Looks like we like it pretty much the same way Vinny. I like the expensive, pure maple syrup on mine.
TB sometimes takes an extra step and bakes it in a hot oven for awhile, but for the most part, I can’t wait that long.
And your right about the syrup on your sausage. I like Jimmy Dean’s hot paddy sausage, but I’m made to cook it outside because of the smoke and fire hazard.
There seems to be a risk of fire anytime I’m in charge of cooking.
Thanks for the heads up on this.
Paddy
Light 'em up Paddy. Fired sausage sounds great...I'm hungry.
teehee
VinnyV;
Just finished a stack of french toast, the egg and milk part is a given, I add a bit of sugar cause I am such a sour puss. To round out the dish I add maybe a tsp of cinnamon, and a pinch of nutmeg. It makes such pretty patterns in the fried bread.
Most times towards the end of the month when the bread is getting long in the tooth I will dip it in the custard mix, and put a very light colored scab on the bread. Then the bread is froze and repackaged this way they don't glom together.
Now playing on Paddys post, I just had to for the heck of it, I fired up my grill and set to fixing some ground meat, a pound of meqat, 1 tsp. of salt, 1 Tbsp of pepper, and thinking of Doc, 1 hot pepper seeded and stemmed, then finely minced. Yup, it had some mighty fine flavor, and even enough heat to bring a tear to some old Texan's eye.
The froze french toast did very well on the grill right there next to the home made sausage.
Not being rich I just warmed up some kero suryup, and put some orange extract in it for a flavor, I just as well could have used some mapleine, it was just the luck of the draw.
The hint of smoke was a good touch.
Rusty.
Haven't had French toast for a while, need to wip up a batch. What is it with syrup on sausage? I'm not found of it, but my wife and son love it that way. I've even made them a batch of home made sausage with maple syrup in it. The wife says it's a sweet and salty thing. She also likes french fries dipped into a chocolate milkshake. For me pancake syrup is for pancakes and french toast or something made with flour, not meat.
Why you’re exactly right ‘stone, about syrup being for what is supposed to be for.
Nobody I knows, including knowing myself, puts syrup on only sausage, bacon or other meat.
But it sure is a strange delight when it “accidentally” touches the sausage, bacon, fried eggs or what.
Now, I got a deeper purse than ole Rusty, so I can go to prime on my syrup; no Aunty J’s for this cowboy. [Although there was a time when I rubbed pennies together in a bunkhouse while putting off ‘til tomorry while I got myself a certification.]
I’ll cook myself up a large Snoqualmie Falls large cake. I mean large. At the same time or thereabouts, I’ll be cooking outside some Jimmy Deans “hot” sausage paddies. [Pardon me while I wipe the keyboard of drool.]
Now watch this cowboy scamper, ‘cause inside, I’ll be basting a couple of fried eggs to layer on top of the “big boy” trail cake.
“Why that’s a ‘big boy” trail cake Paddy,” said TB as she was passing through. And then I scampered back outside to tend to the Jimmy D sausages.
When it all comes together, it is mighty fine. I layer some pure maple over the fixings; a big boy trail cake with two basted eggs layered on top, and Jimmy D’s on the side.
I hope you will try this to experience the delight of it all,
Paddy
