I never had maple syrup so I bought a bottle today.
Now where do I use it?
Put it on top of baked goods, either as is or the form of a glaze or sauce.
Make pancakes, or waffles, or french toast, or something like that. That's what it's usually used for, just pour it all over your breakfast. You cold also look up a recipe for some baking using it or something.
>>7143772
Use it inside the house
>>7143786
A light drizze turns even the plainest shredded wheat cereal into gold.
Also great as a component in a ham glaze.
>>7143772
Glaze some veggies.
>>7143772
Bake a nice ham, or make pork chops with sautéed apples, brown butter, sage, salt, pepper and maple syrup.
It's more acidic than you think,
It's wasted on pancakes to be honest, they just taste mildly sweeter with a tangy almost astringent back note.
Just drink it, a tiny sip at a time. Savor it.
Bread pudding.
>>7143772
Are you one of those guys who has brown sauce/ketchup with his french toast?
Certainly sipping it is nice.
In tea.
Instead of tea.
With bananas and milk.
On vanilla ice cream.
>>7143772
In the bedroom
Make your hardwood floors like new
>>7143772
Take it with you on a picnic
:-)
Stop making these stupid fucking threads already
i drink the grade b and up kind. just a few sips a day to battle my crippling depression and failed life.
>>7145188
>grade b and up kind
Grade B is the "lowest" grade to begin with, and here 'low' just means 'dark color and strong flavor'
>>7145232
thanks for making me take another sip senpai
Fucking cure some pork belly with salt, Brown sugar, and the maple syrup for like 5 days. Ideally smoke it to 145f
>>7145262
dude, that sounds delicious
Put it on sausage
Cook Brussels sprouts, make a maple-bacon glaze.
Put a splash of maple syrup, a splash of lemon juice into a shot of rye whiskey, serve neat.
>>7145262
>like 5 days
5 days exactly?
>>7146707
5-7 days. Essentially it's just maple bacon. It'd be fantastic if could you press it while it cures. Basically the salt will draw in the maple flavor and be balanced back out with the brown sugar. Roughly 2 sugar to 1 salt.
