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04/10/2013 11:45:52 PM · #176 |
Originally posted by snaffles:
If you want some, find a regional delicacy to send me, send it, and get some Chateau Snaffles syrup in return. |
Hmmm, if I could get a decent loaf of Sour Dough Bread to you I'd chime in.
But we do have this nice grape juice they make nearby in the Napa Valley... |
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04/11/2013 12:39:32 AM · #177 |
We also have wine (funny thing, New Mexico is the oldest wine growing region in North America. :) ..)
But our fire roasted green chili and our dried red-chilis are really what we are known for. Along with a few local salsas. |
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04/11/2013 08:38:03 AM · #178 |
heh, I was starting to wonder where everyone had gone off to!
@  GeneralE...yep good quality olive oil is always welcome here. I actually stuck the pails of sap I knew I wouldn't get through yesterday, into the snow still left here and it kept beautifully overnight. So now I can relax a little and work my way through it today. Usually you only have a 4-day window during which to start boiling. It was collected Saturday morning and I picked it up Wednesday morning, so I was anxious to get it going.
Re maple vinegar...nah think I'll pass, I have heard of batches coming out vinegary and they probably were soured batches! :-)
Ok  Cory...I like having dried/powdered chilies on hand so yep some would go over well!
And  sfalice...yumm fermented grape juice! If there's a really nice red from a smaller vineyard that's starting to kick butt (and probably isn't available at the LCBO yet) yeah, we could make a deal :-)
OK all I'll PM you my mailing address so the goodies can start their journeys! Yeeha!! |
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04/11/2013 09:55:29 AM · #179 |
Hmmmm you're probably not interested in maple syrup from Michigan, but we have some of the best craft beer in the country, cherries and Vernors.
Oh...and pasties. |
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04/11/2013 06:07:03 PM · #180 |
Originally posted by Spork99:
Oh...and pasties. |
... and what are these pasties you speak of? Old farts like me have heard of pasties, but I doubt very much that these are what you are referring to. :O)
Ray |
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04/11/2013 06:33:01 PM · #181 |
Yeah, think I'll pass on MI sirop d'erable though I'm sure it's very good too (according to the MI thread on MT). I like craft beer but might have problems with customs on that so food products are best. So pray tell, what on earth is Vernors, and what are pasties? I have some idea what Uncle Raymee means, so I hope it's just an error in translation ;-)
ETA: including Sporky there are 6 DPC peeps in the pipe, and I plan to send everyone the same amount, so the window is pretty much shut for the season....unless you can bribe me with somethin I can't resist!
Like a plane ticket to wherever you are so I can hand-deliver the maple syrup, enjoy your hospitality for a weekend or so, then leave with a camera full o pics and you with amazing syrup like you will never find in a store. Anywhere.
Message edited by author 2013-04-11 18:38:07. |
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04/11/2013 06:51:48 PM · #182 |
Pasties are a kind of savory (usually meat) turnover, most commonly associated with the Cornish region of England.
Vernor's makes an excellent root beer and cream soda ... |
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04/11/2013 07:51:16 PM · #183 |
Oh Ok, I was wondering if Sporky did mean like a Cornish pasty, which I am very familiar with. A local grocery store makes a superb assortment of meat pies and stuff like Simple Simon pies, Lincolnshire pies, Eccles cakesm Scotch eggs, Armadillo eggs, steak and kidney pies, steak and mushroom, chicken, turkey, occasionally rabbit.
Thought the name Vernor's sounded familiar, I have seen it around alongside a dozen other small excellent brands of pop, just as good and possibly even better! And though I do like booze as much as anyone else, customs could be a huge hassle and the general nature of wine and beer bottles with long necks etc demands more packaging and more likelihood of breakage.
Mostly I'm looking for really good food products (non-perishable is best) and if they are of legendary status, like See's chocolates (courtesy of Deb) all the better.
Hey, look at it this way...you're getting some of the best maple syrup I've ever made, from the sap of only 6 lovingly tended sugar maples...so if you know of a microproducer of some wicked good kind of stuff, let me know!!
