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Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by voilalaura
I have a canadian friend who also does this.
This Canadian chick (me!) -- who now lives in the U.S. -- knows what you're talking about. When we were in school, every winter we'd go on a field trip to a "cabane a sucre" (sugar shack) and do this. They'd actually show you how to "tap" the maple tree to get the sap out, which they'd then boil into maple syrup.
God, I hated that day. I despise the taste of maple. (I'm such a bad Canadian.)
One thing that must drive food scientists nuts: I have friends who love real maple flavor but cannot stand artificial maple flavor... and vice versa!
One of the more natural of the artificial maple flavor sources is fenugreek seeds. When I trained as a raw food chef, where no food is heated above 117F in order to preserve natural enzymes, real maple syrup isn't used because it is made by boiling tree sap in order to thicken it. So ground fenugreek can be used instead for a maple flavor.
Of course fenugreek is also traditionally used to stimulate lactation in new mothers, so that led to some interesting conversations...
And I've never seen it is a supermarket or a coffee shop. Pretty much you'd have to make it at home, with fresh ingredients.
You are probably thinking of Mrs. Butterworth's brand pancake syrup. It's a very popular clear brown corn syrup product that has an artificial buttery taste added.
This thread tells you that I like to eat, but know next to nothing about making good food. You are right again. This is what I like. The basic store-branded or condiment-tray pancake syrup. I also assume this is what is in the lower-priced chain hotel breakfast rooms to put on the waffles you make in the waffle iron, as well.
This thread tells you that I like to eat, but know next to nothing about making good food. You are right again. This is what I like. The basic store-branded or condiment-tray pancake syrup.
No shame, no blame. You didn't know. Glad I could help.
Quote:
I also assume this is what is in the lower-priced chain hotel breakfast rooms to put on the waffles you make in the waffle iron, as well.
Let's see if you can figure it out, based on based on these price quotes:
Genuine Grade B Amber Pure Maple Syrup from The Vermont Country Store, 1 pint, $19.95
Genuine Dark Corn Syrup from the WEBstaurant Store, 1 gallon $7.99, which equals a pint for $1
If you were setting out a free breakfast, which would you put on the table?
Maple syrup isnt something you would use on a daily basis but maybe on special occasions or maybe that special meal once a month, yeah you can buy gallons of corn syrup for next to nothing but its just corn syrup.
Once every couple of months we usually invite family and friends over for a big old brunch with Waffles,bacon,scrambled eggs,Ham,sausages,tourtierre,homemade beans,pea soup lots of fresh bread and butter, apple cider and lots of maple syrup on everything,even the tourtierre.
Works best with 15 to 30 guests.
I love Maple Fudge. When we vacation in Canada we always buy maple fudge and it's wonderful
I have many recipes for maple fudge but the fudge doesn't taste the same no matter what maple I use in the fudge. I have tried very expensive maple syrup to make it...I have tried extract and Maplene to make fudge. Nothiing is like what we get in Canada.
Last edited by rural chick; 10-21-2012 at 11:47 AM..
Just a touch. The maple candies from Vermont? I'm good with just a nibble. I don't do overly sweet. And I don't like artificial flavoring, in general, so it needs to be the real deal. Even then, just a slight bit will do.
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