Canadians nab syrup rustlers after massive maple sap heist Police in Canada have confirmed the first arrests over a heist which saw maple syrup worth $18m siphoned off and sold. After a massive manhunt by local police, the Canadian Mounties, and border security, three people have been arrested and charged with theft, conspiracy, handling stolen goods, and fraud. Five others are also …
Canadian Bacon
English Muffins
French Fries
At the ballpark: Hot Dogs and Cold Beer.
(And Unicorns)
See how nice we are, we give the Canadians, English, and French something to wonder about when they're bored.
But our bacon is fine, and the bacon I get in Canada is exactly like the bacon I get here. Canada is the 51st state after all. The only thing I've noticed that's different is there's a funny looking lady on the money and the mail boxes are red instead of blue.
'Canadian' and European style bacon is very different from the salty, cremated, 90% lard, cardboard in the USA. I don't doubt you can get American style bacon in Canada but it isn't even the same cut. Given the fuss yankies make over bacon I was shocken to find out how terrible it is. It's a perfect example of the twice as much of something half as good philosophy over here.
Salty, yes, perhaps. Cremated? 90% lard? Cardboard? I'm not sure who cooked the bacon you tried, but it must have been a combination of a) cheap bacon and b) someone incredibly bad at cooking bacon. Bacon is actually fairly easy to mess up, and many people cook it over too high of a temperature and for too long, ruining the flavor and texture. But done correctly, over medium to low heat, and using a high-quality starting product, it can be quite tasty.
I am very, very sorry that you have not had good bacon in or from the US, 'cause we do it very well. However, it is true that a lot of it, esp. what you get in restaurants (even good ones) is actually a thin cut bacon which, while tasty, just doesn't seem like all that much. What you want is either the thick or (preferably) the slab cut. Yes, yes, lots more fat, but that's due to where it is taken from, the pork belly. Canadian bacon is from a side cut which has much less fat and to me, as an 'Murican, seems more like a slice of ham. I like it, but it doesn't seem like bacon. Some things called bacon are actually from the back and also have less fat. The fat is probably what caused someone (dunno, saw it in Slate) to call bacon 'the marijuana of meat'. It is also highly prized in cooking. But then, what the hell portion of the hog is not?
Thanks :-) My comment was mostly a joke, the type of bacon is different and it is down to personal taste. Living in a tourist destination doesn't help as the vast majority of them are pissed so as long as its greasy and theres lots of it they don't care so thats what most places serve.
I stand by the comment about twice as much of half as good, it's so ingrained now, although this isn't limited to the USA anymore. People will buy absolute shyte as long as theres lots of it. Cheese is a prime example, the absolute crap that gets passed off as cheddar or those square slices they have to refer to as cheese product, hideous! America does make some great cheese but you normally only find it in specialist shops for 20 bucks a pound which sucks! You can get decent bacon here, at least decent for the style (the belly cut is naturally fatter than middle or back bacon more commonly sold in Europe \ Canada) but its pretty much only sold by wholefoods. I'm probaly hyper sensitive and living in the wrong country but I grew up in a rural area where a lot of the produce was sourced locally and was of a high quality, if nothing else because the farmer knew he would see you down the pub or at an ag show and they took pride in their work.
You think it will go that way? It would be nice to have an answer once and for all. I'm glad devomax is off the list. If Scotland wants out I think it would be wrong to try and stop them, if they want to stay then thats fine :-) If they want to leave then the failure is Westminsters for not making staying the better proposition. At least it would end the scottish mp's voting on English legislation issue.
This post has been deleted by its author
Up in those states that are oh so close to Quebec and the St. Lawrence river.
Vermont, New Hampshire, and upstate New York to name a few.
I can't vouch for quality or quantity in relation to the Canadian stuff, but it does exist.
Can't beat it for a nice waffle on a Sunday morning before the football (American!) game. Yum!
What you really want to do with your maple sirup is Pouding Chomeur. It's best when warm out of the oven. It's ironic that the desert of the unemployed uses ingredient as expensive as Maple Sirup but who is counting!
http://www.food.com/recipe/pouding-chomeur-poor-mans-pudding-with-maple-syrup-sauce-218797
It's rumored that real unemployed would substitute maple sirup with brown sugar and get something just about as tasty but I really recommend the real thing.
Based on the article, turns out its quite hard to sell $18m of maple syrup when
a) The police and maple syrup industry know someone has stolen it
b) You don't actually have a legitimate source of maple syrup to show to buyers.
Unlike drugs or something, its not like users of maple syrup need to avoid police attention.
They would probably much rather avoid a charge of receiving stolen goods.
So you get caught when one of them reports it.
Anonymous Coward, Québec has the lion’s share of the maple syrup market; their interest is in providing a quality product of consistent reliability from one year to another. This is achieved by blending large quantities of syrup to smooth out flavour variations from all of their producers. Compare it to, say, whisky production: large-scale producers tend to produce blended whiskys, where consistent, reliable results are paramount, while small-scale producers tend to produce single malt whiskys, where variety is more welcome.
As to the price, it usually takes around 40 litres of sap plus sufficient (but not too much) heat to produce one litre of syrup. If you can come up with a way to collect 40 litres of sap (despite the vagaries of the weather limiting the availability of the sap) and boil it down to one litre without scorching the final product, and are able and willing to sell the fruits of your labour at a significantly cheaper price than is currently seen, then you’ll doubtlessly have most of the planet beating a path to your door.
Maple syrup is nothing like T&L Golden syrup, about the only things they have in common are that they are sweet, and that they aren't completely solid or a gas.
Maple syrup is a rather thin liquid, probably about the same thickness as thin gravy (depending on how you do your gravy). It is very easily pourable straight from the bottle and tastes like nectar. Oh & has a much more complex taste than generic "sweet" like Golden Syrup!
I'm just happy to get imported maple syrup of any kind in Switzerland. I drench my home-made pancakes in it, and always have some sliced ham (in lieu of real Canadian bacon) on the side, as I love the salty-sweet taste combination. Once a tasted pure maple syrup, as opposed to the 10% maple / 90% corn syrup stuff that is your typical pancake syrup, it became a luxury I was willing to pay for. To the chagrin of my wife, unless there is company present, I will lick the plate clean, rather than see any syrup go to waste. Three kinds of maple tree? When are they going to start selling the stuff like wine, so that I can appreciate the difference in flavour of the three varieties? Maybe they already do in Canada, but I've never seen it.
I'm not so certain the tree species influences the taste that much. I do know the grades can vary in sweetness and taste.
Grade A Light Amber ("Fancy"), Grade A Medium Amber, Grade A Dark Amber, Grade B.
The A light fancy is very sweet and very light on the taste. The Grade B is very dark, almost 'industrial' syrup, very thick and a heavy taste. I guess it depends on how you are using it (cooking, pancakes, ice cream) as to which works best. I've used it in coffee before as a substitute for sugar. :-)
I find the A dark over plain vanilla ice cream to be better than sex. Wait. No. Yes. Much better now than I'm getting old.
The Register 
Biting the hand that feeds IT
Copyright. All rights reserved © 1998–2024
