Maple syrup, meh, meh, yuk!

flhrci

flhrci

Final Approach
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Jan 26, 2007
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Groveport, OH
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Display name:
David
Tried this stuff and used it several times till I finished it off today. First time ever I have had real maple syrup I believe. It is just slightly thicker than water and doesn't taste great. Prefer the cheap, store brand corn syrup version for now.


David
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Ryanb said:
You need the REAL authentic maple syrup from Wisconsin. The store bought varieties don’t tell the true story.
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Are you saying that the $4-5 I paid does not get me the good stuff? How much is the good stuff?
 
Oye..I love maple syrup but that bottle looks unappealing. Got to get from source!! Good Vermont/mass/NH is where the good stuff comes from.
Even better every try Shagbark Hickory syrup??bit more tang and locally made!!
 
No. That’s not right.

Get Vermont maple, or Adirondack, it won’t come in a container like that.
 
flhrci said:
Tried this stuff and used it several times till I finished it off today. First time ever I have had real maple syrup I believe. It is just slightly thicker than water and doesn't taste great. Prefer the cheap, store brand corn syrup version for now.
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I'm with ya. I have been to a few places that say their maple syrup is what makes their town famous. Out it pours and runs off the waffles. But then again I don't really like the super sweet sugary syrup either. Oh well, I guess I'll stick with bacon.
 
I can't stand the corn syrup stuff. Maple syrup only for me.
 
Life is too short, buy the good stuff, in everything.
It is better to have one really good cookie than ten bad cookies.
 
I’ve got a 2 gallon container of real Geauga County, Ohio maple syrup that I bought straight from the maple house at the Maple Syrup festival. It doesn’t get much better than that.
 
I suppose I'm a heretic, as I find pure maple syrup to be far too sweet. I'm good with Log Cabin.
 
Stay away from the wussy watery grade A stuff and get some Grade C awesomeness. It is the sap near the end of the season that has a lower sugar content, so they need to boil it longer. It has a much more intense flavor and is nice and dark. It is hard to find though, it’s not made in as high of quantities.
 
Groundpounder said:
It's cheaper if you buy it directly from a sugar house, but if you want the good stuff, you need to pay. A gallon lasts us about a year.
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Pretty sure the 100LL it takes to get there makes it cheaper to just buy online.....
 
bluesky74656 said:
I’ve got a 2 gallon container of real Geauga County, Ohio maple syrup that I bought straight from the maple house at the Maple Syrup festival. It doesn’t get much better than that.
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Amen to that! We've got several gallons of medium produced by a local boys camp from trees on their property sitting down the basement. Part of the OP's problem (opinion here) is 'grade A dark', which tends to be bitter. PM me David, and we'll get ya some good stuff!

The maple surple and local honey have totally replaced white sugar for us.

Jim
 
I'd never had anything but sugar syrup until just a few years ago. Once I had my first taste of a good amber maple....I can't go near the cheap stuff anymore.

As for what it goes on...I love Cracker Barrel pancakes. The texture is perfect. But I could never get my pancakes to come out like theirs. So I asked the waitress about it one day. A few minutes later the cook came out to our table. Said to buy the box of mix they sell...it's the same stuff they use in the restaurant. Use cast iron at home, and use only butter on the cast iron before pouring the mix on the skillet. Perfect pancakes every time. Of course, the waffle maker is good too.
 
How is Maple Syrup "organic" anyway? It comes from a tree that has been there a long time. You know other than that all carbon based life forms are organic.
 
bluesky74656 said:
I’ve got a 2 gallon container of real Geauga County, Ohio maple syrup that I bought straight from the maple house at the Maple Syrup festival. It doesn’t get much better than that.
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DIdn't know there is "local" maple syrup here in Ohio. Hmmm...
 
Groundpounder said:
Stay away from the wussy watery grade A stuff and get some Grade C awesomeness. It is the sap near the end of the season that has a lower sugar content, so they need to boil it longer. It has a much more intense flavor and is nice and dark. It is hard to find though, it’s not made in as high of quantities.
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Something I didn't know. There's no Grade B and C anymore. They changed the grading system a few years ago so that it's all Grade A now, just with a description after.

Grade A Golden - formerly grade A
Grade A Amber - formerly grade B
Grade A Dark - formerly grace C

I've always been happy with the amber. Now it's going to keep me up at night plotting ways to get my hands on some dark. I may never go back.
 
Gerhardt said:
Something I didn't know. There's no Grade B and C anymore. They changed the grading system a few years ago so that it's all Grade A now, just with a description after.

Grade A Golden - formerly grade A
Grade A Amber - formerly grade B
Grade A Dark - formerly grace C

I've always been happy with the amber. Now it's going to keep me up at night plotting ways to get my hands on some dark. I may never go back.
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Will always be grade C to me!

My parents live in VT, and they are friends with a family that has a sugar house. They always put aside a gallon of the dark goodness for me. We divide it into Mason jars and keep them in the freezer.
 
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
 
keen9 said:
How is Maple Syrup "organic" anyway? It comes from a tree that has been there a long time. You know other than that all carbon based life forms are organic.
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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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