Maple syrup

[Antigen]

I like to go out to breakfast. I like pancakes. I like french toast. But here in Maryland, I find that I prefer to avoid breakfasts out, because of the crushing disappointment that comes over me when my tiny metal pitcher of warm "breakfast syrup" is left by my plate. It's all wrong.

I know why these places don't offer their patrons real maple syrup. It's expensive. What I do not understand is why they don't offer it as an upgrade option for extra money. Is it because few people in this country prefer maple syrup? I know a few people who claim to prefer the taste of Aunt Jemima syrup to the real thing - not because they have never tried maple syrup, but because they're more used to the fake stuff and it's more familiar.

So, I ask the Dope:

What syrup do you prefer? And would you pay a buck more for an upgrade for the real thing at IHOP or your local diner?

(poll on its way)

[Tad--]

Heh, the real question is: is your palate dead or alive?

Obviously the real stuff is better and it most definitely tastes better to someone with a stronger palate. One should pay more for it. Generally I'll avoid the greasy spoons who don't have the real stuff anyway (though I'm making it sound like I go out a lot--I don't, because I prefer to make my own breakfast).

[Hedda Rosa]

Real stuff. We always pay to upgrade and only use the real stuff at home too. Spendy but worth it.

[Johnny L.A.]

I voted 'I prefer real maple syrup and I don't use the fake stuff', but that's not entirely accurate. If I'm making gruel for the road, it's not worth the real stuff. On those days I use sugar-free imitation maple syrup.

But if I'm having pancakes, make mine 100% pure maple syrup -- Grade B, thankyouverymuch.

Full disclosure: In a fit of nostalgia, I did have boysenberry syrup the last couple of times.

[gwendee]

Because it is a luxury item in our house I conserve the real syrup. My son finds the taste too strong. Good, more for me.

Company always gets the good stuff.

[Eva Luna]

I don't use the fake stuff because I've never tried one I didn't find repulsive. I'd rather have my pancakes with jam or fruit compote or just about anything else on them than fake maple syrup.

[MacTech]

Real maple syrup for me, and not that store bought stuff, I prefer the syrup we make ourselves from the maple trees in the yard, freshly boiled, straight from the tree

[InternetLegend]

We have a great local restaurant here that does offer real maple syrup, for a price - $1.79, for the record. I'll pay it if I'm not getting fruit pancakes, which I eat with hardly any syrup, or if someone else at the table is getting pancakes, since it's always enough for two plates. If I'm at IHOP or something, I'll use whatever they have on the table, but I don't like it nearly as much. I'd also prefer to get real butter rather than the yellow greasy substance most places plop on top of their pancakes.

My deeper problem (breakfast-related problem, that is - I have a whole slew of deeper problems in general) is that I don't like any restaurant's pancakes all that much. I think they tend to be doughy and bland. And every place I've ever been to that offered whole-grain pancakes stuffed them with nuts and/or fruit to the degree that I couldn't taste the actual pancakes. So I make mine at home, with one cup of whole wheat pastry flour, 2/3 cup of cornmeal, and 1/3 cup of rye flour. Sometimes, for a lark, I'll add in a couple of tablespoons of flaxseed meal. And, if they're in season, I mix in fresh blueberries. With some (real) butter and grade-B maple syrup, they're ten times better than any restaurant pancakes I've had. And if you count the time spent getting dressed, going to the restaurant, and waiting for a table on a weekend, it really doesn't take any longer to make the pancakes than to go out.

But making your own maple syrup from your own maple tree? That's greater dedication to quality than I could ever muster.

[Little Nemo]

My father makes maple syrup every year so I always use syrup that's not only real but homemade.

[tapu]

I voted full-time Maple Syrup. I'm in Maine.


I vote real crabmeat, too.

