[chocomouse]

I like to use corn that has been roasted on the coals last fall, and then frozen for winter use in chowder. The kernels get a little charred, and turn a golden brown to a black (burned! not so tasty). It gives the soup a smokey flavor - not quite the same as bacon, but a healthier smokey. I wonder if roasting the kernels (or whole ears?) in the oven would accomplish the same thing?

[chocomouse]

A few years ago, maybe 7-8 years ago, maple syrup makers in the US changed the labeling of maple syrup to match the labels used in Canada. This is what we have been using to help our customers to learn the new language:

OLD: “Fancy” or “Vermont Fancy”
NEW: Grade A | Golden Color and Delicate Taste
This is the lightest of the new maple syrup grades and highly recommended for drizzling over waffles, pancakes, or ice cream.

OLD: Grade A Medium Amber, Grade A Dark Amber
NEW: “Grade A | Amber Color and Rich Flavor”
This grade of maple syrup is a little more flavorful and works well when cooking and baking.

OLD: Grade A Dark Amber, Grade B
NEW: “Grade A | Dark Color and Robust Flavor”
This grade of maple syrup is even stronger in flavor, and is best used for recipes that require a heavy maple flavor.

OLD: Grade C
NEW: “Grade A | Very Dark and Strong Flavor”
This grade of maple syrup is very strong, and probably best used as a substitute for molasses and for making maple flavored candies.

Notice the use of two key words, one describes the color, the other the taste. "Dark, robust" is what most of us use for cooking (and for everything at my house!). It is the same syrup (that is, it meets the same density requirements that the "old" syrup met) that was formerly called Grade B. It's still a fairly mild flavor, and most bakers use a tiny bit (as BakerAunt described) of artificial flavoring to enhance the natural flavor of syrup.

Maple sap is officially called syrup when it reaches a temperature of 219.5*F. We begin our initial assessment of the syrup stage using a thermometer, but then use a hydrometer for the final exacting measurement of the density. If, as Mike pointed, the syrup has more water and less sugar, it will not be as sweet; nor should it be called maple syrup if the correct density has not been obtained! I'm not sure that most us can tell the difference that easily. As a side note -- we are hanging our lines this week to start gathering sap for the 2020 season as soon as it runs, usually in early-mid March. The changing weather patterns makes planning ahead a challenge these days.

[chocomouse]

We had omelets and English muffins.

[chocomouse]

I made whole wheat English muffins this morning, and have pizza dough rising now for supper.

[chocomouse]

I think her basket-weave cake is much more attractive, but my sister, who hand-paints fine yarns to sell, would have much more exciting color choices!

[chocomouse]

I'm still not sure what I did wrong with the bread yesterday, but the "fix" has worked beautifully! I let the shaped bread rise for about 2 hours, again in the microwave with a cup of hot water, then put it into a cold oven set for 350 for 40 minutes. The oven spring blew the top right up off the bread!! Really - the top 2 inches or so of the loaf literally almost separated from the bottom part!! For the record - I made 2 loaves in cast iron 4.5 x 9 pans. I'll see what the texture is like when I cut into it tomorrow. And will also find if the top and bottom are completely separated!

[chocomouse]

I've been working on an interesting experiment all day. Yesterday I made bread, a recipe I've made dozens of times, with not problems, even with my personal changes. This time, it did not rise. Maybe, a tiny bit, I would say it was a little "puffy." I debated baking it to feed the birds, but really wanted to "fix" it - a nice smelling lump of pumpernickel, rye flavor, lots of seeds. I let it rest in the refrigerator over night, with no change. This morning, I put about 1/3 cup of AP flour and 1/4 cup of water and a 1/2 teaspoon of yeast in my bread machine on the dough cycle. As it mixed, I tore off small chunks of the original dough and tossed them in. I did have to add scant tablespoon of flour. Once it mixed thoroughly, I let it knead for a few minutes and shut it off. I put it into a tupperware and into the microwave with a cup of boiling water, which I reheated after an hour. It rose beautifully. I've now shaped it and it is once again rising with a cup of water in the microwave. I would say that yesterday I forgot the yeast - but I know I did not. I did it differently yesterday, for a lot of reasons, and put the yeast into the mix early, instead of adding it last. And, I went through my usual double-check when I was finished, and ticked off yeast. I was actually surprised this process worked, although it has been successful a few times in the past when I have realized I completely forgot the yeast.

[chocomouse]

That's interesting, BakerAunt - I haven't had a soft-boiled egg since I was a youngster (remember trying to get the egg out of the shell without getting bits of shell throughout the egg??) nor have I seen recipes that call for soft boiled eggs, although plenty of recipes that use fried eggs. Len, I don't like runny slimey!) whites either, only runny yolks. I wonder what is the "standard" for a safe-to-eat egg? I think it is not cooked long at all, but I cannot recall a recipe right this minute.

[chocomouse]

That's so good to hear, I know how worried you were. I think it's due to your feeding him so well.

[chocomouse]

Yes, Mike, thanks. That seems to be similar to what I have seen. I would prefer to use the recipe posted years ago on the old BC, simply because I trust the bakers on that forum!

[chocomouse]

Hi Denise! Happy New Year to you and I'm glad you chimed in! What's the best tip you have learned from this site?

And thank you, Mike - you're the best!

[chocomouse]

I have that thread by Baker Irene, but Thanks. I can't find my other recipes right now (the Microsoft Word formatting got screwed up when I had to do a reset; I have all the info there but it's difficult to find and read). Irene uses white chocolate chips, melted, with flavoring added. The one I'm interested in calls for sugar, cinnamon, corn syrup, and a couple other things, and then it is baked.

[chocomouse]

Dinner tonight was boneless pork chops cooked in a cast iron skillet with sliced potatoes, apples, and onions, and a tossed salad with raspberry white balsamic.

[chocomouse]

Has anyone tried making the DIY cinnamon chips? There are a number of recipes online, and people say they are good. My next big project might be to try making them, since I've thought about doing it for a couple of years.

[chocomouse]

Well, I'm either trying to turn the calendar ahead six months or back six months -- to summer! I'm sick of the sleet and freezing rain weather already. So, we're having a cold salad supper -- chicken-grape salad, plain macaroni salad, and a green salad. None of the veggies are fresh from my garden!

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