[NAFEX] Cross cultural dislikes; Maple? Blech!

Kevin Moore aleguy33 at yahoo.com
Sat Sep 19 16:44:41 EDT 2009

My elderberry mead I made last year is really starting to get good. It was nasty stuff when I bottled it. Another year will probably make it superb.

From: Naomi Counides <naomi at oznayim.us>
To: North American Fruit Explorers <nafex at lists.ibiblio.org>
Sent: Friday, September 18, 2009 2:40:15 PM
Subject: Re: [NAFEX] Cross cultural dislikes; Maple? Blech!

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 varieties.  
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
 ..... 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
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
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.
Lucky Pittman
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.
Steve Herje
USDA  zone 3

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