On Jun 12, 4:11*pm, Silvar Beitel > wrote:
> On Jun 12, 9:15 am, Bobo Bonobo® > wrote:
>
> > True. *Who thinks up stuff like that?
>
> And another thing, Snobbo. *Someone who posts (5/12):
>
> > Serve with melted butter and maple syrup (1/3 pure
> > maple, 2/3 Karo light corn syrup). *So good.
>
> would be shot on sight around here, so take your criticisms of turkey
> burgers and, um, oh heck, do whatever you want with 'em. :-) *Just
> don't adulterate perfectly good maple syrup that way.

Maple syrup is expensive, and it has an intense flavor. I'd use the
term extend instead of adulterate, but I get your point. What I was
saying is that a perfectly palatable, *naturally flavored* syrup made
as I described is both less expensive and better tasting than the
artificially "maple" flavored syrups that are the norm for American
pancake syrups, or the partly naturally maple flavored ones which
often contain the very minimum (2%) of real maple syrup. Regular
light corn syrup is corn syrup with a tiny bit of salt and natural
vanilla.
>
> --
> Silvar Beitel
> (occasional poster and militant maple-syruper)

If "maple-syruper" means that you have trees and make your own, hey,
more power to ya. If cost was not a consideration, I'd agree 100%. I
suppose that you'd consider extending with sucrose syrup to be totally
unacceptable as well.

--Bryan