Everybody loves maple syrup

I don't believe I have ever heard someone say that they did not like maple syrup. Certainly not me and especially not when years ago I switched my preference from grade A to grade B. However, this does not mean that there are not other great syrups out there in syrup land.

For some reason, either taste or product name or a combo of both, I have always had a fondness for Log Cabin syrup. I haven't bought it in years but I still think of it from time to time and more than likely will wind up buying it again. When we were growing up and dirt poor we would make a simple syrup of brown sugar and water to put on pancakes. I still like this simple syrup and from time to time will put the maple syrup aside in favor of this one.

I used to keep 5 or 6 different kinds of syrup in the frig or pantry... praline, blueberry etc. I just ordered another case of Bob White syrup from Torbitt & Castleman located in Bulter, Kentucky. This syrup it seems has remained more of a regional rather than national product. They also make a golden syrup that I always was curious if this was the syrup popular in the UK.

Ok, its the biscuit thing again. Although the crystal white syrup is used in baking it is great when topping a nice hot biscuit with butter. Here is the web site...

http://www.carriagehousebrands.com/bobwhite.html

Next time I go shopping I must stop for a few minutes and see if there are some new products out there that I have not tried yet. BTW, years ago when I was in the Catskills I bought some New York maple syrup which I thought was very good when compared to the usual Vermont syrup. Something you don't see much these days as morality seems to ever be sinking to a new low... an unattended roadside stand on the honor system... more than likely put up by a very young daughter or son. We bought a number of items to support the element of trust that was believed in.

Tim

... Something you don't see much these days as morality seems to ever be sinking to a new low... an unattended roadside stand on the honor system... more than likely put up by a very young daughter or son...

There are several of them around here during the Summer, one of which is directly across the road from me.

I don't believe I have ever heard someone say that they did not like maple syrup.

I agree that the stuff is delicious but I have a sweet tooth. It seems like among many of my family friends and associates I have a harder time finding people who do like maple syrup, because many people complain it is too sweet. Which I can see. It's much more intense than honey.

It does seem like maple syrup is one of those items that is, generally, beloved by all without a second thought. I wonder if a lot of that is just due to early and fond exposure to it as a sort of universal "breakfast staple".

The reason I wonder is because I do like maple syrup but I'm not a big fan of maple in general (as a flavor in itself). My guess is it may have everything to do with the magical way the pancakes/breakfast foods themselves match with the syrup. Because, even with the syrup, I would never just taste it on its own (or put it on crackers etc). Yet you pour it on warm flour-based items (pancakes) or salt (sausage/bacon) and somehow it becomes a wondrous and unbeatable combination!

Having said that, blueberry syrup can be delicious as well. My grandparents often kept both kinds of syrup on the table at breakfast. And it was fun to kind of mix them up now and then. But I love virtually all "old-fashioned" breakfast foods - pancakes, blueberry pancakes, french toast, omelettes, bacon, sausage. If it's not the best for the arteries, then I likely find it comforting and delicious! LOL.

Perhaps I should've added those items to the "Food Weaknesses" post?

Jeff

It does seem like maple syrup is one of those items that is, generally, beloved by all without a second thought. I wonder if a lot of that is just due to early and fond exposure to it as a sort of universal "breakfast staple".

I thought it was mainly a North American thing?

[Robin Garr]

I don't believe I have ever heard someone say that they did not like maple syrup.

My wife is not fond of maple syrup. More for me!

I don't believe I have ever heard someone say that they did not like maple syrup.

I don't like maple syrup!

I have no sweet tooth and don't eat pancakes - if I did I might tolerate the stuff. It is an abomination applied to decent bacon, and cloying with just about anything else.

It does seem like maple syrup is one of those items that is, generally, beloved by all without a second thought. I wonder if a lot of that is just due to early and fond exposure to it as a sort of universal "breakfast staple".

I thought it was mainly a North American thing?

It very well could be. Which is why I thought I'd better add "sort of" before that word so it might not be taken too literally..

Jeff

When it comes to pancake toppings and other uses, I'm proud to say my three kids have never had anything but real maple syrup from either New York, New Hampshire or Vermont. They think it's less sweet than the fake stuff but more flavorful and I agree. In an annual taste test nature program that Liz does every spring at the local nature center, most kids in the under 10 age group prefer the fake stuff. I was surprised!

We love maple syrup and have a load of purverors around here. My daughter advises me that the latest rage is birch syrup. They need ten as much sap for it than they do for maple. Therefore it is very, very expensive.

