A Quote by Christina Tosi

I love roasted pecans. I'll make a sort of granola with the roasted pecans, turn that into a super nutty pie crust, and top that with apple-syrup pudding and top that with cooked custard and maple syrup.
I happen to know everything there is to know about maple syrup! I love maple syrup. I love maple syrup on pancakes. I love it on pizza. And I take maple syrup and put a little bit in my hair when I've had a rough week. What do you think holds it up, slick?
I start the day with porridge, blueberries and maple syrup, or I'll puree some mango and throw in some banana slices, then sprinkle some granola and flaxseed on top.
If it's not 100 per cent pure maple syrup, it can't be called 'pure maple syrup.
If it's not 100 per cent pure maple syrup, it can't be called 'pure maple syrup.'
As a kid, I used to love going to the cabane a sucre in Montreal to go sugaring off with our school. Sleigh rides, hot maple syrup, pour that syrup on snow and you got yourself some taffy. Need I say more?
The approach to that movie wasn't, 'Lets make this movie about Amsterdam and maple syrup.' The concept was, 'Lets go to Amsterdam. Amsterdam is fun.' So we flew to Amsterdam with our cameras and we saw what happened and then we got back and we sat down and we said, 'What's the movie here.' That's when we realized that the movie was 'The Maple Syrup Saga'.
Pecans are not cheap, my hons. In fact, in the South, the street value of shelled pecans just before holiday baking season is roughly that of crack cocaine. Do not confuse the two. It is almost impossible to make a decent crack cocaine tassie, I am told.
I have never baked. I have cooked thousands of meals big and small, but I have never cooked a cookie. I have never roasted a cake, or a pie.
I think maybe, if I could be a Canadian super hero, I'd have some kind of freezing power and some sort of maple syrup weapon. Could be a little sticky.
My childhood favourite is mum's shepherd's pie, Yorkshire pudding and roasted potatoes. I remember coming home from school and going to the kitchen to help her. It's because of her that I discovered my love for cooking.
I just love maple syrup!
I love real maple syrup.
I'm not from a maple producing area and so my maple syrup credentials are very much of the eating side.
...a sad sort of vulnerability was wafting from her, making the night smell like maple syrup.
You must pre-bake the bottom crust of a custard pie, but this is a tricky step in the pie-making process. Without the presence of filling the crust can slump down into the plate as it bakes, necessitating pie weights to help keep its shape. Then, once you remove the weights to blind bake the crust, the bottom puffs.
I love syrup. Strawberry syrup.
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