If still stuck, play toursit and google your town's name and regional delicacies or specialties and see what shakes out.
Message edited by author 2013-04-11 20:03:15. |
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04/11/2013 08:11:28 PM · #184 |
Originally posted by GeneralE:
Pasties are a kind of savory (usually meat) turnover, most commonly associated with the Cornish region of England.
Vernor's makes an excellent root beer and cream soda ... |
Pasties..I like pasties........I thought they were world wide though I didn't know they were associated to England.
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04/11/2013 08:22:55 PM · #185 |
Vernor's is a Ginger Ale made in Detroit since the end of the civil war, the oldest surviving Ginger Ale. The story goes that James Vernor, a Detroit pharmacist sealed the original batch of in a wooden cask in 1862 and left for the Civil War before opening it. He didn't get back until 1866 and found the aging in the barrel had both aged and improved the beverage.
Pasties are the Yooper version of the classic Cornish meat pie...the preferred meal down in the copper mine because they'd stay warm until lunchtime and the miners could eat them out of the wrapping without touching them. Seems they may not be as rare in the Great White North as they are down South. They are not stripper nipple covers though if that's what you wanted, I could probably wrangle some up for you. Maybe good uncle Raymee has a lead...
I can offer an assortment of homemade pickles...none of which are made from cucumbers. Dilled carrots, pickled cherry tomatoes, pickled garlic, pickled beans, peppers and I might have a jar of homemade ketchup and, of course I have some mustard and I make chicken stock from a combination of roasted and smoked chickens that is out of this world.
There are a few squirrels in the freezer, but I'm not sure they'd make it...maybe I can make some pate or squirrel sausages for next year.
Message edited by author 2013-04-11 20:24:12. |
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04/11/2013 08:28:40 PM · #186 |
| Wonder if I could get some live crawfish up to you! |
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04/11/2013 09:37:38 PM · #187 |
Originally posted by GeneralE:
Pasties are a kind of savory (usually meat) turnover, most commonly associated with the Cornish region of England.
Vernor's makes an excellent root beer and cream soda ... |
Ah, yes. I know of Vernor's Ginger Ale. Delicious.
Also, I have met pasties in various parts of the world.
Most memorable? Those in Adelaide (AU) which are submerged in pea soup.
Edited to add: Squirrel Pate? Oh, don't let VAWendy see this thread.
Message edited by author 2013-04-11 21:39:00. |
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04/12/2013 07:50:56 AM · #188 |
@ Sporky...Ginger ale, eh? Yummy, and cost might not be prohibitive but mightn't it explode in transit if shaken? Smoked chicken stock sounds intriguing too but wondering if it would keep in the shipping pipe...think I'll pass on the squirrel though!!
Yeah, as for the *other* pasties, pretty sure Uncle Raymee's got my back there!! *I would say something else but still half asleep and have to get up and go to work*
@ kawesttex...live crawfish...hmmm....nahhhh...but any specialty products made from local crawfish that would make the trip ok?
Also just finished batch #6 yesterday morning, holy frickin unreal deep, deep, mahogany-red and tremendous flavour, too, and a good amount of it. Very dense and sweet, though not black syrup. Pics soon.
I have a #7th batch ready to become syrup by this evening, but it's not from my trees, I picked up 16g of free sap from a buddy in nearby Jasper (as in Jasper Ontario, not Jasper Alberta!)
OK gotta run, pm me |
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04/12/2013 10:42:56 AM · #189 |
I doubt Vernors would explode, they ship it around by truck all the time. I pressure can the chicken stock, so until the jar is opened, spoilage is not an issue.
Oh yeah, Michigan also has cherries...lots of cherries. Last year the crop wasn't so great, so I didn't make any jam, but I'm sure I can find some yummy cherry item to swap with you, even if it's just dried cherries.
Originally posted by snaffles:
@ Sporky...Ginger ale, eh? Yummy, and cost might not be prohibitive but mightn't it explode in transit if shaken? Smoked chicken stock sounds intriguing too but wondering if it would keep in the shipping pipe...think I'll pass on the squirrel though!!
