[LMB] OT: RE: sugar maples

[gpw at uniserve.com]

Quoting quietann <quietann at gmail.com>:

> On 4/30/07, onyxhawke at onyxhawke.com <onyxhawke at onyxhawke.com> wrote:
> >
> > What makes grade b better than a?
> 
> Grade B has a stronger flavor.  It used to be that Grade B was used only for
> cooking maple-flavored things, and Grade A was used on pancakes etc. but
> over time a lot of folks decided that the Grade B was really good "straight
> from the bottle" and didn't need to be used as a flavoring only.  It tends
> to be darker and is more likely to be a little cloudy, compared to Grade A.

I was going to say that grade B was not strong enough, but it seems
that there are different grading systems between Canada and the US.

http://en.wikipedia.org/wiki/Maple_syrup

It tends to be difficult to get the darker grades when shopping
in far flung corners of the world, and you may find them too strong
for breakfast use - at which point you should consider it for
cooking - my parents like to use it as sweetner when making bread.

Geoffrey

PS. Marna, try Rainbow Foods in Britannia for Denman Island chocolate
if you need a more reliable stockist.