Maple syrup

[Toucanna]

I stopped going to IHOP when they told me they don't have ground cinnamon (to sprinkle on one's food). They said it was because the batter used to make French toast already has cinnamon in it. I pointed out that their food was already salted, but every table was provided with salt shakers. Manager gave me that shoulder-shrug-with-sheepish-insincere-smile gesture and said nothing. Blast IHOP. I want more cinnamon than they put on/in their French toast and if they won't let me have it, I'll go some place where I can get it. Which is, apparently, nowhere. All the competing flapjack joints seem to think diners can't be trusted with a loaded cinnamon shaker.

Oh, the maple syrup question? I prefer real maple syrup and stock it at home. I prefer it when dining out, but will accept substitutes. I am willing to pay an upcharge to get the real thing.

[WhyNot]

Originally Posted by Achren

(I'm not at all a tree person) How can you tell the difference between birch and aspen? Because I'd guess those were aspens before I ever thought of birch. (I googled, but while the clear and obvious differences might be so for someone who likes/studies trees, I am completely at a loss.)

You look at the leaves. Birch has easy to see toothed leaves - the edges look like they've been cut with pinking sheers. Aspens' leaf edges are generally wavy or so finely toothed you have to look really close to see it. Birch also tends to have elongated triangular leaves, while aspens are almost round or squat triangles, except for the point at the tip.

Some birches make it even easier by having peeling bark on their trunks, but not all species of birch peel.

Birch

Aspen

As for the OP: I was raised with neither fake syrup nor maple syrup. Nothing but honey was allowed in our home until I was in middle school. I strongly prefer fake syrup to maple syrup now, both for taste and texture. I do love drinking unfiltered (well, I pick out the bugs and leaves), unconcentrated fresh from the tree maple sap*, although I'm not particularly a fan of maple candy, maple sugar, maple stirrers, etc. I married a guy who grew up next to a maple shack in Ohio. That was a mistake.



*Ever drink something colder than cold? The natural antifreeze (sugar) in maple sap means that it will flow below 32 and you can drink it right out of the bucket. That'll wake ya up!

[kayaker]

Had a pint of Harpoon Catamount Maple Wheat beer last night. Not bad, but too sweet for more than a pint or two. Harpoon Brewery in Vermont uses their own maple syrup in brewing the beer, I was informed.

[Cayuga]

I was brought up on Log Cabin and Aunt Jemima; the family switched to real when I was in high school. Can't touch the stuff now (fake, I mean).

It doesn't matter what you put it on, it's inedible.

Like LawMonkey, I always take a small bottle of it with me when I go out for breakfast.

[Left Hand of Dorkness]

Originally Posted by Inner Stickler

Like this. Basically, as distinctive a tree as you can get without being an evergreen.

You had me worried for a minute, until I poked around and found a picture of sweet birch bark. This is the kind I'm used to seeing (I'm not sure if I'm used to seeing sweet birch, or a relative). And the trees are often hard for me to distinguish from similar-appearing trees.

The real test is to tear off a small twig and sniff it. Birch twigs smell powerfully of root beer.

[Tapiotar]

Originally Posted by Qadgop the Mercotan

Anybody like Birch syrup? It tastes much more like a tree than most people enjoy.

The only time I tasted birch syrup, it didn't taste tree-like at all, but had the offensive (to my taste) corn syrup taste to it. I read the label, and saw that it was only half birch syrup, and half corn syrup.

[Tapiotar]

Originally Posted by Toucanna

Which is, apparently, nowhere. All the competing flapjack joints seem to think diners can't be trusted with a loaded cinnamon shaker.

I often carry around with me a spice jar with a blend of ground cinnamon and cardamom. I use it to flavor coffee, if I'm in a diner with foul-tasting coffee. Or even in a good coffee place, for a treat. Can't use coffee shop "coffee spice" blends, because they often contain nutmeg, and I'm allergic to it.

[Baal Houtham]

Aunt Jemima please. The three or four "real maple" syrups I've tried have been major disappointments. It's possible that each was a substandard product.

