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02-17-2011, 08:49 AM
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#1
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4 Rivet Member
2007 31' Classic
Kansas City
, Missouri
Join Date: May 2009
Posts: 300
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Vermont Fancy Maple Syrup
It’s the time of year to celebrate excellent maple syrup: Vermont Fancy, U.S. Grade A and Canada #1. These true maple syrups are the best. Americans who buy corn syrup-based imposters don’t know what they’re missing. Mrs. Butterworth’s ingredients tell the tale: high fructose corn syrup, corn syrup, water, salt, cellulose gum, molasses, potassium sorbate (preservative), sodium hexametaphosphate, citric acid, caramel color, natural and artificial flavors. No maple trees are harmed in the production of Mrs. Butterworth’s. For just pennies more per serving, we can enjoy great maple syrup -- an American treasure.
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02-17-2011, 09:35 AM
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#2
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65th Anniversary CLIPPER
1996 36' Clipper Bus
Tub City
, British Columbia
Join Date: May 2009
Posts: 3,309
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Maple Syrup
You should have put this on the ICON thread.
Dave
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02-17-2011, 09:42 AM
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#3
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Silver Sneaker
2006 16' Safari
Denver
, Colorado
Join Date: May 2006
Posts: 87
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Seems like I read somewhere that Grade B was better, that is more nutritious. Something about needing some of the things that are taken out of Grade A?
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02-17-2011, 12:32 PM
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#4
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4 Rivet Member
1978 28' Ambassador
Kenton
, Ohio
Join Date: Mar 2002
Posts: 459
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The different grades have to do with when it is made. Some states grade it A,B,C while others grade it fancy, light amber, medium amber, and dark amber. It gets darker towards the end of the season due to bacteria. Fancy grade is almost clear and it gets darker as you go down. You tend to get a stronger maple taste as it goes from fancy on down, thus the lower grades are typically used for cooking and putting into cakes or cookies. At the end of the year when the trees bud the season is over. At that point you get a bitter product that is referred to "buddy syrup". We had our first run here in Ohio a day ago. Sugar season is on! It is uplifting to know that when sugar season is over the snow is gone and it is warm. Time to clean the buckets and pull the Airstream out of the barn.
__________________
"Without music to decorate it, time is just a bunch of boring production deadlines or dates by which bills must be paid." -- Frank Zappa
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02-17-2011, 12:47 PM
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#5
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Rivet Master
1966 26' Overlander
Woodstock
, Georgia
Join Date: Feb 2002
Posts: 8,525
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That High Fructose syrup is another reason diabetes and obesity runs rampant in out land.
The real stuff or nothing!
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02-17-2011, 01:16 PM
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#6
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Huh?
1975 27' Overlander
Twin Cities
, Minnesota
Join Date: May 2003
Posts: 513
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My extended family has been making maple syrup for well over a hundred years.
Gone are the days of boiling it over a wood fire in a big black kettle.
One of my cousins does it commercially.
They use a 1.3 million btu oil fired evaporator.
I snapped a few pictures of their operation a couple of years ago.
It's still a lot of hard work.
maple syrup pictures by Ultradog - Photobucket
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02-17-2011, 01:58 PM
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#7
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Rivet Master
2007 23' Safari SE
Central
, Connecticut
Join Date: Jul 2008
Posts: 1,652
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I have to admit, we buy the Grade C stuff from a farm in the Berkshires. We like the very strong taste and don't mind the color. It isn't syrup for wimps though...
Tom
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02-17-2011, 02:11 PM
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#8
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Rivet Master
2007 Interstate
Normal
, Illinois
Join Date: Jan 2009
Posts: 18,084
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Yum--real maple syrup!
Although, Mrs. Butterworth's Lite is our favorite everyday syrup, and what goes on the grandbabies' buttermilk pancakes that their Grandma Maggie makes for them.
If you ever drive the Cane River plantation road in Louisiana, there is a place at the south end that sells real maple syrup with roasted pecans in it. The most delicious and decadent syrup I have ever eaten.
Maggie
__________________
🏡 🚐 Cherish and appreciate those you love. This moment could be your last.🌹🐚
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02-17-2011, 03:43 PM
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#9
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Rivet Master
1959 26' Overlander
Putnam
, Connecticut
Join Date: Sep 2003
Posts: 3,064
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I like the B stuff myself, more flavor and it's easier to find on your plate to rub the pancake in it.....
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02-25-2011, 09:32 PM
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#10
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3 Rivet Member
1959 24' Tradewind
The Grass Capital of the World
, Oregon
Join Date: Apr 2010
Posts: 174
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once upon a time
In Quebec, at the bottom of a ski slope, some enterprising (and very stoned) kids sell maple syrup on a stick.
They heat the syrup in a cast iron kettle over a wood fire then ladle the hot syrup over a self-constructed snow table. They take popsicle sticks and work the congealing syrup around the stick so the end result looks like a jumbo Sugar Daddy. For a couple loonies, your wait for the parking lot shuttle is certainly sweeter.
Ahh, the French. Always such happy memories.
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02-25-2011, 10:15 PM
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#11
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Rivet Master
1978 28' Ambassador
Morada
, California
Join Date: Jan 2006
Posts: 1,584
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Ultradog....After viewing your pics, I'm reminded of some kin, located way back in the hills of an unmentioned southern state...
They make their own 'syrup' that also could be graded A, B or C...the 'fresh' stuff comes out quite clear and has a noticable 'tang' to it...the B & C grades begin picking up the 'color', and are a bit more smooth, depending on the amount of time the 'syrup' spends in charred oak barrels...
Come to think of it, I might suggest to my kin that they utilize old Maple Syrup containers to package their 'syrup'...They might even consider planting a few maple trees on the property and some appropriate signage, to give their current 'processing plant' an air of legitimacy...
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Ray & Pat; Morada, CA
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