-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I'm sure some will try to "step up" but it will be tough as they don't
 DD> have the assortment of huge pots that Les used.  Many of them were
 DD> large, repurposed aluminum pressure canneers. Like this 10+ gallon one
 DD> -

 DD> https://tinyurl.com/CHILLI-POT

 DD> He had three like that and some smaller - but not much smaller ones.
 DD> Sara will likely donate them to Habitat for Humanity.

 RH> No chance she would donate one to you? I've got a 12 qt Revere Ware
 RH> stainless steel that we bought out in in AZ and a 24 qt boiling water
 RH> bath canner but even the latter is a couple of gallons short of 10.
 RH> Don't know which daughter will lay claim to them eventually.

If I asked she probably would. But, I'm not going to ask. I've got a nice
stainless steel stock pot with a thick bottom which will make a nice size
batch of chilli. And has, on occasion, done seafood gumbo and other soupy
things. But, at 82 I'n not the dynamo tha Les was and I'm winding down a
lot of things.

 DD> I'm not a fan of chocolate chimp pancakes either. But many are or they
 DD> wouldn't be on offer in so many places. The maple syrup woulds be a no
 DD> go for me. But, that's just me and my dislike of maple anything except
 DD> furniture.  Bv)=

 DD> My favourite sweet toppings for pancakes/waffles are jams, jellies,
 DD> fresh fruit, preserves or honey.

 RH> i like those as well, but having been raised on nothing but real maple
 RH> syrup, it still ranks #1 for a topping in my book.

 DD> We had real maple sirup (that's the way the maker splled it) from
 DD> Funk's Grove - just up the road from here.

 RH> My parents knew several farmers who had sugar bushes. Then also, when
 RH> he was in high school, for a few years my younger brother tapped some
 RH> of the maple trees around our/our neighbor's (with his OK) property.
 RH> First year or 2 mom boiled it down on the kitchen stove, then my
 RH> brother got enough sap that dad took it outside to the gas grill. That
 RH> came to a fast end when something (probably adding sap),spilled and
 RH> caught fire. Dad put it out fast but the local fire department was also
 RH> called in as a back up. Next year my brother was off to college and my
 RH> parents went back to buying syrup.

Is maple sap flammable? I don't know - but it seems a stretch. 

 DD> I still didn't care for it from the start, preferring another locally
 DD> made sweetener - sorghum m olasses.

 RH> Don't see too much of that around here.

Sorghum is a close cousin of corn. We still have some family farmers
who grow both syrup sorghum and popping sorghum - which is popped just
like popcorn but tastes very different.

I've made this recipe a couple of times. Good way to use up the excess
oil from a pot of red chilli. I make it in larger quantity though using
3/4 cup tto 1 cup of sorghum kernels. But, I like to share.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Popped Sorghum
 Categories: Five, Appetisers, Grains, Chilies
      Yield: 1 Servings
 
      1 tb Chile oil; as needed
      2 tb Popping sorghum
           Salt, sugar, cinnamon
 
  Heat chile oil in a pot over medium heat; add sorghum
  and cover pot. Cook, shaking constantly, until the
  majority of sorghum is popped, about 5 minutes. Season
  with salt, sugar and cinnamon
  
  Recipe by: Alli Shircliff
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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