How do I ski the bumps in tele??!!

[Woodserson]

"Oh yeah, I enjoy a light amber syrup."

Woah Woah Woah Woah Woah

The most grave of New England insults has been uttered. Is this a challenge?

Do we need to do a bump-off?

[joeatomictoad]

Woah Woah Woah Woah Woah

The most grave of New England insults has been uttered.
[/quote]

I never mentioned the words "Canada" and "syrup" in the same sentence. Would could be more grave than that?

[joeatomictoad]

Woah Woah Woah Woah Woah

The most grave of New England insults has been uttered.

I never mentioned the words "Canada" and "syrup" in the same sentence. Would could be more grave than that in New England?

[Woodserson]

I never mentioned the words "Canada" and "syrup" in the same sentence. Would could be more grave than that in New England?

Accusing someone of liking light amber instead of dark amber, for one. For shame!

[joeatomictoad]

Accusing someone of liking light amber instead of dark amber, for one. For shame!

Ok, we're going in that direction. Very well, I'll play your game.

Just kidding. You can appreciate an amber; this warrants a mulligan. If I had my choice, I would never go with anything darker than a medium amber. I live in Texas, so my choice in syrup is somewhat limited, and I have to make due with what I can find. With that being said, I feel privileged to live in a country where I don't have to be subject to Log Cabin or Aunt Jemima if I don't want to.

I decided to rescind the following from my official response, but it's included because I think it's fun:
Any chicken farmer can make a dark amber. All they have to do is keep on adding heat, and not clean between batches, and voila...dark syrup.

A real maple head appreciates the care and attention it takes to produce a light amber, and can appreciate the natural sugar flavors, not the overcooked / caramelized flavors. If evaporating syrup was the downstream oil business, your dark syrup would be residues left from cracking the feedstock, or in the marine world they call it Bunker C fuel...so heavy it has to be heated to pump.

[Woodserson]

This. Is. NEW ENGLAND.



Where the men are men and the sheep are scared.

If I have to drink Bunker fuel... so.be.it. Light this fire, put hair on my wife's chest, and give me the robust dark gel. New England started a war for less.

I feel privileged to live in a country where I don't have to be subject to Log Cabin or Aunt Jemima if I don't want to.

Thank god, right? In Europe, "sirop d'erable" is usually only available from the Quebec crime syndicates, at ostentatious prices, and no one buys it anyway. They don't know the freedom of going to the local shack and stocking up for the year.

[joeatomictoad]

@Woodserson
And here all along, I was preparing for this to turn into a discussion about where to get the best cider donut. This discussion would have been a whole different type of warfare.

[joeatomictoad]

In Europe, "sirop d'erable" is usually only available from the Quebec crime syndicates, at ostentatious prices, and no one buys it anyway. They don't know the freedom of going to the local shack and stocking up for the year.

I remember reading an article where Canadian syrup producers are fined by the government if they produce too much product, or something of that nature. Something where government tampering with supply and demand... if you ask me, it’s legalized price gouging. ¡that’s gangster!

[Woodserson]

@Woodserson
And here all along, I was preparing for this to turn into a discussion about where to get the best cider donut. This discussion would have been a whole different type of warfare.

Carter Hill Orchard for central NH, IMO. But open to suggestions. Dare I try that VT place you mentioned?

Back to some sinful impossible telemarking the bumps:

[bgregoire]

I remember reading an article where Canadian syrup producers are fined by the government if they produce too much product, or something of that nature. Something where government tampering with supply and demand... if you ask me, it’s legalized price gouging. ¡that’s gangster!

Us Quebecers might be gangsters, but hell we make the best syrup. Be it light or dark, can't beat it.

I always get mine from a local shack.

Do you guys have access to real maple butter (nothing added)?