It's that time of year when I can make one of my favorite breakfast creations. French Toast soaked in Egg Nog with a dash of vanilla, topped with powdered sugar.
Last night when I was in the store getting the ingredients, I went to the syrup section and noticed they had some fancy tiny bottles of pure maple syrup for like $32 a bottle.
My question is, is $32/bottle syrup worth the price?
Gianantonio
Posts: 7,617
Minneapolis, Minnesota, US
John Jebbia wrote: It's that time of year when I can make one of my favorite breakfast creations. French Toast soaked in Egg Nog with a dash of vanilla, topped with powdered sugar.
Last night when I was in the store getting the ingredients, I went to the syrup section and noticed they had some fancy tiny bottles of pure maple syrup for like $32 a bottle.
My question is, is $32/bottle syrup worth the price?
just get a bottle of log cabin or mrs. butterworth's and resume your happy life.
i think pure maple syrup is perfectly wretched. i'll take the fake stuff 110 times out of 100.
I'm really with you here. I'm not fond of pure maple syrup.
I certainly do love Boysenberry syrup, though. And, I make great homemade grenadine out of pomegranates. No comparison to shitty Rose's or other store bought grenadines.
John Jebbia wrote: It's that time of year when I can make one of my favorite breakfast creations. French Toast soaked in Egg Nog with a dash of vanilla, topped with powdered sugar.
Last night when I was in the store getting the ingredients, I went to the syrup section and noticed they had some fancy tiny bottles of pure maple syrup for like $32 a bottle.
My question is, is $32/bottle syrup worth the price?
I buy maple syrup from a guy in northern Michigan who makes it every year. It costs me $25/half gallon. To make maple syrup takes a lot of work.
Small Fruit Pits wrote: I get a quart of pure Grade A medium amber, for about $30-ish.
I'm going to recommend you try some Grade B sometime.
It's better, darker, more strongly flavored, and the people who make the stuff know this. Because the "Grade B" label doesn't fit with most ideas of being better, it's not a common item. There are a couple vendors at my local Farmers' Market who sometimes bring some "B" in. I look for it.
John Jebbia wrote: It's that time of year when I can make one of my favorite breakfast creations. French Toast soaked in Egg Nog with a dash of vanilla, topped with powdered sugar.
I'm going to recommend you try some Grade B sometime.
It's better, darker, more strongly flavored, and the people who make the stuff know this. Because the "Grade B" label doesn't fit with most ideas of being better, it's not a common item. There are a couple vendors at my local Farmers' Market who sometimes bring some "B" in. I look for it.
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