parker pan cake syrup
 

i just got thru making the wife and i pancakes and coffee...to top off the pancakes we had some real CONNECTICUT MAYPLE SYRUP...SENT to me by the parker mayple syrup king his self TERRY SPENCER... I must say this was quite a treat for the wife and me...as far as i know you cannot buy this in mississippi..this is the secound time ever ive got to enjoy this real mayple syrup...i will guard this bottle of syrup and enjoy it for many mornings to come... it was a real treat for BESSIE AND I....MANY thanksto TERRY...ILL remember him every time i eat a pancake from now on...the reason i named this PARKER MAYPLE SYRUP IS because it was was thru the PARKER COLLECTORS ASCIATION AND TERRY BEING A MEMBER AND THIS MAYPLE SYRUP BEIUNG MADE IN CONNECTICUT THAT I CALLED IT PARKER MAYPLE PANCAKE SYRUP.... THANKS AGAIN TERRY.... CHARLIE

enjoy - my daughter called the other day to set a date for getting out to a breakfast at one of the syrup makers. I could hear my two little granddaughters in the background chanting "maple syrup"

I've been addicted to the stuff since I was a kid. Back when I had the trees to make my own, my older daughter used to drink sap, my son would have a glass of syrup with a peanut butter sandwich if I wasn't looking.

sweet gift of nature - and in this case your Parker buddy

I guess I need to have a word with my wife, Charlie. All I got was a cup of coffee and a day old muffin.
Glad you liked it. I'm getting too old to keep this up. It was more fun when the kids helped out. Almost half my taps are still the good old fashioned buckets, so there's still alot of lugging. Even the trees on tubing go into tanks that need to be pumped to the sugar house, so if I'm not lugging sap, I'm lugging the gas-engine pump. (on snow shoes for a good part of the season)

Good on you Edgar for keeping going on the syrup program. We tapped some maple trees in Michigan when I was in college. One day we were hauling a 30gal trash barrel full of sap home to the cooker in the back of a Suburban when our driver had to brake a little abruptly at a light and the barrel tipped over in the back. What a mess! We just opened all the doors and let it pour out onto the street. A good laugh was had by all I can tell you. Birch syrup is popular up here in Alaska but it takes a LOT more sap to make a jug of syrup than it does with maple.

Got that right Charlie.....Danny had Edgars syrup this morning with his waffles. He refuses to use any other syrup...spoiled kid....:)

Rich, I would love to try some birch syrup. Is it available in the lower 48?

Real maple syrup is like real Parmigiano Reggiano once you have the real thing there is no substitute.

You can order it online from Alaska makers like Alaska Birch Syrup.... not cheap at $160/gallon though! They sell it in 8oz bottles. The folks that I know who formed the first larger commercial operation call their company "Kahiltna Birch Syrup". If you google alaska birch syrup you'll get tons of information. Birch syrup is very good, with a distinct flavor that is completely different than maple syrup.

Julia cooked pancakes this morning and I had maple syrup on them. She got one pancake a little burnt and it really tasted good with the syrup. I will confess that this was after a search for cane syrup came up dry. I can't get enough cane syrup.

Eggar
This is John Hanson in East hampton, CT
Where can I buy that Sweet Liquid that Purtill tells me about. Of course he didnt bring me any today, just that smelly cigar.
Hope I get some from you soon.
Your friend Yonnie.

Basically in the green mtn. state we put the syrup on anything on our plate. Favorites are scrambled eggs with cracked pepper, sausage, vanilla ice cream, basted on London broil, maple cheese cake, baked beans ........or in a shot glass right out of the evaporator. Necter of the gods

I or got the basted wild duck!

John, I am honored that this is your first PGCA post since joining 3 years ago. I'll make sure George brings some down to you.
Eric, my favorite salad has a maple vinaigrette dressing over baby greens, dried cranberries, walnuts, goat cheese and grapefruit. If you don't like grapefruit, substitute Mandarin oranges. My wife just reminded me of the salmon glazed with maple syrup, soy garlic and (optional) ginger. I baste pork roasts with it, and have been known to inject it into turkey.

I have a sourdough starter that I have kept going for about 30 years. Makes great bread and especially waffles. The grandkids sure like coming to the cabin so Grandpa will make waffles with maple syrup and thick cut bacon from Circle M meats in Wolverine, MI

Pennsylvania sour batter buckwheat pancakes, maple syrup and scrapple - yes!

Edgar that salad looks like a keeper! Would go nice with a leg of duck confit. It's on my list to try.
Captain Bob - I was raised in Pennnsylvania and I have to explain to Vermonters what scrapple is. A woman I work with goes to Pa. Often and brings me back a few lbs. of made on the farm scrapple and I just finished my last slice. I wake up in the morning thinking of it. Pass the syrup please.