My wife's experiences have been the same.

[Gangster Octopus]

It sounds like some folks carry around a mini pantry with them.

[pulykamell]

I don't really like pancakes, so it's very rare that I eat them. When I do, I'm fine either way. As far as I know, we don't have either in the house. I grew up with the cheap stuff, but I prefer real maple syrup.

[Chefguy]

Real stuff only, and I buy it at Costco, which is drastically cheaper than in a supermarket.

[davidm]

Originally Posted by Gangster Octopus

It sounds like some folks carry around a mini pantry with them.

I was thinking the same thing. I prefer the real stuff, but really, it's not that much of an issue that I'd bother to bring my own.

[slightly askew]

Grade B for me too, please!

[TruCelt]

Originally Posted by davidm

I was thinking the same thing. I prefer the real stuff, but really, it's not that much of an issue that I'd bother to bring my own.

If I could find a reasonable way to carry around real butter I would do it. Salt as well. I've tried carrying the little salt packets in my purse but they eventually disintegrate.

But you all gave me such a memory bubble of my Grandmother and her friends carrying around their preferred sugar substitutes in fancy little boxes. The goal was to have matching cases for their cigarettes, glasses, and saccarine. And most of them had tea bags as well.

[Chefguy]

We had buttermilk pancakes just this morning: light and fluffy, crispy edges from the butter they fried in, made with baking spice and vanilla, topped with maple syrup. Nummies. We need a thread on pancake recipes.

[Inner Stickler]

What, too good for shaking the bottle of liquid bisquick?!

[TruCelt]

What I want to know is, how do you fry them in butter without it browning too much? I never can get them to cook unless the heat is too high for the butter?!?

[pulykamell]

Originally Posted by Toucanna

I stopped going to IHOP when they told me they don't have ground cinnamon (to sprinkle on one's food). They said it was because the batter used to make French toast already has cinnamon in it. I pointed out that their food was already salted, but every table was provided with salt shakers. Manager gave me that shoulder-shrug-with-sheepish-insincere-smile gesture and said nothing. Blast IHOP. I want more cinnamon than they put on/in their French toast and if they won't let me have it, I'll go some place where I can get it. Which is, apparently, nowhere. All the competing flapjack joints seem to think diners can't be trusted with a loaded cinnamon shaker.

I was gonna say. Who the hell provides a cinnamon shaker at the table? I've never seen such a thing.

[tr0psn4j]

Originally Posted by Chimera

Real stuff every time.

The fake stuff is just thickened maple flavored soda without the carbonation. No wonder people prefer it, because they've tasted the same thing all their life and it's nothing like the real stuff.

On the few occasions where I've shared the real stuff with people, I have to ask them (nicely) not to pour gallons of it over their pancakes or waffles and leave most of it on the plate when they're done. You can do that all you like with the cheap fake stuff on your own dime, but I dislike people wasting my food and beverages.

There is no polite way to ration food when you have guests over.

[WhyNot]

Originally Posted by TruCelt

What I want to know is, how do you fry them in butter without it browning too much? I never can get them to cook unless the heat is too high for the butter?!?

Half butter, half oil (not olive). Raises the flash point while giving you buttery yumminess.

[Pleonast]

I grew up using Karo syrup, both the clear and the dark kind. Sweetens the pancakes/waffles/french-toast without adding extra flavors. We'd put butter or peanut butter or jam if we wanted more flavor.

Maple is a strange flavor. It's rather over-powering. It's hard to taste the other things when it's there. It's all right, but not worth the extra cost.

[iamthewalrus(:3=]

I have brought my own bottle of maple syrup with me to restaurants when they didn't serve it. Some people in my dining party made fun of me for doing so, but they had to eat pancakes that tasted like crap, so I considered it a fair tradeoff.

Originally Posted by tr0psn4j

There is no polite way to ration food when you have guests over.

Sure there is. Serve food in pre-measured individual servings. If you want to serve syrup this way, you'll probably need some new dishes, but it can certainly be done. Someone can politely ask for more, and you should give it to them, but most people will not.