[Brown Eyed Girl]

I have turned my family on to the good stuff. I grew up on fake syrup, but my dad always insisted on the real stuff. I didn't know any better, but I do now. Although I don't have a lot of money, I don't hesitate to spend the $ on real maple syrup, because I believe that good things like that should cost more. Also, I'm a big fan of Trader Joe's whole grain pancake mix made with almond milk. Hullo, I didn't know pancakes were supposed to taste so good. I prefer real butter, too, although for health reasons I stick with Smart Balance.

But, yes. Only real. I'm not ashamed to admit to being a snob for maple syrup.

[Taomist]

I know there are various grades of 'real' maple syrup, but I must have bought the bottom of the barrel last week. This syrup tastes terrible. I lived in VT until I was six, and actually remember going out and tapping trees, having the big fire with the big cauldron bubbling away in the middle of it all. And I was a lucky little kid for being able to have maple syrup over snow all winter long.

But this stuff...Um...maybe my taste buds died. Or maybe what I 'remember' from childhood is all wrong. It's dark amber 100% maple syrup from Vermont, or so it states on the label and ingredients. But it tastes exactly like brown sugar. And...that's it. Actually, it tastes like fake brown sugar, if there were such a thing.

Something tells me that is not far off from what it's supposed to be, but I just seem to remember a much thicker, much stronger maple flavor, not just...liquid sweetness. I actually prefer 'fake' syrup over what is in this bottle. That makes me sad.

[AHunter3]

I'm a real maple syrup person.

My Dad is not; he likes real CANE syrup, which is a different strong syrup-taste you may not have had. Similar to but different from molasses.

[Smeghead]

I grew up on the fake stuff, too, to the point that when I first tasted the real stuff, I didn't like it. Since moving to Vermont, I've become a convert. I don't have to worry about price, though, because we have some neighbors that make their own and provide us with far more than we could ever use. I asked them one time if I could buy a few pints for visiting family to take home, and came home with three gallons of liquid gold and my money still in my pocket.

[davidm]

I was brought up on Log Cabin Syrup which, I believe, is corn syrup with some artificial maple flavoring and coloring.

I realized just how inferior it is the first time I had the real thing. It's night and day.

[Siam Sam]

Love the fake stuff. Was disappointed at how amazingly bad the real stuff turned out to be once I'd tried it.

[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.

[Suburban Plankton]

Originally Posted by Siam Sam

Love the fake stuff. Was disappointed at how amazingly bad the real stuff turned out to be once I'd tried it.

I'm truly confused how anyone could feel this way. I can understand preferring the taste of the fake stuff, but to describe the real thing as "amazingly bad"?

Are you quite certain that the 'real stuff' you tasted was in fact actual maple syrup?

[lavenderviolet]

I grew up on the fake syrup. Once I had real maple syrup I immediately became a convert. I definitely agree there is a distinct difference between them and that pancakes with real maple syrup are distinctly more enjoyable.
I'm not sure if I would always pay for an upgrade on syrup (depending on how indulgent I was feeling) but I definitely agree with you that it's disappointing when restaurants that specialize in breakfast don't offer good quality maple syrup with pancakes.

[jasg]

My fondest childhood memory is visiting my grandfather's sugar bush each spring. He would make maple wax for us, then for desert grandmother always had dishes of boiled syrup for us to hand whip into cream for crackers or to save for toast the next morning.

(So, voted for the real stuff even though a dentist once looked in my mouth and told me that if I was a horse, he'd shoot me...)

[Siam Sam]

Originally Posted by Suburban Plankton

I'm truly confused how anyone could feel this way. I can understand preferring the taste of the fake stuff, but to describe the real thing as "amazingly bad"?

Are you quite certain that the 'real stuff' you tasted was in fact actual maple syrup?

Quite sure.

[tapu]

Originally Posted by Suburban Plankton

I'm truly confused how anyone could feel this way. I can understand preferring the taste of the fake stuff, but to describe the real thing as "amazingly bad"?

Are you quite certain that the 'real stuff' you tasted was in fact actual maple syrup?

