wrote:
> Maple is also very nice to use on the barbecue, I have been told, and
> many cooks use maple planks to barbecue their salmon on.

Cedar planks have been my experience.

It is the
> flavour, more than the sweetness there. And in fact, not to belabour
> it, anywhere you use it. After all, when you use sugar, you do not
> really want a sugar flavour, and many recipes call for sugar when it
> is not a sweet outcome one is after. Enough.
>
> Now if I could only get my hands on a block of maple sugar.
>
> Unbelievable. Like fudge.
>
> Zee
> (not in the soup)
>
www.vermontcountrystore.com

Search on maple candies and have all the maple sugar candy you want

Jill
>
>
>
> Damsel in dis Dress wrote:
>> On 27 Dec 2004 11:59:03 -0800, wrote:
>>
>>> Perhpas I should have left it at *subtle*. That is what it is.
>>> Subtle, with a slightly different flavour top note than sugar and
>>> much less sweet. The result, because I use less sweetener in total
>>> than the normal preparation calls for, is a very tart, and yes
>>> still savoury flavour.
>>
>> I've got a problem. My sense of taste seems to have intensified
>> over the past couple of years. I can't deal with very much salt at
>> all, not even in butter. We had a meat and cheese tray a couple
>> months ago, and I couldn't eat the turkey at all because it was
>> honey flavored, and that just wasn't right. I've eaten the same
>> turkey in the past with no problem.
>>
>> I'm afraid that if I were to put maple syrup in any soup, I'd have
>> to throw it all out, because the taste wouldn't be as subtle to me
>> as it is to you. I hope that makes sense.
>>
>> Thanks for taking the time to try to help. I'm not rejecting your
>> idea, but my taste buds are. <sigh>
>>
>> Carol
>> --
>> "Years ago my mother used to say to me... She'd say,
>> 'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
>> Well, for years I was smart.... I recommend pleasant. You may quote
>> me."
>>
>> *James Stewart* in the 1950 movie, _Harvey_