Maple flavoring - where do you buy it?
leno...@yahoo.com
I've checked two supermarkets and they didn't have it (assuming the
only place to look was in the baking supplies aisle, with all the
other bottled flavorings). I have a third to check, plus my local
health food co-op, but I doubt it's there either! Where do YOU get it?
It's for the "bird's-nest pudding" recipe in the "Little House
Cookbook." The recipe includes six apples.
BTW, the author, Barbara Walker, turned 80 this year!
Lenona.
Pennyaline
Does the original recipe call for artificial flavoring or for real
syrup? Use real syrup if that's what it wants.
Maple flavoring tastes horrible to anyone who has tasted real maple. But
if you must use it, use it in the smallest amount you can to get a hint
of maple flavor. It should be available in the same aisle as seasonings,
spices and other flavoring extracts. Supermarkets may stop carrying it
if it is not a good seller.
Mark Thorson
>
> Maple flavoring tastes horrible to anyone who has tasted real maple. But
> if you must use it, use it in the smallest amount you can to get a hint
> of maple flavor. It should be available in the same aisle as seasonings,
> spices and other flavoring extracts. Supermarkets may stop carrying it
> if it is not a good seller.
I think genuine maple syrup also tastes horrible.
The idea you can get a sweet syrup from trees is
very romantic, and the product looks very pretty,
but it does not taste well. Honey is much better.
Even a simple syrup with a spice flavoring can be
better than natural maple syrup. Maple syrup is
highly overrated.
Gloria P
Seriously?
We always buy a darker grade real maple syrup
and we've never had one we didn't love. We're
going to New England for a wedding at the end
of the month and one of the things I plan to
buy there is 1/2 gallon of maple syrup.
gloria p
enigma
news:rOadnWeKsNFRUHvV...@comcast.com:
> We always buy a darker grade real maple syrup
> and we've never had one we didn't love. We're
> going to New England for a wedding at the end
> of the month and one of the things I plan to
> buy there is 1/2 gallon of maple syrup.
just so you don't die from sticker shock, a half gallon is
going for around $32 this year. gallons are $60.
lee
--
Last night while sitting in my chair
I pinged a host that wasn't there
It wasn't there again today
The host resolved to NSA.
Blinky the Shark
> Gloria P <gpue...@comcast.net> wrote in
> news:rOadnWeKsNFRUHvV...@comcast.com:
>
>> We always buy a darker grade real maple syrup and we've never had one
>> we didn't love. We're going to New England for a wedding at the end of
>> the month and one of the things I plan to buy there is 1/2 gallon of
>> maple syrup.
>
> just so you don't die from sticker shock, a half gallon is going for
> around $32 this year. gallons are $60.
Well, I guess I might as well stop working on my invention -- a car that
runs on maple syrup.
--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html
Gloria P
> Gloria P <gpue...@comcast.net> wrote in
> news:rOadnWeKsNFRUHvV...@comcast.com:
>
>> We always buy a darker grade real maple syrup
>> and we've never had one we didn't love. We're
>> going to New England for a wedding at the end
>> of the month and one of the things I plan to
>> buy there is 1/2 gallon of maple syrup.
>
> just so you don't die from sticker shock, a half gallon is
> going for around $32 this year. gallons are $60.
>
> lee
I'm not shocked. Six+ years ago on a trip I bought some
in both Maine and Vermont, each around $25/half gallon.
That's not a huge increase, given the price of everything else.
gloria p
none
How about a pinch of Fenugreek? I've used Fenugreek in curries, and it
has a very distinct "maple syrup" sort of aroma. I've read that it is
used in some "imitation maple" extracts.
enigma
> I'm not shocked. Six+ years ago on a trip I bought some
> in both Maine and Vermont, each around $25/half gallon.
> That's not a huge increase, given the price of everything
> else.
price of syrup fluctuates more than many other farm products.
it is very dependent on weather & there are no price supports
(like milk, for example).
also, equipment costs are skyrocketing as a couple
manufacturers have stopped making boilers/arches, etc. demand
is higher for the remaining makers, so prices rise. that has
to be figured into the production costs as well.
Dave Smith
>> I'm not shocked. Six+ years ago on a trip I bought some
>> in both Maine and Vermont, each around $25/half gallon.
>> That's not a huge increase, given the price of everything
>> else.
>
> price of syrup fluctuates more than many other farm products.
