GotGarlic
Chef Extraordinaire
+1..If she had been more specific and stated 'cultivated', not 'wild' wild rice, there wouldn't have been any confusion. Sounds like an argument for using 'real maple syrup' so there's no confusion.
+1..If she had been more specific and stated 'cultivated', not 'wild' wild rice, there wouldn't have been any confusion. Sounds like an argument for using 'real maple syrup' so there's no confusion.
Log Cabin has been my family standard since the 1940's (actually before then but, I was born in 39).. Back then is was contained in a little tin log cabin.. Loved those tin cabins..
Once a year, my grandmother, who was born in Vermont, would receive a bottle of pure maple syrup from family in Vermont.. That bottle was a treasure to us.. I'm not certain that our little Cali fishing village had pure maple syrup at the grocers.. If so, we couldn't afford it, I guess..
To this day, Log Cabin is always on hand..
Ross
Log Cabin has been my family standard since the 1940's (actually before then but, I was born in 39).. Back then is was contained in a little tin log cabin.. Loved those tin cabins..
Ross
A friend asked me to bring her back wild rice from MN. I brought her wild rice. It wasn't the cultivated wild rice. She didn't like it--too grassy tasting. I didn't even think about the difference between cultivated and wild wild rice. I brought her real wild rice.
They probably should. I would guess that most people don't know there is a difference between vanilla extract and imitation vanilla extract. Same goes for maple syrup.
CD
Me Too! I had looked for them a while ago but never found. I thought they were Canadian, obviously not!
Does your friend even realize it is not REAL rice but a grass? - I didn't even know there was a 'cultivated'. How is the cultivated different than the wild 'wild'? Not as in taste but what is there about the cultivating that makes it taste different? Is it actually a different grass species? Price seems to show it is still harvested by canoe.
a lot of chefs are pleading with people to use real rather than artificial. Cooks Illus. suggests that using it in baked goods really doesn't make a difference but it is noticeable when used in other recipes.
I wouldn't dream of judging or correcting anyone for indicating 'Real Maple Syrup' in a recipe, or in conversation. It's just something people say, and have said, for years....I think it's generally understood what is meant by that, without having to identify the proper tree.
I always have both on hand. REAL Maple Syrup, and Log Cabin Not-Real Syrup, because that's what my grandson prefers.
I sure hope Mom and Dad have some help cleaning that big house, CD! Do they live close enough that you get to see them often?
LOL, my dad is a workaholic, and they have a maid. My parents are one-percenters. I don't worry about them.
I live about 230 miles from them. I need at least 200 miles between me and my mom. I visit them three times a year. That gives my mom three chances every year to tell me what's wrong with me.
CD
I hear ya. I moved thousands of miles away from my mother. It really helped our relationship.LOL, my dad is a workaholic, and they have a maid. My parents are one-percenters. I don't worry about them.
I live about 230 miles from them. I need at least 200 miles between me and my mom. I visit them three times a year. That gives my mom three chances every year to tell me what's wrong with me.
CD
I hear ya. I moved thousands of miles away from my mother. It really helped our relationship.
I have met people who said they didn't like maple syrup, but it turned out that they had never tried real maple syrup.
The cultivated "wild" rice is black and hard. It doesn't curl like a worm when cooked and doesn't have the same flavor.Me Too! I had looked for them a while ago but never found. I thought they were Canadian, obviously not!
Does your friend even realize it is not REAL rice but a grass? - I didn't even know there was a 'cultivated'. How is the cultivated different than the wild 'wild'? Not as in taste but what is there about the cultivating that makes it taste different? Is it actually a different grass species? Price seems to show it is still harvested by canoe.
a lot of chefs are pleading with people to use real rather than artificial. Cooks Illus. suggests that using it in baked goods really doesn't make a difference but it is noticeable when used in other recipes.
Guessing you haven't tapped maple trees and evap'd the sap. Totally different than Log Cabin or Mrs. Butterworth.What I have in the house, and what I still prefer on my pancakes and waffles is Log Cabin Syrup. I just wish that it still came in the cool tin log cabin that I remember from my childhood.
If a recipe calls for the real thing, then I would use it, but since I prefer the taste of Log Cabin (and don't be fooled, not all imitation maple syrup is the same), that's what I generally have on hand. Real maple syrup is far too expensive for daily use, as far as I'm concerned.
As far as being concerned about what it's called... who cares? It's all just "syrup" or "pancake syrup" and it doesn't matter if it's called real maple or not. I can understand a recipe being specific, because there are a lot of people like me who don't even think of real maple syrup when they see it, and would just assume that any "breakfast" syrup would do the job.
I think people understand that there's a difference. People disagree with you that the difference is as important as you think it is. You're perfectly entitled to think whatever you want, but you're beating this topic to death. You've made yourself clear. Maybe you could drop it now.Guessing you haven't tapped maple trees and evap'd the sap. Totally different than Log Cabin or Mrs. Butterworth.
GG, maybe you never heard a little saying by Anthony Bourdain:
Anyplace where people argue about food is a good place.
If the thread upsets you, don't read it.