join Date: Jun 2010 Location: new york Posts: 686 My Photo Gallery Thanks: 76 Thanked 1,223 Times in 478 Posts Rep Power: 5661332	And now about those frozen bananas! I always buy more than I can eat and since I am frugal, I throw them in the freezer before it's too late! But I am not a fan of banana bread, so usually they stay there until I get annoyed and put them in the compost! So! I went to MarthaStewart.com (Love her), and of course, bingo! Banana/yogurt/blueberry popsicles! Very easy, I had all the ingredients in the house: one and a half cup Greek yogurt and a cup blueberries, juice of one lemon, three tablespoons sugar, and of course, 1lb bananas. Blend it all in your trusted cuisinart, and voilà! I had bought on sale at Williams-Sonoma a popsicle maker (four years ago!) which I have never used, and so, presto! I licked the spoon it was so good! Merci, Martha! Once again, you came to the rescue! Elle* P.S. I would strain yogurt a little if it were not Greek yogurt, because it makes the popsicles creamier and more sinful! __________________ You will hear thunder and remember me, And think: she wanted storms. The rim Of the sky will be the colour of hard crimson, And your heart, as it was then, will be on fire. Anna Akhmatova "White nights"

07-07-2010, 08:37 AM	#89
Chancie Senior Member How Do You Identify?: queer femme-inist Relationship Status: I'm lucky. Join Date: May 2010 Location: Western Mass Posts: 3,774 My Photo Gallery Thanks: 9,518 Thanked 14,540 Times in 2,744 Posts Rep Power: 21474855	Has anyone had any luck making fat free pesto?

07-07-2010, 02:22 PM	#93
Bit Senior Member How Do You Identify?: Stonefemme Relationship Status: married to Gryph Join Date: Nov 2009 Location: Wichita, KS Posts: 2,177 My Photo Gallery Thanks: 1,126 Thanked 3,770 Times in 1,264 Posts Rep Power: 10778870	We found a blender on sale for $19, Greek yogurt on sale for $3, and cherries on sale for $2 a pound. Smoooooothie time!!!!! Ice cubes Greek yogurt (honey flavored) fresh Bing cherries a little sugar I didn't measure anything so this is just a guesstimate, but I think it was about six ounces of yogurt, a tablespoon of sugar, and somewhere between a quarter to a half a cup of cherry halves (after I pitted them). I used three ice cubes and that was one or two too many but I didn't care! It works out to about $2 a smoothie, with lots of cherries leftover.

07-12-2010, 05:49 AM	#94
Ursy Member How Do You Identify?: Femme Relationship Status: Engaged Join Date: Nov 2009 Location: Australia Posts: 274 My Photo Gallery Thanks: 606 Thanked 661 Times in 206 Posts Rep Power: 2127933	Fresh pea soup - Potage Saint-Germain Made this today, loved it, so I thought I'd share - http://allrecipes.com/Recipe/Fresh-Pea-Soup/Detail.aspx Oh, but I used frozen peas - it was still wonderful. I am in love with simplicity Ingredients 2 tablespoons butter 2 medium shallots, finely chopped 2 cups water 3 cups fresh shelled green peas salt and pepper to taste 3 tablespoons whipping cream (optional) Directions Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes. Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving. __________________ My art My Zazzle My Printfection

07-12-2010, 07:13 AM	#95
Ursy Member How Do You Identify?: Femme Relationship Status: Engaged Join Date: Nov 2009 Location: Australia Posts: 274 My Photo Gallery Thanks: 606 Thanked 661 Times in 206 Posts Rep Power: 2127933	Oops, probably ought to mention that I added some stock powder to the soup... and some rosemary that I had on hand. __________________ My art My Zazzle My Printfection

07-12-2010, 07:15 AM	#96
Fancy Senior Member How Do You Identify?: Femme Preferred Pronoun?: She Relationship Status: N/A Join Date: Mar 2010 Location: NY Posts: 3,742 My Photo Gallery Thanks: 7,696 Thanked 7,076 Times in 2,316 Posts Rep Power: 21474854	Maybe a little off the topic, but I love grilling in the summer. When it's warm out, it's almost a must to get out of the stuffy kitchen and throw something on the fire outside. I delight in finding new things I like to grill, so here's what came out of this weekend.... * Corn on the cob - cooked - then cut off the cob * Sliced long-ways and grilled zucchini - then cut into smaller pieces * A dash of Montreal Steak seasoning * Mix it all together and toss it in the fridge * Toss in fresh - chopped up tomato just before eating it It was simple, and my taste buds are smiling.

