< Previous
I Am A >

[Comments] (5) Maple Syrup Vengeance: In California you can go to a pretty nice breakfast place and they'll serve you real maple syrup in a glass with a spout, or a little syrup ramekin. If you go to a cheaper place they might have fake maple syrup but it'll be in a glass with a spout so you can pretend it's real. Even IHOP does this.

In New York, right next to the place where the maple syrup comes from, they don't do any of this. I've been to fancy breakfast restaurants, as fancy as any I ever went to in California, and they all treat maple syrup like cheap jelly. It's made by Smuckers out of corn syrup and it comes in little plastic tubs with pull-off tops, like non-dairy creamer. They have to stock this stuff because all the restaurants here do delivery, and how are you going to deliver maple syrup in a little syrup ramekin. But they take it a step further and also give it to the people who came over to their restaurant in person! So when I go out to breakfast I never order anything with a dependency on maple syrup. I guess I could be a huge snob and bring my own little container of maple syrup, but then why don't I stay home and make my own waffles?

I've eaten at places in the south (IHOP being the exception), where the restaurant just buys a 20-pack of Log Cabin squeeze bottles and plunks one down on each table. New Yorkers probably think their system is better, but I don't see how. I never thought I'd have anything good to say about IHOP's syrup, but at least it doesn't look obviously fake.

Incidentally, Rocks'n'Diamonds is turning into ZZT.

Filed under:

Comments:

Posted by Nick Moffitt at Tue Jul 18 2006 02:42

I grew up in Seattle, and we'd always have six or seven brands of Canadian maple syrup in the supermarket. I was raised to look at the "grade" and aim low, since the "grade" seemed to mean "how much of the syrup has been processed to pure sugar and thus no longer tastes of maple".

We also had a few syrup-maple trees in Seattle, and in early Autumn the leaves would fall and begin to compost. They were rare, but there was a corner of my elementary school's playing field that always smelled heavenly around October.

But yeah, I'm a major syrup snob as a result. Here in London, the fru-fru imports delicatessen with the classy communal brunch table gives you AUNTIE JEMIMA or something. I need to smack them upside the head and teach them what not to bother importing.

A pity I can't abide marmalade, or I'd be set here.

Posted by Leonard at Tue Jul 18 2006 07:04

What brings you (sends you, I guess) to London, Nick?

Posted by Leonard at Tue Jul 18 2006 07:05

Incidentally, there's lots of maple syrup in the supermarket here, and also a guy selling it at the farmer's market. Just not so much in the restaurants.

Posted by Adam P. at Thu Jul 20 2006 10:26

One of the diners Sabrina and I go to in Westchester charges you extra for "real maple syrup." The Smuckers in the creamer container is always free, though.

Posted by Leonard at Thu Jul 20 2006 10:30

It's a racket!


[Main] [Edit]

Unless otherwise noted, all content licensed by Leonard Richardson
under a Creative Commons License.