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Old 04-15-2014, 05:48 AM
 
Location: Yellow cottage, green doors.
16,322 posts, read 12,623,562 times
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I only use the good fake syrup. If there's none of that available (such as when dining out) then I settle for that pure stuff.
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Old 04-15-2014, 06:11 AM
 
Location: Mountain Home, ID
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Fake maple syrup is a crime against food. Haven't touched the stuff in decades.
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Old 04-15-2014, 06:31 AM
Status: "The weather is beautiful:)" (set 9 days ago)
 
Location: Where the sun likes to shine!!
20,369 posts, read 25,561,938 times
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I weaned myself off of that years ago. Now I prefer 100% Pure Maple Syrup or Pure Hickory Syrup which has a smokier taste and is not tapped from the tree but made from the bark.
http://www.wildwoodshickorysyrup.com


Others can always make their own fake stuff, even low sugar or sugar free..
Homemade Maple Syrup Recipe - Allrecipes.com
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Old 04-15-2014, 07:49 AM
 
Location: Toronto, Ontario, Canada.
2,540 posts, read 3,076,238 times
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About 80 percent of the world's supply of maple syrup is produced in Ontario and Quebec.

It comes in a number of grades, based on it's colour and thickness. It take 10 GALLONS of maple tree sap to produce ONE gallon of finished maple syrup product. The sap is collected from the sugar maple trees by tapping them. The sap runs into either a tree mounted bucket, or more commonly now, it runs through a series of plastic lines, to a central "sugar shack " where the boiling down takes place.

Boiling is the method of reducing sap to pure maple syrup. It takes many hours, and lots of fire wood, to get that finished product. A "sugar bush " of maples is not an over night money maker, as most sugar maples don't even start to produce good sap until they are past 20 years of age. It is a spring ritual, as you need warm sunny days, with still cold nights ( well below the freezing point ) to get the sap running properly.

link to sugar maple harvesting photos.

https://www.google.ca/search?q=canad...w=1108&bih=610

Jim B.

Toronto.
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Old 04-15-2014, 07:53 AM
 
Location: North Carolina
1,764 posts, read 2,234,434 times
Reputation: 1866
Trader Joe's sells the Grade A, Dark Amber variety.
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Old 04-15-2014, 09:25 AM
 
828 posts, read 964,681 times
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Know why kids eat this crap every day? It's because of the "OMG! EVERYTHING is going to KILL you!!!!!!!!!!!!!!" people like the OP. Every time you turn around, there's yet another report of some food or food additive that has some tiny chance of causing some sort of health problem in a tiny segment of the population when people go well beyond the point of over indulgence, yet is presented in way that makes it look like it's the precursor to the next Bubonic Plague epidemic.

Eventually you get parents feeling overwhelmed, and they just say to heck with it...if everything I feed my child is eventually going to kill him/her, then I'm just going to make it easy and convienent on myself.
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Old 04-15-2014, 10:57 AM
 
Location: California
4,445 posts, read 5,191,052 times
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There is nothing to fret about. Just keep your food real; avoid the man made stuff and the chinese imports which are grown in an unhealthy environment.

Last edited by Heidi60; 04-15-2014 at 11:26 AM..
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Old 04-15-2014, 11:18 AM
 
Location: Myrtle Creek, Oregon
11,122 posts, read 11,535,257 times
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It is interesting to me that people think pancake syrup means Log Cabin or Maple. Widen your horizons, folks. I make blackberry syrup every year. I pick a couple hundred pounds of wild blackberries then run them through the juicer attachment for the Kitchen Aid, adjust the pH with ascorbic acid and citric acid, add sugar to taste and freeze. The flavor is fresh berries.

On French Toast my favorite topping is butter, a little fresh lemon juice, and powdered sugar.

I don't think maple syrup is all that good. I have a bottle of the stuff in the fridge that has been there for six months and will probably be there until I throw it out.
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Old 04-15-2014, 11:51 AM
 
10,453 posts, read 7,543,469 times
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All artificial colors and flavors are horrible.
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Old 04-15-2014, 12:29 PM
Status: "The weather is beautiful:)" (set 9 days ago)
 
Location: Where the sun likes to shine!!
20,369 posts, read 25,561,938 times
Reputation: 87973
Quote:
Originally Posted by Larry Caldwell View Post
It is interesting to me that people think pancake syrup means Log Cabin or Maple. Widen your horizons, folks. I make blackberry syrup every year. I pick a couple hundred pounds of wild blackberries then run them through the juicer attachment for the Kitchen Aid, adjust the pH with ascorbic acid and citric acid, add sugar to taste and freeze. The flavor is fresh berries.

On French Toast my favorite topping is butter, a little fresh lemon juice, and powdered sugar.

I don't think maple syrup is all that good. I have a bottle of the stuff in the fridge that has been there for six months and will probably be there until I throw it out.

You are right. I canned blueberry syrup last summer.


As for other toppings…I love chocolate ice cream, chocolate syrup and whipped cream on waffles
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