I like real maple syrup with my corn dodgers. Of course, it weighs a ton. Anyone used maple sugar or some other LW substitute?
Unless you're like my grandson who floods his plate with maple syrup you'll only need a drizzle per serving, well worth the "weight penalty". But if that still concerns you then perhaps sweeten the corn mixture with brown sugar at home. Thus you'll require less syrup flooding your plate. Now that I think of it my grandson is after my own hedonistic heart. Carpe Diem...Tempus Fugit...let's go to town...and all that.I like real maple syrup with my corn dodgers. Of course, it weighs a ton. Anyone used maple sugar or some other LW substitute?
The joke is that by the end of winter, Quebecers are so fed up with the snow that they pour maple syrup on it in an attempt to consume the remainder.
Ooooh man...I respect your opinion, but...when you pour that syrup on the pancakes and some of it "accidently" gets on your eggs and sausage, well, that's like enjoying a little piece of heaven in that roadside breakfast joint.I could happily live the rest of my life without maple syrup - I'm quite sick of it. And the foodies that insist on putting it in every consumable possible - cookies, pies, cakes, ice cream, bacon, mustard, soda pop - and the worst of all offences: bourbon.
There's a specialty up here - although you have to get well off the beaten path to find it: eggs poached in maple syrup. They serve them in a soup bowl, swimming in the maple syrup poaching liquid. Hard pass, superchief.Now that is funny right there!
Ooooh man...I respect your opinion, but...when you pour that syrup on the pancakes and some of it "accidently" gets on your eggs and sausage, well, that's like enjoying a little piece of heaven in that roadside breakfast joint.
There is a special place in heck for people who make that stuff!Crimes against humanity- maple "flavoured" syrup!
Ok, I gotta admit you got me there. Enjoying a little spill over from the pancakes is one thing but eggs poached in maple syrup seems a little hardcore to me.There's a specialty up here - although you have to get well off the beaten path to find it: eggs poached in maple syrup. They serve them in a soup bowl, swimming in the maple syrup poaching liquid. Hard pass, superchief.