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!@#$%! · 07.27.2015, 11:57 PM

yo schizo, there is no need for maple syrup if you cook them long enough. this i promise.

a longer cook breaks down the pectin on the cell walls and the thing releases its own sugar, which caramelizes. they become supersoft and drippy with sweet.

just roast them a little longer/higher temp and you'll see the majicks. say 45' to 1h at 400F-- don't worry if it chars the ends a little. then add bacon instead mhuahahahahahahaha. (because it's already like a pancake.)

@ crayons - so where do you live now? didn't you go to montana or something? i forget.

07.27.2015, 11:57 PM	#39545
!@#$%! invito al cielo Join Date: Mar 2006 Location: mars attacks Posts: 42,729	yo schizo, there is no need for maple syrup if you cook them long enough. this i promise. a longer cook breaks down the pectin on the cell walls and the thing releases its own sugar, which caramelizes. they become supersoft and drippy with sweet. just roast them a little longer/higher temp and you'll see the majicks. say 45' to 1h at 400F-- don't worry if it chars the ends a little. then add bacon instead mhuahahahahahahaha. (because it's already like a pancake.) @ crayons - so where do you live now? didn't you go to montana or something? i forget.
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