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Weight Loss Forum / Low Carb / January 2004How cold was it?
We've had quite the cold snap in New England over the past few days. Our pantry is a long narrow room behind the kitchen. It's unheated, but usually picks up enough residual heat from the rest of the house to be cool but not cold -- just right for food storage. I walked into the pantry this morning and noticed a very strong sweet smell, and found that two bottles of DaVinci syrup had frozen and burst. There were white chocolate and raspberry icicles hanging from the shelves. What a mess! We also lost our last jar of the Mount Olive sugar-free relish -- and that stuff is hard to find! Luckily there were dozens of jars and bottles of other stuff (including probaly 10 more DaVinci syrups) that hadn't frozen yet; we moved them into the kitchen. Brrrrrrr. Em > Our pantry is a long narrow room behind the kitchen. It's unheated, > but usually picks up enough residual heat from the rest of the house [quoted text clipped - 4 lines] > shelves. What a mess! We also lost our last jar of the Mount Olive > sugar-free relish -- and that stuff is hard to find! http://www.blackanddeckerappliances.com/product_detail.asp?T1=APP%20BDUH100 "Frost Watch" automatically turns the unit on if the temperature drops below 40?F (4?C) to protect against freezing pipes or frost damage " >> Our pantry is a long narrow room behind the kitchen. It's unheated, >> but usually picks up enough residual heat from the rest of the house [quoted text clipped - 9 lines] >"Frost Watch" automatically turns the unit on if the temperature drops below >40°F (4°C) to protect against freezing pipes or frost damage " *Now* you tell me! :-) I'll have to scout around and see if there are any electrical outlets back there. Thanks, this looks like a good idea. Em > We've had quite the cold snap in New England over the past few days. > [quoted text clipped - 14 lines] > > Em Yikes! I haven't investigated thoroughly here but did note I needed to open some very cold cabinets that had bottles in them. Glad you didn't lose your entire DaVinci stash.  SignatureJean B. >Yikes! I haven't investigated thoroughly here but did note I >needed to open some very cold cabinets that had bottles in them. >Glad you didn't lose your entire DaVinci stash. Far from it :-) We only keep unopened bottles back there, so they tend to be just backups of flavors that we already have open bottles of. The open ones are kept in a kitchen cabinet -- I just peeked, and there are 25 of them in there. (I really like this stuff.) I was also keeping several bottles at work, to flavor my hot chocolate, when coworkers asked what brand of whiskey I was spiking my cocoa with :-). So I switched to tiny little plastic squirt bottles instead. Em >>Yikes! I haven't investigated thoroughly here but did note I >>needed to open some very cold cabinets that had bottles in them. [quoted text clipped - 11 lines] > >Em I've bought a plastic bottle of Atkins maple SF syrup. Used it once on a piece of low carb bread to make french toast with splenda. The toast was good, but the syrup was like water. I want a thick syrup so what do you recommend? PJ > >>Yikes! I haven't investigated thoroughly here but did note I > >>needed to open some very cold cabinets that had bottles in them. [quoted text clipped - 17 lines] > what do you recommend? > PJ Me? I can't really compare, since I have only tried one brand: Cozy Cottage (sugar-free, of course). It is pretty good, given the fact that it isn't maple syrup. And it wasn't watery. SignatureJean B. > I've bought a plastic bottle of Atkins maple SF syrup. Used it once >on a piece of low carb bread to make french toast with splenda. The >toast was good, but the syrup was like water. I want a thick syrup so >what do you recommend? >PJ For pancakes, I like the Maple Grove Farms "Vermont Sugar Free" or "Cozy Cottage". But they are also pretty thin (I like thin syrup.) Maybe the DaVinci or Keto pancake syrups are thicker? I've never tried them. Em > I've bought a plastic bottle of Atkins maple SF syrup. Used it once >on a piece of low carb bread to make french toast with splenda. The >toast was good, but the syrup was like water. I want a thick syrup so >what do you recommend? >PJ I've tried both "Spring Tree" and "Sorbee" - both were excellent. "Spring Tree" was in with the regular maple syrup (labelled "sugar-free"). These are both such an improvement over the earlier "reduced-sugar" and "reduced-calorie" maple syrup that used to make me cry, they were so bad. I gave some of the SpringTree to my husband for his waffles this morning (he doesn't LC) and he said it was excellent. They need to be refrigerated after opening, so I nuked 1/2 a cup to warm it up. Kalish FYI - I was looking at the DaVinci website, and they are not mailing out glass bottles of syrup right now because of the cold. Only those in plastic..... JD > We've had quite the cold snap in New England over the past few days. > [quoted text clipped - 14 lines] > > Em we have had cold snap here to. everywhere we go the windows are frozen with ice, where i work and here at home. it's been like -14 but -34 to 44- with the wind chill. we had a little break from it today but thats cause were supposed to get snow. but it's going back into the - 20's by the beginning of this week. angie > We've had quite the cold snap in New England over the past few days. > [quoted text clipped - 14 lines] > > Em > Our pantry is a long narrow room behind the kitchen. It's unheated, but > usually picks up enough residual heat from the rest of the house to be cool [quoted text clipped - 4 lines] > last jar of the Mount Olive sugar-free relish -- and that stuff is hard to > find! Now THAT'S fuckin' COLD! SignatureSaffire 205/176/125 Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 On Sat, 17 Jan 2004 14:11:59 -0800, Saffire >Now THAT'S fuckin' COLD! Well, I think you'd have to leave your clothes on to do *that*! Kalish >We've had quite the cold snap in New England over the past few days. Ayep...I went to our local Stop & Shop (I'm midway to the Cape) yesterday morning and they had someone standing outside one entrance directing everyone to the other entrance...and one of the managers inside had a big broom and was pushing waves of water out the door. Pipes burst. As I'm standing there wondering if I want to negotiate a flood zone to get to my bagged salad greens, two fire engines come roaring up. With that, I decided this was waaay too much excitement for a Saturday morning, hopped back in my car and drove five miles to a supermarket in the next town. Flexibility is the key, as always. Kalish |
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