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Author Topic: Maple Syrup  (Read 12908 times)

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Offline Chuck White

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Re: Maple Syrup
« Reply #80 on: March 29, 2012, 10:40:08 AM »
Glad to hear that you've finally tried and liked the Maple Syrup Pat.

History:  Way back in U.S. History, maple syrup was used as a sweetener because granulated sugar was unheard of.
I like it as flavor/sweetener on oatmeal, as well as cold cereals!
~Chuck~
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1995 Wood-Mizer LT40HDG25 Kohler - Cooks Cat Claw Sharpener and single-tooth setter, 4-foot Logrite cant hook.
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Offline SwampDonkey

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Re: Maple Syrup
« Reply #81 on: March 29, 2012, 01:40:05 PM »
During the war, granulated sugar and probably molasses were scarce so they used syrup from maple, but also birch.
No amount of belief makes something a fact. James Randi

Offline sandhills

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Re: Maple Syrup
« Reply #82 on: March 29, 2012, 04:00:55 PM »
Maple syrup production may be down this year because of the early warm weather. But have no fear, we here in Canada have the "Strategic Maple Syrup Reserve", where by we hold 2 or 3 years supply. Prices are not expected to rise this year. New prices are set every 2 or 3 years.  :)

[heard this on CBC radio] ;)

SD, you need to fill Ianab in on the "Strategic Reserve" part, maybe next time they won't run out of Marmite.  :D

Offline Chuck White

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Re: Maple Syrup
« Reply #83 on: March 29, 2012, 05:00:36 PM »
Maple syrup production may be down this year because of the early warm weather. But have no fear, we here in Canada have the "Strategic Maple Syrup Reserve", where by we hold 2 or 3 years supply. Prices are not expected to rise this year. New prices are set every 2 or 3 years.  :)

[heard this on CBC radio] ;)

SD, you need to fill Ianab in on the "Strategic Reserve" part, maybe next time they won't run out of Marmite.  :D

When I was stationed in Alaska, a few people that I knew tapped Red Birch, similar to what we call Gray Birch.

I never got to try the syrup though.
~Chuck~
Retired USAF 1989, Retired School Bus Driver 2012, now semi-retired Mobile Sawyer, 2018 Silverado 4X4
1995 Wood-Mizer LT40HDG25 Kohler - Cooks Cat Claw Sharpener and single-tooth setter, 4-foot Logrite cant hook.
Basic mechanical skills are all that's required to maintain a Wood-Mizer

Offline SwampDonkey

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Re: Maple Syrup
« Reply #84 on: March 29, 2012, 06:45:03 PM »
Molasses, it's fructose sugar. Maple is sucrose.
No amount of belief makes something a fact. James Randi

Offline sandhills

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Re: Maple Syrup
« Reply #85 on: March 29, 2012, 07:28:37 PM »
Chuck, just wanted to let you know I'm eating icecream with your syrup on it and a little apple crisp under it right now, man that's good!

Offline Chuck White

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Re: Maple Syrup
« Reply #86 on: March 29, 2012, 08:06:38 PM »
 smiley_thumbsup

Good stuff!

I love it on icecream, and then you have that on top of apple crisp!  Yum Yum!

I'll have to try it sometime.
~Chuck~
Retired USAF 1989, Retired School Bus Driver 2012, now semi-retired Mobile Sawyer, 2018 Silverado 4X4
1995 Wood-Mizer LT40HDG25 Kohler - Cooks Cat Claw Sharpener and single-tooth setter, 4-foot Logrite cant hook.
Basic mechanical skills are all that's required to maintain a Wood-Mizer

Offline bigbore

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Re: Maple Syrup
« Reply #87 on: April 06, 2012, 03:10:19 PM »
I was looking on the food section for cooking wild bore ribs as i hav'nt had them before.
 A friend came over from spain and gave me some ribs so i looked on the net for some ideas when i came across a recipe that sounded great, unfortunetly i did'nt write down the ingrediants before going to the store but i did remember it had MAPLE SYRUP as well as a few other things i remembered like garlic and soy sauce,oh and fresh ginger and chillies.
 It's going to sound strange to you guys but i hav'nt tasted maple syrup before (i live in uk) but don't hold it against me.
 I'll have a look for a sticky ribs recipe on here but whatever the outcome i will let you know smiley_thumbsup

Offline WDH

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Re: Maple Syrup
« Reply #88 on: April 06, 2012, 09:16:48 PM »
BigBore,

Welcome to the Forum!!