[Left Hand of Dorkness]

Yeah, the cafeteria today served French Toast, and of course it was with nasty syrup, and I ate it. I ain't proud.

Except of my pancake recipe!

Okay, not really. It's just Joy of Cooking. My recipe goes something like this:
1) Turn to the index and find the pancake recipe.
2) Turn to that page and look at my note saying, "3/4 cup buttermilk isn't enough! Use 1 cup!"
3) Make the recipe with that modification.
4) Cook on an electric griddle, since I invariably burn pancakes if I cook them on an iron skillet.
5) Nom nom nom nom nom.

[Toucanna]

Now here's a guy who's serious about his maple syrup: http://www.thestarpress.com/article/...20DontMiss%7Cs

[carnut]

I grew up on the fake stuff but now use only the real deal. Yes, it costs more. But the taste is sublime and I can support the local (MN) economy too.

If you find the taste too strong, try Grade A Light or Medium amber. I use those for cooking when I don't want an overpowering flavor. For pancakes and making yogurt, I use Grade A Dark or Grade B for the stronger flavor.

[drm]

Grew up around 3 maple syrup producers and therefore we usually had a freezer full of the shit - grade B. The fake stuff is an unacceptable substitute and powdered sugar gets used should I be at someone's house who doesn't have the real stuff.

[ENugent]

The perils of overusing the real maple syrup.

[Qadgop the Mercotan]

Originally Posted by Toucanna

Now here's a guy who's serious about his maple syrup: http://www.thestarpress.com/article/...20DontMiss%7Cs

From that article:

he battered his sister

[Brown Eyed Girl]

Originally Posted by Qadgop the Mercotan

From that article:

Hey, I prefer blueberries, but whatever floats yer boat.

[Siam Sam]

Okay, here's what I've gone and done. I was shopping at Villa Supermarket on Sukhumvit Road this afternoon, a local Western-oriented grocery chain. (It was the venue for this thread, but I digress.) They stock many items that are not easily found over here, mainly because a lot of ambassadors and such shop here (or their maids do anyway). It's kind of a wealthy neighborhood. They have real maple syrup from Canada, so I picked up three different kinds.

I hope I did okay. All three are Turkey Hill brand. I picked up a bottle of their Canada No.1 Light, Canada No.1 Medium and Canada No.2 Amber, all of them 250ml. The two No.1 syrups are in cute maple-leaf-shaped bottles, while the No.2 is more of a jug. So we'll try it. We still have ample quantities of Aunt Jemima and Log Cabin to fall back on if need be.

But here's the thing. The wife and I are both on unofficial diets, and we have two large social meals coming up in the next couple of weeks. So I don't think we'll be doing pancake breakfasts until maybe late this month or early next. But when we do, I'll report back on the syrup. Meanwhile, any thoughts on the types of syrup I picked up?

[Mona Lisa Simpson]

I voted only one of several options. (didn't see it was multiple choice until too late)
I used to have "separate but equivelent" breakfast choices. Mommy got real Maple Syrup because she put tiny amounts on her pancakes/French toast, and the boys (Tall boy, age 43 and Small Boy, age 8) used to get the breakfast syrup stuff because they would use a third of a bottle per shot.

But, to celebrate Canada Day we used real maple syrup. Now small boy wants the real stuff. He has been gone for almost a month. I checked supplies for "nice welcome home pancakeses" (yes you are supposed to say pancakeses in a Gollum fashion) and discovered we don't have any "real stuff" currently because boys small and tall spent the rest of Canada Day eating syrup on bread. (Mommy was sleeping because, well someone has to work nights and pay for the stuff! [Homer Simpson voice] MMM nights, overtime on Canada Day Stat... sweet sweet triple time +differential uggroggglogggghoggguuuuhduuuuh MMM nights, overtime on Canada Day Stat [/Homer Simpson voice]

So now I don't know what to do. I might have to get a lockbox. Maybe put bacon in it, because two nights ago Tall boy fried up an entire pound of thick cut bacon and ate it all while I was at work.