That's the literal (and original) meaning of There's no accounting for taste.

[Siam Sam]

Originally Posted by tapu

That's the literal (and original) meaning of There's no accounting for taste.

Apparently not, seeing all the shlubs who like that awful real stuff.

[SeaDragonTattoo]

Originally Posted by Smeghead

I grew up on the fake stuff, too, to the point that when I first tasted the real stuff, I didn't like it. Since moving to Vermont, I've become a convert. I don't have to worry about price, though, because we have some neighbors that make their own and provide us with far more than we could ever use. I asked them one time if I could buy a few pints for visiting family to take home, and came home with three gallons of liquid gold and my money still in my pocket.

I buy it by the quart, and it's usually $20-$25. Where's the jealousy smiley?

[Philster]

Real maple syrup or nothing!

.

[panache45]

Because of my diet parameters, I rarely eat anything that requires syrup. But when I do, it's gotta be the real thing. I've even got a rarely-used Costco jug on hand. And yes, I'd pay extra for the stuff when dining out.

[Left Hand of Dorkness]

When I was a kid, we didn't even have Log Cabin, we had store-brand Log Cabin knock-off.

A friend of my mom's went up north, and bought us a half-gallon container of maple syrup, when I was about 9. I went through a few phases:
1) What the fuck's wrong with this stuff? It's nasty!
2) Huh. Okay, I'll eat it, but only on corn muffins.
3) MAPLE SYRUP ON CORN MUFFINS NOM NOM NOM
4) Drizzling it on my tongue when I was depressed for an instantaneous retreat into a world of delight.

I'm still in phase 4.

We have a reversible waffle iron/pancake griddle at home (my wife thought it was the stupidest present ever until I got it and showed her how amazing it is). Once in awhile we make waffles or pancakes. Here are the rules:
1) Homemade with buttermilk. Makes them perfectly light, fluffy, and tangy.
2) Real maple syrup and real butter.
3) High-quality sausage or bacon.

If we're going to eat something so incredibly unhealthy, it better taste incredibly good.

[kmshrader]

Originally Posted by Eva Luna

I don't use the fake stuff because I've never tried one I didn't find repulsive. I'd rather have my pancakes with jam or fruit compote or just about anything else on them than fake maple syrup.

Ditto. Pancakes with raspberry preserves - delicious. Pancakes with Aunt Jemima - disgusting, not worth the flour and egg they're made of. And they'd damn well better be made from flour and egg. Bisquick is a crime against humanity, and its inventors deserve to be shot.

[silenus]

Maple syrup is over-rated. Yes, I've had both. In fact, there is some real stuff in the pantry as I type. It is useful for certain recipes. But if I am having cheap-ass pancakes or waffles at a basic restaurant (and there is no other kind) then Aunt Jemima is just fine. Why spit-shine Keds?

[PandaBear77]

I can remember having maple syrup as a child that was so good it'd make my eyes water.

Years later as an adult I bought some "real" maple syrup at the store ... and it didn't taste nearly as good as the stuff I'd had as a kid.

Still on a quest to find the stuff from my childhood -- no idea what brand it was but OMG ... amazing.


'Til then, the fake stuff will do.

[Little Nemo]

Originally Posted by PandaBear77

I can remember having maple syrup as a child that was so good it'd make my eyes water.

Years later as an adult I bought some "real" maple syrup at the store ... and it didn't taste nearly as good as the stuff I'd had as a kid.

Still on a quest to find the stuff from my childhood -- no idea what brand it was but OMG ... amazing.

I hate to point this out to you - but maple syrup is a natural product like oranges or tomatoes. It's great that you encountered a really good one but maple syrup isn't a "brand" that you can buy at the store and expect it to taste identical each time.

[davidm]

Originally Posted by Siam Sam

Love the fake stuff. Was disappointed at how amazingly bad the real stuff turned out to be once I'd tried it.

