Recipes & Videos

September 6, 2016 Chicken Recipes, Pork, Soups, Starters

Bacon, Chicken & Mushroom Soup – Rich, Thick & Hearty Soup using Chicken Bone Broth

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Bacon, Chicken & Mushroom Soup - Rich, Thick & Hearty Soup using Chicken Bone Broth
Author: 
Recipe type: Soup
 
In today's episode we're making a thick, rich and tasty bacon, chicken and mushroom soup using the chicken bone broth we made a couple of days ago as the base.
Ingredients
  • 200g Streaky bacon
  • 2 Chicken thighs, deboned
  • 250g White mushrooms
  • 30g Chicken fat
  • 500ml Chicken bone broth
  • 500ml Chicken stock
  • 30ml Tapioca flour dissolved in a little water
Instructions
  1. Cut the chicken into strips, cut the streaky bacon across the grain into strips and slice the mushrooms.
  2. Heat your wok over high heat and add 30ml of the chicken fat we reserved when making the broth. When the wok is smoking hot add the chicken, bacon and mushroom.
  3. Stirfry these for 4 to 5 minutes until well browned and starting to caramelize.
  4. Pour in the mixed broth and chicken stock and stir this in for minute or 2 until the mixture comes to a boil, then turn off the gas.
  5. Use your stick blender to machine the soup until smooth.
  6. Return the wok to the heat.
  7. Dissolve the tapioca flour in a little water and pour this into the soup while stirring continuously.
  8. Simmer the soup for 60 seconds to thicken, then remove from the heat.
  9. Serve this rich hearty creation immediately with the accompaniments of your choice.

 

September 4, 2016 Accompaniments, Chicken Recipes, Sauce Recipes

Supreme Chicken Gravy – How to Make Rich, Silky Smooth Chicken Gravy

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Supreme Chicken Gravy - How to Make Rich, Silky Smooth Chicken Gravy
Author: 
Recipe type: Gravies and Sauces
 
This episode is the third in our short series on bone broth. Today we're going to use the broth to make a rich, silky smooth and flavorful chicken gravy.
Ingredients
  • 200ml Chicken bone broth
  • 150ml Chicken stock
  • 6 Pickling onions
  • 30g Reserved chicken fat (from making the broth) - plus extra if necessary
  • 30ml / 45ml/ 60ml Tapioca flour dissolved in a little water) - 30ml=Thin / 45ml=Medium / 60ml=Thick
Instructions
  1. Combine the broth with the chicken stock.
  2. Cut 6 pickling onions into rounds.
  3. Heat a small saucepan over medium heat and add a heaped tablespoon of the chicken fat we reserved from making the broth in the first episode.
  4. Add the onions and fry these until golden and caramelized. This will take about 8 minutes.
  5. Add a little extra chicken fat if necessary.
  6. Add the broth a stock mixture to the pot and stir this in.
  7. Bring the mixture to a boil.
  8. Dissolve the tapioca flour in a little cold water and add this to the pot while stirring continuously. 30ml of tapioca will give you a thinner gravy while 45ml results in a medium, and 60ml in a thick gravy.
  9. Continue to cook the gravy until it has thickened, about 2 minutes, then remove the pot from the heat.
  10. Use your stick blender to machine the gravy until smooth and all of the caramelized onion has been absolutely liquidized.
  11. Serve the gravy piping hot over roasted meat and potatoes.

 

September 3, 2016 Accompaniments, Chicken Recipes, French Recipes, Instructional Techniques, Sauce Recipes

How to Make Veloute’ Sauce – the Perfect White Sauce!!!

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How to Make Veloute' Sauce - the Perfect White Sauce!!!
Author: 
Recipe type: Sauces and Gravies
Cuisine: French
 
