"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 04-06-2013, 07:44 PM   #11
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,273
Picked up a rotisserie chicken when I was at the grocery store today. Will steam some fresh broccoli and do a starch. Trying to make up my mind between tube biscuits or rice. I'd add some parsley and lemon zest to the rice.

Really want to make a pot of copycat cream of chicken soup with wild rice like they serve at Panera's. I'll make stock from the skin and bones and use the leftover meat along with another poached breast or two. Boneless, skinless chicken breasts are on sale for $1.69 a pound so I believe we'll be sprouting feathers soon.
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 04-06-2013, 07:45 PM   #12
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Quote:
Originally Posted by CWS4322 View Post
I'm evapping maple sap, so I think I'll just munch on some veggies and curry-toasted chickpeas...

If you have some extra sap try making a New England boiled dinner using the sap instead of water. It gives a subtle maple flavor to the meat and vegetables as some of the moisture evaporates during cooking.

If you don't have time to experiment freeze a couple of half gallon jugs of sap for use later in the year!
__________________

__________________
Aunt Bea is offline   Reply With Quote
Old 04-06-2013, 09:04 PM   #13
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I only ate once today, so I ate a whole Little Caesars pizza about 4:00.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 04-06-2013, 10:36 PM   #14
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,114
Nuked some Stovetop Stuffing that was well past expiration for munching, (tasted fine) then threw together leftover Enchiladas Indiginous with beans and rice with extra salsa and cheese in a little casserole.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-07-2013, 02:48 AM   #15
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
We ended up getting Roadhouse food. Hubby and I ordered eisbein and Daniel had chicken and chips and Caty a chicken and mushroom wrap.
Caitlin didn't like her food so she ate half of mine and Daniel ate some of my food too.
Just had some veggies to fill me up since I got about a quarter of my meal lol!
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 04-07-2013, 08:32 AM   #16
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,316
Quote:
Originally Posted by Aunt Bea View Post
If you have some extra sap try making a New England boiled dinner using the sap instead of water. It gives a subtle maple flavor to the meat and vegetables as some of the moisture evaporates during cooking.

If you don't have time to experiment freeze a couple of half gallon jugs of sap for use later in the year!
I do freeze sap. It can get somewhat overwhelming (evapping sap).
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 04-07-2013, 08:55 AM   #17
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Turkey ala king Saturday, spaghetti with a ricotta and basil pesto sauce on Sunday, and chicken saltimbocca alla Romana on Monday.
__________________
justplainbill is offline   Reply With Quote
Old 04-07-2013, 02:39 PM   #18
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,273
Quote:
Originally Posted by CWS4322 View Post
I do freeze sap. It can get somewhat overwhelming (evapping sap).
Have you ever tried making the syrup by freezing/thawing/freezing the sap? I saw an article in an early 1970's Mother Earth News that said you could do it just that way. We have silver maples on our lot and I've thought of trying to make syrup via the freezing method with their sap, although it's probably too late to do it this year.
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 04-07-2013, 02:48 PM   #19
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,316
Quote:
Originally Posted by Cooking Goddess View Post
Have you ever tried making the syrup by freezing/thawing/freezing the sap? I saw an article in an early 1970's Mother Earth News that said you could do it just that way. We have silver maples on our lot and I've thought of trying to make syrup via the freezing method with their sap, although it's probably too late to do it this year.
I haven't heard of that method. My understanding is that the sap has to boil at 7.4 degrees above the boiling temperature of water to reach the appropriate sugar concentration (66% on the Brix scale). I do freeze sap and make syrup later. It keeps for 12 months frozen.

The ratio of sap to syrup from Silver Maples is 100:1. A friend taps her Silver Maples. We did one year and blended the sap with that from the Sugar Maples. Now we just tap the Sugar Maples.

Is it too late? The ideal nighttime temp is -5C and daytime temps of 5C. Once the trees start to form buds, the season is over and it is time to think about planting the garden.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 04-07-2013, 03:05 PM   #20
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,273
Quote:
Originally Posted by CWS4322 View Post
I haven't heard of that method. My understanding is that the sap has to boil at 7.4 degrees above the boiling temperature of water to reach the appropriate sugar concentration (66% on the Brix scale). I do freeze sap and make syrup later. It keeps for 12 months frozen.

The ratio of sap to syrup from Silver Maples is 100:1. A friend taps her Silver Maples. We did one year and blended the sap with that from the Sugar Maples. Now we just tap the Sugar Maples.

Is it too late? The ideal nighttime temp is -5C and daytime temps of 5C. Once the trees start to form buds, the season is over and it is time to think about planting the garden.
Talk about not ever getting around to doing things: I read this article in Mother back before I was even married! I so missed getting rid of most of the issues I had saved when we moved from OH to MA. As intriguing as it sounds I've never bothered tapping any of the maples we've had in our yards. OH had some really big sugar maples.

Too late here. We've had a flush of warm days and the buds on all the trees in our yard are swollen and ready to pop. Except for the oak. Not gonna try this with oak sap.
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Reply

Tags
dinner

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:17 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.