real maple syrup versus alternatives

[Tom]

I've always preferred real maple syrup over the alternatives like Aunt Jemima, Log Cabin,etc.

Although of the alternatives Log Cabin is my favorite. One way to make expensive real maple syrup go farther is to mix it half and half with Log Cabin.

Also, I think Ohio maple syrup is better than some of the more famous Vermont or Canadian brands, but that's probably because I get it directly from the farmers who produce it. It's fairly dark too, which tastes better to me than lighter grades.

 

[LS20]

i cant stand to eat "syrup"... looked in the content label.. just fructose fructose corn syrup preservatives corn syrup and fructose

real maple is ungodly expensive, though... theyre not that naturally sweet, and are so light-weight, i go through a ton on a single pancake.

 

[leftyman]

real maple syrup rules.

the other stuff is just colored corn syrup.

 

[msi1337]

coming from Maine and now living in Ohio, I have to say that blueberry syrup from Maine is better..but that standard maple is a close call either way

 

[vi edit]

By alternatives, I thought you meant something like this: http://www.netrition.com/maple_grove_syrup_page.html

 

[DaveSimmons]

Life's short, buy real maple syrup.


Seriously, how long does a bottle last you, and how many delicous stacks of pancakes and waffles does it flavor? An extra nickel a meal isn't worth compromising over.

 

[LS20]

Originally posted by: DaveSimmons
Life's short, buy real maple syrup.


Seriously, how long does a bottle last you, and how many delicous stacks of pancakes and waffles does it flavor? An extra nickel a meal isn't worth compromising over.

yo, syrup is about 10c/oz.. real syrup is about 1.25$ an ounce.

 

[Scarpozzi]

I like Real Maple syrup, however....if I have to get the cheap stuff....it's Northwoods. That's my favorite brand.

 

[Tom]

Originally posted by: LS20

Originally posted by: DaveSimmons
Life's short, buy real maple syrup.


Seriously, how long does a bottle last you, and how many delicous stacks of pancakes and waffles does it flavor? An extra nickel a meal isn't worth compromising over.

yo, syrup is about 10c/oz.. real syrup is about 1.25$ an ounce.

in those little bottles in the store maybe, but I just bought a 32 ounce jug of real Ohio maple syrup for $15 a month ago, at a farm market.

That's about .46 an ounce. Can be even cheaper if bought in gallon size, or directly at a farm. btw, it's close to the right weather in Ohio for production to get started.

 

[Specop 007]

Originally posted by: LS20
i cant stand to eat "syrup"... looked in the content label.. just fructose fructose corn syrup preservatives corn syrup and fructose

real maple is ungodly expensive, though... theyre not that naturally sweet, and are so light-weight, i go through a ton on a single pancake.

Theres a few places a man shouldnt skimp. First is toilet paper. Second is the alcohol you drink. Third is cigarettes (if you smoke). Fourth is where you take your date to dinner. And fifth is.....the syrup you buy.

 

[moshquerade]

Originally posted by: Tom
I've always preferred real maple syrup over the alternatives like Aunt Jemima, Log Cabin,etc.

Although of the alternatives Log Cabin is my favorite. One way to make expensive real maple syrup go farther is to mix it half and half with Log Cabin.

Also, I think Ohio maple syrup is better than some of the more famous Vermont or Canadian brands, but that's probably because I get it directly from the farmers who produce it. It's fairly dark too, which tastes better to me than lighter grades.

i think it's some kind of sin to mix 100% pure maple syrup with Log Cabin corn syrup.

i think pure syrup made in New York is the best of best. my favorite is a medium amber grade.

 

[djheater]

Trader Joe's!

Trader Joe's has real maple syrup for under $10 for 32oz
The 'A' grade is a bit more expensive, but I like the darker 'B' grade just as much, and would rather have preserves than that corn syrup stuff.

 

[LS20]

Originally posted by: Tom


in those little bottles in the store maybe, but I just bought a 32 ounce jug of real Ohio maple syrup for $15 a month ago, at a farm market.

That's about .46 an ounce. Can be even cheaper if bought in gallon size, or directly at a farm. btw, it's close to the right weather in Ohio for production to get started.

is that pure 100% syrup? what grade?

my local stores have varying mixes... but anything 100% maple runs 1$ and over... need to check out where to get these cheap bulk syrup

 

[Brainonska511]

Real>>>>>>>>>>>>> fake syrup crap.

