New Hampshire - maple syrup?

I hope it's nothing serious, and the ER doesn't take too long. Take good care of her.

 

Mike if VT syrup will pass, I can get a gallon for 35.. I will ship if you helps ya..

 

Much aporeciated, but, we'd be hard pressed to go through that much in a reasonable time. As enjoyable as a thought to do, we don't do shots of it

 

After 5hs at the hospital, a number of things were ruled out.

Followup tomorrow with her doctors. We're hoping it's nothing more than a tweak to existing

 

FYI, they have different darknesses and whatnot of the syrup. IMHO the darkest is the best (most flavor and trace minerals).

 

Agreed we picked up a sampler package of 4 differant grades, a few years ago up in VT. I preferred the darker syrup.

 

Ok buddy what size a quart?

 

Honestly, there's no need. Lord knows just could do without some, for a while.

Again, I very much appreciate the offer. It'll be one of the carrots to get me back up north where we both enjoy heading.

 

I love the flavor of the real dark dark syrup.

 

On ice cream or candies -- fancy
Cooking or other. Dark Amber

 

The chair lift up Bretton Woods isn't free no more. They went to $5 bucks then to $8 I heard. We used to go up many times a summer for something to do as we're just a few minutes away. Now we don't

 

I ended up getting a quart at a local grocery store for $16. The label said it was a product of Vermont. That'll keep us for a bit.

 

I see that on the website! I think it was still free last fall when I went. Too bad. Although it probably is still worth $8 this time of year.

 

Market Basket sells the real stuff also.

 

I recently found out I'm a real maple snob. I have been in the habit of buying brands that indicate they are produced in NH or VT. I prefer dark for its more intense flavor, but amber is good too.

Now, to set the scene, I use a fair amount of syrup. I use it on everything including scrambled eggs, steak, mixed in yogurt, mixed in peanut butter, poured over ice cream, in sweet potatoes/winter squash. poured onto pecans, etc, etc, etc. I rarely use anything else for sweetener although sometimes I get some locally produced raw honey. I keep at least 1 unopened quart in the cabinet while I have an opened quart in the fridge. I would venture to guess that I use at least a quart per month (and I don't make pancakes, French toast or waffles).

Okay, now that you know the background, recently I was in two different stores that were selling quarts for much lower price than I usually pay. So I got one quart from MA, and one from Canada. A week ago I opened the one from Canada and put some on my scrambled eggs. Hmm, basically just sugary - no maple taste but there was an unpleasant (to me) underneath taste. I bore with it for a couple of days thinking I would get used to it - nope. So I opened the quart from MA - just blech! I tried it two more times, and Nope, ain't eating that stuff either. So now I have two, almost full quarts in the fridge that I can't even stomach the thought of putting on my food. I don't know what they are putting in the soil those trees grow in, but I don't care for it at all.

Tonight I am having butternut squash with butter, cinnamon, , ginger and pecans. Should be perfect for maple syrup but I chose raw honey instead.

Yes, I am a maple syrup snob.

 

A lot, maybe most, big producers use reverse osmosis to get the sap to a certain sugar concentration, then finish it using oil-fired boilers. I wonder if the process affects the taste? I've never had any I disliked, but I don't use enough of it to develop any kind of palate for it.

 

I am a maple snob..
Yes RO and quick finish effects taste.

So does plastic pipeline vs buckets..

 

I prefer the dark too, especially when using it in cooking. I mail order it a gallon at a time a few times a year, ~$65-70 a gallon IIRC. Not sure about the RO affecting the taste, it's my understanding that most of the flavor is developed in the very last part of the boil. I think most big producers are going to use RO as it is way faster and cheaper.

DaveGunter's Hound dog granola, not too sweet and not too complicated

In a large mixing bowl mix together
4 cups old fashioned oats
1/2 cup sliced almonds
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

In a small sauce pan bring to a boil
3/4 cup pure maple syrup
1/4 cup water
1/4 cup extra virgin olive oil

Pour the boiling mixture over the oat mixture and mix throughly

Spread on a nonstick cookie sheet sprayed with cooking spray and bake at 350 for 15 minutes, stir and bake for an additional 10 minutes, then turn the oven off and leave the granola in the oven until the oven cools completely.

A handful of granola with a handful of lightly salted almonds and a handful of craisins is my go to lunch. Good for your colon and your cholesterol. I Also add a bit to my oat flakes cereal every morning.

 

Opened some Ben's (NH syrup) for my eggs this morning - bliss!

 

boiling the sap alters the flavor , RO should have no effect on flavor at all

Like with wine, flavor most certainly has a terroir component