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Post by Ragtop on Feb 10, 2024 6:39:55 GMT -5
Costco's maple syrup is really good. Made with cane sugar, not HFCS.
But put me on the list of Type 2 guys, don't eat that stuff anymore.
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Post by HeavyDuty on Feb 10, 2024 7:51:59 GMT -5
A slight amount of syrup on pancakes or waffles, but French toast gets granulated sugar sprinkled on top - echoes of how my grandparents did it.
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matryx81
Wholenote
I think I know the reason but I can't spell it.
Posts: 773
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Post by matryx81 on Feb 10, 2024 10:34:59 GMT -5
A slight amount of syrup on pancakes or waffles, but French toast gets granulated sugar sprinkled on top - echoes of how my grandparents did it. This seems to make more sense. I rarely/if ever do french toast but this idea makes me want to try (I seem to recall recently seeing some unusual french toast bake, but I forget what it is now).
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Post by funkykikuchiyo on Feb 10, 2024 14:16:20 GMT -5
Good syrup is a lovely thing. I was spoiled growing up in Vermont... it was not only readily available, but you probably had a neighbor with a bunch of jugs of it they'd sell cheap or even give away. It was like getting zucchini in the summer or something. These days you can buy real VT syrup at most grocery stores and it is the best on the shelf, but not QUITE the same as what you can get from a neighbor in VT.
There should be more pancake than syrup, but otherwise, bring it on. Real syrup is thinner/runnier than corn syrup based stuff, so it is going to soak in quite a bit.
I get the blood sugar spike/crash, too. The key is to have protein/fat in the meal and I'm good. Sausage, eggs, ham, whatever. I also picked up some pancake mix that has protein in it... just some whey tossed in. I don't know if it helps that much, but most of us don't get enough protein, so it is a nice way to spiff it up. I put a "breakfast for dinner" thing into my rotation late last year because I had one night where I was always low on groceries and time, and it worked surprisingly well.
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Post by ninworks on Feb 11, 2024 11:58:13 GMT -5
We do breakfast for dinner about once a week and sometimes more. Often I'll make a big breakfast fritatta that has frozen cubed hash browns, spinach, mushrooms, onions, bell pepper, a dozen eggs, cheese, and either chopped up smokey links, ham, or bacon. Top that with sour cream and a killer home-made salsa and it's to die for. That will be dinner for the two of us 3 to 4 nights.
Sometimes it's chicken and waffles or just eggs and toast. Breakfast is probably our favorite meal.
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Post by hushnel on Feb 11, 2024 13:17:07 GMT -5
I don't often consume sweet stuff, occasionally i’ll make waffles. I use various syrups. Maple is good stuff, I also use Florida cracker Syrup that is not overly processed, there is also an Orange syrup but I haven’t come across any locally.
Occasionally I don’t want it too sweet and I’IIl mix peanut butter with the syrup, keeps the waffles from getting too soggy. Beside the miles of sugar carne, local farmers put out bees and the Honey is really good. I always keep some of this on hand and often prefer it.
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Post by slacker 🐨 on Feb 12, 2024 12:59:28 GMT -5
I make the best French Toast on the planet. Hmmmm....that's hard to believe. I had, as a kid, french toast at a place in Colorado called The Epicure. They deep fried their french toast and, to this day, I've never had french toast as good as that (and French Toast is easily my favorite of the Pancake/Waffle/French toast triad). Another version that was particularly good is at a local restaurant where they use cinnamon rolls as the bread for french toast. Insanely good. When we make it, we buy "Cinnamon Crimp Bread" from the local grocery store (made in their in-house bakery). It's got cinnamon/sugar swirled in and coating the outer edge. It's round. It makes outrageously good french toast as well. I'd have a hard time believing yours would surpass any of those three unless you're doing something similar.
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Post by slacker 🐨 on Feb 12, 2024 13:02:34 GMT -5
We do a breakfast for dinner on a semi-regular basis (about 8=12 times a year). We don't typically eat breakfast but love breakfast food, so breakfast for dinner is our best option.
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Post by Leftee on Feb 12, 2024 13:36:05 GMT -5
I make the best French Toast on the planet. Hmmmm....that's hard to believe. I had, as a kid, french toast at a place in Colorado called The Epicure. They deep fried their french toast and, to this day, I've never had french toast as good as that (and French Toast is easily my favorite of the Pancake/Waffle/French toast triad). Another version that was particularly good is at a local restaurant where they use cinnamon rolls as the bread for french toast. Insanely good. When we make it, we buy "Cinnamon Crimp Bread" from the local grocery store (made in their in-house bakery). It's got cinnamon/sugar swirled in and coating the outer edge. It's round. It makes outrageously good french toast as well. I'd have a hard time believing yours would surpass any of those three unless you're doing something similar. Come on over Saturday morning. We’ll put this to rest.
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matryx81
Wholenote
I think I know the reason but I can't spell it.
Posts: 773
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Post by matryx81 on Feb 12, 2024 22:03:57 GMT -5
Hmmmm....that's hard to believe. I had, as a kid, french toast at a place in Colorado called The Epicure. They deep fried their french toast and, to this day, I've never had french toast as good as that (and French Toast is easily my favorite of the Pancake/Waffle/French toast triad). Another version that was particularly good is at a local restaurant where they use cinnamon rolls as the bread for french toast. Insanely good. When we make it, we buy "Cinnamon Crimp Bread" from the local grocery store (made in their in-house bakery). It's got cinnamon/sugar swirled in and coating the outer edge. It's round. It makes outrageously good french toast as well. I'd have a hard time believing yours would surpass any of those three unless you're doing something similar. Come on over Saturday morning. We’ll put this to rest. I'd take you up on it, but I think I am about a thousand miles out. (I recently saw some recipes for a cookies and cream french toast and a french toast bake that I think I know how I want to combine them to make one very sweet treat.)