In yesterday's episode we made a rich, silky smooth chicken bone broth. In today's episode we're going to use this broth to make an incredible veloute' sauce. This sauce is silky smooth with full rounded flavor. Veloute' sauce is also a master sauce or main component of other more complex sauces like cheese sauce, pepper sauce or mushroom sauce.
Ingredients
  • 45g Butter
  • 45ml All-purpose flour
  • 250ml Chicken bone broth
  • 250ml Chicken stock
  • Salt and ground white pepper
Instructions
  1. Measure out the butter and all purpose flour.
  2. Measure out the broth and chicken stock and combine these in a single jug.
  3. Heat a large pan over medium heat and melt the butter.
  4. Add the flour and stir this into the melted butter to make smooth paste or roux.
  5. Allow this to cook for 2 minutes stirring continuously.
  6. Pour in the stock and broth mixture and stir this in until smooth.
  7. Use a small whisk to help break down any lumps.
  8. Bring the sauce to a boil, lower the heat and allow this to simmer for 15 minutes over medium low heat stirring every minute.
  9. Taste the sauce and adjust the seasoning by adding salt and ground white pepper.
  10. And there it is.... an amazingly smooth and flavorful veloute' sauce.

 

September 2, 2016 Chicken Recipes, Sauce Recipes, Soups

How to Make Chicken Bone Broth – the Perfect Base for Gravy, Soups and Sauces!!!


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How to Make Chicken Bone Broth - the Perfect Base for Gravy, Soups and Sauces!!!
Author: 
Recipe type: Gravies and Sauces
Prep time: 
Cook time: 
Total time: 
Serves: 3 liters
 
After a couple of weeks away, and almost 4000 km later, I am back. In today's episode, we're going to make chicken bone broth. In addition to the amazing health benefits this wonder food holds, it also makes the most amazing base for gravies, soups and sauces. Some of these will be covered in the next few episodes.
Ingredients
  • Bones from 9-12 uncooked chicken thighs
  • 60ml White wine vinegar
  • 5ml Whole allspice
  • 5ml Whole black pepper
  • 15ml Salt (preferably Himalayan)
  • 3-4 Bay leaves
  • Water
Instructions
  1. Strip the flesh from 9-12 chicken thighs.
  2. Use your shears to cut through the thigh bones. This makes the gelatin and collagen more accessible and shortens the process dramatically.
  3. The collagen and gelatin are what make this so healthy. Both of these, especially the collagen are used in the treatment of arthritic and degenerative joint disorders. They also add a silky smooth mouth feel to the broth.
  4. Place the bones in your pressure cooker along with the white wine vinegar, whole allspice, whole black peppercorns, salt and bay leaves.
  5. Pour in enough boiling water to bring the total quantity to 4 liters.
  6. Place the lid on the pot and cook this under high pressure for 2 hours.
  7. After 2 hours, turn off the heat and allow the mixture to cool substantially in the sealed pot for an hour or 2.
  8. After this time, remove the lid and strain the broth through a sieve into a large bowl. Notice how glossy the liquid is as a result of the gelatin and collagen.
  9. Place the bowl in the refrigerator overnight to allow the fat to rise to the surface and solidify.
  10. The following day, use a slotted spoon to remove the fat from the surface. Reserve the fat in a bowl in your refrigerator.
  11. In the following 3 episodes we will be using the broth to make amazing gravy, soup and sauce.

 

August 11, 2016 Distilling Alcohol, Molecular Gastronomy, Uncategorized

Whats4Chow Channel Update August 2016

Whats4Chow channel update 2016

This episode serves as our periodic channel update bring you news and a quick look at whats coming in the near future.

First and foremost, I am going to be away for 2 weeks from the 12th of August and as a result, our next episode will be around the 28th of August.
We have just finished with the 2 simplest forms of distillation in our distilling course, and this will continue on my return. I will be demonstrating how to built a proper water cooled pot still for next to nothing, and a whole load more interesting stuff on distilling at home.
In addition to this, my short course on molecular gastronomy will continue as well, with more advanced forms of spherification, edible dissolving films and many other interesting things.
It goes without saying that while the distilling and molecular course unfold, our regular food programming will continue as normal.
That’s me for now, and I’ll look forward to seeing you all again towards the end of the month.

Distilling Alcohol

Distilling Vodka from Sugar Wash – Part 2 – Sugar Wash Fermentation & Distilling Vodka

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In yesterday’s episode we fermented a pure sugar wash using turbo yeast and refined white sugar. In the second part today, we’re going to take the partially cleared wash and distill this in a stock pot still. If you missed our episode on stock pot distilling please click HERE before continuing.

