quality posts: 34
stinawargo wrote:Can anyone give the calorie counts for this stuff?
To be a Not so haaaaaard!, if you have to ask that question, you probably shouldn't be eating this kind of stuff in the first place.
"The power of accurate observation is commonly called cynicism by those who have not got it."
– George Bernard Shaw, author (1856-1950)
quality posts: 10
fattoadfarm wrote:Gasp! No way, dude! We hand stir this goodness all day long on our family farm in Vermont - Ross, Marshall, and TJ usually don't go for artisanal products made with so much love. We (there are only 6 of us - my sister, mom, dad, two rock star employees, and I) start the caramel process at 6am (yes with fresh goat's milk from the day before), add organic cane sugar and stir, stir, stir, and then hand fill and hand cap each jar. We don't usually wrap it up until 3pm - tired and sticky.
Our caramel is the traditional Mexican confection known as cajeta. It was originally used by rural agrarian communities in Mexico as a way to preserve goat's milk before refrigeration was widely available. So yes, is has a very long shelf life as the milk has essentially been "preserved" with sugar. You can also find a fairly comprehensive list of places we sell on our site: http://www.fattoadfarm.com/where-to-buy/. Mostly small specialty food stores throughout the country, Williams-Sonoma and Whole Foods.
A production process such as this must be supported, especially when trusted wooters attest to the end product being delicioso. I will now place my order, not using Paypal.
I started out on Burgundy but soon hit the harder stuff. Bob Dylan, Just Like Tom Thumb's Blues
How on earth did I get 10 QPs?