nasty, cheap weiners ...

Did I say weiner instead of wiener? How American of me!

I went to a Heurige once.

Cut them small and cook them until crunchy.

They are also OK sliced into coins and added to mac and cheese,
baked beans or green pea soup. I did that last one this time.

Same idea - add some needed protein while
deemphasizing the nature of the protein. I
wouldn't do that to a perfectly honorable
pea soup, though.

The pea soup turned out quite good with turkey stock and wieners
instead of ham and ham stock; good quality Knackwurst would have
been even better though.

There are as you know dishes where the
goodness and high concentration of some
of the ingredients dilute the low
esteemability of others. The ones you
mention. Fried rice, as I've noted.
Budae jjigae.

the great Canadian maple syrup heist?

was any of the syrup recovered?

Not much of it. The perps emptied the large barrels, refilled
them with water and put the barrels back in the warehouse. Nobody
caught on for a year until a barrel was opened.

Clever but not clever enough. Eh.

The Maple Caper

I don't like cream or eggs in my drinks but a little (a very little)
maple syrup can do wonderful things to whisky, especially rough, raw
whisky.

Now I recall your disdain for Advokaat and
other noggy things.

Title: Maple Leaf
1 1/2 oz Bourbon
1/2 oz Maple syrup
1/2 oz Fresh lemon juice

Why not Black Velvet or other mediocre
whisky? Real straight Bourbon might well
war with the syrup.

Speaking of which, I thought there was a
recipe appended to this message, but
rereading it I stepped on a barrel and nearly
fell down. Here's another of some relevance -

Maple-Roasted Tomatoes With Capers
categories: side, vegan, Australian
servings: 6

800 g sweet berry truss tomatoes, washed, halved
1/3 c Woolworths 100% Canadian maple syrup
2 Tb capers in vinegar
3 sprigs thyme, leaves picked
2 Tb red wine vinegar
2 garlic cloves, crushed
olive oil, to cover

Place all the ingredients except the oil into a
medium bowl and season well. Toss to coat and
set aside for 30 min, stirring occasionally.

Preheat oven to 140C/285F. Line a large baking
tray with baking paper. Arrange tomatoes onto
tray, cut side-up. Drizzle maple mixture over.
Cook for 90 min or until semi-dried.

Cool, then transfer to sterilised jars. Cover
with oil and seal with lid. Store in the fridge
for up to 1 month. Use in antipasti, sauces,
and on pizzas.

Tip: Long, slow cooking is the key to
intensifying the flavour of these tomatoes -
and it extends their life, too!

Source: Woolworths
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