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Earl gray.

Got about 40 pages into a hardcover book I bought yesterday on a whim. It's called By Gaslight by Steven Price. The prose is unique for the genre and it's a bit alternative in writing. As such, it requires careful reading. Interesting book so far.

It's rather long at about 800 pages. It isn't a huge page turner. It may be set aside to read in 2018. For some reason I thought it revolved around the Whitechapel Killings, but it turns out I must have been confused, because it involves the Pinkertons (so far).
 
Scepticalscribe said:
Solidified; some types of honey are - or, rather, become - solid - especially in colder weather; olive oil does the same thing in cold weather.
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Ah, yes. Refined varieties of those won't crystallize as much. I asked because there's natural crystallization as you point out and then there's something called whipped honey. Where honey is whipped to produce very small crystals and not large flake ones you would expect. Whipped honey has a flattering texture on the tongue and produces an almost cooling effect.
 
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Zenithal said:
Ah, yes. Refined varieties of those won't crystallize as much. I asked because there's natural crystallization as you point out and then there's something called whipped honey. Where honey is whipped to produce very small crystals and not large flake ones you would expect. Whipped honey has a flattering texture on the tongue and produces an almost cooling effect.
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Natural crystallisation, I am pretty familiar with - depending on a honey's properties, this is what it may do in cooler weather.

However, I have never heard of, let alone come across, whipped honey.
 
Scepticalscribe said:
Natural crystallisation, I am pretty familiar with - depending on a honey's properties, this is what it may do in cooler weather.

However, I have never heard of, let alone come across, whipped honey.
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It's a very niche product. It's also called creamed honey. I don't recall the names offhand, but there's a few German brands that make it and sell it in jars. I've always thought it brought out the natural flavors of how the honey was made. Citrus blossom versus something else, for example. Can't say I've seen it elsewhere in Europe, and that's with my extensive travels. The Russians tend to make use of crystallized honey by way of honey cake. Solid or layered. Both pleasurable experiences. Don't think I had a bad pastry in the former Bloc in my time. Or even during the rule.
 
Zenithal said:
It's a very niche product. It's also called creamed honey. I don't recall the names offhand, but there's a few German brands that make it and sell it in jars. I've always thought it brought out the natural flavors of how the honey was made. Citrus blossom versus something else, for example. Can't say I've seen it elsewhere in Europe, and that's with my extensive travels. The Russians tend to make use of crystallized honey by way of honey cake. Solid or layered. Both pleasurable experiences. Don't think I had a bad pastry in the former Bloc in my time. Or even during the rule.
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Thanks for the clarification: It must be a niche product, as I have both travelled widely, and am partial to honey, and this is something I have never come across.
 
Scepticalscribe said:
Thanks for the clarification: It must be a niche product, as I have both travelled widely, and am partial to honey, and this is something I have never come across.
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There's a lame Munchen based brand called Breitsamer that makes a pathetic version. For better stuff, you'll have to look around. It's hard enough finding niche imports like that, even in European centric stores here. I picked up a jar two months ago with the most intricate lettering (see:Could barely read it). Citrus flower based. Nice aftertaste. I think I had a few teaspoons before it disappeared and the container was then found empty. I much prefer jams and preserves, because that's my jam. And, yes, I'm aware of my terrible puns. Forgive me.
 
Zenithal said:
There's a lame Munchen based brand called Breitsamer that makes a pathetic version. For better stuff, you'll have to look around. It's hard enough finding niche imports like that, even in European centric stores here. I picked up a jar two months ago with the most intricate lettering (see:Could barely read it). Citrus flower based. Nice aftertaste. I think I had a few teaspoons before it disappeared and the container was then found empty. I much prefer jams and preserves, because that's my jam. And, yes, I'm aware of my terrible puns. Forgive me.
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To be honest, I'm not sure that this "whipped honey" would interest me all that much.

When I am at home, I buy honey - honey from those who have bees and their own hives, natural, local, organic honey - in the local framers' market, and I am perfectly content with that.

Not sure I even get the pun, but that's fine.

Anyway, I buy jams, too, usually from the person who makes them - high in fruit, low in sugar, and nothing else - or from Prunotto in Italy, who make the most wonderful apricot jam with an impressively high fruit content.
 
Scepticalscribe said:
However, I have never heard of, let alone come across, whipped honey.
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Very common 'down under'. I have not found it in US. I put honey in a mixer and beat it for several minutes until it becomes creamy or buttery. Not the same texture as what I remember from NZ but close enough.
 
jonh229 said:
Very common 'down under'. I have not found it in US. I put honey in a mixer and beat it for several minutes until it becomes creamy or buttery. Not the same texture as what I remember from NZ but close enough.
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I have had "manuka" honey from New Zealand which had a texture that could be spread; my father used to love it, I recall.
 
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