Nick87
Well-known member
They probably don't do ranch on pizza either I'm guessing
Plate ‘em up
- Thread starter Emerica8212
- Start date
BrentD
Well-known member
No plate, yet.
But these are the preliminaries to a whole bunch of plates of blueberry waffles.
Homebrewed maple syrup, of course.
But these are the preliminaries to a whole bunch of plates of blueberry waffles.
Homebrewed maple syrup, of course.
np307
Well-known member
Cast iron skillet. Oven on convection at 425
Gellar
Well-known member
It looks delicious!
Gellar
Well-known member
Did you get that this year? My taps haven’t been going to hot yet!
Gellar
Well-known member
Pizza about kills me. But I still eat it about every 6 months, so it’s steak for me!They probably don't do ranch on pizza either I'm guessing
BrentD
Well-known member
Yup. This year, but it's been tough. Trees are completely off right now. I expect next week they will be rippin'. Or so I hope. So far, very on/off.
np307
Well-known member
Thanks, it was. That was my first time making deep dish, it was a big hit so it'll be added to the pizza night rotation.
jryoung
Well-known member
CA blacktail, maybe I like it better than elk and pronghorn? Gonna need another sample.
Hunting Wife
Well-known member
Can’t really compete with that, but head start on St. Paddy’s Day with corned elk and colcannon.
Islander
Well-known member
Free range organic squirrel stew and dumplings.
Pahoundsman
Well-known member
That’s a meal my grandma would make me.
np307
Well-known member
Backstrap, peppers and onions, rice. 
What's the 220 v 221 F? Higher boiling point= more sugar? The 221s are darker.
MarvB
Well-known member
Taking the Mrs out to dinner tonight but getting a pot of elk chili together for tomorrow. Like all those flavors to talk to each other overnight…
BrentD
Well-known member
Yes they are the finishing temperatures for two different batches. I am experimenting. The higher the temp the sweeter and thicker the syrup. Then next batch will be 222F. Last year (my first), I ran at higher temps, up to 227 and 228. Those later crystalized into rock candy crystals. Not desirable.
It is a fun experience. I will probably do another 4-6 quarts (40-60 gallons of sap)
Last week I volunteered to cook dinner. Pheasant and Chukar. I do a bunch of different recipes, but this is the easiest and the kids like it.
1 part each flour, Panko bread crumbs, and Italian breadcrumbs. I season the flour with garlic powder, onion powder, ground cumin, salt and pepper. Egg wash and fry them.
Obligatory drink also when dad makes dinner.
1 part each flour, Panko bread crumbs, and Italian breadcrumbs. I season the flour with garlic powder, onion powder, ground cumin, salt and pepper. Egg wash and fry them.
Obligatory drink also when dad makes dinner.
Gellar
Well-known member
That is called maple sugar when it crystallizes. I use maple sugar when I make maple flavored breakfast sausage! A sugar bush near us makes maple cream. It’s about like the consistency of butter. I’m not sure how they make it but it’s very good spread on a brat bun and grilled, topped with a brat.
Nick87
Well-known member
Mallard and teal kabobs, only a before pic they don't last too long. Probably my favorite wild game recipe.
JShane
Well-known member
had a pack of scallops from last season still in the freezer so I picked up a pack of shrimp, used some kale out of the garden and made Tuscan shrimp and scallops. This was an easy one.