I have maple syrup in the house all the time. I use grade B for cooking purposes and usually have a gifted pure maple syrup from a friend (s) who have been traveling. I also keep a certain brand of coconut syrup that is fabulous for a grand daughter as that is what she wants on her pancakes. I keep my freezer well stocked with fresh blueberry pancakes that I make, because Gene loves them. When the grand kids are here, they always know I have home made pancakes for them with the syrups they love.

All of which has inspired me. Tomorrow's brunch (Easter Sunday) will be pancakes, stacked with a generous pat of butter between each pancake and on the table maple, blueberry and raspberry syrup from which we can choose. Damn...just thinking of this has made me famished!!!!!

My wife is from Vermont -- doing genealogy I discovered some distant cousins in Germany.

So when we visited one thing we took was some Maple Syrup. They were not fond of it at all.

Of course they also hate peanut butter, so I suppose that means they are just crazy, right?

My wife is from Vermont -- doing genealogy I discovered some distant cousins in Germany.

So when we visited one thing we took was some Maple Syrup. They were not fond of it at all.

Of course they also hate peanut butter, so I suppose that means they are just crazy, right?

When we ran out B&B in Maine, European guests were rarely familiar with maple syrup. Explaining that it came out of a tree didn't boost their confidence either.

French people i have talked to say that if you can find maple syrup it isn't very good. one winemaker who did a student stint in Michigan was excited that we had brought some for him. my gourmet hotelier in chinon was equally excited - says it barely exists. this year we will be bringing lots of smallish containers of it for little gifts for the people we visit.

no discussion yet of the merits of Grades A and B. one friend praises the Grade B; butfor me it has a more cooked and less freshly maple flavor. sign me up for Grade A.

btw, around here in the late winter when the sap begins to run, the local maple trees exude it from the points of winter damage. after a really cold night, every tree has little maplesicles ready to be picked and enjoyed. the flavor of course is very light but nice.

Does anybody use cake flour instead of a/p flour in your pancake batter. For that matter does anybody use any other kind of flour instead of a/p flour.

I use buttermilk in both pancake and waffle batters. Buttermilk is one of those items that I never seem to use up before it expires. I am constantly buying new buttermilk to replace the expired one. I am thinking about trying the buttermilk powder. Does anybody use that product. It might be a better approach to keeping buttermilk in the house.

Tim

Buttermilk is one of those items that I never seem to use up before it expires. I am constantly buying new buttermilk to replace the expired one. Tim

I our experience Buttermilk lasts far, far beyond the expiration date; even as long as six months! It keeps getting better and better. Just keep an eye out for dark green mold. In the interim shake well before using.

From Wiki: http://en.wikipedia.org/wiki/Buttermilk I've always used the substitute in the last sentence (my italics). When using the substitute, I use baking soda as the leavening - dissolving it in melted better before mixing into the dry ingredients, then adding the soured milk.

Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates (e.g., Middle East, Pakistan, India, or the Southern United States) where fresh milk would otherwise sour quickly. It is also popular in Scandinavia and the Netherlands, despite the colder climates.
Buttermilk may also refer to a fermented dairy product produced from cow's milk with a characteristically sour taste caused by lactic acid bacteria. This variant is made in one of two ways:cultured buttermilk is made by adding lactic acid bacteria (Streptococcus lactis) to milk; Bulgarian buttermilk is created with a different strain of bacteria called Lactobacillus bulgaricus, which creates more tartness.
Whether traditional or cultured, the tartness of buttermilk is due to the presence of acid in the milk. The increased acidity is primarily due to lactic acid, a byproduct naturally produced by lactic acid bacteria while fermenting lactose, the primary sugar found in milk. As lactic acid is produced by the bacteria, the pH of the milk decreases and casein, the primary protein in milk, precipitates causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be thinner whereas cultured buttermilk is much thicker.
Buttermilk can be substituted in recipes by adding 1 Tablespoon of white distilled vinegar, apple cider vinegar or freshly squeezed lemon juice to 1 cup of dairy or non-dairy (such as soy) milk and allowing it to "sit" for five minutes.

As I mentioned, my wife is from Vermont, so when we would go up to visit her family, we would buy syrup from their neighbors.

I quickly learned that Grade A sometimes seems like it is concocted from sugar and water. Not much color, and not much maple flavor.

It's "light and elegant" I suppose but it corresponds to Muscadet if you think of a matching wine. I am more of a Bordeaux guy (although I can appreciate Muscadet).

Grade B has a richer browner color, a stronger mapley scent, and I just see it as better in every way. I don't know if Bordeaux is the best comparison, but grade B is definitely in the "red wine" category.