Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Mr. Howell

As I recall we were talking about Steen's Syrup, grits, and 'cat's head biscuits on another place and all of a sudden you were gone. Did you get your Steen's? Have you been able to taste it or just smell? Just wondering.

Got four 25-ounce cans from Steen's
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<br>Gave most of it away (a can to my daughter, a can to Texas buddy Dr Ken Oehler (who was also raised on it but hadn't had any in any form since his mother last made molasses cookies), a can in WEE bottles to other friends who'd never tasted genuine open-kettle cane syrup. Have one can still sealed and a small bottle from the first can.
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<br>Just had a humming-bird sip only minutes before I turned the computer on tonight. Couldn't swallow -- just enjoyed that Heavenly flavor, then had to spit. Will probably inhale that fourth can in one long, delicious gurgle when I can at last swallow again.

Friend Ken, you relish Ribbon Cane or Sorgums the most. Tell you what, when you get where you can swallow again holler at me and I will make sure you get a quart of either. I know one guy here in Leon Co that still cooks syrup the old way. It might have a little sweat and wood ash and maybe a bee in it but I will double guarantee you it ain't cut with corn syrup.
<br>BCR

Ribbon cane, Boggy, RIBBON CANE. Sorghum's for livestock (better than nothing, I s'pose, but not for humans who know ribbon-cane syrup).
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<br>One of my favorite boyhood memories is drinking a cup of hot cane juice from the pan ("kettle") where it was being cooked-down. You've just given me another reason to covet an opportunity to romp down to east Texas again, soon. (Already want to come down to personally pester you and a couple of the other east Texas fellows who post here regularly. Would love to get out after a pig or two but can't afford the gas these days.)

Glad to hear that you got your Steen's, sorry to hear that all you can enjoy just now is the smell. When the day comes I'll be most pleased to fix you some things that my grand mother, mother, grand father and dad showed me how to make. There is a "punch" that the men of the family made, has Steen's, rum (two very good uses of sugarcane I think) that is pure south Louisiana, Cajun, coonass. Grandpa Bellanger just called it "punch" and we always had it Easter Sunday as part of that whole celebration and on the 4th of July cause he said there was no place better in the world than the U.S. and A. I can still remember getting my glass of (highly cut with water) punch and that smokey, earthy taste.