Did you only try it the one time? Maybe you got hold of a bad batch. It is possible for it to be processed poorly.

Most of the world's maple syrup comes from Canada and the US with Canada producing the bulk of it, so in Thailand you likely had imported syrup. It may have been from a shady importer who adulterated it or stored it improperly, or a shady producer may have disposed of a bad batch by selling it to an exporter.

Or maybe you just don't like it. I'm just pointing out other possibilities.

[Mangetout]

I like real maple syrup, but it isn't a common breakfast item where I live (in England) - I'd occasionally have it on ice cream or waffles as a dessert after a non-breakfast meal.

But I like other similar things too. Not sure I've ever encountered mock maple syrup as such, but I equally well enjoy caramel syrups, honey and occasionally golden syrup (a sugar-based syrup more commonly used as an ingredient in cooking than a dessert condiment)

[Tapioca Dextrin]

Originally Posted by Johnny L.A.

100% pure maple syrup -- Grade B, thankyouverymuch.

This is the correct answer.

[highrollinwooded]

I also tried the "real" stuff years ago and was not impressed! Reminds me of Karo syrup..........thickened sugar.....tasteless...I vote for "over-rated".

[Antigen]

So it would seem that a majority of people prefer maple syrup over the fake stuff, and would be happy to pay a premium for it at a restaurant (assuming the pancakes/waffles are of acceptable quality*).

Then why aren't more places offering the upgrade-for-money option? Are we a statistical anomaly, unrepresentative of reality? I use real stuff exclusively at home and I'm tempted to start bringing a syrup flask with me to restaurants, because it's almost impossible for me to find a real syrup option at any of the breakfast spots around here. Eggspectation is the only one I've encountered that uses the good stuff, and I reward them by breakfasting there more often that anywhere else.

*I agree with those posters who say that crappy breakfast foods don't really deserve maple syrup, but I vastly prefer shitty pancakes covered in maple syrup to shitty pancakes covered in fake syrup.

[davidm]

Originally Posted by highrollinwooded

I also tried the "real" stuff years ago and was not impressed! Reminds me of Karo syrup..........thickened sugar.....tasteless...I vote for "over-rated".

Like I said to Siam Sam, it sounds like you may have gotten hold of some inferior syrup. Good maple syrup is not tasteless, at least not to most people. Although it's possible that you're an exception.

[kayaker]

My gf has a brother living in Vermont. Each year he gives us maple syrup. We do not eat pancakes/french toast/waffles often, but when we do we use the real stuff. When he gives us our yearly tin 'o syrup we throw the old one away, usually still 3/4 full.

[davidm]

Originally Posted by Antigen

So it would seem that a majority of people prefer maple syrup over the fake stuff, and would be happy to pay a premium for it at a restaurant (assuming the pancakes/waffles are of acceptable quality*).

Then why aren't more places offering the upgrade-for-money option? Are we a statistical anomaly, unrepresentative of reality?

So you're saying that the lack of a market response invalidates this poll? I'm not going to claim that a poll on this (or any other) board is statistically significant, but the lack of a market response is hardly evidence that it's not. I'm skeptical that markets are always that perfectly responsive to public opinion. The real world just doesn't work like that, regardless of what some may believe.

Maybe the premium people would be willing to pay wouldn't be high enough to make it worthwhile for the restaurants to do this. Or maybe they simply don't realize that there's a high enough demand. Or maybe it simply hasn't even crossed the minds of most restaurant owners.

[Left Hand of Dorkness]

Originally Posted by davidm

Like I said to Siam Sam, it sounds like you may have gotten hold of some inferior syrup. Good maple syrup is not tasteless, at least not to most people. Although it's possible that you're an exception.

If he (she?) thought it was tasteless, it may have been Grade A, which is bizarrely the inferior stuff; as I understand it, Grade A is more highly refined and therefore less maply than Grade B. It's definitely worthwhile to find Grade B if you can.

Or maybe he's a smoker.