I live with gluttons.

[Fiddle Peghead]

You've got a lot to learn about pancakes.

[maxkatz]

I think it depends on the cakes, the accompaniment, the beverage, etc. Buckwheat cakes cry out for Sorghum or honey (and then -- what kind?!), or even a bit of treacle; corn cakes, honey or golden syrup, or a bit of sweet molasses and rhum. As I am a vegetarian i often use pure Grade B Maple syrup and a bit of hickory smoke and ground fennel, cumin, thyme, and sage, etc., to simulate the underlying flavours of bacon or sausage. (Note: although I'm 'legally' Jewish, I'm from several generations of mixed marriages, so we never kept completely kosher: I have tasted forbidden fruits, and they were pretty durn good! I, on the other hand, at least try -- except for caviar always, gin even during Pesach, and that bit about Letter of/Spiirit of the Law... which is to say, not much, in the eyes of my frumer cousins ... lol.) For general pancakeage, I prefer the real stuff, and use only the real stuff. I guess I don't go out to places that don't serve the real thing -- not generally, at any rate -- and if i find myself in such a place I do what any good Jewish boy does ... I accept the hospitality of the host. I might point out that Shoo-fly Pie suffers when pure Maple syrup is used ... ya gotta Swing to King, so that's always in the cupboard. Guests get whatever they want, and when someone pours half a cup of the real thing on two flapjacks, my heart may sink a bit, but I keep a stiff upper and a twinkle in the old eye, and I say, I just luuuuvvv Maple syrup, hon, don't you? (Of course, this can only be said once at any meal! And only to A. a very young, confident child; or, B. a very dear, confident friend; otherwise, one never 'sees' anything.) If you want to make your own syrup, toast some fenugreek seeds and add them to warm corn syrup; use a little burnt sugar or dark Karo, or some sweet molasses for colour, and some local honey to give it that wild edge; thin with water; toss in about 8 grains of salt. Any syrup benefits from being warmed before serving; offering warmed syrup already blended with melted butter is a nice touch. Oh, and as for butter ... keep it real, AND unsalted .....

[Siam Sam]

Originally Posted by Siam Sam

Okay, here's what I've gone and done. I was shopping at Villa Supermarket on Sukhumvit Road this afternoon, a local Western-oriented grocery chain. (It was the venue for this thread, but I digress.) They stock many items that are not easily found over here, mainly because a lot of ambassadors and such shop here (or their maids do anyway). It's kind of a wealthy neighborhood. They have real maple syrup from Canada, so I picked up three different kinds.

I hope I did okay. All three are Turkey Hill brand. I picked up a bottle of their Canada No.1 Light, Canada No.1 Medium and Canada No.2 Amber, all of them 250ml. The two No.1 syrups are in cute maple-leaf-shaped bottles, while the No.2 is more of a jug. So we'll try it. We still have ample quantities of Aunt Jemima and Log Cabin to fall back on if need be.

But here's the thing. The wife and I are both on unofficial diets, and we have two large social meals coming up in the next couple of weeks. So I don't think we'll be doing pancake breakfasts until maybe late this month or early next. But when we do, I'll report back on the syrup. Meanwhile, any thoughts on the types of syrup I picked up?

Update: I just finally got around to making pancakes again, and we used the Canada No.2 Amber. The wife and I both agree that while it is good, we still prefer the Aunt Jemima / Log Cabin syrups.

[For You]

I know this guy who will sell you a million gallons real cheap

[Nars Glinley]

Growing up in the midwest/southwest/whatever Oklahoma is, we had nothing but the Aunt Jemimah/Mrs. Butterworth kind. When I got married, a friend from New Hampshire asked what I wanted as a wedding gift. I told him maple syrup. I thought that the taste was OK, much stronger than what I was used to. What really surprised me was how thin it was. I always expected it to be as thick as what I was used to or even thicker.

I'll use it if it's available but I won't order it from Amazon.