Ran out of olives and cocktail onions.
Pickles were all I had!
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I love the colours in that pasta looks really yummy 
I need to find a keto type of pasta, I think they make a pasta from quinoa which has low carbs I really miss pasta.
I used to make a wicked baked fettuccine with carbonara sauce. Cream cheese thickens it up and gives the parmesian something to cling to other than my fork, and a little sprinkle of chilli flakes to spice it up, and give a little contrast the garlic.
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Fettuccine al forno alla carbonara, I will prepare this recipe for you! Very good 
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Sounds good canāt wait to see it
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Just off the top of my head Iād start with a rye base (if itās a Canadian product) and add the maple after the fact.
I never had great success with whisky. Couldnāt make the cuts effectively with a small still.
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Wow thatās a spread, everything looks nice.
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Whereās the plates and the line up start ?
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No kidding! Send me your leftovers!
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Thanks for the tip, I was thinking of rye to keep more simple.
Just not sure whether to add the maple to the mash or straight into the alcohol after distilling, I like it when itās syrupy in cosistency but donāt want it loaded with sugars.
The bought moonshine I was drinkin last night, is 45 proof so not so syrupy stuff. The higher the proof the more like itās like water in its consistency with some flavouring added I find. Loud and fast but has no body or depth to it.
If youāre using a small still run your temps closer to boiling water and you will get a lower alcohol percentage. I find trying to proof down after distilling can make it taste not nice.
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Looks nice, starting to get hungry keep coming on this thread lol, now the clocks have gone back my food timing is all messed up lol.
I thought finishing my fast on a Sunday would have re set pavlovs dinner bell, but no, its back at the before time change, hungry hour lol.
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I once made a Christmas stout with molasses that turned out well because a good portion of the molasses is unfermentable so it came through nicely. Less is more though.
I imagine maple syrup is more fermentable and would be less likely to carry over.
Iād bet money that the commercial stuff is mostly sugar and a hint of syrup added after the fact. Syrup is expensive and I think putting it in the mash would be pricey for a little flavour. Adding it later would likely add some nice colour too.
Just thinking out loud.
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Appreciate your loud thinking lol, I have only tried making liquor to drink once and it was a crappy taste with the added flavouring.
Just tasted like cleaning chemicals, not that I often drink cleaning chemicals intentionally 
Yeah good maple syrup is more expensive than booze lol, so I donāt want to waste a fortune experimenting.
I just had a quick look on YouTube last night, found a redneck backwoods maple wine made in a plastic bottle for 10 days, so was contemplating a maple mash.
I think your right though adding after distilling would probably give a stronger flavour and more syrupy consistency.
I have a gallon of 85% 170 proof downstairs, might be higher now I ran it through the still again making weed oil 
I might mix it up with some nice spring water and run it through the still again at a higher temp to blend it in and filter through some charcoal this time. Try and keep it around 20% 40 proof and experiment adding some maple syrup.
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Iām inclined to agree with your thinking. The only thing I might add is to do your mixing in very small batches and then scale it up once you find the proportions you like.
The only distilled beverage I ever made that was any good was rum. I also made a freezer concentrated cider that was good too but that only half counts.
Best of luck.
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This sounds delicious though Iām confident I would spend the rest of my evening baked, listening to my stomach gurgling at the volume of rush hour traffic.
Man I love whipped creamā¦
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