badjak
Über Member
I don't think I ever had maple syrup
My first reaction might be "Do you know you can't buy Cheddar cheese in Caracas?" but that would be very mean
Maple syrup is very much Canadian/American, so it's not really a surprise. the Spanish don't do pancakes, especially those delicious, fat, fluffy pancakes they make for breakfast in the USA. It's a very regional thing - although I will say we can buy "maple" syrup in Caracas, and it's the awful stuff, but my son loves it.
I once worked with a diplomat from Canada, who gave me some real maple syrup from his uncle's family business.
Unbelievably good.
Perhaps the other issue is the British being sticklers for tradition.
Pancakes are only eaten on Shrove Tuesday, and they just have to have lemon juice and sugar. That's it.
(Now that may or may not be true, but that,s the gist of it)
British pancakes are also a culinary mile away from American ones. Thin, almost like a crepe; American pancakes are thick and fluffy.
Shame, really - I'd quite happily snaffle a few (British) pancakes for breakfast.
We are very traditional in some ways but also very embracing of other cultures cuisine and perhaps not quite such sticklers for tradition as the Spanish whose shelves groan with Spanish produce but almost no 'world foods'Perhaps the other issue is the British being sticklers for tradition.
Pancakes are only eaten on Shrove Tuesday, and they just have to have lemon juice and sugar. That's it.
(Now that may or may not be true, but that,s the gist of it)
British pancakes are also a culinary mile away from American ones. Thin, almost like a crepe; American pancakes are thick and fluffy.
Shame, really - I'd quite happily snaffle a few (British) pancakes for breakfast.
Wait’ll you get here and have some sorghum!I'd no more want to go without maple syrup as an ingredient than I would honey!
I'm guessing it's not flour?!Wait’ll you get here and have some sorghum!
I'm guessing it's not flour?!
I can’t really say “to liquify put in water” has made me much wiserNope, it’s a syrup. CB is giving me issues with posting a link to a previous post about it, but I’ll see if I can get that to work.
The sorghum talk starts here and goes on for a few posts:I'm guessing it's not flour?!
Sorghum can harden/crystalize over time, like honey, and just like honey, you can loosen it up again by setting the jar in some hot (but not boiling) water.I can’t really say “to liquify put in water” has made me much wiser
But I can see it’s a syrup