random thread, for all that you can't find an appropriate thread for.

['andersom']

Lullaby

[Parts]

                                                                        YUM

["couldbecousin"]

                                                                        YUM

 Oh hell yeah, especially if that is REAL maple syrup! 

[Parts]

Everyone else in my house hates the real stuff but that just means it's all for me

["couldbecousin"]

Everyone else in my house hates the real stuff but that just means it's all for me

 I'm the only person in my house, everything here is all for me! 

[Parts]

 

[lutra]

Oinky, do Americans put baking powder in their pancake dough? Not judging or something here but they appear so thick.

Might give that a try one day (though).

[Parts]

I am unsure of the baking powder question.  I don't like them as much when they rise that much.  How popular is Maple syrup in Europe

[lutra]

I know of 2 or 3 different kinds of syrup but the maple kind I have never seen here. Not 100% sure but don't think it's very popular in at least Holland.

Never tasted it but am kinda curious about it now though.

[Parts]

What are the flavors of syrup that are common there?

[Queen Victoria]

Oinky, do Americans put baking powder in their pancake dough? Not judging or something here but they appear so thick.

Might give that a try one day (though).

Baking powder is a common ingredient, consisting of two distinctly different chemicals, along with starch. This pantry staple combines an alkaline, sodium bicarbonate or baking soda, and an acid, cream of tartar, the Serious Eats website explains. When exposed to liquid, the two chemicals combine and react, forming carbon dioxide to create air bubbles in your pancakes. Baking powder eliminates the need for acid, like vinegar or buttermilk, in recipes.



Read more: http://www.livestrong.com/article/477722-why-use-baking-powder-in-pancake-batter/#ixzz1k83reFCs

[lutra]

^ Thanks for the info, QV. The batter I make (think the Dutch in general) doesn't have the leavening effect and the pancakes stay kinda thin.. depending how much batter you pour into the frying pan of course. I like 'em thin.. the thinner the better even. (have posted a picture here once or twice, I believe) 

@ Parts.. I'm no expert here concerning syrups but there's the common dark brown one made from sugar beet that's very thick (viscose-wise) and very sweet as well. I have it in a cupboard but don't use it much.. only sometimes on my pancakes (thin ones like crêpes) basically.

Then there's apple syrup. That's nice and rich in iron (<~ helps strengthen the body's defence mechanism). And a pear variant.

Um, had to look this up but there's also banana, citrus and 7 fruits flavoured/made from kinds. None I ever had, I think. Not particularly a sweet tooth here.

[Parts]

The artificial maple is pretty thick and normally very sweet it's okay but the natural one is better not nearly as thick still very sweet but not overly so.  It's also kinda expensive but worth it.  The idea of something that good  being made from tree sap is a bit strange

[lutra]

^ Read, just half an hour ago, that maple syrup was something the native Indians already made and used long before the first European settlers came to the Americas. Wiki's article about it is quite an interesting read.

Made me even more curious now. Think I'm going to ask my oldest sister to look for it in Canada (since 1½/2 weeks she lives there now) and ask her to send it here. Ja, good idea.

Um, must mind her to look for the proper stuff, reading what you said previously. Does it really matter if it comes from the sugar maple, the red or the black maple tree? Or do you know a nice/good Canadian brand maybe I could ask for?

Plus, not sure/never tasted it but think I like the idea of it being made from the sap of a/the maple tree. Bet it brings some health beneficial qualities, mineral-wise, cos of it. But.. dunno..

[Parts]

Not sure about brands in the article they show the grading system stick with the higher grade stuff.  Maple sugar candy is great too.  As to what type of maple the sugar maple traditional but I think that may have to do with it being the sweetest right out of the tree and the fact they produce a lot of sap.  When I was young they made the syrup at a local historical museum every year.  I would want to try making it if I had a lot of property.  I have always been interested in edible and useful wild plants and made it part of my studies when I was at university.