Here is the sugar wash from yesterday’s episode. The wash has been partially cleared by refrigeration and is ready for distillation.
In place of the plain ice blocks used in the stock pot distilling video, I have made up about 45 small ice packets by heat sealing water in small bags and then freezing them. This makes the cooling process much easier as when the ice melts you simply swap out the melted packets for more frozen packets. The added bonus is that these ice packs can be reused many times.
Pour the fermented sugar wash into your stock pot.
Place an upturned colander into the wash.
Place a large jug or bowl on top of this to catch the distillate.
Place the upturned wok lid on the pot and you’re ready to go.
Set your heat source to 80c or 176f. This is just 2 degrees higher than the boiling point of ethanol.
Fill the upturned wok lid with the ice packs and lets process take its course.
As a heat source, you need to use something controllable like an induction cooker, or what a digital pot like this one.
And now it’s time for some calculations. 5 liters of wash at a 15% alcohol content will give us a total alcohol yield of 750ml of ethanol.
The first distillation of the wash will only yield an ABV or alcohol by volume strength of around 50%.
This means that to obtain 1.5 liters of 50% ABV vodka, you need to collect 1.5 liters of the distillate.
If you want higher alcohol content, you can continue with a second distillation of the distillate which will give you an alcohol content of around 80 percent ABV.
As the wash approaches the target temperature, you will notice the condensation on the chilled lid, running down the curved surface and dripping into the cat bowl.
Swap out the ice packs as necessary.
Empty the catch bowl or jug periodically to keep an eye on your progress.
Once you have collected 1.5 liters, the run is complete.
Here is the absolutely clear distilled 50% ABV vodka. At this stage it can be cooled and consumed, you can dilute it slightly to the standard 43% ABV, or you run it through the distilling process a second time for a much purer, stronger liquor.

August 10, 2016 Distilling Alcohol

How to Ferment Sugar Wash to Make Vodka – Part 1

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How to Ferment Sugar Wash to Make Vodka - Part 1
Author: 
Recipe type: Fermenting and Distilling
 
This episode is Part 1 where we're going to ferment a high alcohol sugar wash. In part 2, tomorrow, we will distill it using the stock pot distilling technique we looked at in the previous distilling episode. Vodka is by definition pure ethanol in water... it has not distinctive smell or flavor. However, this only true for vodkas that have been distilled using refraction, or column stills. When vodka is distilled using a pot still, or in this case a stock pot still, a portion of the aroma and flavor of the fermented liquid does pass on to the distilled product. This will give every different type of pot stilled vodka its own distinctive taste and aroma. We are going to make a fermented sugar wash which ideal for producing vodka. Sugar wash has become increasingly popular with distillers as it produces no methanol, and insignificant quantities of fusel oils. It is the perfect wash for beginner distillers, and especially when using a stock pot still where it is really inconvenient trying to remove heads and tails during the process.
Ingredients
  • 5lt Filtered water
  • 1.5Kg Refined white sugar
  • 60g Turbo yeast (this comes in many brands, and is available from your local home brew supplier)
Instructions
  1. Add the water and sugar to you fermentation vessel. Heat the water and stir the solution until the sugar has totally dissolved.
  2. Allow the solution to cool to 40c or 104f, then add the turbo yeast. Stir this in briefly.
  3. Reduce the heat to 30c or 86f, place the lid on the pot and allow this to ferment for 48 hours.
  4. Due to the anti-foaming agent, this fermentation will only show a thin film of bubbles on the surface, but you will certainly be able hear the bubbles in the pot.
  5. To achieve the relatively high alcohol content of between 14 and 19%, we are using specially formulated yeast called Turbo yeast. This yeast enjoys higher temperatures, does not develop any nasties, it has yeast nutrient built into the formulation and as an added bonus, an anti-foaming agent.
  6. After 48 hours listen to the fermentation. If the bubbling has reduced significantly, it is ready, if not, allow it to continue.
  7. Mine is ready, and it is ready to rack, or syphon off the wash.
  8. Take a food grade container and a length of polyethylene pipe.
  9. Use a silicon elastic band to strap a skewer onto one end of the pipe so that just a half inch of the skewer protrudes past the end of the pipe. This keeps the end of the pipe clear of the precipitated dead yeast at the bottom of the pot.
  10. Place the skewered end of the pipe in the fermented wash, get the syphon going.
  11. Place other end of the pipe in the bottle and run the fermented liquid into the bottle.
  12. This is a quick look at the precipitate at the bottom of the fermentation vessel.
  13. Here is the racked, fermented sugar wash. You will notice how cloudy it is. This is very fine yeast particulate that has not precipitated.
  14. We want to clear most of this before distilling.
  15. Put the cap on the bottle and place the wash in your refrigerator for 2 to 3 days.
  16. After this time, notice how much clearer the wash is. It is ready to distill. Once again, notice the precipitated yeast at the bottom.
  17. Rack this off again, and you're ready to distill the wash.
  18. Please stay tuned for tomorrow's episode where we will distill this using a stock pot distiller.

