quality posts: 240
suteishichic wrote:Yeah, I'd probably try 2000 year old honey if I had the chance. Hopefully it would better than the old expensive egg someone made me once try. *shudder*
A shill? Really? I'm a sahm to a 3 yo and a border collie and my husband owns a collectible toystore in Chicago that starts with a Q. Call him and ask. Please. I wanna hear him laugh all the way down the street.
I'm sure this is not organic, but I'm questioning if the organic labels can even be trusted. See the reports on how little honey is actually in many honeys? Even organic ones? Wedderspoon was recently called out for their mankua having under testing very little mankua in it.
The size I previously bought was the same exact one and the bottle shapes exactly as unique although a different label. I guessed since there is so little of this that they are all processed in the same place/same source and labeled by the buyer?
And I do support the local beekeepers around Chicago as well (there's even a honey co-op here!) but honey varies by region and there are some real treasures to try both in flavor and properties. White honey, tupelo, orange blossom, real mankua, ulmo, sourwood, sidr, to name just a few and I find it's a great way to learn about an area actually.
The compounder pharmacy I use interestingly is also a passionate beekeeper (they're in Aurora). Their honey REALLY helps during allergy season but is not great-tasting. I'm not a big dogwood fan and it kinda tastes like ithat smells with a bit of goldenrod? Earthy and mediciny with old lady perfume mixed in. I take a spoonful when my allergies have me stuffed up. Works great!
Two things. Tyger was joking when he called you a "shill." And, thank you for sharing your honey wisdom. I had no idea honey was so expressive. I'm not a huge honey fan, but now I'm interested.
How do you consume the honey so as not to mask the various flavor aspects?
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