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What are you drinking?

M

moose eater

Re-heated left-over French roast coffee with a bit of yet-to-be-whipped heavy whipping cream, 1-1/2 shots Canadian whiskey, and 1/4 to 1/3 shot maple syrup.... For when there's work to be done, it's cold outside, you need to stay awake, but the trip to town left you feeling like you could use a bit of a tranquilizer in order to get past the trauma of it all.......
 
M

m314

Active member
ICMag Donor
Veteran
moose eater said:
Re-heated left-over French roast coffee with a bit of yet-to-be-whipped heavy whipping cream, 1-1/2 shots Canadian whiskey, and 1/4 to 1/3 shot maple syrup.... For when there's work to be done, it's cold outside, you need to stay awake, but the trip to town left you feeling like you could use a bit of a tranquilizer in order to get past the trauma of it all.......
Click to expand...

I've had coffee, cream, whiskey, and sugar before, but not with maple syrup. I've never even measured maple syrup in shots. It sounds delicious.
 
M

moose eater

m314 said:
I've had coffee, cream, whiskey, and sugar before, but not with maple syrup. I've never even measured maple syrup in shots. It sounds delicious.
Click to expand...

As a sugar substitute, maple syrup and honey are awesome, though still pack a carbohydrate punch.

I don't measure the maple syrup in the shot, I just eye-ball it, but the guesstimate is pretty close.

We don't use any refined sugar here other than for maybe once every year or two, if my youngest son has some treat or another he needs to take to town for a social function.

We use honey, maple syrup, and tiny amounts of molasses. (*The plants use more molasses in the course of a year than we do).

it's a metabolism thing for me. I have to respect the use of even the more natural sweeteners, but they're processed more slowly than refined sugars in my metabolism.

We use (as a rule) only whole grains, no white flour, no white noodles, no white rice, no refined sugar, etc.

I used to buy maple syrup by the gallon out of Vermont, 2 gallons at a time, and an older fellow back there (on a single-family maple farm) would fit two of the (more or less rectangular, old-style) decorative Vermont gallon tin cans/jugs into a larger flat-rate USPS priority mail box, and send them to us.

Any more, we buy quarts at the wholesale warehouse for under $10/qt.

We bake with it, cook with it, add it to what ever beverages need sweetened, etc.
 
M

m314

Active member
ICMag Donor
Veteran
moose eater said:
As a sugar substitute, maple syrup and honey are awesome, though still pack a carbohydrate punch.

I don't measure the maple syrup in the shot, I just eye-ball it, but the guesstimate is pretty close.

We don't use any refined sugar here other than for maybe once every year or two, if my youngest son has some treat or another he needs to take to town for a social function.

We use honey, maple syrup, and tiny amounts of molasses. (*The plants use more molasses in the course of a year than we do).

it's a metabolism thing for me. I have to respect the use of even the more natural sweeteners, but they're processed more slowly than refined sugars in my metabolism.

We use (as a rule) only whole grains, no white flour, no white noodles, no white rice, no refined sugar, etc.

I used to buy maple syrup by the gallon out of Vermont, 2 gallons at a time, and an older fellow back there (on a single-family maple farm) would fit two of the (more or less rectangular, old-style) decorative Vermont gallon tin cans/jugs into a larger flat-rate USPS priority mail box, and send them to us.

Any more, we buy quarts at the wholesale warehouse for under $10/qt.

We bake with it, cook with it, add it to what ever beverages need sweetened, etc.
Click to expand...

I love real maple syrup. Most of the stuff sold at stores here is corn syrup with maple flavoring. It's not the same. Actual maple syrup feels like a rare luxury item since you never see it at the grocery store here.

There was a thread on homedistiller where some guy made his own high quality liquor from scratch just from maple syrup. Plus water and yeast, obviously. It sounded wonderful. There's no way I could try something like that without ordering syrup online and trying to make it myself.
 
M

moose eater

m314 said:
I love real maple syrup. Most of the stuff sold at stores here is corn syrup with maple flavoring. It's not the same. Actual maple syrup feels like a rare luxury item since you never see it at the grocery store here.

There was a thread on homedistiller where some guy made his own high quality liquor from scratch just from maple syrup. Plus water and yeast, obviously. It sounded wonderful. There's no way I could try something like that without ordering syrup online and trying to make it myself.
Click to expand...

They sell a maple liqueur in Canada (better than what I've found in the States, other than for some that are available on the East Coast in New Hampshire and Vermont).

We experimented with making our own, trying various Canadian whiskeys, rums, and even Everclear.

I think we finally decided on about 1/4 maple syrup to 3/4 whiskey, using a smoother Canadian whiskey (not necessarily an expensive one) was the best choice for the making of it.

I can PM you the name of the farm we used to order from in Vermont.. Another friend in another part of Alaska ~ 670 miles away from us still does business there through the mail.

And he makes some really nice maple syrup, in numerous grades and shades, from the standard Grade A amber and dark amber (the more common for eating on pancakes) to the 'grade A fancy' (a more clear syrup, sweeter, for making candies, etc.). They also make and sell maple sugar candy, maple sugar, and maple cream (*what we called maple butter when I lived in Canada in the 70s; like whipped honey, it's whipped to the similar consistency, and is dangerously tasty)..

We never talked much of cannabis, though I dropped hints a number of times, but they were (& I hope still are) very fine people. People who leave an impression, and where the business relationship comes to be based in more than them just sending some syrup. :)
 
M

m314

Active member
ICMag Donor
Veteran
moose eater said:
They sell a maple liqueur in Canada (better than what I've found in the States, other than for some that are available on the East Coast in New Hampshire and Vermont).

We experimented with making our own, trying various Canadian whiskeys, rums, and even Everclear.

