Syrup

[trof]

On pancakes, waffles, biscuits, French toast.

Me?
Cane!

8 votes, 0 passes | Time left: Unlimited
	1. Maple
	7 (88%)
	2. Cane
	0 (0%)
	3. Corn
	0 (0%)
	4. Sorghum
	0 (0%)
	5. Other?
	1 (13%)
	0 DU members did not wish to select any of the options provided.
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[NightWatcher]

1. maple, straight no chaser

[Brother Buzz]

2. Given my druthers - Grade B maple syrup

Working one season in a wood fired sugar house is on my bucket list. ALL my production would be Grade B syrup.

[Munificence]

4. Done

plenty of time in a sugar shack but no wood. Friend makes around 150 gallons a year - good stuff. Last year I think he was getting around $75 a gallon...damn it is good. I help him mainly in the woods and typically take my pay in syrup and candies once we are done for the season.

Outside of putting it on the "typical" things, I like a sweet potato nuked for a few minutes in the microwave, cut it open and butter it up a bit then absolutely soak it about 1/4 deep with syrup!

Also love making my own Irish Cream and using syrup.

Lots of work goes into 1 gallon of syrup....the hours of trudging hills keeps one young, especially in the February freeze.

[Laffy Kat]

5. What is the difference between Grade A and Grade B?

I had a recipe that called for Grade B and I couldn't find any.

[handmade34]

7. only $50.00/gallon!

shipping is the killer though

[handmade34]

9. maple season is almost upon us

shouldn't be difficult to get work

[Brother Buzz]

11. We're always putting bees on the almond trees during your sap run

I still got a few years to work my bucket list. A sugar house west of Franconia, a couple of miles beyond Sugar Hill has my name on it.

[handmade34]

15. Ahhh...

bees here are still a bit sleepy at sugaring time... coming out only on those sunny days above 32 to stretch their little legs (can't wait to get hives again)

just on the local news this morning: "New Grades Come to Vermont"

all about marketing, I guess

http://vermontmaple.org/new-grades-come-to-vermont/

[Brother Buzz]

19. I heard about that new grading scam a while ago.

I guess it wasn't hard for the bean counters to pitch the idea to the producers they can sell Grade B for the same price as Grade A. Hell, it might even translate to a scarcity of Grade B on the market. Bummer for the consumer.

My girls work all winter long but are slackers, they only work when the temperature is above 55°F.

[tokenlib]

3. pure maple..not the diluted or artificial stuff..

right now I've got grade A, I'll have to try B

[handmade34]

6. the darker the better...

[Moondog]

8. "A" on vanilla ice cream. "B" on everything else.

Pancakes, waffles, etc, etc.

[csziggy]

10. Grew up with cane syrup - locally produced and a lot cheaper than maple

That's what Mom was used to, growing up in Alabama. The best cane syrup these days is bought from guys in overalls selling jars out of the back of their pickup trucks. There are few manufacturers selling it wholesale so it isn't seen in most groceries very often.

While I appreciate the flavor of maple syrup, it is ungodly expensive. For my taste, it is too sweet.

[Major Nikon]

12. Maple syrup has a stronger flavor, so you just don't need that much of it

I drizzle just a little bit of it on my oatmeal, or on the infrequent occasions when I make pancakes so a jar lasts a very long time. You can also mix it with other syrups like the cheaper grocery store stuff.

Sometimes you can find Steen's here in the South or you can always mail order it. Your local grocer might order it for you if you ask and it might save you on the shipping costs. However, it's kinda expensive these days as well. You can make it yourself, but it's a bit tricky.

[csziggy]

16. The flavor is interesting, but I get too much sweetness from it

I have some here that a friend brought down from somewhere up North. I've used it to flavor things when baking and a little goes a long way. I'd never waste it by mixing it with cheap grocery store syrups! That distinct flavor is too expensive to use that way.

As for cane syrup, we actually have a cane grinder and a syrup vat that were left on this farm when we bought it. I doubt the grinder has been used in 50 years, but they used the vat to clean the hogs after the butchered them. Plenty of the small farmers around here (North Florida/South Georgia) still grow an acre or two of cane and make their own syrup to sell. I can get locally produced syrup on the side of the road or sometimes they have it at the little country store down the road where the farmers can still buy mule collars.

The other locally produced item I like on pancakes is tupelo honey - another thing I buy off the side of the road most of the time. Or I get it from the country store or from the natural foods co-op. No other honey is as good as tupelo!

