:laughing:

https://m.media-amazon.com/images/I/...hL._SX355_.jpg

Oh yes, everyone did! We were picking strawberries at this farm, and I realized they have maples there too. I pissed off some of my parent friends, as I bought some candies for their kids.

I bought a sugar pie. WOW.

I love Vermont. The people are friendly, the beer is excellent (Alchemist!!!!), as is their maple syrup. You know, one thing I should try making is the maple leaf cookies. They're basically leaf shaped Oreo type cookies with maple filling. There must be a recipe on the interwebs somewhere.

Strawberries, maples, and a sugar pie - that's heavenly! I love Vermont too! We went a few years ago to the farm at Morse Maple Sugarworks in Montpelier. Tasted the maple syrup right after boiling and went into the sugar bush in a horse-dawn carriage. And yes, the folks there are so nice and friendly!

Ooh, maple leaf cookies - I need to make those some time! https://anitalianinmykitchen.com/map...dwich-cookies/

I was looking at that recipe. It looks easy enough.

Montpelier is a nice city. I remember going to a restaurant there, ordering an iced tea and being surprised. Iced tea here is generally sweetened. There, it was tea, but cold. That was a first for me. Stowe and St. Albans (Jay Peak is great skiing) are nice to visit as well. I vividly remember waiting in line for beer at the Alchemist, while holding my twins who were still in diapers. Yes, I was a thirsty lad.

Tire sur la neige (syrup on snow) - a must have in spring

I've only had one piece of the pie. It's so rich, and apparently I'm the only one at home who likes it. What the hell is wrong with my family????

I'd look at taking the family back to Vermont on vacation, but we're waiting for our kids' passport renewals.

Sugar shacks on the Québec side here are rites of passage. With the French Canadian traditional breakfast, and all the syrup one can scarf down, it's food coma bliss.

:love:

Yes, sugar pie can be verrry rich, but is delicious if made well. It's all about the contrast of the savory buttery crust with the filling, preferably topped with a dollop un-sweet fresh whipped cream. My mother used to make southern (U.S.) sugar pie.

Here's something your family might like: a Vermont creemee. Absolutely one of the most delicious treats ever!

https://www.newenglanddairy.com/blog...e-creemee-101/

Yeah, I think they'd like the maple creemee. That's only if I'd be willing to share!!!!

Sugar pie can't be runny. Whipped cream on top is good too, but not completely necessary.

If you had a maple creemee, believe me, you wouldn't want to share!! That stuff is so delicious, especially if they get the texture right with a bit more density to the soft serve. I'm extremely serious about creemees. :laughing:

Whipped cream not necessary, but I do like un-sweetened whipped cream as a counterbalance to the pie's sweetness. I don't like sweetened whipped cream. I guess I'm picky about whipped cream too. :o:

Finally went Japanese....The ute was starting to cost money everytime I turned the key

.

:laughing::laughing::laughing::laughing::laughing: :laughing::laughing::laughing:

:laughing::laughing::laughing::laughing::laughing: :laughing:

I didn't expect that - and LOL'ed so much I double-posted. ;)

One of those things that will always set me apart from native Quebecers is that I really don't like maple syrup in any form except in dark chocolate. It's too sweet for me. Don't really have a sweet tooth in general, same as my parents.

Tried pumpkin spice latte once, couldn't finish it (putting aside that milk-based coffee is the gay agenda).

Your waistline is probably better off. You're best to avoid the cabanes à sucre then. That's a food coma waiting to happen. Besides, you don't need to like syrup to be a native Québecois. You love Schwartz. That's enough. I don't like poutine, if it helps. I think it was at Reuben's where I saw a smoked meat poutine. That's an insult to smoked meat.

I'm almost too scared to ask what a plunger coffee is. For the record, I don't drink coffee.

I believe he may be referring to a French press (known in Ayn's neck of the woods as a coffee plunger). My Louisianian mother always made chicory coffee that way.

https://en.wikipedia.org/wiki/French_press

Noted, thanks!

