Best application is drenched over three slices of Canadian bacon
The perfect balance of fat, salt and sweet flavours.
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 …
The perfect balance of fat, salt and sweet flavours.
Canada, the only place in North America to have real bacon!
You mean Peameal Bacon?
At the ballpark: Hot Dogs and Cold Beer.
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.
You forgot that gasoline is about 20% more in Canada, because they use the Imperial gallon, or maybe litres now...
Mine's the one with the gallon of maple syrup in the pocket.
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.
Syrup over bacon?
At least here in the UK we are more civilised.
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?
Is that why there are so many fat people over there?
That, and the fact that they eat beaver tails. Yummy!
"At least here in the UK we are more civilised."
The UK includes deep-fried Mars bars. Just sayin'.
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.
Hey hey hey, less of that! You don't get deep fried mars bars in the UK, you get them in scotland. There's a difference!
they are also very nice, but couldn't eat a whole one.
Scotland is part of the United Kingdom no? At least it was last time I lived there :-)
You also get deep fried pizza and quite a few other things. They needed to give up at Haggis, theres no topping that!
Not for long!
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.
Beaver tails landed me in the ER once. True story.
I'm a lousy cook, but I have one culinary principle:
Everything tastes better with bacon.
... they're mostly an urban legend. There's sporadic sales in some chippies in scotland, but actually a very small percentage.
Now, magic pizza in glasgow... yum.
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!
Is that the bulk price, or the price in little maple leaf shaped bottles sold to tourists in airport gift shops?
If by a "barrel" they mean ~120 litre barrel, then $18M is probably close to bulk price. Buying a 500 mL bottle straight from friends that make the stuff costs me $10.
Once you cut it with Aunt Jemima and sell it on the street...
Exactly which part of your Aunt Jemima are you putting in the bottle?
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!
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.
Maple syrup is one of a very few critical ingredients in my maple curry pork tenderloin recipe. If you hate it, you haven't done it right.
I seem to recall we had this same story on El Reg last year. Are we going to have a generation of people growing up and waxing nostalgic about the annual syrup rustle?
I must be getting old - first thing I thought of was the good Michael Palin singing the Lumberjack Song.
"...picking fresh maple syrup out of the snow..."
He knows to stay away from "golden" snow, right?
Canadians have a hundred words for things to pick out of the snow.
How on God's earth are you supposed to monetise $18m worth of stolen syrup?
Steal Syrup -> ? -> Profit!
With treacle-down economics!
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.
They were doing it syrupticiously.
Duh, with $40M worth of waffles. Can't sell dry waffles. Oh the humanity! I was eyeing the Belgians for this job.
Why were they stockpiling all this stuff? Keeping price higher? I love maple syrup. But it's not cheap. Maybe it should be cheaper.
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.
That seems very quaint. Still, it's preferable to a 'strategic nuke reserve', I suppose. I do like Canada.
Oh that is awesome!
My all time favourite use of Canada's famous product, although quail with blood-orange juice and maple syrup is also quite neat. My recipe can be found here
How in Gods name do you syphon syrup ? If it anything like T&L Golden syrup then you can turn the tin upside down and you still have to wait an age for it to spill out, the only thing thicker than syrup is treacle.
(presumably only Lynsey can suck start the treacle syphon)
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!
You are thinking of golden syrup. This is maple syrup which, while not as thin as water is not anywhere near as thick as Golden syrup.
of whose dollars?
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.
Seek help :)
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.
Scott, thank you for suggesting my next culinary project!