parker pan cake syrup

[gman]

Dean
Made those pork chops last night and they were great. Thanks. Who needs a cookbook when you have the PGCA forum.
Eric

[Dean Romig]

Eric, have you been to Marty's in Danville?

[edgarspencer]

And we had maple glazed salmon last night.

[Dean Romig]

Was it cedar planked and maple glazed?

[gman]

Yes I have been to Marty's .great meat counter. It is out of the way for me though. I have a great source locally for free range sides of highlander beef, chickens, ducks and Cornish hens, and eggs so I get spoiled that way.

[edgarspencer]

That cedar planking is a gimmick and one of the places I had it used roofing shingles. I swear I tasted the fire retardant/preservative they're dipped in. I only do salmon on the grill.

[OH Osthaus]

Originally Posted by edgarspencer

And we had maple glazed salmon last night.

we do this maple salmon often

http://allrecipes.com/Recipe/Maple-Salmon/Detail.aspx


but only when I don't do the whiskey salmon -(only with a Speyside single malt - none of that blended stuff)

http://www.seriouseats.com/recipes/2...ce-recipe.html

[edgarspencer]

I sent my distant cousin, John Frierson, a quart of my maple syrup, and he kindly sent me back a quart of his strawberry moonshine. DAMN!!!! It's good.
Note the shiner sitting watch over his still with a Parker across his lap.
I'm just now calculating how much syrup I can get in a footlocker.

[Paul P.]

Edgar, you can get a lot more in the locker if you don't take the time to put it in the jugs.

[edgarspencer]

I want the return shine to be delivered in a '35 Ford Coupe.