Had an amusing breakfast with my wife

[thewayne]

I made an egg scramble with grilled chicken/apple sausages for us. The egg scramble is essentially an omelette, just scrambled: three different herb blends plus a new Trader Joe's umami/mushroom mix. Quite tasty.

Anyway, as we are wont to do, I break out the maple syrup for such breakfasts. I recently finished off our supply of Grade A and bought a jug of Grade B. For those not in the know, Grade A is Light Amber, B is Dark Amber. And it is definitely dark!

I asked Russet what she thought of the B, and she liked it though she wasn't certain. Having licked my plate, as one does when one is at home, I said I thought I might like the A a little better. She thought maybe we could do a comparison, and I brought up maybe we could blend the two.

'Artisanal New Mexico Maple Syrup: it has a certain terroir reminiscant to that of Hatch chilis.'

Comments

[acelightning]

Instead of a rolled turkey breast, you could brine a 3-pound "roaster" chicken. If you try to brine chicken parts (breasts, drumsticks, wings, etc.), they get over-brined and have a sort of squishy texture when they're fully cooked. Just get some kind of bird of a convenient size.

I utterly loathe sweet tea. When I drink tea, it tastes only of tea, not of sugar nor lemon juice nor herbs that aren't tea. I do occasionally use leftover brewed tea instead of broth in stir-fries, because I don't always have broth around. My ancestors all came through New England, hence the summers in New Hampshire. We put sugar in our cornbread, not in our tea! ;-)

[thewayne]

I agree about tea: I never sweeten it anymore, but we've done some interesting things with tea brines to use up some teas that otherwise I was going to throw away.

[acelightning]

Brewed tea can be useful when you need a liquid for something savory. Or you could freeze the tea into ice cubes, which you can use to add an extra flavor note to a sauce, beverage, or whatever.