Okay, a majority of my family lives in WAY upstate New York right near Vermont, and they're in love with the "runny" Vermont maple syrup. I think the stuff tastes like dogshit. Ugh. You might as well take some toilet water, pour some sugar in it, and pour it on your pancakes. This is one instance where the artificial equivalent (probably made from a different mixture of petrochemicals and herring than the fake butter) is a lot better than the "real thing."

I went so far one time as to refuse to eat breakfast before taking a trip to the store to get the synthetic maple syrup.

That's funny about the other Simpsons reference. Didn't think of that one.

I'm glad you think so. It leaves more of the real stuff for those of us with taste.

-Zeke

This is one instance where the artificial equivalent (probably made from a different mixture of petrochemicals and herring than the fake butter) is a lot better than the "real thing."

the "fake" maple syrups are mostly corn syrup and artificial flavoring. blech.

--dan.

I like any kind of real syrup. However, I am a fan of thicker syrup. The grade A is pretty runny, but I still find it tastey. I've been told that most Vermonters eat the grade C stuff, because it's thicker.

I'm in favor of removing anything that doesn't *need* to live in the fridge if there's not enough room for the beer.

I'm in favor of removing anything that doesn't *need* to live in the fridge if there's not enough room for the beer.

I'll drink to that!

MOM! Jim said "catheter" again! Make him stop!!!!

Hehe, if you got so much beer that you need to kick everything out of the fridge, you need to consider getting a keg cooler. I had a friend who had one of these, and they pretty much kick butt.

This isn't the one he had, but it is very similiar.

It may depend on the syrup. We usually get grade A amber from Vermont or Maine or some Canadian province. That's a little more runny.

Grade B is the only way to go. A little harder to find but well worth it. Nice and thick and dark, and a lot more flavor.

Also for a change try Maple Syrup on eggs. Scrambled, over easy, whatever. Will never topple Ketchup or hot sauce as king egg condiment, but good once in awhile.

Z~
Born and rasied in N.Y.C. but a New Englander at heart.
Ayuh...

P.S.
Also maple water is pretty tasty if you can find that too.

I was never big on the whole ketchup and eggs thing, or anything else on my eggs for that matter. My eggs... over medium then once on the plate, smashed to bits via my fork with the runny yolk mixed in. I get strange looks sometimes for eating my eggs that way. Anyone else do that or am I just a freak?

So, on a similar topic, what's the verdict on Ketchup? In the fridge or on the counter?

I doubt that it matters very much. I have a bottle of ketchup in my desk drawer (I'm looking at it now) that is just about used up, still a cup or so left in it, and still perfectly palatable (or at least as palatable as ketchup might be) and while I can't find any actual dates on the bottle (there are lot numbers and maybe even a serial number (?!) on it), I know for certain it has been in that drawer for at least four years.

tanstaafl.

freak.

I thought that was the case.... I made one of my ex's puke eating my eggs that way, I always just attributed that to the fact that she was a goth with some serious mental issues. But now I know it really was my eggs.

Anyone else do that or am I just a freak?

When I eat eggs: over easy and I cut it all up and use toast as a shovel to get the egg to my mouth. Bacon is a must.

I know that keeping ketchup out of the fridge doesn't have any real implications for possible spoilage - but it still irks me for some reason, only at home. When eating out, it doesn't bother me at all.

Beer must be cold, though. It gets its own shelf in the fridge, in addition to a small beer fridge we have.

Having family in New England as a positive influence, authentic "real" maple syrup is the way to go. Nice and runny, and use the pancake as a sponge to sop it up. And of course - the butter... I like to cut the cold butter into thin slices, or scrape my knife along the top of the butter stick, then put the butter between the hot pancakes. Pancakes hold heat better than toast, and melts easier.

try this for a wisconsin treat: slice a hunk of sharp cheddar cheese, and dip that in your syrup (along with your bacon!). yum!

--dan.

I'm glad I'm not the only one.... and yes bacon thrown in the mix is da business. Of course hashbrowns are always welcome.

How could I forget about hash browns! Mmm, good with ketchup too. Does anyone think I'm weird for dipping potato chips in ketchup? Okay I used to do that as a kid but not anymore...

Being born and raised in Kentucky (no redneck jokes please) whada bout grits? I love em with a little salt and yes... warm room temperature butter

Nope.... I don't personally do it but I can't eat french fries without ranch dressing, but thats off the topic of breakfast foods.

If we are having eggs, bacon and hash browns, can I also have sausage, fried bread, baked beans and black pudding please

In reply to:

---

Beer must be cold, though.

---

This right here says it all: http://www.homestarrunner.com/sbemail39.html

Oh, and to keep it somewhat on topic.
Butter - IN

Went to college in Vermont (Bennington) and that was where I was introduced to Cheddar Cheese on apple pie.
Complete horrification soon led to curiosity which then led to no more pie and a nap.
s'good!

Z~

Black pudding rocks! I'd never had it til a recent trip to Ireland, those Irish people love their black pudding. Had it every morning at all the bed and breakfasts.
BTW.... Look I'm addicted! What an exciting day... My status changed!!

funnily enough, we have a dedicated beer fridge out in the garage.
None of that food rubish in that puppy!
. . . . .
but wait!
Isn't beer counted as food?

Whenever anyone at work starts getting at me about english cooking, I am comforted by the fact I can always mention grits to shut them up.
I have to say that beer is much more a food than grits will ever be.

So you've been to the Dressed to Get Laid party then eh?

Came down once from Hanover for that.

Wow.

I'm sure there was butter there somewhere.

-Zeke

Liquid bread.

Good for growing boys (and girls).

-Zeke

it seems all the restaurnts in california have changed to plastic ketchup bottles in the last six months


Same here in North Carolina, although it's been longer than 6 months. Are they also the opaque plastic bottles in CA, too? So that no one can see when they're getting empty, which means that they always are? That really pisses me off. (And I doubt that it's a health thing. I imagine that Heinz just started offering restaurant plastic packs less expensively than glass.)

Time to chime in with my restaurant knowledge...

Many places are starting to use the plastic bottles for three reasons:

1. Marketing and appeal. A nice "full" bottle looks much better than an old used glass bottle with nasty "someone just put their used knife in there to get some ketchup out" stuff running down the sides.
2. Ease of use. Shake. Squeeze. Thats about it. No more waiting for 3 hours for yummy red "food".
3. Safety. The tops don't come off these things. Thus preventing restaurants from "marrying" the ketchups together, when one gets low and the other is just about full.

Yeah its nasty I know, but quite a common practice. Image, if you will, what happens to that little bit of ketchup (left out in room temp all the time too) that keeps getting "married" from one bottle to the next and never used. For weeks.

It's called fermenting. Then some sorry sack comes along and gets a burger. He's so hungry and all the burger needs is a bit of ketchup to make it perfect. He slowly unscrews the top...

BOOM!!! (ok, more like a loud pop, but you get the picture) ketchup everywhere. I've seen it happen on more than one occasion. Not a very pleasant thing.

mmmm...smelly death ketchup....

Be glad he didn't say "Suprapubic catheter, hold the anaesthetic, this is an emergency"...

Be very, very glad. I still have nightmares.

pca

Butter: IN
Beer: IN
Soy: OUT
Right leg: IN
shake it all about

If we left butter out here, we could just pour it onto toast; not very satisfying.
All this food talk made me hungry and I made pancakes, with MAPLE syrup (IN).