> it is very dependent on weather & there are no price supports
> (like milk, for example).
> also, equipment costs are skyrocketing as a couple
> manufacturers have stopped making boilers/arches, etc. demand
> is higher for the remaining makers, so prices rise. that has
> to be figured into the production costs as well.
> lee
I always buy my maple syrup from the same place, a farm with a sugar
bush about half way between my house and the stables where I ride.
Their syrup prices have gone up gradually over the years, the only big
jump following a bad ice storm that damaged a lot of the trees.
The biggest factor in price seems to be the size of the container. The
smaller the bottle the higher the cost per unit. You pay through the
nose for those small bottles.
Then there is maple sugar. We had some that someone had given us and
after it sat around for a few years I used it to make Emeril's Tarte au
Sucre. It was incredible. I was going to make another and went out to
get some more maple sugar and to get enough for the pie would have been
$14. Ouch!
Graham
"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:48e7450c$0$10379$9a6e...@news.newshosting.com...
> Then there is maple sugar. We had some that someone had given us and after
> it sat around for a few years I used it to make Emeril's Tarte au Sucre.
> It was incredible. I was going to make another and went out to get some
> more maple sugar and to get enough for the pie would have been $14. Ouch!
I've been buying mine from a Quebecois stall in a Calgary farmers' market
and, as you say, ouch! I've used it to make a maple/walnut version of
cinnamon buns as I have come to detest the smell of cinnamon. A local
healthnut store carries it in one pound blocks.
Graham
enigma
news:IdLFk.4262$Bt4...@newsfe08.iad:
maple sugar is futzy for a small producer to make. i have made
it, but it's easy to burn & ruin.
one piece of equipment i'd love to be able to afford is a
spun sugar (cotton candy) maker. maple cotton candy is so
good!
and i have a recipe for maple walnut pie if anyone is
interested. it's not as cloying sweet as pecan pie.
Mark Thorson
>
> Well, I guess I might as well stop working on my invention -- a car
> that runs on maple syrup.
A shark needs a car like a fish needs a bicycle.
Mark Thorson
>
> one piece of equipment i'd love to be able to afford is a
> spun sugar (cotton candy) maker. maple cotton candy is so
> good!
eBay has lots of them, at all price ranges,
from toys to commercial units.
I hadn't considered using anything but sugar
in them. Hmmm... I wonder if other sugars
might work. Honey probably would not form
solid threads, though maybe if sucrose was
added in sufficient amount it might work.
I wonder if a non-sugar could work? After all,
spider webs are not made of sugar. A non-sweet
cotton candy might be interesting. Perhaps a
savory cotton would be possible.
According to this, the machine actually melts
the sugar before spinning it:
http://en.wikipedia.org/wiki/Cotton_candy
That limits the possible substrates. You can't
melt vegetable gums or protein. Bacon fat or
coconut oil might work in cold weather, but
they might be a fire hazard in this form.
For that matter, cotton candy itself should be
a fire hazard. Next time I have a chance, I
should buy some and see how easily it's ignited.
Actually, I should do a search on youtube. It's
hard to believe nobody has done this experiment,
videoed it, and uploaded the results to youtube.
Blinky the Shark
I don't need to drive one to get rich selling them to hooman beans.
Ms P
"Mark Thorson" <nos...@sonic.net> wrote in message
news:48E7CA2C...@sonic.net...
I wouldn't be at all surprise if spun sugar was flammable. I know that
sugar dust is highly flammable. There was a sugar plant in western Nebraska
that blew up some years back. I'm thinking it might have been in Scotts
Bluff.
Ms P
leno...@yahoo.com
> lenona...@yahoo.com wrote:
> > Or could I just use maple syrup?
>
> > I've checked two supermarkets and they didn't have it (assuming the
> > only place to look was in the baking supplies aisle, with all the
> > other bottled flavorings). I have a third to check, plus my local
> > health food co-op, but I doubt it's there either! Where do YOU get it?
>
> > It's for the "bird's-nest pudding" recipe in the "Little House
> > Cookbook." The recipe includes six apples.
>
> > BTW, the author, Barbara Walker, turned 80 this year!
> Does the original recipe call for artificial flavoring
Yes.
It's odd, now that I think about it. How did THEY make "flavoring"
from syrup in the 19th century? You'd think they would have come up
with a way to use plain syrup instead, even if they would have had to
increase the amount. (It was a teaspoon of flavoring, I think.)