Take some hot buttered biscuits and slather them with maple syrup.  Add some crispy bacon.  That should be a good test drive.

(Note to thecfarm and Coon and Zopi, I would add some eggs over easy with some grits all mixed together, but I know that I will be summarily bashed, so I refrained :) ).
Woodmizer LT40HDD35, John Deere 2155, Kubota M5-111, Nyle L53 Dehumidification Kiln, and a passion for all things with leafs, twigs, and bark.  hamsleyhardwood.com

Offline thecfarm

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Re: Maple Syrup
« Reply #89 on: April 06, 2012, 09:49:07 PM »
WDH,I guess I should say thanks?  :D
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Offline WDH

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Re: Maple Syrup
« Reply #90 on: April 06, 2012, 09:53:18 PM »
Ray,

Coming from you, that is a gentle bash  :D.  I am glad to see that you have developed some sensibilities  smiley_safety_glasses.
Woodmizer LT40HDD35, John Deere 2155, Kubota M5-111, Nyle L53 Dehumidification Kiln, and a passion for all things with leafs, twigs, and bark.  hamsleyhardwood.com

Offline thecfarm

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Re: Maple Syrup
« Reply #91 on: April 07, 2012, 10:00:13 PM »
Must of caught me in a good mood.  ;D
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Offline Norm

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Re: Maple Syrup
« Reply #92 on: April 08, 2012, 08:31:06 AM »
You know Danny I'm almost convinced Ray's a closet grits eater. If either of us ends up vacationing in Maine stop by unannounced and go through the pantry with a camera handy.  :D

Offline thecfarm

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Re: Maple Syrup
« Reply #93 on: April 08, 2012, 10:03:27 AM »
 :D.   Did not even know that grits come this far North.  ;D

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Offline WDH

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Re: Maple Syrup
« Reply #94 on: April 09, 2012, 08:36:38 AM »
:D.   Did not even know that grits come this far North.  ;D

I am not sure if they would be allowed across the border  ;D.
Woodmizer LT40HDD35, John Deere 2155, Kubota M5-111, Nyle L53 Dehumidification Kiln, and a passion for all things with leafs, twigs, and bark.  hamsleyhardwood.com

Offline bigbore

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Re: Maple Syrup
« Reply #95 on: April 10, 2012, 06:17:45 PM »
Found a recipe for the sticky ribs and they tasted gooooood.
 I had a problem deciding which maple  syrup to buy as there were three types all with different prices to choose from.So which is the best?? say_what(don't forget i had'nt tasted it before).

Offline SwampDonkey

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Re: Maple Syrup
« Reply #96 on: April 10, 2012, 07:23:18 PM »
Restaurants cook with the darker grade because it has more maple flavour than the lighter grades. My choice is the darker. That's the way my grandfather always boiled it down.
No amount of belief makes something a fact. James Randi

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Re: Maple Syrup
« Reply #97 on: April 10, 2012, 07:34:43 PM »
Thanks SwampDonkey, i should have guessed you were going to say that as the darkest was the most expensive :D I'll give it a try next week.

Offline Chuck White

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Re: Maple Syrup
« Reply #98 on: April 10, 2012, 07:51:16 PM »
Syrup is graded as: Light Amber, Medium Amber & Dark Amber.

The light amber is considered "fancy" and therefore more $$$, but those that eat Maple Syrup usually prefer the more "robust" flavor of the medium or dark amber!
~Chuck~
Retired USAF 1989, Retired School Bus Driver 2012, now semi-retired Mobile Sawyer, 2018 Silverado 4X4
1995 Wood-Mizer LT40HDG25 Kohler - Cooks Cat Claw Sharpener and single-tooth setter, 4-foot Logrite cant hook.
Basic mechanical skills are all that's required to maintain a Wood-Mizer

Offline beenthere

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Re: Maple Syrup
« Reply #99 on: September 04, 2012, 07:56:38 PM »
Maple syrup production may be down this year because of the early warm weather. But have no fear, we here in Canada have the "Strategic Maple Syrup Reserve", where by we hold 2 or 3 years supply. Prices are not expected to rise this year. New prices are set every 2 or 3 years.  :)

[heard this on CBC radio] ;)

Just heard that a Strategic Maple Syrup Reserve warehouse that holds about 10 million pounds came up shy. During an inventory check they found many barrels empty.  Looking for the thieves.

http://www.seacoastonline.com/apps/pbcs.dll/article?AID=/20120903/NEWS/120909964/-1/NEWSMAP
south central Wisconsin
 It may be that my sole purpose in life is simply to serve as a warning to others


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