"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Salads & Salad Dressings
Click Here to Login
Thread Tools Display Modes
Old 11-12-2013, 09:16 AM   #41
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,850
Send a message via Skype™ to taxlady
Originally Posted by GotGarlic View Post
"Sugaring off"? What does that mean?
"Sugaring off" is a party held at a sugar shack. It's held in Spring when the maple producers collect and process maple sap into syrup and sugar. It's a big deal here in Quebec. The sugar shacks serve a big breakfast with eggs, bacon, sausages, toast, beans, and sometimes "cretons" (a Quebec specialty: a pork spread containing onions and spices) and lots of maple syrup. There is usually maple taffy on snow.

May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 11-13-2013, 06:43 AM   #42
Executive Chef
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,115
Originally Posted by Andy M. View Post
I remember when peaches were like that - soft and exploding with juices. You can't find that anymore. Now peaches are as hard as or harder than apples with no juice.

In our area we have Chambersburg Peaches that are soft and the juice runs down your chin when you bite into them. They are only sold at a few places and they are the only peaches I will buy. I'm not sure, but I believe they are called Chambersburg because of being originally grown in Chambersburg PA, but the name of them is actually Red Haven.

CarolPa is offline   Reply With Quote
Old 11-13-2013, 06:59 AM   #43
Executive Chef
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,115
Tax Lady - I thought Sugar Shack was just a song from back in the 60's. Now I know what a sugar shack really is. Thanks!

PF - My mother's gripe was that my father put ketchup over everything she cooked. I like ketchup on some weird things, but not like my dad did.

Mad Cook
- For the first time I am starting to understand my aversion to sweets. My grandparents were Brits so it's in the blood. I don't like any sugary glaze on my ham, I don't like candied sweet potatoes. I love them baked, but with just a hint of butter...no cinnamon, brown sugar or marshmallows. I enjoy tasting what the food tastes like.

CarolPa is offline   Reply With Quote


Low Carb Cole Slaw Here you go Alix. I found this really tasty. No real indication that it's a low anything recipe. LOW-CARB COLE SLAW C Mayonnaise C Sour Cream 1 tsp Apple Cider Vinegar 2 tsp Prepared Mustard tsp Salt 1 pkt Equal tsp Celery Seeds 1 Lb Cole Slaw Mix, bagged Combine the dressing ingredients in a large bowl. Add the cole slaw mix. Toss to combine and refrigerate for a couple of hours to overnight to allow flavors to blend. Serve cold. 3 stars 1 reviews
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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:28 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.