Lenona.
Cindy Hamilton
> Pennyaline wrote:
>
> > Maple flavoring tastes horrible to anyone who has tasted real maple. But
> > if you must use it, use it in the smallest amount you can to get a hint
> > of maple flavor. It should be available in the same aisle as seasonings,
> > spices and other flavoring extracts. Supermarkets may stop carrying it
> > if it is not a good seller.
>
> I think genuine maple syrup also tastes horrible.
> The idea you can get a sweet syrup from trees is
> very romantic, and the product looks very pretty,
> but it does not taste well. Honey is much better.
Tastes vary. I cannot stand honey, but I like maple
syrup.
Cindy Hamilton
James Silverton
> Cindy Hamilton
Why do people have to be so dogmatic about tastes unless they want to
start a fight? After all, Thomas had it right more than half a millenium
ago: "De gustibus non est disputandum". I won't go into the different
varieties and qualities but I like maple syrup and I also like honey.
The last part of that sentence is a little too general; it's like saying
you "hate" honey. The neutral supermarket honey is rather uninteresting,
IMHO, but there are innumerable varieties of honey depending on the
flowers from which the bees make it: heather, orange blossom, clover
etc. I once saw a shop in Paris that only sold honey and had over 100
flavors.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Dave Smith
>
>
> Why do people have to be so dogmatic about tastes unless they want to
> start a fight?
Bingo :-)
> After all, Thomas had it right more than half a millenium
> ago: "De gustibus non est disputandum". I won't go into the different
> varieties and qualities but I like maple syrup and I also like honey.
> The last part of that sentence is a little too general; it's like saying
> you "hate" honey. The neutral supermarket honey is rather uninteresting,
> IMHO, but there are innumerable varieties of honey depending on the
> flowers from which the bees make it: heather, orange blossom, clover
> etc. I once saw a shop in Paris that only sold honey and had over 100
> flavors.
I like both honey and real maple syrup. Heck, I even like corn syrup. It
used to be my favourite sweetener for Cream of Wheat. Perhaps maple
syrup is an acquired taste. I used to get my with Log Cabin artificially
flavoured pancake syrup until I got used to real maple syrup. I can't go
back to the artificial stuff now.
I eat some honey almost every day. I like it. Some are better than
others. Once in a while I have buckwheat honey, but only once in a
while. I just wish the com honey was a lot cheaper.
Cindy Hamilton
wrote:
Some people like fighting. I relish it once in a while, I'm ashamed
to say.
Funny. I used to like honey, but then I didn't eat it for years
(hypoglycemic
husband), and now I dislike it. That is, its flavor tastes odd to me,
and I
can detect its presence in baked goods.
I wonder if I could get back my taste for it...
Doesn't seem worth bothering; I've been trying to kill my sweet tooth.
I was speculating, regarding the original post, whether the pudding
used
maple flavoring because the prairie was lacking in sugarbush, yet the
recipe had come west with the settlers and didn't taste quite right to
them without maple.
Cindy Hamilton
Cindy Hamilton
blake murphy
>
> I wouldn't be at all surprise if spun sugar was flammable. I know that
> sugar dust is highly flammable. There was a sugar plant in western Nebraska
> that blew up some years back. I'm thinking it might have been in Scotts
> Bluff.
>
> Ms P
almost any material that can burn can become explosive in particle form
when mixed with the right amount of air. you hear of grain silo explosions
all the time.
we used to throw handfuls of flour into the fire for entertainment when the
scoutmaster wasn't around.
your pal,
blake
Omelet
blake murphy <blakepm...@verizon.net> wrote:
Sounds like fun. :-)
--
Peace! Om
"He who has the gold makes the rules"
--Om
"He who has the guns can get the gold."
-- Steve Rothstein
Ms P
"blake murphy" <blakepm...@verizon.net> wrote in message
news:bfmqrlsg1z3j$.8ow7o6lpzpu8$.dlg@40tude.net...
Oh yeah, grain dust is highly flammable, and not just wheat dust either.
We got kicked out of a couple of restuarants back in the wild and crazy days
for setting powdered non-dairy creamer on fire. Damn near caught Belinda's
arm on fire that one time. She was standing in the booth and I had the
lighter almost to the floor though. Spectacular 6 foot flame!
