I tried the fine maple syrup from nostr:npub172mu27r5yny0nnmvgjqwhx055dmsesrrx7j0p5d3pxagfx6xgxfsv75p3q today on some buttered biscuits. I warmed a sampling of the syrup in the microwave for about 15 seconds. A pleasant aroma that reminded me of caramel, the taste on the biscuit was sweet, and warm, a mild maple flavor you expect and dare I say a hint of smoke, which I liked. Trying the syrup alone I think I could confirm the slight smokey flavor. Not over bearing in the least but present and reminded me of sitting around a warm well breathing fire. I compared it to the artificial store bought corn syrup with maple flavoring we had in the pantry. And what it lacked was a gummy texture that coats your teeth from the artificial. On this closer taste comparison I noticed a further complexity in the Ohio Pure Maple Syrup that reminded me of a sip of bourbon. I payed in sats and shipping was prompt and quickly arrived by USPS. #foodstr #ohio #grownostr #food
Wow. This made me go inside and have a spoonful of syrup. My syrup comes in batches and I don't blend like the big boys. I believe this came from batch 2 and was an Amber. 1st batch was light and vanilla, 4th is dark and heavy maple. I get mostly amber. You speak so well of it you must have a background in English or marketing.
Much better than I explain it.
People: how would you describe your maple syrup.
Me: it's good
I always keep a small jar of each batch on hand for personal taste testing and culinary endeavors throughout the year. 😋 It’s amazing the difference in flavors between the batches, most people who have only had store bought have no idea!
Personally love the early stuff and we don’t get much of it. On top of ice cream on in coffee. Amber for classic pancakes or homemade biscuits. Late/extra dark in cooking for example maple glazed Brussels sprouts in the cast iron, oven roasted root vegetables, etc.
