[NAFEX] Cross cultural dislikes; Maple? Blech!
naomi at oznayim.us
Fri Sep 18 15:40:15 EDT 2009
Now I really like marmalade on peanut butter. Livens up the flavor IMO.
Now I do make my own marmalade with lots and lots of peelings. And peanut
butter with garlic, soy sauce and other stuff is great on noodles. I like
real maple syrup (grade b) but I am certainly going to look for Golden Eagle
syrup after your description. I have some Alga on the shelf but was not
actually sure what to do with it. And then I do have honey of several
Speaking of honey.. I bottled my plum mead yesterday. Seemed okay but too
sharp on the alcohol. A year maturing will fix that. I used Beauty Plums.
If I use those again I will put in a few cinnamon sticks.. the flavor needs
some wake up. The Mirabelle mead I made last year had more character.
"Few people are capable of expressing with equanimity opinions which differ
from the prejudices of their social environment. Most people are even
incapable of forming such opinions."
..... Albert Einstein
From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of Dr. Lucky Pittman
Sent: Friday, September 18, 2009 1:17 PM
To: 'North American Fruit Explorers'
Subject: [NAFEX] Cross cultural dislikes; Maple? Blech!
It's not just Europeans.
I find maple syrup - the real thing, as well as maple-flavored syrup - or
any thing maple-flavored, including bacon(what a blasphemy! It's supposed
to be HICKORY smoked!) - to be disgusting and quite off-putting from a taste
Growing up in UCLA (upper corner of lower Alabama) in the '50s/'60s, 'syrup'
- at least in my family, was either cane syrup(AlaGa or Cane Patch), corn
syrup(dark Karo), or my (still)favorite, Golden Eagle syrup(Yellow Label is
a close second, if you can't find Golden Eagle), which is a mixture of corn
syrup, cane syrup, and honey. THICK and sweet - makes the very best
pecan/hickory pies in the world, and doesn't make your pancakes/waffles a
soggy, sodden mess, like that nasty maple/maple-flavored 'pancake' syrup.
Log Cabin or Aunt Jemimah? Doesn't matter to me - if those are my choices,
I'll do without.
Was discussing this thread with a co-worker yesterday, and she brought up
the 'peanut butter' angle and the apparent disgust Brits have for it - but,
I'd have to think that if my 'jelly' choice was orange marmalade, I might
not care for a PB&J sandwich either.
Son of the South
In my experience, the North American food that has gotten the strongest
reaction from European visitors is maple syrup---they (with a few
exceptions) consider it disgusting--gaggingly vile. One might like to think
that Aunt Jemimah were to blame, but I only use the real stuff and the
reaction has been the same.
SW WI USA
USDA zone 3
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