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Old 10-20-2014, 09:28 AM   #11
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you can still get different grades of maple syrup on roadside stands made and (probably illegally) sold by locals in vermont.
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Old 10-20-2014, 09:36 AM   #12
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you can still get different grades of maple syrup on roadside stands made and (probably illegally) sold by locals in vermont.
I don't know that they are illegal grades--you have grade AA, A, B. The grades are based on when the sap is collected during the season. We found that spring of 2012 produced a sap that had more of a molasses flavour. We attributed that to the drought of 2011.
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Old 10-20-2014, 10:32 AM   #13
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i meant that the private production and unregulated or taxed sale along a roadside might be illegal.
not the grading.
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Old 10-20-2014, 12:04 PM   #14
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... you have grade AA, A, B.
Not anymore. See my previous post.
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Thai-influenced marinade I made this marinade a couple of weeks ago for wings. It would also work nicely on chicken breast and I have used it on salmon. I like sticky-hot wings, so this was just the ticket for the wings. Ingredients 1/4 c honey 1/4 c maple syrup (I used cooking grade--not pancake syrup grade) 3 T apple cider vinegar 1-2 tsp cayenne powder 4 T fish sauce 4 cloves garlic, minced 6 finely chopped lime leaves (I used regular from my indoor/outdoor in the summer key lime tree) 1 tsp dark soy sauce 1 finely ground habernaro pepper (I have a bunch of dried ones I got in TX--they are HOT) finely chopped frozen lemon grass, thawed (about 2 tsp) zest of one lime juice of 1/2 lime 1/4 c chopped fresh cilantro I mixed all the ingredients in a large ziplock bag, I removed about 1/2 c of the marinade to use as dipping sauce and then added approx. 4 lb of prepped chicken wings (tips removed and saved for another use). I squished the bag to coat the wings and then placed it in the fridge overnight, turning it twice. I heated the grill to medium, oiled it and cooked the wings for about 4 minutes, turned them, basted them with marinade that was in the bag (no, I did not die from food poisoning, but if that makes you queasy, make another batch of marinade), flipped them every 4-5 minutes (total cooking time was about 28 minutes). I basted them until I ran out of marinade. Unfortunately, I have misplaced the digital camera since my grand tour of the Midwest...maybe I should finish unpacking... If you were to use this for salmon, I would suggest putting the salmon in a baking dish and covering it with the marinade, turning once, and leaving it sit for at least 2 hours, adding a bit of lime juice as you are grilling it. I have used this recipe for salmon when I've planked it on cedar--it was very good. To serve the wings I gave each person a dipping cup with marinade; a dipping cup with Greek yogurt to which I added grated lime zest and some chopped cilantro. I also had Frank's Hot Sauce on the table, but no one added that to the wings. Everyone thought they had the right amount of heat and stickiness. 3 stars 1 reviews
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