[WhyNot]

Originally Posted by Antigen

So it would seem that a majority of people prefer maple syrup over the fake stuff, and would be happy to pay a premium for it at a restaurant (assuming the pancakes/waffles are of acceptable quality*).

Then why aren't more places offering the upgrade-for-money option? Are we a statistical anomaly, unrepresentative of reality?

People say all sorts of things in surveys that they don't actually do in reality.

[kayaker]

Originally Posted by davidm

Maybe the premium people would be willing to pay wouldn't be high enough to make it worthwhile for the restaurants to do this. Or maybe they simply don't realize that there's a high enough demand. Or maybe it simply hasn't even crossed the minds of most restaurant owners.

Or maybe the vast majority of restaurant patrons have no idea what is going on and the restaurant owner doesn't want to bring up the topic.

[flodnak]

Here in Troll Country even the fake stuff is expensive. The real stuff is a sometimes indulgence.

[Tapiotar]

Real maple syrup, always, and never never never the nasty fake stuff. Had a roommate with a girlfriend from France who had never had the real thing; she bought the fake stuff because it was cheaper. I'm not saying it caused their break-up, but I wouldn't have blamed my friend if it had.

Also, I prefer the Finnish thin, eggy, crepe-like pancakes over the American-style puffy, floury, doughy things. Or the Finnish version of the Dutch Baby-type of oven pancake. I know, you are supposed to serve them with strawberry preserves, but we are all born in the US and live in sugar maple country, so real maple syrup, yes.

[Tapiotar]

[quote=Antigen;15212108]
Then why aren't more places offering the upgrade-for-money option? Are we a statistical anomaly, unrepresentative of reality? I use real stuff exclusively at home and I'm tempted to start bringing a syrup flask with me to restaurants, because it's almost impossible for me to find a real syrup option at any of the breakfast spots around here. /QUOTE]

The people who would enter a thread like this and vote in the poll are people who care about taste and flavor, and are not representative of the population at large. I suspect that profit margin on breakfast is very low, and breakfast places that are not top quality simple can't afford the time and extra effort it would take to provide real maple syrup. Especially if they have to take possible employee theft into consideration.

Great breakfast places usually do provide it on request or for a fee, at least here in maple country, but not in the bargain breakfast joints.

I'd say, it's worth it to bring your own flask of the real thing. I would, if I ate pancakes and waffles out instead of making them myself.

[Ellen Cherry]

Lets flip this thread over to Cafe Society, from IMHO.

[Biffy the Elephant Shrew]

I usually buy maple-agave blend, so there's some real maple in it and it's pretty decent. But this week I did splurge on a bottle of the real thing.

[hogarth]

I like the fake stuff and the real stuff in the sense that they're both sweet; that's the most important part. I slightly prefer Aunt Jemima's (et al.), but I wouldn't turn up my nose at the real deal. For the record, I was raised on the fake stuff.

HOWEVER...I hate just about everything (besides syrup) that has artificial maple flavouring. Like these foul, foul cookies. Or these putrid donuts.

[garygnu]

Boysenberry syrup beats maple for me, but they're both good. I would like the option of paying extra for the real maple stuff.

[terentii]

Fake maple syrup is an abomination, a crime against both nature and humanity!

I was out shopping once with my daughter (she was 12 then, I think), and she asked me why I always bought the more expensive stuff. I handed her a bottle of some famous brand of "breakfast syrup" and asked her to read the label. After she had rattled off a half-dozen artificial ingredients, I handed her a bottle of the real stuff and asked her to do the same. There were three words on it: "Pure maple syrup."

If I can't find real MS, I'll put jam or honey on my pancakes. I also like the thin, eggy kind with a sprinkling of powdered sugar and some lemon juice.

Plus butter. Lots and lots of melted butter (NOT margarine).

Boysenberry syrup---well, boysenberry anything is to die for! I'd use that too, if I could find any, which I never can. I've always thought it's a California thing.