Maple syrup, meh, meh, yuk!

mscard88 said:
Ya bought that organic shet. There’s your problem. But noticed you said you polished off the entire bottle. You might just be an organic addict? o_O
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It took me a month to use it. I don't buy organic. This was a trial run for maple syrup only and did not want to waste the money so I used it all. Now I need to get something else for the next time I get a hankerin' for a round of pancakes.
 
flhrci said:
DIdn't know there is "local" maple syrup here in Ohio. Hmmm...
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According to the Ohio State University, “ Ohio on average is the 4th largest producer of maple syrup in the United States adding $5 million to Ohio's economy annually. In 1840, during the first Agricultural census conducted during the sixth United States census, Ohio was the largest producer of maple syrup and maple sugar. Deforestation for lumber, farming land, charcoal, and the like directly impacted Ohio's maple syrup production.
 
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flhrci said:
It took me a month to use it. I don't buy organic. This was a trial run for maple syrup only and did not want to waste the money so I used it all. Now I need to get something else for the next time I get a hankerin' for a round of pancakes.
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Just stick with this.

FCDC96BC-4528-465E-9B66-0124497DF77A.jpeg
 
I only use

Krusty%27s_Maple_Syrup.png


Made by Krusty Co, Inc, in Springfield.
 
I prefer the corn syrup stuff over maple, but that's what happens when you grow up in the Midwest. We bought some maple syrup from near the Canada border in northern New York last year. It was pretty good, but still prefer Aunt Jemima or Log Cabin. I know.....heresy.
 
NealRomeoGolf said:
I prefer the corn syrup stuff over maple, but that's what happens when you grow up in the Midwest. We bought some maple syrup from near the Canada border in northern New York last year. It was pretty good, but still prefer Aunt Jemima or Log Cabin. I know.....heresy.
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The main thing I notice between the two, is that maple syrup is thin enough that it gets absorbed easily into pancakes/eggs/etc. The Aunt Jemima stuff tends to sit on top in a thicker goo, but it's much more "potent" in sweetness (that's corn syrup for you).
 
All 100% maple syrup is organic.
 
NealRomeoGolf said:
I prefer the corn syrup stuff over maple, but that's what happens when you grow up in the Midwest. We bought some maple syrup from near the Canada border in northern New York last year. It was pretty good, but still prefer Aunt Jemima or Log Cabin. I know.....heresy.
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It’s not heresy. It’s what you like. Nothing wrong with that at all
 
It takes about 40 gallons of maple sap, boiled down to make one gallon of maple syrup. I think some of the cheap, runny brands just don't boil it down that far.

They use steam heat now to boil it down. They used to use flame under a vat to do it, and that left a slightly charred taste. A friend in Ontario gave me a bunch that he had made the old way, and the taste was fantastic.

Organic. Yup, there are way too many gullible buyers. Out in BC there was a guy who had a store or gas station and he sold those silly little bundles of firewood for the cityfied tourists to make their campfires with. $7.99 per bundle. He noticed all this organic stuff in stores and so he bundled a bunch of the same firewood and labelled it organic. $11.99 per bundle. Couldn't keep up with the sales.
 
This thread is a good reminder for me to bestow my vast knowledge upon PoA once again. So, here goes:

Life is too short to drink bad beer and eat bad food. Never go cheap on women, whisky, or toilet paper. Always buy 100% real maple syrup from the northeast. Other locales make maple syrup, but the sugar maple is the right tree for syrup. Red maple, silver maple, black maple, and even box elder are imposters and will NOT make the best maple syrup. Sugar maples grow from Ohio all the way to Maine and far north into Canada.

I just put a Maple Brown Ale on tap that I brewed with local maple syrup. A couple Springs ago my wife and I, along with one of my childhood friends, tapped acres and acres of trees for my friend's uncle's sugarbush. We ended up with almost a gallon in payment, which he packaged and sold commercially. VERY, VERY good maple syrup. The brown ale I brewed with it has just the every so tiniest hint of maple, and if you didn't know it was in there you wouldn't pick it out, but it makes the beer even more special since it has local goodness added. Slàinte mhòr.
 
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Dan Thomas said:
It takes about 40 gallons of maple sap, boiled down to make one gallon of maple syrup. I think some of the cheap, runny brands just don't boil it down that far.

They use steam heat now to boil it down. They used to use flame under a vat to do it, and that left a slightly charred taste. A friend in Ontario gave me a bunch that he had made the old way, and the taste was fantastic.
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I’ve bought from this guy in NY in the past. It’s got a slight hint of smoke and is pretty tasty. We use a lot of syrup so we also buy from Sam’s, which is not bad.
25AE56AC-A80D-4B66-A4C1-FC9E6E9102E8.jpeg2DEE555C-944B-44E5-BB5E-D310156A1E27.jpeg 9F88C585-EF9D-414C-BE31-38EBADD9A92A.jpeg
 
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Ryanb said:
In it’s natural form it would be, but then you get a lot of manufacturers that add HFCS and various other additives.
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All you have to do is read the label. "100% pure Vermont maple syrup" is pretty unequivocal.
 
Tarheelpilot said:
No right or wrong answer. I prefer maple syrup. Not the sticky fake version made from corn.
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I'm with you. Awhile back I noticed that TJ's has a Maple Agave Syrup blend - that I really like, and now use most of the time for pancakes and such. Once in
awhile I buy some of the real thing - which is great, but pricey.

Dave
 
Lachlan said:
Life is too short to drink bad beer and eat bad food. Never go cheap on women, whisky, or toilet paper. Always buy 100% real maple syrup from the northeast. Other locales make maple syrup, but the sugar maple is the right tree for syrup. Red maple, silver maple, black maple, and even box elder are imposters and will NOT make the best maple syrup. Sugar maples grow from Ohio all the way to Maine and far north into Canada.
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We have sugar maples in Wisconsin, too.

BTW, the best syrup I've ever had was maple syrup aged in bourbon barrels. This stuff: http://www.bandestrees.com/bourbon-barrel-aged-maple-syrup/
 
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