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Burley Sugar Topping
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<blockquote data-quote="howellhandmade" data-source="post: 3452" data-attributes="member: 14"><p>I spent a tiny bit of time looking for these posts but didn't find them, don't remember which forum -- but at one time Greg held forth at some length on the qualities of Burley and the processing required for it to be palatable. I didn't find it on his site, probably just missed it. Perhaps someone else, perhaps Greg, will provide a link.</p><p></p><p>Jack</p></blockquote><p></p>
[QUOTE="howellhandmade, post: 3452, member: 14"] I spent a tiny bit of time looking for these posts but didn't find them, don't remember which forum -- but at one time Greg held forth at some length on the qualities of Burley and the processing required for it to be palatable. I didn't find it on his site, probably just missed it. Perhaps someone else, perhaps Greg, will provide a link. Jack [/QUOTE]
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