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Real cane-sugar molasses, along with rum and sugar, began to arrive in the late 1600s and early 1700s, when the British set up serious trading with the Caribbean. In 1879, young Lorenzo George Crosby set up his trading company in Yarmouth, Nova Scotia. At 20 years old, he founded an institution that is now over 125 years old. Crosby’s Molasses, which moved to Saint John’s, New Brunswick in 1897 to be closer to the American markets and to central Canada, is still a staple in virtually every Maritime kitchen.
I have baked bread for over 20 years and I spent this weekend learning how to make no-knead bread. I never dreamed it would be such a game changer, and now a lifestyle changer.
We also had grilled Pacific halibut, fresh baby cucs, peppers and onions for quinoa tabouleh. Another great discovery!
This post was submitted by Vanessa Currie.
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I have made the no-kmead bread and everyone loved it and wanted the recipe. I made a few changes as was suggested in Cook’s Illustrated magazine, Jan/Feb.’08 issue, in their test kitchen they call it “almost no-knead bread”.
By kneading the dough for15 seconds made the bread just a little lighter.