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Sweet!
- Thread starter TickTockMan
- Start date
Yooper
Back to Creepy Old Fart
I'm not a big fan of pancakes and waffles and ordinary syrup.
Give me REAL Maple Syrup from the UP and I'm there! (Yeah, New England and Eastern Canada's is pretty good too.
)(Also goes good on vanilla Ice Cream.)
It was a bad Spring in all the Maple producing areas this past year so the price is extraordinary this year. Hopefully 2010 will be better, so when I'm back there I'll pick up a whole bunch. My partner has a family friend that 'sugars' in Spring and we can usually call ahead and he'll put aside as much as we want (for cheap). I think 3 years ago he charged us $3 a quart. I priced some here in Colorado the other day and it is running about $7 a pint.
Yooper
Back to Creepy Old Fart
Wow. I was thinking about the poll options and thought one or two might be missing.
Boy, was I wrong.
The post would be too long to copy and paste so you can click on it yourself:
http://en.wikipedia.org/wiki/Sweeteners
Then just for fun I checked out just Sugar...click yourself, the list floored me.
http://en.wikipedia.org/wiki/List_of_unrefined_sweeteners
Boy, was I wrong.
The post would be too long to copy and paste so you can click on it yourself:
http://en.wikipedia.org/wiki/Sweeteners
Then just for fun I checked out just Sugar...click yourself, the list floored me.
http://en.wikipedia.org/wiki/List_of_unrefined_sweeteners
TickTockMan
"Repent, Harlequin!"
I didn't want to give to many options.
Lube
Temeritous hirsuteness
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It's not weird. It's called marketing.
It's totally intentional.Did you know that Log Cabin Syrup has 0% maple syrup?I'm not a big fan of pancakes and waffles and ordinary syrup.
Give me REAL Maple Syrup from the UP and I'm there! (Yeah, New England and Eastern Canada's is pretty good too.
Yes, that's zero per cent.
Just had maple syrup and blueberry-buttermilk-yogurt pancakes this morning. Yum!
I was just noticing in the cupboard this morning that we have corn syrup which we use for Pecan Pie. I wonder what they used to make pecan pie before the advent of corn syrup? Molasses?
"I wonder what they used to make pecan pie before the advent of corn syrup? Molasses?"
That's a good question. Molasses would make for a particularly rich flavour to Pecan Pie. They might also have used a Simple Syrup - dissolved pure cane or brown sugar into water, boil till it's the consistency you want.
But, my grandmother talked about using Karo (Corn Syrup for that and home made "Cracker Jack"/Caramel Corn for as long as I can remember; I'm over 50, so it's been an institution in and of itself for a lonnnnggg time.
And, yes, I knew that about log cabin. Aunt Jemima had 2% for a long time, but no more. Vermont Maid gave up the ghost a long time ago.
We'll buy 1/2 gal Aunt Jemima and mix it with a quart of Dark Amber 100% Pure Maple Syrup 60:40 isn't a bad ratio. It makes it a bit more affordable with kids who like pancakes and waffles still at home.
WHEN I can splurge, I really enjoy a nice, light amber pure maple syrup, but it's harder to find.
I tend to try and add whole grain goodness to my homemade - I'll grind up rolled oats, add whole wheat, wheat germ, etc. And, plain?? No. Cinammon, pecans or walnuts, maine wild blueberries, etc.
My one daughter is gluten allergic, so I've started playing with all of the non-wheat flours out there -rice, corn, millet, and many many more.
But, this thread was about sweeteners, wasn't it!
Onions cooked into sauces can be a surprise sweetener - just not for your iced tea and pancakes - unless they're grated potato pancakes, maybe. Then it's sour cream and applesauce.
That's a good question. Molasses would make for a particularly rich flavour to Pecan Pie. They might also have used a Simple Syrup - dissolved pure cane or brown sugar into water, boil till it's the consistency you want.
But, my grandmother talked about using Karo (Corn Syrup for that and home made "Cracker Jack"/Caramel Corn for as long as I can remember; I'm over 50, so it's been an institution in and of itself for a lonnnnggg time.
And, yes, I knew that about log cabin. Aunt Jemima had 2% for a long time, but no more. Vermont Maid gave up the ghost a long time ago.
We'll buy 1/2 gal Aunt Jemima and mix it with a quart of Dark Amber 100% Pure Maple Syrup 60:40 isn't a bad ratio. It makes it a bit more affordable with kids who like pancakes and waffles still at home.
WHEN I can splurge, I really enjoy a nice, light amber pure maple syrup, but it's harder to find.
I tend to try and add whole grain goodness to my homemade - I'll grind up rolled oats, add whole wheat, wheat germ, etc. And, plain?? No. Cinammon, pecans or walnuts, maine wild blueberries, etc.
My one daughter is gluten allergic, so I've started playing with all of the non-wheat flours out there -rice, corn, millet, and many many more.
But, this thread was about sweeteners, wasn't it!
Onions cooked into sauces can be a surprise sweetener - just not for your iced tea and pancakes - unless they're grated potato pancakes, maybe. Then it's sour cream and applesauce.