What can I do with black­strap mo­lasses?

The Hamilton Spectator - - FOOD - Food writer Joe Yo­nan

Q: I bought a bot­tle of black­strap mo­lasses for a rea­son I no longer re­mem­ber and have used about two ta­ble­spoons of it. What, in gen­eral, is it good for, and how long is it good? A: It’s de­li­cious driz­zled on pineap­ple with a bit of lime zest sprin­kled on top (trust me), and you can also make a re­fresh­ing drink by com­bin­ing a ta­ble­spoon each mo­lasses and ei­ther fresh lemon juice or ap­ple cider vine­gar, then di­lut­ing with wa­ter (reg­u­lar or sparkling).

Cook­book au­thor Ju­lia Tur­shen

Q: Does mar­garine con­tain an­i­mal fat? Many pre­pared foods, such as puff pas­try, de­clare “mar­garine” among their in­gre­di­ents but do not say whether it’s an­i­mal or veg­etable fat. I am en­ter­tain­ing ve­gan friends and would like to use pas­try in some part of the meal. A: Mar­garine hasn’t been made from an­i­mal fat since, oh, the 1800s. But that doesn’t mean it’s all ve­gan: most are made from veg­etable oil, wa­ter, sta­bi­liz­ers, but some in­clude trace amounts of whey or lac­tose, which are dairy prod­ucts.

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