[Kali]

20. until you have tried mesquite honey ;-)

but having said that, I would love to try tupelo someday

[csziggy]

21. Maybe we should do a honey exchange!

I grew up not liking honey because all we could get in Central Florida was orange blossom honey - sickly sweet with a nasty orange after taste.

When we went to the 1982 Knoxville World's Fair I bought some basswood honey at a roadside stand in the mountains and it was so much better, not so sweet and with a woody flavor to it. Since then I've tried various locally grown honeys from farmer's markets and roadside stands. Tupelo is my hands down favorite even though it is ridiculously expensive ever since they made that movie about it.

Seriously, if you're interested in a honey exchange, PM me.

[KamaAina]

24. I never heard of that

I wonder if the Hawaiian plant kiawe, which is used similarly to mesquite for barbecue, would work for honey as well.

[Kali]

26. it is a prosopis too and it would seem there is honey produced from it

https://www.rarehawaiianhoney.com/kiawe-honey.html

interesting - it is native to western South America, but considered an invasive elsewhere - http://en.wikipedia.org/wiki/Prosopis_pallida

[KamaAina]

23. I'm surprised how hard it is to find outside the Deep South

[trof]

27. That's what I buy at the Piggly Wiggly or the Winn-Dixie.

[KMOD]

13. It doesn't however, belong on a steak

True story. We took a trip up to Blue Mountain Lake in the Adirondacks. On the way home, my husband was hungry. He's always hungry. So we stop in Speculator, NY at a place called the Speculator Inn. Their special that night was "Adirondack Steak".

The description clearly stated that the steak was served in maple syrup, but I think he stopped reading after he saw steak. You should have seen the look on his face when they presented it to him. I think that was the only steak I never saw him finish.

[Jamaal510]

14. It depends on what I'm eating.

If it's ice cream, I like either chocolate or strawberry Hersheys syrup. If I'm eating waffles or biscuits, I stick with Butterworths and maple syrup in general. When it's pancakes, strawberry Smuckers would be my #1 choice.

[Tuesday Afternoon]

17. I like Blueberry, too ... for a change.

[Xyzse]

18. When I was a child, my grandmother would give us:

Caro, which I think was pure sugar or corn syrup... I have no idea.
I think it was pure unadulterated thick thick thick sugar water.

Now that I am older, and I hope a wee bit wiser, I just realize how disgusting that was.

[csziggy]

22. Karo syrup is corn syrup - not high fructose but regular type

It's main claim to fame is their recipe for pecan pie.

I still use it for making pie, but I change the recipe slightly - start with the recipe on the label, cut the sugar in half, add 1/4 teaspoon of salt, double the vanilla extract, increase the pecans as much as you can - up to 2 cups of chopped pecans, and bake in a deep dish pie shell.

Some time I want to try making pecan pie with honey to see how it turns out.

[Xyzse]

25. I see...

Hmmm, it was crazy sticky sweet.

[bigwillq]

28. High Fructose Corn

[HereSince1628]

29. Jelly (preferably currant) on french toast and also on biscuits if there's no sausage gravy

On German style potato pancakes ... Grandma's German style apple butter which is a very dark brown and seasoned with allspice, clove and a bit of ginger...

If it's Irish style potato savory pancakes then sour cream.

On flour pancakes could be either home-made maple syrup or home-made molasses

On waffles either powdered sugar or whipped cream and berries.

[trof]

30. I was raised on Alaga syrup.

I think it's mostly cane.
I like Steen's better now.

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[OriginalGeek]

31. All my life my mom bought Aunt Jemima "syrup"

I never knew any different. I had no idea what real maple syrup tasted like until about 5 years ago when we went to an Amish restaurant and had it on corn cakes.

Now I'm a little mad at mom.

My grandpa thought it was pretty funny to feed me blackstrap molasses (homemade by some guy from Sopchoppy, FL) one time. Looking back it probably was pretty funny for him and his friends but I was not appreciative at the time. Nastiest thing I've put in my mouth yet.

I love maple syrup on pancakes and waffles and french toast but I put honey on cornbread. My wife thinks I'm a weirdo for putting syrup on French toast - she eats it savory with just butter salt and pepper. I never heard of such a thing - and the things is, I love her French Toast more than any other I've ever had - she makes it much crispier than the usually big fluffy piece of toast. It just has to have syrup. Which makes her mad because I'm "ruining it!" lol.