Yeah, as for the *other* pasties, pretty sure Uncle Raymee's got my back there!! *I would say something else but still half asleep and have to get up and go to work*
@ kawesttex...live crawfish...hmmm....nahhhh...but any specialty products made from local crawfish that would make the trip ok?
Also just finished batch #6 yesterday morning, holy frickin unreal deep, deep, mahogany-red and tremendous flavour, too, and a good amount of it. Very dense and sweet, though not black syrup. Pics soon.
I have a #7th batch ready to become syrup by this evening, but it's not from my trees, I picked up 16g of free sap from a buddy in nearby Jasper (as in Jasper Ontario, not Jasper Alberta!)
OK gotta run, pm me |
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04/12/2013 11:03:17 AM · #190 |
Hey Snaffles - how hot is too hot for you?
Our chilies can range from very mild to hotter than jalapenos, so I need some idea of what level of piquancy you enjoy. |
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04/12/2013 01:58:44 PM · #191 |
@ Sporky...it's your smokey roasted-chicken stock that seems to be winning over my tastebuds, I think that's what to go for!
@ Cory...hmm I'm generally good for medium, like enough to add some zing to a meal, but not so hot that it takes the top of your head off...does that help? |
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04/12/2013 02:03:03 PM · #192 |
| Sounds good to me, though I might pack in a few other goodies...just because. |
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04/12/2013 02:04:21 PM · #193 |
Originally posted by snaffles:
@ Sporky...it's your smokey roasted-chicken stock that seems to be winning over my tastebuds, I think that's what to go for!
@ Cory...hmm I'm generally good for medium, like enough to add some zing to a meal, but not so hot that it takes the top of your head off...does that help? |
Yep. I know just what you'll like I suspect. |
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04/12/2013 04:23:14 PM · #194 |
Woohoo, secret treats! The best kind!
Meanwhile here is the updated Maple Gallery
Sporky, I'll go add you to the top-sekkrit snaffles' PM list ;-) |
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04/12/2013 04:29:20 PM · #195 |
Seriously... That newest batch is as red as your flag!
Amazing. |
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04/12/2013 04:45:15 PM · #196 |
I know, it's just madly intense red, like the Red Queen from Alice in Wonderland, hence the name. Even put up a thread on MT to see if anyone else has ever produced a batch like that.
Message edited by author 2013-04-12 20:36:49. |
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04/12/2013 08:37:42 PM · #197 |
LOL...This post in response to my thread on MT, where I am known as Galena (can't have too many snaffles running around on the interwebz):
From what I've read a lot of the color variation (and flavor) has to do with specific bacterial contamination. While taphole contamination can decrease sap flow the presence of certain species of bacteria are known to affect color and some enhance flavor as well. I suspect galena's red color has something to do with whatever late season bacteria is now growing in her sap.
But never fear, I don't think many bacteria survive being boiled at 220 degrees...yer safe!!! |
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04/12/2013 08:40:23 PM · #198 |
Originally posted by snaffles:
But never fear, I don't think many bacteria survive being boiled at 220 degrees...yer safe!!! |
Don't look up thermal vents or "hot (NOT pot) smokers" ... |
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04/12/2013 09:43:04 PM · #199 |
Originally posted by snaffles:
... I have such a small bush, ... gets stressed from being tapped each year... |
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04/12/2013 09:56:41 PM · #200 |
Originally posted by GeneralE:
Originally posted by snaffles:
But never fear, I don't think many bacteria survive being boiled at 220 degrees...yer safe!!! |
Don't look up thermal vents or "hot (NOT pot) smokers" ... |
Yeah, but that's kinda sorta extreme..anyways I'm still alive after eating my syrup, as are some others here, including Melethia: YAY!!! #4 is here! Went to the post office today to pick it up and all is well! It was still intact, seal still good, and I snuck a taste and OOOOooooooo!!!! It's awesome!! To me it tastes like perfect fresh crisp winter air. Marvelous!!
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