Ms P
Default User
>
> "blake murphy" <blakepm...@verizon.net> wrote in message
> news:bfmqrlsg1z3j$.8ow7o6lpzpu8$.dlg@40tude.net...
> Oh yeah, grain dust is highly flammable, and not just wheat dust
> either.
>
> We got kicked out of a couple of restuarants back in the wild and
> crazy days for setting powdered non-dairy creamer on fire. Damn near
> caught Belinda's arm on fire that one time. She was standing in the
> booth and I had the lighter almost to the floor though. Spectacular
> 6 foot flame!
The Mythbusters did a sawdust cannon, which was pretty good. Then they
did it again with creamer, and it was even more explosive.
Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
Gloria P
I saw maple flavoring in a local King Soopers (Kroger) today
in the spice aisle with the vanilla and artificial flavorings.
gloria p
leno...@yahoo.com
wrote:
> I was speculating, regarding the original post, whether the pudding
> used
> maple flavoring because the prairie was lacking in sugarbush, yet the
> recipe had come west with the settlers and didn't taste quite right to
> them without maple.
>
> Cindy Hamilton
Well, it was from "Farmer Boy," which takes place near Malone, New
York, so that would be maple country. Not the prairie.
Lenona.
Pennyaline
The question I asked was does the recipe call for artificial flavoring
or real syrup? Don't just truncate to suit your needs. If you're gonna
quote, quote correctly.
> It's odd, now that I think about it. How did THEY make "flavoring"
> from syrup in the 19th century? You'd think they would have come up
> with a way to use plain syrup instead, even if they would have had to
> increase the amount. (It was a teaspoon of flavoring, I think.)
Very odd! My opinion is that a teaspoon of artificial maple flavoring
would give a quite gruesome result even for those who like maple, but
combined with all of the cream and other heavy ingredients specific to
this recipe it may not be as terrible as I'd anticipate. There are "real
maple extracts" on the market, but it's more likely that they used
boiled down and highly concentrated syrup for that purpose in the1800s.
That would have been for most people profligate and wasteful. Real syrup
can be used, but in that case one teaspoon is a negligible amount.
My best guess is that this "Little House" recipe is tweaked a bit to
suit the modern age. Most recipes I've seen for this dish are spartan in
comparison to this one (this one calls for lots of cream, lots of sugar,
lots of milk, lots of eggs, etc.). The original recipe may well have
wanted lots of maple syrup, too, but I'm betting the "author" of this
version is asking for artificial maple flavoring.
Dan Abel
Pennyaline <norweg...@deadparrot.com> wrote:
> Very odd! My opinion is that a teaspoon of artificial maple flavoring
> would give a quite gruesome result even for those who like maple, but
> combined with all of the cream and other heavy ingredients specific to
> this recipe it may not be as terrible as I'd anticipate. There are "real
> maple extracts" on the market, but it's more likely that they used
> boiled down and highly concentrated syrup for that purpose in the1800s.
*All* maple syrup is boiled down and highly concentrated. That's how
you make it. The maple sap is much too dilute to use for syrup. I even
doubt that it has enough sugar in it to keep (it would spoil).
> That would have been for most people profligate and wasteful. Real syrup
> can be used, but in that case one teaspoon is a negligible amount.
Pretty obviously it would take a lot of maple syrup to equal the flavor
of one teaspoon of artificial flavor.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Cindy Hamilton
Oh. I saw "Little House Cookbook" in your original post, and assumed
prairie. My face is red.
Cindy Hamilton
Pennyaline
> In article <48ea9b4c$0$89396$815e...@news.qwest.net>,
> Pennyaline <norweg...@deadparrot.com> wrote:
>
>
>> Very odd! My opinion is that a teaspoon of artificial maple flavoring
>> would give a quite gruesome result even for those who like maple, but
>> combined with all of the cream and other heavy ingredients specific to
>> this recipe it may not be as terrible as I'd anticipate. There are "real
>> maple extracts" on the market, but it's more likely that they used
>> boiled down and highly concentrated syrup for that purpose in the1800s.
>
> *All* maple syrup is boiled down and highly concentrated. That's how
> you make it. The maple sap is much too dilute to use for syrup. I even
> doubt that it has enough sugar in it to keep (it would spoil).
