On Wed, 28 Feb 2007 12:33:48 -0500, in rec.food.cooking, Virginia
Tadrzynski wrote:

>I have been out of the loop for awhile (rotten sick, not Norwalk) and just
>laying about looking at food television and reading my cookbooks....
>
>Question that rose from this lolling......
>
>Maple syrup......what do you put it on. I am soooooo disgusted by my
>Pennsylvania Dutch neighbors lately in that they put it on EVERYTHING.
>Can't go to the diner without syrup for your breakfast meats, ham, scrapple,
>sausage, corned beef hash..... Then dinner, syrup for the ham, the turkey,
>the pork, the beef........and lets not forget the starches and veggies, they
>have to have their dollop of syrup too. Can't go in the deli without all
>the meats being Honey ham, honey turkey, maple ham, maple turkey, cinnamon
>sugared ham, c/s turkey, etc. The last straw was syrup poured
>over......(drum roll please)......dill pickles. If my stomach had been torn
>up, that would have been the end of me, as I was nauseated by the thought of
>that one. Is it just a local phenomena that syrup gets poured on
>everything?
>-ginny
>

I'm sorry, I don't see the problem? Although I haven't had cinnamon
sugared ham, UK supermarkets have maple syrup bacon, maple syrup roasted
vegetables, and maple syrup as an ingredient of quite a few prepared
meals. Although I would argue that grape jelly is a suitable substitute
for maple syrup with scrapple.

Cinnamon sugar turkey sounds interesting, I must see if I can make it.

Doug
--
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