"Doug Weller" > wrote in message
...
> On Wed, 28 Feb 2007 12:33:48 -0500, in rec.food.cooking, Virginia
> Tadrzynski wrote:
>
>>I have been out of the loop for awhile (rotten sick, not Norwalk) and just
>>laying about looking at food television and reading my cookbooks....
>>
>>Question that rose from this lolling......
>>
>>Maple syrup......what do you put it on. I am soooooo disgusted by my
>>Pennsylvania Dutch neighbors lately in that they put it on EVERYTHING.
>>Can't go to the diner without syrup for your breakfast meats, ham,
>>scrapple,
>>sausage, corned beef hash..... Then dinner, syrup for the ham, the turkey,
>>the pork, the beef........and lets not forget the starches and veggies,
>>they
>>have to have their dollop of syrup too. Can't go in the deli without all
>>the meats being Honey ham, honey turkey, maple ham, maple turkey, cinnamon
>>sugared ham, c/s turkey, etc. The last straw was syrup poured
>>over......(drum roll please)......dill pickles. If my stomach had been
>>torn
>>up, that would have been the end of me, as I was nauseated by the thought
>>of
>>that one. Is it just a local phenomena that syrup gets poured on
>>everything?
>>-ginny
>>
>
> I'm sorry, I don't see the problem? Although I haven't had cinnamon
> sugared ham, UK supermarkets have maple syrup bacon, maple syrup roasted
> vegetables, and maple syrup as an ingredient of quite a few prepared
> meals. Although I would argue that grape jelly is a suitable substitute
> for maple syrup with scrapple.
>
> Cinnamon sugar turkey sounds interesting, I must see if I can make it.
>
> Doug


There's this newfangled research about refined sugar, and how some people
eat WAY too much of it. Might be related to obesity and/or diabetes, but
doctors aren't sure yet.