Monthly Archives: January 2011

Happy Birthday Elvis:The King’s Sandwich Lives

Image from Make Magazine:

OK. What can I say? I am an Elvis Fan and a food fan, so what could be better than celebrating the King’s B day with his favorite sandwich.

Thank you very much…

The Elvis Sandwich:

2 pieces of white bread
2-3 tablespoons of smooth peanut butter
1-2 Tablespoons unsalted butter (room temp)
2 slices of cooked bacon
1 banana sliced
½ teaspoon of honey
¼ teaspoon of cinnamon

Spread the butter on one side of each piece of bread. Spread the peanut butter on the non-butter side of one piece of bread. Place the banana slices on top of the peanut butter and drizzle the honey on top of banana and sprinkle on the cinnamon. Place the bacon on top of the banana layer then stack the other piece of toast on toast butter side up.

Heat up a nonstick grill pan and grill the sandwich on both sides until golden brown. This is also great with sliced apples.

Serve hot.

Ann Arbor Sugar Beet Project: 350 Lb of Beets, no sugar yet

OK. I harvested my beets a few months ago and I teamed up with Farmer Danny Miller, to have a combine total of about 350 pounds of sugar beets to process.

I did a small 15 pound test (see video) and had some interesting results. I was able to create a very molasses tasting sugar that was a consistency of wet sand.

The plan was to have a sugar making party, but the spaces that I hoped to be able to use were not available. Throw in an end of semester push and the holidays and I have not touched my beets.

The beets are kept safely outside in freezer temperature, which I am not sure how that will effect the final sugar making result compared to if I processed them into sugar right after harvest.

With that said, I feel that my next test, which will attempt to make white sugar is a bench mark. The issue with sugar beet making for me is the huge harvest and the large scale production effort needed.

At about 10-15% sugar yield per beet weight, and a possible 1-5 pound per beet weight, a home sugar beet grower could find themselves with too many beets and overwhelmed with the prospect of making sugar.

But ideally, if sorting the beets does not significantly reduce sugar content, I feel that making sugar from beets in several small batches of say 25-50 pounds makes more sense for the home sugar maker. That should make around 3-7 pounds of sugar per batch, enough to provide a family sugar needs until the next batch in made. The process can be handled with say two pots going on the back of the stove.

I will be attempting to make and video a small batch this weekend which will include carbonation process to remove impurities and diffusion, which will separate the molasses from the white sugar crystals to produce both liquid molasses and white crystal beet sugar.

Related Posts

Molasses Test