Not very useful to you, as you don't drink coffee! But you are very welcome. :)

My wife drinks coffee. I can count on one hand the people I know who do not drink coffee. To each their own. I like the smell, and coffee crisp is an awesome chocolate bar.

I remember working night shifts in a call center. My shift partner would drink three of the biggest starbucks coffees (not sure what they're called, grande, màs grande?) per night. He stuttered a lot, and the coffee didn't help.

Maybe you can get a French press and make coffee that way for your wife! That could be a nice romantic gesture. It's the little things. :love:

I've never heard of coffee crisp - will have to look that up. I'll be two tons if I keep listening to you, lol.

I usually keep alert by drinking iced Japanese green tea - but I'm also a bit addicted to the mini-Starbucks counter we have at work. Just plain black iced coffee, with no sweetener. Yes, the large size is grande, but they also have venti which is even larger and trenta which is super-large. I usually take a venti with plenty of ice - I have this *thing* about chewing on ice, lol.

https://www.madewithnestle.ca/coffee-crisp

It's quite possible that my very existence was built on sweets.

I like green tea. I'm not sure I'd like it cold. I suppose I can try it.

I made some coffee ice cubes with some left over in the pot a couple of days ago. Gonna try those out tomorrow morning with some cold brew. Gonna also try it out with sun tea.

Thanks for the link - it looks very light and delicate and I love anything coffee flavored. My favorite ice cream flavor is coffee as well.

That's a great idea - to make coffee ice cubes for iced coffee, and sun tea cubes for sun tea. I'll have to try that some time. I actually put ice cubes in milk - but I won't be making milk ice cubes!

Coffee ice cubes? Yeah, that makes sense. I suppose it would help someone who is trying to reduce the amount they drink in a day.

Wouldn't milk ice cubes be like a lesser form of ice cream? What would you mix them with? Baileys?

It keeps the coffee/tea from getting watered down while keeping it nice and cold is all. Same with milk or any other freezable, drinkable liquid.

I've never made milk ice cubes because I think the texture would be kind of strange, like a shardy iced milk. Which would cause it to melt into the milk anyway, defeating the whole purpose lol. I only put regular ice cubes in milk, which I like very cold and watered-down. You all needed to know this! :)

I'm gonna freeze some beer cubes later on today. For science purposes.

Beer cubes be flaky, I think.

We'll find out in the name of science.

I don't usually say these words, because they've been turned into a political slogan. Here goes ... Follow the science!

You don't have to worry about that crap with me. Science rules.

That's great to hear. I trust you'll present your findings after the experiment phase is over?

Which beer style will you work on first? Pilsner? Stout? India pale ale?

On a somewhat related note, a stout float with ice cream made from said stout is AWESOME. It's almost too much of a good thing.

I'll be using a Hazy IPA as a control group.

Good choice.

MC, may I suggest this for your next stout float. Samuel Smith's Organic Chocolate Stout. This is the only beer I ever drink really. Boy, is it delicious! I imagine it would make a great stout float.

https://icdn.bottlenose.wine/images/...=imgixjs-3.5.1

I've had Sam Smith's stout before, though not this organic one.

I had a float at a local brewery once, called Cartwright Springs. They made a crème brulée stout. They put that beer in an ice cream they made in house. When I visited the brewery, they were making floats with the two. Damn. It was almost a sweetness overload, but so so good.

My favourite stouts include Whitewater peanut butter shake stout (OH WOW THIS IS GOOD), St-Ambroise oatmeal stout, Calabogie brown cow and Flying Monkeys chocolate manifesto.

I think that if the stout is on the sweeter side, it would rock in any dessert.

I like the Sam Smith stout by the way. It's not always easy to find here, but I get it once in a while.

Actually, I don't find the Samuel Smith chocolate stout all that sweet. Hardly sweet at all. And the chocolate/cocoa taste is very subtle. It's the creaminess, being an oatmeal stout, that I like. Still, I'm noting the other stouts you mentioned as I'd like to try them. Thanks!