 

August 9, 2016 Accompaniments, Cocktail Snacks, Garnishes, Instructional Techniques, Molecular Gastronomy

How to Make Sherry Pearls – Simple Molecular Gastronomy – Sherry Caviar

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How to Make Sherry Pearls - Simple Molecular Gastronomy - Sherry Caviar
Author: 
Recipe type: Modernist Cuisine - Molecular Gastronomy
 
Just a few episodes back we used agar agar to make a wonderful garnish of cilantro spaghetti. Today we're going to use sherry and agar agar to make sherry pearls, or sherry caviar. Before we start, you will need a large syringe, and you will also need to place about 500ml of cooking oil in your freezer for 30 minutes to get well chilled. This technique also falls into the category of molecular gastronomy, and is the simplest form of spherification.
Ingredients
  • 200ml Sherry
  • 2.5ml Agar Agar
  • 500ml Very cold oil for setting
Instructions
  1. Pour 200ml of your favorite sherry into a small saucepan.
  2. Add 2.5ml of agar agar to the sherry.
  3. Place the pan over medium heat and bring this to boil, stirring frequently.
  4. Lower the heat and simmer the mixture for 60 seconds.
  5. Remove the pot from the heat, and remove the chilled oil from the freezer.
  6. Use your syringe to suck up a load of the sherry mixture.
  7. Drizzle droplets of the sherry over the surface of the oil. You will see them set into tiny spheres almost immediately.
  8. Place a filter over a jug and pour the oil and sherry pearls into the filter.
  9. The oil will pass through leaving the pearls in the filter and you're done.
  10. (You can rinse the pearls briefly using cold water, but I have never found this necessary)

 

August 6, 2016 4th of July Cookout, Barbecue, Beef, Main Courses, Mexican Recipes, Spice Mixes

Mexican Hellfire Burgers – Headstands in the Shower – Seriously Hot Burgers!!!

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Mexican Hellfire Burgers - Headstands in the Shower - Seriously Hot Burgers!!!
Author: 
Recipe type: Burgers
Cuisine: Mexican
 
Today's episode holds something really special for those who love hot and spicy food. These burgers will grow hair on a woman's chest and almost certainly have you doing headstands in the shower. The recipe for the Mexican spice blend is included in the printable recipe for the burgers.
Ingredients
  • 450g Ground beef
  • 450g Ground pork
  • 60ml Mexican spice blend (see below)
  • 6 Giant burger buns
  • 3 Large pickled jalapenos
  • Sour cream
  • Sliced tomato
  • Fresh cilantro / coriander
How to make Mexican Spice Blend
  • 15ml Cumin seeds
  • 15ml Dried coriander leaves
  • 15ml Paprika
  • 5ml Dried oregano
  • 5ml Cayenne pepper (mild) / 15ml (medium) / 25ml (hot)
  • 5ml Garlic granules
  • 10ml Salt
  • (Machine these all until fine in your spice grinder)
Instructions
  1. Place the beef mince and pork mince in a mixing bowl and add the Mexican spice mix.
  2. Massage the spice into the meat thoroughly.
  3. Use your patty press to form the patties. I am making 160g patties, but you can make them any size you prefer. If you don't have a patty press, weigh the meat into portions and form them by hand.
  4. I have giant burger buns, and to match the bun size I am going to press the patties further between cling-wrap. Once at this size, you really want to make a deep indentation in the center of each patty. This prevents the patty from deforming when it is cooked.
  5. If you're following the same weight patty as I am using, press them out to a thickness of 10mm or just short of a half inch.
  6. Put the patties aside while you slice the pickled jalapeños and tomatoes.
  7. You will also need a generous handful of fresh coriander.
  8. Slice and butter the buns.
  9. On the bottom half of each bun, spread a thick layer of sour cream.
  10. Top this with a generous scattering of sliced pickled jalapeño.
  11. Follow this with a good portion of fresh coriander.
  12. Heat your pan over medium high heat and add a little butter.
  13. Grill the patties for 2.5 minutes per side until nicely browned.
  14. Transfer the patties to the buns.
  15. Top the patties with the sliced tomato.
  16. Top the tomato with a generous dose of chilli Doritos and you're ready to serve.

