AdamSmith Posted August 9, 2014 Posted August 9, 2014 I want some. http://www.cnn.com/2014/08/07/living/hickory-syrup-eatocracy/?cid=homepage-ob-gc&iref=obnetwork Quote
Members RA1 Posted August 9, 2014 Members Posted August 9, 2014 I am sure your credit card will dispatch a magic carpet to bring you some. I wish these folks all the luck in the world. I am within 50 years of retiring myself. However, they already live in "Yuppie Valley" aka the Shenandoah Valley. But, I suppose a few extra bucks in your pocket never hurt anyone. As a child of the "recovery period" after WW II I grew up in a family counting our pennies. We ate AJ and Vermont Maid maple flavored syrup on pan cakes and waffles. Therefore we thought that was the "real" thing. When I first started flying into places such as Vermont and sampled the real "real thing" I was a bit disappointed. It tasted weak and watery. Even the most expensive stuff. Today it doesn't much matter. I have little to no taste for sweets so I probably eat two waffles a year, whether I need to or not. Best regards, RA1 Quote
AdamSmith Posted August 9, 2014 Author Posted August 9, 2014 Know what you mean about Yuppie Valley. An escort friend in Boston is looking forward to a trip his client has planned for them to Virginia wine country, and was glad when I assured him that was not just a euphemism for moonshine. Whenever we had pancakes, our sugar poison was usually Log Cabin syrup, which was colored like maple but flavored something like brown metal, I thought. When Mrs Butterworth's came out, Log Cabin responded with a butter-flavored variety which, if I recall, tasted like an overlay of yellow metal had been added to the brown. Maybe it was the same carcinogen they use to flavor microwave popcorn. What I really liked was just after mama finished her Christmas baking. Then, on my pancakes I could use the leftover Karo Dark Syrup and, even better, the Grandma's Molasses (Unsulphured). What sulphured molasses might taste like, no one could ever tell me. Quote
Members RA1 Posted August 9, 2014 Members Posted August 9, 2014 Yes, of course, Log Cabin. Mrs. Butterworth's was a Johnny come lately and never caught on in our family. You remind me that my mother made pecan pies by the many with light Karo and we had friends and relatives lined up with requests for same. "Real" blackstrap molasses is likely an acquired taste and one that I encountered from time to time many years ago. I liked it but did not "crave" it. Probably we could go on and on as products of "near country" living but actually Southern "city folks". In other words, we knew what brains and eggs was (personally) but it was not a staple. All amazing and I am willing if you are. Best regards, RA1 BTW--Whine country is up somewhere near DC, isn't it? Quote
Members MsGuy Posted August 9, 2014 Members Posted August 9, 2014 Try a puddle of light Karo (for the sugar bomb) and swirl in some molasses (for flavor). Sop it all up with biscuits dripping with real butter. Now that was good eats when I was a kid. Especially that last little bit that was a thick mixture of syrup, butter & biscuit crumbles. AdamSmith 1 Quote
AdamSmith Posted August 9, 2014 Author Posted August 9, 2014 All you left out was a piece of salt meat off to one side. Don't want your blood pressure to drop! Quote
Members MsGuy Posted August 9, 2014 Members Posted August 9, 2014 See you think I was joking but that was one of my favorite foods back when. The proper technique is to crack open fluffy oven hot biscuits and stuff in a slab of salted butter to melt into a pool of yellow goodness cupped inside the biscuit (mostly). Scoop up the syrup being careful not to spill the butter & to include an appropriate amount of both karo and molasses. Cram into mouth, chew into gummy mess, swallow, repeat. Four or five good sized biscuits make a decent serving. Now fat back (salt pork) I didn't particularly care for except as a flavoring ingredient for collards and string beans. My grandfather loved the stuff but it was too greasy and too rubbery for my taste. Quote
AdamSmith Posted August 9, 2014 Author Posted August 9, 2014 I think you think I'm joking. I know you weren't. P.S. Salt pork, yuk. But thin country ham slice, fried -- heaven. Quote
Members RA1 Posted August 9, 2014 Members Posted August 9, 2014 Both of you guys are way too salty for me. Best regards, RA1 Quote
AdamSmith Posted August 9, 2014 Author Posted August 9, 2014 Both of you guys are way too salty for me. Quote
Members RA1 Posted August 9, 2014 Members Posted August 9, 2014 I always wondered what plundering the booty meant. I still do. Best regards, RA1 Quote
AdamSmith Posted August 10, 2014 Author Posted August 10, 2014 I always wondered what plundering the booty meant. I still do. Surely it means... MsGuy 1 Quote
Members RA1 Posted August 10, 2014 Members Posted August 10, 2014 OK, so now explain why one quits drinking at dawn and is the bilge rat behavior good or bad, please? Best regards, RA1 Quote
AdamSmith Posted August 10, 2014 Author Posted August 10, 2014 OK, so now explain why one quits drinking at dawn To pass out, sleep it off, awake and resume drinking? No need to quit every consecutive dawn of course. I think my record for being awake drinking continuously was 40 hours or so. and is the bilge rat behavior good or bad, please? Look around the forum and judge. Suits me! Quote
Members RA1 Posted August 10, 2014 Members Posted August 10, 2014 "Judge not lest thee be............" I am loathe to call fellow posters bilge rats however, sometimes, their actions remind one of such. Best regards, RA1 Quote
AdamSmith Posted August 10, 2014 Author Posted August 10, 2014 Only observing the bilge is an area of the ship where I feel at home. Cf. le nostalgie de la boue. Quote
Members RA1 Posted August 10, 2014 Members Posted August 10, 2014 I REFUSE to consider you either a ship's rat or 3rd class passenger. OTOH, Cabin Boy might be just your ticket. Fun for all. Best regards, RA1 AdamSmith 1 Quote
