And any connoisseurs

 

I'm a fairly accomplished Cajun Chef, recently my granddaughter & I have working on same recipes for pancakes & waffles from scratch. 

 

Being a Cajun I'm well versed in cane syrups, my question is, what's quality Maple Syrup. We've tried a couple but now is time for the real deal.

It's expensive.

If it can float a hockey puck it's the real thing

i should probably exit this thread ASAP.  i bring my own maple syrup to restaurants now, just in case they serve Log Cabin or something.  

 

i am no connisoer..heck..apparently i cant even spell the word!!  i buy mine from Costco, since i also use it for cooking.  But Epicurious 101 (youtube) is the best from scratch pancakes i have ever made.

 

 

proof!

 

 

Born and raised on maple syrup. My family made maple syrup for many years( no longer, mores the pity). Personally think anything  labeled 100% pure maple syrup should do just fine. It does take a discerning palate to pick up the nuances from one brand/ grade to the next.

6 hours ago, Darth-Baiter said:

i bring my own maple syrup to restaurants now, just in case they serve Log Cabin or something.  

There is an episode of Seinfeld when Jerry brings in outside syrup to the coffee shop and the head chef warns him against doing it again.

 

I don’t use anything but pure, I can’t tell much difference in where it comes from, be it VT, NY, ME, or Canada. Maybe I could if I had them side by side, but I’ve never done so. Dark is generally considered stronger than the light, which makes sense. I like the grade A medium, but that’s just me. Here’s a chart that may help, or maybe not.

 

Grades

 

I also use Costco, can’t beat it for the price. I will buy local made when the opportunity crops up. Last I looked Costco’s was Canadian.

Talk to @wnybassman  

 

Noel makes the good stuff. 

I live in the middle of Vermonts maple county.  

Just took a look, Costco jug says product of USA, obviously not Canadian. Grade A Amber.

is Canadian better?

 

no joke, i grew up on Aunt Jemima.   

8 hours ago, Darth-Baiter said:

i bring my own maple syrup to restaurants now, just in case they serve Log Cabin or something.  

 

My wife does the same…. It’s worth it.

Lots of maple syrup made around me in the spring. We’ve done it a few times over the years, it’s fun but can be a TON of work! One of my buddies has a pretty nice sugar shack, with a big fancy boiler, and plastic lines all over the bush running from trees straight to the boiler. Couple years ago he had a moose barrel through the sugar bush and take out half his lines! He makes a pile of it every year. I’m partial to the darkest of syrups, just the slightest hint of “ burnt” to it, and nice and thick ??

3 hours ago, webertime said:

I live in the middle of Vermonts maple county.  

 And? 

3 hours ago, Darth-Baiter said:

is Canadian better?

 

no joke, i grew up on Aunt Jemima.   

You got something against Mrs. Butterworth's?

 

Don't buy a lot of maple syrup but I generally buy fresh and local to IL or WI. Same with honey. It ain't cheap.  

https://www.funkspuremaplesirup.com/

Only the real-deal will do for me...grew up in Mass, so we had access to real Vermont Syrup...and the maple-sugar candies, can't forget the candies.

 

This is the best stuff I've found locally - and it is local, it's made about 12 miles away from me.

Here is Noel Good's FB:

https://m.facebook.com/thegoodstuffmaple

13 hours ago, Catt said:

 And? 

Darker tastes better

Lighter cooks/bakes better

Soil and weather affect the flavor. 

No real difference between Quebec and US syrup (aside from the above mentioned soil and weather).

People bottle the boiled off water (weird) and sell it.

Got some taste testing to do!

 

Thanks y'all ?