My mom used to buy fake maple syrup. A few years ago, we switched to the real stuff and have not looked back.

 

[theknight571]

I prefer real maple syrup, but haven't had it enough to pinpoint the exact tree location I like best.

I grew up with Log Cabin.

My wife likes Mrs Butterworth (ugh)

We usually have at least 2 bottles of syrup in the cupboard... lol

 

[JulesMaximus]

Real maple syrup is the only thing I'll put on waffles or pancakes. ..or mosh's tummy.

 

[Stiganator]

Lingonberries (sp?) for the win!

 

[Stiganator]

I prefer freshly made whipped cream and fruit, syrup fake or natural is kinda gross.

 

[moshquerade]

Originally posted by: JulesMaximus
Real maple syrup is the only thing I'll put on waffles or pancakes. ..or mosh's tummy.

naaaaaaaaughty

and sticky :evil:

 

[Jeff7]

One is sugar from a tree, the other is sugar from corn. Sure they taste different, and I do prefer maple, but why all the hatin' on corn syrup?

 

[LS20]

Originally posted by: Jeff7
One is sugar from a tree, the other is sugar from corn. Sure they taste different, and I do prefer maple, but why all the hatin' on corn syrup?

1 is sugar straight from the tree, and boiled (to release water)

other is mechanically and chemically processed

"High-fructose corn syrup is produced by processing corn starch to yield glucose, and then processing the glucose to produce a syrup that contains fructose. First, cornstarch is treated with alpha-amylase to produce shorter chains of sugars called oligosaccharides. Then, an enzyme called glucoamylase breaks the sugar chains down even further to yield the simple sugar glucose. The third enzyme, glucose isomerase, converts glucose to a mixture of about 42% fructose and 50?52% glucose with some other sugars mixed in. While alpha-amylase and glucoamylase are added directly to the slurry, glucose-isomerase is packed into columns and the sugar mixture is then passed over it. This 42?43% fructose glucose mixture is then subjected to a liquid chromatography step where the fructose is enriched to approximately 90%. The 90% fructose is then back-blended with 42% fructose to achieve a 55% fructose final product. Numerous ion-exchange and evaporation steps are also part of the overall process."

i think ill just have the tree sap...

 

[preslove]

Just buy B grade real maple syrup if money is a problem. It's still great.

 

[Excelsior]

Real maple syrup FTW!

Also, Costco sells a good sized jug of it for a good price.

 

[Jeff7]

Originally posted by: LS20

Originally posted by: Jeff7
One is sugar from a tree, the other is sugar from corn. Sure they taste different, and I do prefer maple, but why all the hatin' on corn syrup?

1 is sugar straight from the tree, and boiled (to release water)

other is mechanically and chemically processed

"High-fructose corn syrup is produced by processing corn starch to yield glucose, and then processing the glucose to produce a syrup that contains fructose. First, cornstarch is treated with alpha-amylase to produce shorter chains of sugars called oligosaccharides. Then, an enzyme called glucoamylase breaks the sugar chains down even further to yield the simple sugar glucose. The third enzyme, glucose isomerase, converts glucose to a mixture of about 42% fructose and 50?52% glucose with some other sugars mixed in. While alpha-amylase and glucoamylase are added directly to the slurry, glucose-isomerase is packed into columns and the sugar mixture is then passed over it. This 42?43% fructose glucose mixture is then subjected to a liquid chromatography step where the fructose is enriched to approximately 90%. The 90% fructose is then back-blended with 42% fructose to achieve a 55% fructose final product. Numerous ion-exchange and evaporation steps are also part of the overall process."

i think ill just have the tree sap...

Raw meat isn't good either. Process it with a little bit of heat, and it's perfectly fine.

I guess either one has advantages. I'll just trust/hope that the corn industry's money-laden lobbyists and PR-reps haven't bought out everyone in the medical and food health industry, and that corn syrup isn't going to make us all die of cancer.

 

[Tom]

Originally posted by: LS20

Originally posted by: Tom


in those little bottles in the store maybe, but I just bought a 32 ounce jug of real Ohio maple syrup for $15 a month ago, at a farm market.

That's about .46 an ounce. Can be even cheaper if bought in gallon size, or directly at a farm. btw, it's close to the right weather in Ohio for production to get started.

is that pure 100% syrup? what grade?

my local stores have varying mixes... but anything 100% maple runs 1$ and over... need to check out where to get these cheap bulk syrup

yes it's 100% produced by local and bottled by local farms.