No DUH, dumbass! Honest to fuck but you are a presumptive prick. Now pay
attention 'cuz here's what I wrote:
>>> There are "real
>>> maple extracts" on the market, but it's more likely that they used
>>> boiled down and highly concentrated syrup for that purpose in the1800s.
"Boiled down and highly concentrated SYRUP..." I did not say boiled down
and highly concentrated SAP, did I, dim bulb? I said highly concentrated
SYRUP.
I hail from the Northeast, sonny, and have collected and boiled enough
maple sap to last a lifetime. I know about sugaring. You are not the
only light on the board, bub.
>> That would have been for most people profligate and wasteful. Real syrup
>> can be used, but in that case one teaspoon is a negligible amount.
>
> Pretty obviously it would take a lot of maple syrup to equal the flavor
> of one teaspoon of artificial flavor.
Try not to let it get in your way. The OP was looking for clarification
of a purportedly very old recipe that oddly called for artificial maple
flavoring. I was trying to help out. If that's more than you can deal
with, look away.
blake murphy
> In article <bfmqrlsg1z3j$.8ow7o6lpzpu8$.d...@40tude.net>,
> blake murphy <blakepm...@verizon.net> wrote:
>
>> On Sun, 5 Oct 2008 12:59:38 -0500, Ms P wrote:
>>>
>>> I wouldn't be at all surprise if spun sugar was flammable. I know that
>>> sugar dust is highly flammable. There was a sugar plant in western
>>> Nebraska
>>> that blew up some years back. I'm thinking it might have been in Scotts
>>> Bluff.
>>>
>>> Ms P
>>
>> almost any material that can burn can become explosive in particle form
>> when mixed with the right amount of air. you hear of grain silo explosions
>> all the time.
>>
>> we used to throw handfuls of flour into the fire for entertainment when the
>> scoutmaster wasn't around.
>>
>> your pal,
>> blake
>>
>>
>
> Sounds like fun. :-)
no real explosion, but a nice flash. this was before boy scouts took
marijuana on camping trips.
your pal,
blake
leno...@yahoo.com
> lenona...@yahoo.com wrote:
> >> Does the original recipe call for artificial flavoring
>
> > Yes.
>
> The question I asked was does the recipe call for artificial flavoring
> or real syrup? Don't just truncate to suit your needs. If you're gonna
> quote, quote correctly.
Sigh.....I don't have the book in front of me, but I'm 99% sure it
simply said "maple flavoring." Not "artificial maple flavoring."
Lenona.
Dave Smith
>>> blake
>>>
>>>
>> Sounds like fun. :-)
>
> no real explosion, but a nice flash. this was before boy scouts took
> marijuana on camping trips.
>
>
If you want to have fun with a campfire, toss an unopened can of food
into the fire. Stand back and wait a few minutes. There is no flame,
just a very loud bang.... very loud.
Kathleen
Or, if you're particularly idiotic (or maybe just drunk), vent a tank's
worth of propane into an empty cistern. Stand back, strike a match and
say "Hey y'all, watch this".
Can you say "pillar of fire?"
The Y-Chromo types involved (high school seniors, all) escaped the
Darwin Award, minus their eyebrows, plus one concussion incurred as the
result of a collision with a tree while running away.
leno...@yahoo.com
> Sigh.....I don't have the book in front of me, but I'm 99% sure it
> simply said "maple flavoring." Not "artificial maple flavoring."
And I was right.
Also, I called two more stores and finally found it - at the Whole
Foods chain. $7.99 for two fluid ounces. Well, syrup is pricey too, as
we all know.
Lenona.
Dave Smith
>
> Or, if you're particularly idiotic (or maybe just drunk), vent a tank's
> worth of propane into an empty cistern. Stand back, strike a match and
> say "Hey y'all, watch this".
>
> Can you say "pillar of fire?"
When I was working I used to spend a lot of time at an old truck
inspection station. The building had been boarded up for years but it
was a good layby for doing truck inspections. There had been plans to
demolish the building, but some vandals took care of it for us one
weekend. They broke in, put an propane tank in it and opened the valve,
then poured a trail of gasoline. set the gasoline trail on fire and when
it reached the old building it blew it up. The building was levelled.
Ironically, the boss had gone into work on Monday morning and his number
one priority for the day was to make arrangements to have the building
levelled. When he got to work he got the news that it had been blown up.
All we had to do was sent someone in to load up the rubble and haul it
away. The vandals saved us thousands of dollars.