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Likewise, I grew up eating, and preferring, "pancake syrup" (i.e. Aunt Jemima, Log Cabin, et al.) rather than real maple syrup. For me, maple syrup was an acquired taste that I had to learn to love when I eliminated HFCS and other processed additives from my diet as an adult.
I recently tried (and fell in love with) Trader Joe's Organic Bourbon Barrel Aged Vermont Maple Syrup. Not only was it ridiculously cheap compared to other organic maple syrup offerings, but the smokey hint of bourbon gave it a richer, and slightly less sweet flavor that was appealing. Now I can't go back to regular maple syrup because it tastes too much like the kid's stuff.
I am fortunate to live in NE Minnesota where maple syrup is produced in our region. The Rogotzke family in Duluth have their own taps and produce maple syrup they sell at our local Whole Foods Coop. It is very expensive but well worth it! Pure goodness.
The real crime is that Canada defines pure maple syrup as at least 80& pure. New York insists on 90%. Only Vermont requires that syrup be 100% pure. Nothing else remotely compares in taste.
How does that qualify as a "crime"? It's not unusual for different states or different countries to have different regulations or laws.
I live in NY on LI I don't have any maple trees I can tap into . can I make my own? this is what I saw online:
8 cupsgranulated sugar1 cupdark brown sugar (or packed light)½ cuphoney4 cupswater2 teaspoonspure maple extract2 teaspoonspure vanilla extract
Of course there are maple trees on LI ! But I am not going to tap into one on somone else's Property.
Plus I am not sure if it's allowed and I don't even know how to go about doing something like this.
First, you get a male maple tree very excited in the springtime by rubbing it briskly with the branches of a female maple tree for three days while calling out at midnight and noon to the local fertility goddess, and then you gently insert a spile...
The real crime is that Canada defines pure maple syrup as at least 80& pure. New York insists on 90%. Only Vermont requires that syrup be 100% pure. Nothing else remotely compares in taste.
Never heard of this and it sounds really odd to me. What does it mean 80 percent pure? In Canada you can not sell maple syrup and label it unless it is 100 percent pure maple syrup.
Do you have some documentation to bolster your claim. Really curious. Also, if it's only 80 percent pure, what is the other 20 percent?
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