 

August 4, 2016 Chicken Recipes, Main Courses, Mexican Recipes, Poutry, Spice Mixes

Chicken Enchiladas – Spicy Chicken Wraps with Melted Cheese, Sour Cream & Hot Salsa

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Chicken Enchiladas - Spicy Chicken Wraps with Melted Cheese, Sour Cream & Hot Salsa
Author: 
Recipe type: Chicken
Cuisine: Mexican
 
In today's episode we're taking a quick trip to Mexico to make some awesomely rustic, spicy chicken enchiladas. Filled with creamy, spicy chicken and jalapeños and topped with melted cheese, sour cream and hot salsa these enchiladas will have your guests lining up for more. This recipe will make 2 large enchiladas or 4 medium.
Ingredients
For the Hot Salsa
  • 2 Tomatoes
  • 1 Pickled Jalapeno
  • 10ml Garlic granules
  • Handful of fresh coriander
For the Filling
  • 3 Chicken thighs, deboned
  • ¼ each - red, yellow and green pepper
  • 1 Onion
  • 1 Pickled jalapeno
  • 30ml Mexican spice blend (see below)
  • 80ml Sour cream
For the topping
  • Shredded mature cheddar or strong Jack cheese
  • 160ml Sour cream
How to make Mexican Spice Blend
  • 15ml Cumin seeds
  • 15ml Dried coriander leaves
  • 15ml Paprika
  • 5ml Dried oregano
  • 5ml Cayenne pepper (mild) / 15ml (medium) / 25ml (hot)
  • 5ml Garlic granules
  • 10ml Salt
  • (Machine these all until fine in your spice grinder)
Instructions
  1. Starting with the salsa, chop the tomatoes and pickled jalapeños.
  2. Grab a handful of fresh coriander and measure out the dried garlic granules. You can also use fresh garlic, but I like the rounded flavor these granules give to the food.
  3. Heat a large frying pan over medium heat and add 30g of butter.
  4. Fry the fresh ingredients for about 90 seconds until wilted then add the garlic.
  5. Continue to fry this for another 60 seconds. Remove the salsa from the pan and keep it warm.
  6. Place the deboned chicken thighs on a large platter skin side up.
  7. Sprinkle half of the Mexican spice over the skin and rub it in.
  8. You can find the spice recipe included in the printable recipe.
  9. Flip the thighs over and sprinkle the remaining spice over the chicken. Put this aside while you slice the onions, dice the peppers and chop the pickled jalapeño. In addition measure out 80ml of sour cream.
  10. Return the pan to the heat and fry the onion, peppers and jalapeño for 2 to 3 minutes and onion is tender and translucent.
  11. Remove this from the pan and keep it warm.
  12. Add 30g of butter to the pan and add the chicken thighs skin side down.
  13. Fry the chicken for 6 minutes turning halfway through. The chicken should be well charred on the outside.
  14. Remove the chicken from the pan and chop it into thin strips.
  15. Return the chicken to the pan along with the onion, peppers and jalapeño and stir this briefly to warm it through.
  16. Add the sour cream and stir this in to combine.
  17. Remove the pan from the heat.
  18. Place a large tortilla on an oven proof serving platter. Spoon half of the chicken filling across the center of the wrap.
  19. Roll the wrap up to enclose the filling and use 2 toothpicks to secure.
  20. Drop a generous dose of mature cheddar or strong jack over the tortilla. Pick up any spillage and get it all on top of the enchilada.
  21. Repeat this with the second wrap.
  22. Place the enchiladas under the grill in your oven until the cheese is just melted.
  23. Remove these from the oven. Be careful, the plates will be very hot.
  24. Remove the toothpicks.
  25. Spoon the remaining sour cream over the enchiladas, followed by the hot salsa.
  26. Serve the enchiladas immediately accompanied with guacamole and fresh crispy salsa.