I think we finally decided on about 1/4 maple syrup to 3/4 whiskey, using a smoother Canadian whiskey (not necessarily an expensive one) was the best choice for the making of it.

I can PM you the name of the farm we used to order from in Vermont.. Another friend in another part of Alaska ~ 670 miles away from us still does business there through the mail.

And he makes some really nice maple syrup, in numerous grades and shades, from the standard Grade A amber and dark amber (the more common for eating on pancakes) to the 'grade A fancy' (a more clear syrup, sweeter, for making candies, etc.). They also make and sell maple sugar candy, maple sugar, and maple cream (*what we called maple butter when I lived in Canada in the 70s; like whipped honey, it's whipped to the similar consistency, and is dangerously tasty)..

We never talked much of cannabis, though I dropped hints a number of times, but they were (& I hope still are) very fine people. People who leave an impression, and where the business relationship comes to be based in more than them just sending some syrup. :)
Click to expand...

Isn't weed legal there now? Or soon to be. It will be legal like beer and wine here in California in a month and a half. It's about time. It would feel weird not talking about it with people openly once it's fully legal.

Some of my family is in Alaska. They legalized weed there before we did in California. I'd love to hear about how to order from your friend in Vermont. :) I don't think it's against the rules here to ask for sources for maple syrup.

I've made real apple brandy and real rum. Tasting apple brandy, it's not apple flavored liqueur. Dry rum is nothing like molasses flavored liqueur. I'm deeply curious about what real maple liquor tastes like. I mean just maple with water and yeast that's been fermented and distilled. It's not something we can buy at a store.
 
M

moose eater

m314 said:
Isn't weed legal there now? Or soon to be. It will be legal like beer and wine here in California in a month and a half. It's about time. It would feel weird not talking about it with people openly once it's fully legal.

Some of my family is in Alaska. They legalized weed there before we did in California. I'd love to hear about how to order from your friend in Vermont. :) I don't think it's against the rules here to ask for sources for maple syrup.

I've made real apple brandy and real rum. Tasting apple brandy, it's not apple flavored liqueur. Dry rum is nothing like molasses flavored liqueur. I'm deeply curious about what real maple liquor tastes like. I mean just maple with water and yeast that's been fermented and distilled. It's not something we can buy at a store.
Click to expand...

I probably haven't spoken with the older fellow in Vermont in over ten years; maybe slightly less, but not much. I know he was doing business this last year, because I dropped in on the person I referenced earlier, and they were waiting on a package of syrup from him. Lots can change in 12 months.

I'll PM you the name of the business, and you can likely find it on-line.

Don't know what the legal status is for cannabis in Vermont. I'd suspect that they're headed the same direction the more open-minded places have gone..

Alaska's had protections for cannabis dating back to May, 1975, (*same year as Holland's Doctrine of Tolerance re. hash/weed) both by virtue of the decriminalization the legislature passed that year, and, more solidly, as a matter of Rights of Privacy under Article 1 Section 22 of the State's Constitution, in the 1975 (Irwin) Ravin Decision by then-Chief Justice Rabinowitz..

In the past, this would've been where I'd spew out an encyclopedic version of the ins and outs and ups and downs of those events and years, and since, but I'll spare you. :biggrin: Though there are lots of myths and misperceptions about the past legal status here.

I know there's a winery in Homer that made some meads. And there's commercial berry folks down that way, too. I suspect there's some over-lap. Can't recall now.

And distilleries are now getting going up here, with a couple I can think of. Vodka seems to be a popular product.

We don't have maple trees, but folks harvest birch sap and make birch syrup. Having burned birch firewood for many years, long ago, in most (not all, but most) samples of birch syrup I've had, the essence in the flavor of a mildly-reminiscent-of-creosote thing has turned me off to it. There've been some exceptions to that, including one source of syrup that I didn't think carried that taste. And there are birch syrup caramels made with pecans and cream that back when I would eat such things, I could do harm to myself with 'em.

I suspect a birch syrup-based distilled liquor (if someone's not already doing it) might be interesting.
 
M

moose eater

Boulevard Brewing Co. 'Dark Truth' Imperial Stout. 9.7% abv, & 60 IBUs.

I may have a new favorite!! I'll try one tomorrow and see if the initial impression lasts..

But so far.. very smooth, heavy but not gruff, potent, mildly sweet, extra dark, .... nice.
 
MrBungle

MrBungle

Well-known member
I tried a coffee, chocolate, peanut butter porter from DuClaw for the first time the other day.. man when I was a kid the only way beer had a flavor is if you added a lime....We have certainly come a long way...

If you wanna try a tasty holiday beer Travelers Celebration Shandy or a name something like that... is worth a try...
 
M

moose eater

Samuel Smith's Imperial Stout with 7% abv.

Skipped the Dark Truth re-try, as it's a 9.7%, and there's still a bunch of work to do. The price of having procrastinated earlier, during most persons' normal working hours... Self employment's loose boundaries has its draw-backs, I guess.

A Yin Yang thing..
 
M

moose eater

'Chuli Stout' (5.9% abv, with the mildly gruff or brusque flavor of a dark alt ale, w/ 55 ibu's) from Denali Brewing Co in Talkeetna, Alaska.

Named after the Chulitna River. One of my favorite stopping points on the highway for pulling off the highway, getting food out of a cooler, putting a jug or two of fuel in the truck, having a puff, resting, sleeping in the bed of the truck overnight if needed, etc.

A nice comfy little valley that gets enough snow to have the feeling of a protected little cubby to curl up in.
 
LowFalutin

LowFalutin

Stems Analyst
Veteran
just got back from hopworks, on powell, where we had the lager and ipa.
broken up by trips outside to hit on a select grapefruit cartridge.
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