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decent maple syrup

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I spend $3.50/bottle because it's fucking syrup. I'm not some fat body that eats it more than once a week at, even at most.
 
I spent about ten years between NH and VT so I think I have the same perspective as the natives.

Grade A Light is what you sell the tourists. They look at it and think it's like extra virgin olive oil and it's not. It's the least flavorful, but it has a nice light color in a clear glass bottle.

Grade A Medium Amber is what most use for their pancakes, although some like dark. Medium is my "go to" syrup. If I use dark it's for cooking. "B" I never saw, but I believe it's use as flavoring in commercial products more than anything else, but I do know some old timers who did "sugaring" on their own and used it all the time.

I can't abide anything other than the real stuff. To me Mrs. Butterworth is nothing more than dark colored corn syrup with something that if I pretend I can almost detect something which is vaguely reminiscent of maple flavoring. If I'm going out to breakfast and I plan on pancakes I'll take a bottle of the real stuff. There's about as much similarity between "pancake" and maple syrup as there is between the latter and motor oil.
 
Hayabusa Rider said:
I spent about ten years between NH and VT so I think I have the same perspective as the natives.

Grade A Light is what you sell the tourists. They look at it and think it's like extra virgin olive oil and it's not. It's the least flavorful, but it has a nice light color in a clear glass bottle.

Grade A Medium Amber is what most use for their pancakes, although some like dark. Medium is my "go to" syrup. If I use dark it's for cooking. "B" I never saw, but I believe it's use as flavoring in commercial products more than anything else, but I do know some old timers who did "sugaring" on their own and used it all the time.

I can't abide anything other than the real stuff. To me Mrs. Butterworth is nothing more than dark colored corn syrup with something that if I pretend I can almost detect something which is vaguely reminiscent of maple flavoring. If I'm going out to breakfast and I plan on pancakes I'll take a bottle of the real stuff. There's about as much similarity between "pancake" and maple syrup as there is between the latter and motor oil.
Click to expand...

Grade C is the one used in commercial products. It isn't sold to the general public.
 
feralkid said:
Grade C is the one used in commercial products. It isn't sold to the general public.
Click to expand...

Never saw that either 😀

Anyway, some people don't like maple syrup, and that leaves more for the rest of us. I also know people who don't know the difference between a good steak and shoe leather 😛
 
That's my only gripe with real maple syrup. It takes us a long time to use the stuff up since we don't eat pancakes that often... I only buy it by the quart. I like medium amber the best. Good stuff.
 
I bought some "real" maple syrup once, about two years ago I guess. Now, I like to make the family pancakes on Sunday mornings. This time around when I served the family I went ahead and poured some of that syrup on the hot cakes ahead of time. I wanted to surprise them you know?

Anyhow, I was a bit concerned that the stuff basically had the consistency of water. I went ahead and served it. I thought my daughter was going to punch me and my wife was going to divorce me. I gagged a little bit. That stuff sucked.

Luckily I had my trusty bottle of Log Cabin ready to roll. I tried to feed the offending pancakes to the dog but he passed on the opportunity. I made a new batch of pancakes, put a little extra of the good stuff on there and (barely) was forgiven by the family.

I tried to give the rest of the syrup away but ended up pouring it down the drain.
 
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the only reason i don't like maple syrup is because one time i bought maple syrup flavored sausage links and it had such a terrible, toxic smell that it took to days to get the stench out of my house.
 
I'm a house divided. My wife loves that HFCS derived sludge that passes as syrup. I'm firmly entrenched in the the "real" maple syrup camp.

Our children are caught in the middle of the war and have to pick a permanent side.

I'd rather go hungry than subject a perfectly good pancake to that unholy abomination of goop that is squeezed out of a bottle.
 
I too get mine locally. Sometimes from the Amish, sometimes from students who live on farms that produce maple syrup in the Spring. Very cheap compared to purchasing it in the store. I may even buy an extra gallon this coming Spring, just to turn it into maple candy.
 
I actually prefer the HFCS stuff in the long run. Maple is too thin, and when it dries out it becomes more crystalline as oppose to sticky, like around the cap. I guess it would be like trying to say you're too good for HFCS and put honey on your pancakes instead, even though it would taste terrible.

They likely water down the maple syrup. Lame.
 
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