 

August 3, 2016 Accompaniments, Garnishes, Instructional Techniques, Molecular Gastronomy, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Cilantro Pesto Spaghetti – Simple Molecular Gastronomy – Perfect Garnishes using Agar Agar!!!

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Cilantro Pesto Spaghetti - Simple Molecular Gastronomy - Perfect Garnishes using Agar Agar!!!
Author: 
Recipe type: Molecular Gastronomy
 
This molded spaghetti works brilliantly as garnish on steaks, chicken and salads. The process falls into the category of molecular gastronomy, however it is nowhere as complicated as it sounds. This process will work with any liquid, including liqueurs, wines, vinegars and syrups, provided you keep to the ratio of 200ml liquid to 2.5ml agar agar. Agar agar is a specialized thickener, and can be found at almost any health store.
Ingredients
  • 100ml Clear chicken stock
  • 70ml Mayonnaise
  • 30ml Worcestershire sauce
  • 2.5ml Cayenne pepper
  • Generous handful fresh cilantro / coriander
  • 2.5ml Agar Agar
Instructions
  1. Combine the chicken or vegetable stock, mayonnaise, Worcestershire sauce, agar agar, cayenne pepper and cilantro.
  2. Use your stick blender to zap this until fine.
  3. Transfer this to a small saucepan and bring it to a simmer for 60 seconds.
  4. Take a length of polyethylene piping and coil it up.
  5. Fill another container with very cold water.
  6. Place one end of the coiled pipe in the pesto and suck the pesto up the pipe. You can use your mouth or a suitably sized syringe to do this.
  7. Stop when you have sucked up half of the liquid.
  8. Plunge the coil into the cold water bath for 3 minutes, holding the ends out of the water.
  9. Remove the pipe from the water.
  10. Serve your main ingredient, be it steak or otherwise and spoon some of the leftover pesto over the steak.
  11. Hold one end of the pipe over the platter and start blowing on the other end.
  12. As the pesto spaghetti emerges from the pipe, direct the front end of the pipe to place the spaghetti where you want it.
  13. Finish the garnish with a little extra cilantro and you're done.
  14. And there we have a succulent steak topped with 3 totally different textures of cilantro pesto. This quantity of pesto will garnish 2 steaks.

 

July 29, 2016 Baking, Bread, Breakfast, Dessert, Mother's Day, Sweets, Vegan Recipes

Biker Bar Pancakes – Diner Style Pancakes – Awesome Beer Flapjacks for Hungry People!!!

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Biker Bar Pancakes - Diner Style Pancakes - Awesome Beer Flapjacks for Hungry People!!!
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 8
 
Today's episode is and easy, fun and delicious treat that will result in the best flapjacks you have ever tasted. These things are huge... they are light and fluffy.... and they have an amazing flavor that is second to none.
Ingredients
  • 365g All-purpose flour
  • 45ml Sugar
  • 6.25ml Baking powder
  • 6.25ml Bicarbonate of soda
  • 6.25ml Salt
  • 2 Eggs
  • 430ml Cultured buttermilk
  • 125ml Beer or stout
  • 5ml Vanilla extract
  • 45ml Butter melted
  • Extra melted butter for frying and serving
  • Maple syrup
Instructions
  1. Combine the vanilla extract, melted butter, beaten eggs, cultured buttermilk and beer in a jug. Stir this well until completely combined.
  2. In a mixing bowl, combine the all purpose flour, baking powder, bicarbonate of soda, salt and sugar. Stir this together until well combined.
  3. Pour the wet ingredients into the bowl. Use a ball whisk to mix this all together until you have a lumpy batter.
  4. Heat a frying pan over medium heat. Brush the pan with melted butter and drop a half cup of the batter into the pan.
  5. Allow this to fry for 2.5 to 3 minutes until bubbles open on the top of the pancake.
  6. Use a spatula to lift the edge of the pancake. These are bigger normal, so you really have to get the spatula well underneath the pancake before attempting to flip it.
  7. Flip it over and continue to fry for a further 2.5 minutes.
  8. Remove the pancake from the pan and continue with the remaining pancakes. Keep the cooked pancakes warm in a low oven.
  9. Serve the pancakes brushed with melted butter and drizzled with maple syrup.

 

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