What are you eating/drinking right now?

Spag.

emigre80 wrote: Atavachron wrote: ^ Love it I'll be making my Maple Hash tonight--  russet potatoes, green pepper, onion, a good sausage (Andouille or Kielbasa), and plenty of black pepper, simmered together with maple syrup till the flavors have come together.  A great wintertime dish. sounds great.  was it great?

It was the best I've ever made; normally I use Andouille but the Kielbasa was even better, and I've learned to well-salt the potatoes and veg before they start to cook.

Had the leftovers tonight.



Edited by Atavachron - January 18 2016 at 23:24

cranberry juice

Beer! (Heineken even...)

Atavachron wrote: emigre80 wrote: Atavachron wrote: ^ Love it I'll be making my Maple Hash tonight--  russet potatoes, green pepper, onion, a good sausage (Andouille or Kielbasa), and plenty of black pepper, simmered together with maple syrup till the flavors have come together.  A great wintertime dish. sounds great.  was it great? It was the best I've ever made; normally I use Andouille but the Kielbasa was even better, and I've learned to well-salt the potatoes and veg before they start to cook. Had the leftovers tonight.

orange

tea

emigre80 wrote: Atavachron wrote: emigre80 wrote: Atavachron wrote: I'll be making my Maple Hash tonight--  russet potatoes, green pepper, onion, a good sausage (Andouille or Kielbasa), and plenty of black pepper, simmered together with maple syrup till the flavors have come together.  A great wintertime dish. sounds great.  was it great? It was the best I've ever made; normally I use Andouille but the Kielbasa was even better, and I've learned to well-salt the potatoes and veg before they start to cook. I'll give it a shot. I'm guessing it's the kind of recipe you can wing, but how much maple syrup to add?

I add about a quarter cup once all the ingredients are combined and have begun to cook, then another quarter cup a few minutes before it's finished (that's assuming two large russets diced, a fat yellow onion and equally big green pepper, and I use all the sausage because, well, it's sausage...); any good brand of real maple syrup will do, I use the dark.   A last dash of salt at the end, the potatoes and veg should be tender but not mushy, and stir periodically because the potatoes will stick (unless you use a nonstick pan) and maple syrup will burn if the heat is too high.   Let me know how it turns out, hope you enjoy it.




Edited by Atavachron - January 20 2016 at 03:07

cranberry juice

Atavachron wrote: emigre80 wrote: Atavachron wrote: emigre80 wrote: Atavachron wrote: I'll be making my Maple Hash tonight--  russet potatoes, green pepper, onion, a good sausage (Andouille or Kielbasa), and plenty of black pepper, simmered together with maple syrup till the flavors have come together.  A great wintertime dish. sounds great.  was it great? It was the best I've ever made; normally I use Andouille but the Kielbasa was even better, and I've learned to well-salt the potatoes and veg before they start to cook. I'll give it a shot. I'm guessing it's the kind of recipe you can wing, but how much maple syrup to add? I add about a quarter cup once all the ingredients are combined and have begun to cook, then another quarter cup a few minutes before it's finished (that's assuming two large russets diced, a fat yellow onion and equally big green pepper, and I use all the sausage because, well, it's sausage...); any good brand of real maple syrup will do, I use the dark.   A last dash of salt at the end, the potatoes and veg should be tender but not mushy, and stir periodically because the potatoes will stick (unless you use a nonstick pan) and maple syrup will burn if the heat is too high.   Let me know how it turns out, hope you enjoy it.