All this talk of maple syrup.... Anyone ever have Finnish oven pancakes? My aunt Ellen from Finland used to make the best!

George Bird Evans referred to buckwheat pancakes and maple syrup as "Crepes Appalachian"

Edgar, last evening I took out a cup of our sourdough starter and set out overnight a fresh batch of basic batter. In the morning today I made sourdough pancakes for Jean and I and we topped them off with your now famous Maple Syrup. Along with breakfast sausage it was a real treat. So thanks again. You wouldn't by chance have any honey bees ? We could use some Ct honey for our daily tea....

This must have been pancake Sunday for PGCA Members!

At camp we use it for all sorts of cooking. A 50/50 mix of pure maple syrup and Jack Daniels is a fabulous way to pan-fry thick pork loin chops adding the concoction often as the JD evaporates. It leaves a wonderfully thick, crispy caramelization over and around the chops... absolutely wonderful!!!






.

great camp stove Dean

wow.... charlie

My cousin's husband makes Maple syrup up in Massachusetts, goes by the name Uncle Jim's Sugarhouse. I'll be making a trip back home in May, just in time to renew the supply, on short rations now.

When I was growing up back on the farm, a winters treat was a wash pan packed tight with snow with a liberal dose of syrup poured on it. My cousin Anna and I would sit on the front porch with our spoons and have a go at it. That, was in fact a good time.

I like Deans idea on the chops.... that sounds very yummy.

New
 

I'm not to good with with this forums, however George Purtill been helping.By the way, George had birthday 3/4 but I will not tell the members how old he is. --- I had note with one my new friend about maple syrup,very good.
John F. hanson

George is as old as Bruce Springsteen. How's that..

John, It's great to see you on here!

So that makes George about as old as dirt huh.....:rolleyes:

If I'd said that he was as old as Grace Slick, now that would really be old as dirt

Happy Birthday George.

I always wanted to try to make birch syrup, I would guess you would use sap from a black birch? When we were kids we used to break the end of branches off of the maple trees in the winter and make sap cycles.

George, Happy Birthday and many more. Life is like a roll of toilet paper, the closer you get to the end, the faster it goes. Jim

I thank the Dear Lord that I've put my life to better use than that of a roll of toilet paper :eek:

Edgar - true to my post I made that salad and dressing tonight and served it with homemade duck confit legs. It doesn't get much better than that - thanks for the recipe.

Dean- nice looking stove. I have the syrup the pork and the booze on hand and hope to try your recipe on the wood cook stove this weekend. Can't wait. I know some folks by aquantance in the deer camp book.

With Regards
Eric

Here's another one Eric.

5 oz bag of mixed greens
1/2 cup diced red onion
2 cups strawberries, quarterd
1 cup blueberries
2 oz. soft goat cheese, crumbled
1/2 cup toasted peacans

Dressing:
1/2 cup light mayonnaise
3-4 tablespoons maple syrup (we used light amber)
1 tablespoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon pepper

Eric, make sure the chops are really thick - (you can get some really nice meat at Marty's in Danville right on Rte 2) and don't overcook it. We like the pork just a little pink in the middle and a nice crispy brown on the outside. Make sure you use plenty of the JD and syrup as you cook it, adding more and more and basting as you cook it.

"Deer Camp, Last Light in the Northeast Kingdom" is the book of the old time Vermont deer hunter and deer camps. It is steeped with tradition and was written by a guy who hiked (usually uninvited) back into these deer camps where he is usually welcomed by some very woodsy characters. One of my favorite stories is of a camp he was visiting and after supper everyone was sitting around the table as the author is interviewing them. A mouse appears on a shelf high up on a wall and somebody shouts "MOUSE!!" at which everyone 'slaps leather' and the author dives for the floor.

I just recieved my first servings of the famous Ct. maple syurp today. I'm eager to try it on anything. Can't wait for Saturday morning.:corn:

My syrup will be at the PGCA table at the Southern if Danny Suponski hasn't consumed it all beforehand. All proceeds go to the PGCA. I finished about 36 quarts this morning and I'm done for the year

Edgar, jusy charge him $5.00 a shot.:rotf:

Maybe I could head Danny off at the pass if you brought some to the Baltimore show.

Charlie - a plague on you. I broke a tooth the other day and when sweet hits that nerve it makes me rise out of my shoes. Been taking a blue 12 hour analgesic once a day to keep the devil at bay. I just got a bottle of Minnesota Maple Syrup from my lady friend last week and I'm dying to use it. Won't see the DDS until next week. Watch out right after that, tho.

You know that adage - Minnesota, where women are strong, men are good looking and children are all above average.

Good idea. I'll bring some.