The Random Crap Thread 2: It Hits the Fan.

PatrThom

PatrThom

figmentPez said:
Really good. Maple syrup is graded by how dark it is; grade B is the darkest, and has the most maple flavor. It's less sweet, so usually it's favored for baking over topping pancakes, but I like the rich flavor.
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There is another grade, grade C, but you don't see it for sale very often.
That's because grade C is usually used to make the other "table" syrups taste like maple.

--Patrick
 
Tinwhistler

Tinwhistler

HCGLNS said:
No Grade B tells me you're swilling paint varnish that Americans like to call maple syrup.
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Different grading systems between the US and Canada.

http://www.huffingtonpost.com/2011/12/23/maple-syrup-grades_n_1167767.html
Canada, which produces more than 80 percent of the world's maple syrup, uses its own classification system. There are three grades: Canada #1, including Extra Light (sometimes known as AA), Light (A), and Medium (B); #2 Amber (C); and #3 Dark (D).
The United States has a different system, divided into two major grades: Grade A and Grade B. Grade A is considered the premiere type that's meant for eating, while Grade B is so dark that it's generally only used for cooking or baking. Grade A is broken into three subgrades, which are measured by their translucence: Light Amber, Medium Amber and Dark Amber.
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American grade B is in the neighborhood of Canadian grade D

I've had Extra Light from Canada before. It was so mild in flavor that once I put it on pancakes, it just tasted like sugar water.
 
HCGLNS

HCGLNS

I'm just grousing over how even though Canada produces 85% of the worlds supply of Maple Syrup, our top notch trade negotiators bent over and lubed up last year and abandoned our naming system in favour of a more American like system.
 
Tinwhistler

Tinwhistler

HCGLNS said:
I'm just grousing over how even though Canada produces 85% of the worlds supply of Maple Syrup, our top notch trade negotiators bent over and lubed up last year and abandoned our naming system in favour of a more American like system.
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You're right, and my huffington post quote is outdated.
To be fair, the US changed theirs as well, at the request of the International Maple Syrup Institute.

https://en.wikipedia.org/wiki/Maple_syrup#Grades
 
PatrThom

PatrThom

HCGLNS said:
I'm just grousing over how even though Canada produces 85% of the worlds supply of Maple Syrup, our top notch trade negotiators bent over and lubed up last year and abandoned our naming system in favour of a more American like system.
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Well hopefully another couple more million gallons won't go missing this year.

--Patrick
 
Gruebeard

Gruebeard

Yes, because that was the worst thing going on at the time, but everyone was distracted by that other thing that had the whole world shaving off their Charlie Chaplin 'stache.
 
PatrThom

PatrThom

In the latest Lay's round, I've tried truffle fries and the biscuits and gravy. Still haven't tried the reuben or gyro ones yet.

--Patrick
 
Ravenpoe

Ravenpoe

The biscuits and gravy lays are pretty good, the west coast truffle are good but kinda boring, and the new york reuben are my favorites, just because they taste so distinctly like a reuben.

The gyros do taste like gyros... and made me realize that I don't like gyros.
 
Celt Z

Celt Z

Have tried all 4 US flavors. I'm impressed how much they really taste like their listed flavors. I think Truffle tastes most like a traditional chip flavor, but I'm not sure if it's my favorite. I do like how the Reuben has a rye after-taste.
 
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