On Jun 13, 1:05 am, Bobo Bonobo® > wrote:
> 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.

I was just teasing. You're right; the stuff is not cheap and even *I*
think it's too sweet sometimes.

Plus, if your blend tastes right to you, then that's the stuff to use!

> > --
> > 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.

We don't make our own, but do have an "in" with a farm family in
northern Vermont who does. My in-laws started buying it from them 40
years ago; now my wife and I buy it from his son. *Relatively* cheap.
Plus Mrs. farmer has occasionally given me a 1/2 gallon of Grade B to
cook with for free.

And actually, my wife is the purist. See my comment above (I'll even
put straight Karo on waffles very occasionally).

--
Silvar Beitle