It’s my favorite insect vomit! I don’t usually mix it with my bacteria poop, though. I did try the bacteria poop made with bee vomit one time, and it wasn’t quite what I hoped for. I will have to try different varieties.
Dear comrade, have you not heard the good word of maple beans, the heart of a good cabane à sucre menu?
The ones I make are not the most traditional, but I just use tomato sauce (literally just milled and canned tomatoes I can at home, not like a prepared seasoned sauce), maple syrup, mustard powder and salt. It’s by eye and to taste but maybe 4 cups of dry beans, 1 L sauce, 1-2 tbsp mustard powder, salt to taste and syrup to taste. I soak the beans and cook in the electric pressure cooker, so I add more water if I think the sauce isn’t enough (it typically isn’t). I’ll add some salt to start, but will add more after it’s done and add the syrup once it’s done too.
Eta: I’m 3rd gen slavic (I know how insane this sentence is everywhere else in the world but that’s how white people talk to each other here sorry) but I moved to eastern ontario a couple of years back and am trying to assimilate lol.
I rarely cook with brown sugar and I’m not sure which breakfast foods I’d put it on besides pancakes, waffles, or french toast. But I never really feel like eating those either.
I SHOULD try some oatmeal again, it has been a while. No kids and I bake, but it’s usually savory things. I replied to another comment, but it’s real maple syrup in a glass jug and everything, lol.
powdered sugar has a weird effect on me. It always tastes just a little bit like sachharine (too sweet, and goes into the realm of unpleasant)
I use the maple syrup because I live in Quebec where it is somewhat affordable and am T2 diabetic. I cut out most sugar in my life, but coffee is somewhere I am not willing to compromise. I tested the glycemic load of maple sugar on my blood and it was significantly lower than white sugar, so I use that now.
How do people use that much syrup? I’ve had one bottle for like 10 years.
I don’t really use honey either, lol.
Bee vomit is the best
Distilled tree blood is better
It’s my favorite insect vomit! I don’t usually mix it with my bacteria poop, though. I did try the bacteria poop made with bee vomit one time, and it wasn’t quite what I hoped for. I will have to try different varieties.
Beans???
Dear comrade, have you not heard the good word of maple beans, the heart of a good cabane à sucre menu?
The ones I make are not the most traditional, but I just use tomato sauce (literally just milled and canned tomatoes I can at home, not like a prepared seasoned sauce), maple syrup, mustard powder and salt. It’s by eye and to taste but maybe 4 cups of dry beans, 1 L sauce, 1-2 tbsp mustard powder, salt to taste and syrup to taste. I soak the beans and cook in the electric pressure cooker, so I add more water if I think the sauce isn’t enough (it typically isn’t). I’ll add some salt to start, but will add more after it’s done and add the syrup once it’s done too.
Eta: I’m 3rd gen slavic (I know how insane this sentence is everywhere else in the world but that’s how white people talk to each other here sorry) but I moved to eastern ontario a couple of years back and am trying to assimilate lol.
As a 2nd generation Canadian with British Parents, maple beans are just *chef’s kiss
I’m definitely trying this, thanks for sharing!
Peanut butter and maple sandwiches!
Reading that sentence spiked my blood sugar lol
It’s too sweet for me to use as a condiment most of the time but I love it as an ingredient. It’s also a fun annual tradition!
Beans? I’m intrigued.
Shared more info in another comment.
I saw it after I commented, definitely trying it out, thanks!
Lol if anyone ever needs proof that I don’t hold grudges on the fedverse, this is proof (I simply do not read usernames I guess 🤷♀️)
Eta: despite it all showing up in my notifications at once I simply did not realize this wasn’t two different people lol
They eat different things than you.
🤯
You can use it in place of brown sugar in a lot of recipes and add it on top of most breakfast foods.
I rarely cook with brown sugar and I’m not sure which breakfast foods I’d put it on besides pancakes, waffles, or french toast. But I never really feel like eating those either.
Oatmeal? Guess you don’t bake or have kids. Also as should be obvious this only applies to actual maple syrup not a caramel colored corn syrup thing.
Look for the culturally-insensitive label of Canadians, not the culturally-insensitive one of slavery.
I SHOULD try some oatmeal again, it has been a while. No kids and I bake, but it’s usually savory things. I replied to another comment, but it’s real maple syrup in a glass jug and everything, lol.
For me it replaces white sugar almost everywhere.
Yeah, it’s a great sweetener, one of my gotos when balancing flavours (along with salt, lemon juice/vinegar, and soy sauce/mushrooms).
Someone else said brown sugar.
What about powdered sugar?
(As a replacement.)
powdered sugar has a weird effect on me. It always tastes just a little bit like sachharine (too sweet, and goes into the realm of unpleasant)
I use the maple syrup because I live in Quebec where it is somewhat affordable and am T2 diabetic. I cut out most sugar in my life, but coffee is somewhere I am not willing to compromise. I tested the glycemic load of maple sugar on my blood and it was significantly lower than white sugar, so I use that now.
powder is usually for baking stuff, not really a subsitute for normal sugar.
Have more pancakes, waffles, French toast, French toast sticks.
Yeah, I really don’t… Maybe if I had guests or something.
Edit: I have also eaten all 3 without any syrup and just butter before. 😆
We do breakfast for dinner every other week.
You obviously dont know how to eat breakfast right.
Diabetes and obesity are very common.
Depending on the grade, even just a spoonful straight everyday lol
You’re built different.
Must not be good/real
It’s real maple syrup, I just don’t use it very often.
Or is a good sweetener for Matcha Lattes.