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Post by Leftee on Feb 13, 2024 7:40:36 GMT -5
I’m just looking for an excuse for friends to get together.
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Post by slacker 🐨 on Feb 13, 2024 8:40:06 GMT -5
Hmmmm....that's hard to believe. I had, as a kid, french toast at a place in Colorado called The Epicure. They deep fried their french toast and, to this day, I've never had french toast as good as that (and French Toast is easily my favorite of the Pancake/Waffle/French toast triad). Another version that was particularly good is at a local restaurant where they use cinnamon rolls as the bread for french toast. Insanely good. When we make it, we buy "Cinnamon Crimp Bread" from the local grocery store (made in their in-house bakery). It's got cinnamon/sugar swirled in and coating the outer edge. It's round. It makes outrageously good french toast as well. I'd have a hard time believing yours would surpass any of those three unless you're doing something similar. Come on over Saturday morning. We’ll put this to rest. Donde Esta?
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Post by rickyguitar on Feb 14, 2024 20:27:40 GMT -5
Youngest son's girlfriend told me I am the French toast king when the came for Christmas. We may have to settle by duel. Dueling French toast. Yum.
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Post by Leftee on Feb 14, 2024 20:34:04 GMT -5
Oh man! This should happen!
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Post by jazzguy on Feb 14, 2024 20:46:59 GMT -5
Youngest son's girlfriend told me I am the French toast king when the came for Christmas. We may have to settle by duel. Dueling French toast. Yum. I'm coming over to, um, judge the competition.
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Post by hushnel on Feb 21, 2024 10:06:25 GMT -5
French toast got its current name through a grammatical error. Albany, New York, innkeeper Joseph French introduced the dish to America in 1724. He intended to name his creation “French's Toast” but inadvertently left out the apostrophe and S. The phrase “French toast” first appeared in print in 1871.
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Post by tahitijack on Feb 21, 2024 11:38:26 GMT -5
For pre-diabetes and diabetes groups there is a sugar free syrup. It's pretty tasty.
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Post by oldfartbassplayrwalt on Feb 24, 2024 16:45:32 GMT -5
Call me strange, but I like throwing a few splashes of Crystal Hot Sauce on top of the syrup. kind of yin and yang of flavors.
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Post by guildx700 on Feb 24, 2024 17:43:20 GMT -5
I mix 30% of real maple syrup with 70% Log Cabin syrup, a modest amount is all that's needed.
I make killer homemade Belgin waffles(the secret is whipped egg whites), homemade pancakes and french toast, I use local fresh Italian bread for that.
I usually have something like that every Sat & Sun morn, some good breakfast link sausages browned just right, a cup of my fav coffee Deaths Door, a shot of fresh squezzed OJ, and occassionally some shredded hash browns too.
I don't eat much for breakfast during the week, so I indulge on the weekends.
But no, I don't drown anything in syrup.
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Post by jazzguy on Feb 24, 2024 18:41:45 GMT -5
I mix 30% of real maple syrup with 70% Log Cabin syrup, a modest amount is all that's needed. I make killer homemade Belgin waffles(the secret is whipped egg whites), homemade pancakes and french toast, I use local fresh Italian bread for that. I usually have something like that every Sat & Sun morn, some good breakfast link sausages browned just right, a cup of my fav coffee Deaths Door, a shot of fresh squezzed OJ, and occassionally some shredded hash browns too. I don't eat much for breakfast during the week, so I indulge on the weekends. But no, I don't drown anything in syrup.
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Post by jazzguy on Feb 24, 2024 18:42:29 GMT -5
I mix 30% of real maple syrup with 70% Log Cabin syrup, a modest amount is all that's needed. I make killer homemade Belgin waffles(the secret is whipped egg whites), homemade pancakes and french toast, I use local fresh Italian bread for that. I usually have something like that every Sat & Sun morn, some good breakfast link sausages browned just right, a cup of my fav coffee Deaths Door, a shot of fresh squezzed OJ, and occassionally some shredded hash browns too. I don't eat much for breakfast during the week, so I indulge on the weekends. But no, I don't drown anything in syrup. why would you pollute perfectly good maple syrup w/ that stuff??
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Post by guildx700 on Feb 24, 2024 19:07:14 GMT -5
I mix 30% of real maple syrup with 70% Log Cabin syrup, a modest amount is all that's needed. I make killer homemade Belgin waffles(the secret is whipped egg whites), homemade pancakes and french toast, I use local fresh Italian bread for that. I usually have something like that every Sat & Sun morn, some good breakfast link sausages browned just right, a cup of my fav coffee Deaths Door, a shot of fresh squezzed OJ, and occassionally some shredded hash browns too. I don't eat much for breakfast during the week, so I indulge on the weekends. But no, I don't drown anything in syrup. why would you pollute perfectly good maple syrup w/ that stuff?? Straight maple syrup is far to thin for my liking, and too intense with maple flavor, my mix strikes a perfect balance for me. I get my maple syrup from my neighbor, they make it.
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