07-18-2010, 06:06 PM	#98
femmennoir Member How Do You Identify?: femme, naturellement Preferred Pronoun?: Elle Relationship Status: single Join Date: Jun 2010 Location: new york Posts: 686 My Photo Gallery Thanks: 76 Thanked 1,223 Times in 478 Posts Rep Power: 5661332	Went to help some friends upstate with their garage sale on Saturday, and got a load of stuff very very cheap from them, including two full boxes of Mason jars with lids, and a vintage glass canning funnel, also quite a few stoneware molds for shortbread, cookie cutters, and 14 cookbooks in mint shape! Plus three huge boxes of yarn!!!!!!!!!!! OMG! But the canning jars are so great since I have been the canning banshee! We are joining them again next Saturday with our own stuff to sell, to empty our storage a little! This will be fun! I love to go to garage sales, and I love to hold them! Elle* __________________ You will hear thunder and remember me, And think: she wanted storms. The rim Of the sky will be the colour of hard crimson, And your heart, as it was then, will be on fire. Anna Akhmatova "White nights"

07-18-2010, 06:26 PM	#99
Ursy Member How Do You Identify?: Femme Relationship Status: Engaged Join Date: Nov 2009 Location: Australia Posts: 274 My Photo Gallery Thanks: 606 Thanked 661 Times in 206 Posts Rep Power: 2127933	Not so frugal for us, because Maple syrup is almost $10 for a 500 ml bottle here in Australia. I wonder if it's cheaper for those of you who are closer to Canada? Anyway, I used maple flavoured syrup which was much cheaper, and still oh-so-good. Maple butter Cream about half a cup of butter. I used real butter (salted) because I just think nothing compares with the taste of real butter. Slowly add maple syrup while creaming. I also added a couple of tablespoons of caster sugar (you could also use icing sugar, just as long as it's some kind of fine sugar. I added this just to add some "body" to it) Stop when it tastes amazing. I think for me this was about 3/4 of a cup of maple syrup. I've looked up recipes and some use more maple syrup than butter, some use less - so I think in the end it's just a matter of personal taste. Use as a spread on toast, or it would be absolutely awesome on freshly baked bread. Just need to take it out of the fridge for awhile beforehand because it's pretty hard, just like butter, when chilled. I'm enjoying finding new things to make to serve to Kris on his morning toast. __________________ My art My Zazzle My Printfection

07-18-2010, 09:33 PM	#100
Bit Senior Member How Do You Identify?: Stonefemme Relationship Status: married to Gryph Join Date: Nov 2009 Location: Wichita, KS Posts: 2,177 My Photo Gallery Thanks: 1,126 Thanked 3,770 Times in 1,264 Posts Rep Power: 10778870	WOW!! Elle, that's amazing! Congrats! Urs, thanks for the maple butter recipe! I dunno about Canada, but in the US maple syrup is cheaper when you're closer to the east coast, because the sugaring states are in the northeast. I just paid $8 US for 8 oz--236 ml. Prices in Kansas are shockingly high and I suspect I could get it waaaay cheaper online. scurries off to amazon Ohhh yeah, online is way cheaper. 32 oz ORGANIC grade B syrup--the very best for baking is grade B; grade A isn't as strong--is about $20 US. Oh, and you can subscribe! That drops the price and makes the shipping free. Wow, am I tempted! It would fit with Gryph's desire to eat more Native American foods, yanno? More maple, less sugar... ~heaven, I'm in heaven~ lol.... [ame="http://www.amazon.com/Coombs-Family-Farms-Organic-32-Ounce/dp/B00271OPVU/ref=sr_1_1?ie=UTF8&s=grocery&qid=1279510141&sr=8-1"]Coombs Family Farms 100% Pure Organic Maple Syrup Grade B, 32-Ounce Jug: Amazon.com: Grocery & Gourmet Food[/ame] Last edited by Bit; 07-18-2010 at 09:34 PM. Reason: eh... forgot to format!