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Hello
Jan 15, 2008 3:38:04 GMT
Post by GtF on Jan 15, 2008 3:38:04 GMT
Hello.
A Canadian has recently informed me that maple syrup on bacon is really tasty.
I NEED TO KNOW IF THIS IS TRUE OR NOT
Please help.
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Hello
Jan 15, 2008 6:00:54 GMT
Post by bekul on Jan 15, 2008 6:00:54 GMT
Canadian bacon (thick juicy meaty slices) or American bacon (thin dry crusty crunchy slices)?
Otherwise, I'd say that yup, that does indeed sound delicious.
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Hello
Jan 15, 2008 9:41:37 GMT
Post by Haxar on Jan 15, 2008 9:41:37 GMT
Well, you can glaze meat with honey and things like that though I've never heard of maple syrup being used. And as a sauce after cooking, er wouldn't like to guess. Try it?
I've been told that brown sauce in tea is good so I will add this question to GtF's. Anyone?
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Hello
Jan 15, 2008 15:20:34 GMT
Post by GtF on Jan 15, 2008 15:20:34 GMT
I guess he meant the Canadian type bacon, but I wouldn't have thought it would make much difference. To me it sounds a bit wrong, but not wrong enough to extinguish all curiosity...
and brown sauce in tea? I'd say it sounds like madness but I'm probably just about to go try it.
Also, crumbled stock cube on slice of orange anyone?
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Hello
Jan 16, 2008 3:04:37 GMT
Post by publius on Jan 16, 2008 3:04:37 GMT
Maple syrup on bacon?
Yes, quite good. It works like honey as a glaze for any pork product, but it has a distinct almost savoury flavour of its own.
I try to moderate my sugar intake, but in America it is common to be served hotcakes or waffles with butter and maple syrup or "table syrup", along with eggs and bacon or pork sausage, at breakfast. The hotcakes-or-waffles are usually sweet enough to begin with, but I find a little syrup on the bacon-or-sausage quite pleasant.
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Hello
Jan 16, 2008 3:14:39 GMT
Post by GtF on Jan 16, 2008 3:14:39 GMT
Eggs? Bacon? Sausage? Waffles? So is maple syrup like something that goes with EVERYTHING then?
Supposedly, I'm at the age where 'experimentation' is expected of me or something, so I may have to locate some maple syrup and do some crazy things with it!
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Hello
Jan 17, 2008 20:17:35 GMT
Post by publius on Jan 17, 2008 20:17:35 GMT
Some people put maple syrup on French toast (bread fried in egg), but I much prefer a mixture of confectioner's sugar and powdered cinnamon. Powdered sugar doesn't work as well.
I suppose maple syrup is one of those things which people started using because sugar was dear, but have continued using because it has its own unique character. Americans, at least, use a great variety of sweet substances in cooking, probably for that kind of reason (great quantities, too, which is a problem). I can go into the kitchen and find maple syrup, honey, white (granular) sugar, and brown sugar, each with its own particular use. Some people also keep corn syrup (glucose sirup to you), although its uses are really limited — it is to honey or maple syrup what margarine is to butter, or vegetable shortening to lard.
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Hello
Apr 8, 2008 13:41:02 GMT
Post by rlamond on Apr 8, 2008 13:41:02 GMT
As a Canadian, I can assure you that maple syrop goes very nicely with bacon and other breakfasty-meaty things.
Now that spring is here, we often have the Cabane à Sucre in Québec where we go off to a country shack that provides massive, bad-for-you breakfasts and then top it off by eating maple syrop toffee cooled on snow.
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Hello
May 10, 2008 1:46:19 GMT
Post by GtF on May 10, 2008 1:46:19 GMT
That is awesome.
Snow. Toffee.
Snoffee!
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Hello
May 10, 2008 14:59:59 GMT
Post by vyseofarcadia on May 10, 2008 14:59:59 GMT
Heres a good one. Bananas and Canadian bacon on pizza!
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Hello
May 10, 2008 18:06:24 GMT
Post by rlamond on May 10, 2008 18:06:24 GMT
Bananas?! That depraved!
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Hello
May 11, 2008 2:33:54 GMT
Post by GtF on May 11, 2008 2:33:54 GMT
Bananas on Pizza!?
I get freaked out by PINEAPPLE on pizzas so the prospect of bananas is TERRIFYING to me.
TERRIFYING!
D:
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