New England B.S. Thread

Oh yeah... I forgot about that... I guess you've spent too much time down south! I use maple syrup more than I use hot sauce!

 

Hahaha, I hear ya...

I have, without going down to look, I think 9 different kinds of hot sauces, plus, I try to keep fresh habaneros and jalapenos onhand.
But, yeah. Spent most of my adult life in Deep South Texas....

 

I have several varieties of hot sauces if you are into the heat, extreme heat, and "omg my assholes on fire" heat. Some store bought, some internet, and some homemade. I usually go through about 40 jalapenos a week. Eat them like apples. My friend Dave makes a crazy Carolina reaper infused vodka as well if your interested .

 

While the reaper infused vodka sounds interesting... I do not drink vodka. When I do drink liquor, it is tequila.

Nice to know I am not the only one with a preference to spicy over sweets...

 

Good morning all.
@pitbool99 can you get back to me about the rims

 

I don't have much of a sweet tooth either, but I still like maple syrup on my pancakes/waffles/french toast, or on my oatmeal.

That fake corn syrup shit, on the other hand....forget it.

 

*gasp* Blasphemy!

My girlfriend only got worried when I bought a smoked ghost pepper grinder and finished it within a few weeks. Even down here they don't eat like that haha

Spicy over sweet anytime!

I do love maple syrup. It's not nearly as common down here, but I usually don't go out for breakfast anyways.

 

I bet people say to you all the time "it all goes to the same place"

For some reason I like my syrup to be cold, I want it thick, not thin like water when you heat it. But it does get sweeter when you heat it...

 

I almost never go out for breakfast...The eggs at restaurants are bland, the bacon is usually super thin (and you can't get it cooked soft), the sausage is mostly made of fat and mechanically separated cartilage, etc.
At home I can make breakfast with fresh free-range eggs, home-grown thick-cut bacon, sausage made from ground actual ground meat, local potatoes, etc. and have it exactly how I want.

Plus you can make a batch of pancakes or waffles at home from scratch with like $1 of ingredients, vs whatever they charge at a restaurant.

 

We actually just got a waffle iron last week. Planning on doing breakfast for dinner tonight of waffles (with maple syrup) and home fry/veggie hash.

 

Do you have a recipe for the waffles?

 

I don't currently. We have some store bought pre-mix of pancake batter that the wife wanted to try out a few months back that wasn't bad so I'll just use that for tonight. Definitely going to be looking into getting some recipes for scratch made though.

 

When you're ready to go 'from scratch' I have one that makes really nice fluffy waffles, and it's super simple (no separating egg whites from yolks, beating them and then folding them back in, etc)

• 2 eggs
• 2 cups flour
• 1 3/4 cups milk
• 1/3 cup vegetable oil
• 1 tablespoon sugar (white or brown, depending on your mood)
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar (trust me; it reacts with the baking powder and you get more lift/air in the waffles)

1. Beat the eggs in a bowl until fluffy, then add remaining liquids and mix well. Gradually mix in the dry ingredients until your batter is smooth (don't overmix of you'll get chewy waffles because you overworked the gluten in the flour)
2. Make waffles. Put waffles on plate. Add syrup, fruit, whipped cream, etc to waffles. Eat waffles. Consider making another batch.

Edit- I've actually got a gluten-free corn-based recipe too, that goes well with breakfast OR with dinner, with Mexican-style beans & rice, salsa, chicken or beef Con Carne, etc on top instead of fruit or syrup.

 

Thanks! I'll have to try it out

 

You won't want to go back to bisquick, lol.

 

Not bisquick, but Kodiak Cakes. Still not great, but better than bisquick for sure!

 

I've been doing a lot of experimenting on my pancake and waffle mixes; since Cassie's gone Gluten Free I've had to find other options for sunday breakfast, lol. Corn flour, buckwheat, gluten-free flour mixes, etc. have totally different textures and densities, so I can't just swap them into a regular recipe. I'm making progress, but still haven't found something that's quite as good as my regular flour-based recipe.

 

Was talking about painting and prep the other day on here. Gotta paint my front door , but before I do .... prep. Looking at it I have scotch tape on it. you would think that is all the way off, that you’ve taken it all off ,that is never the case. I need to use denatured alcohol to take the glue off and any remnants of the tape. It is a small task but I need to be really careful of that alcohol because it will ruin my wood floor if I get a spill and don’t react quickly. I will have a drop cloth down anyway as it will make no sense to not to anyway

 

Why not just get a roll of frog tape and use that? Or did you mean that you've already got scotch tape on it?