Here's 15 companies that serve you wood pulp in their products.

http://www.thestreet.com/story/11012...d-so-good.html

On 7/10/2011 3:13 PM, ImStillMags wrote:
> Here's 15 companies that serve you wood pulp in their products.
>
> http://www.thestreet.com/story/11012...d-so-good.html


I remember a major flap about cellulose being used in bread in the 70s
when "high fiber" became the byword in nutrition.

gloria p

On Jul 10, 4:13*pm, ImStillMags > wrote:
> Here's 15 companies that serve you wood pulp in their products.
>
> http://www.thestreet.com/story/11012...d-pulp-never-t...

I see that" Betty Crocker whipped frostings" is on the list. Anyone
who uses that crap deserves anything they get anyway.

--Bryan

ImStillMags wrote:
> Here's 15 companies that serve you wood pulp in their products.
>
> http://www.thestreet.com/story/11012...d-so-good.html


They are reducing the fat content in prepared foods and replacing it
with fiber. The *******s!

(I don't see a problem)

-Bob

On Sun, 10 Jul 2011 14:13:47 -0700 (PDT), ImStillMags
> wrote:

> Here's 15 companies that serve you wood pulp in their products.
>
> http://www.thestreet.com/story/11012...d-so-good.html

As good a reason as any why not to buy commercial products.

--

Today's mighty oak is just yesterday's nut that held its ground.

"ImStillMags" > wrote in message
...
> Here's 15 companies that serve you wood pulp in their products.
>
> http://www.thestreet.com/story/11012...d-so-good.html

It was very common in the 80's.

sf wrote:
> On Sun, 10 Jul 2011 14:13:47 -0700 (PDT),
> ImStillMags
> > wrote:
>
>> Here's 15 companies that serve you wood pulp in
>> their products.
>>
>> http://www.thestreet.com/story/11012...d-so-good.html
>
> As good a reason as any why not to buy commercial
> products.

You grow and make everything yourself?

"Julie Bove" > wrote:
> "ImStillMags" > wrote in message
> ...
>> Here's 15 companies that serve you wood pulp in their products.
>>
>> http://www.thestreet.com/story/11012...d-so-good.html
>
> It was very common in the 80's.

I remember that bread was made from wood fibers and I purchased a loaf not
knowing, it tasted awful for sandwiches and the bread actually caught on
fire in the toaster. The rest went into the trash can and never bought that
again.

Five years ago I consumed all that was on that list. In the last year
perhaps three items. "Log Cabin Syrup", McChicken at McDonalds (never
again) and Kraft Mac and Cheese.

I think Kraft is off my list completely. But if one company is putting it
in their cheese, what about others?

I started to buy Log Cabin because it no longer has High Fructose Corn
Syrup in it.
Now to find another brand.

I will to give credit to Alton Brown for getting me off the processed foods
over the years. I make my own pancakes and waffles, Hot coco mix,
frostings and other foods from basic Ingredients.

I cannot wait to get another dairy cow and make my own cheese.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Jul 10, 5:49*pm, Sqwertz > wrote:
> On Sun, 10 Jul 2011 14:13:47 -0700 (PDT), ImStillMags wrote:
> > Here's 15 companies that serve you wood pulp in their products.
>
> >http://www.thestreet.com/story/11012...d-pulp-never-t...
>
> It's all bullshit. *Cellulose is plant matter. *You eat it every time
> you eat a vegetable. *Calling it wood pulp is just irresponsible
> sensationalist reporting. *And posting it here just makes you as bad
> as they are.
>
> Every time you eat an orange or an apple or a pear, you're eating a
> tree. *Big ducking deal.

There's nothing at all wrong with microcrystalline cellulose, except
that it gives the pre-shredded bags of cheese a less than ideal
mouthfeel if eaten unmelted. One of the nice things about Del Taco is
that they grate their cheese freshly, in-store, so no microcrystalline
cellulose. I miss Del Taco since the franchise here folded two weeks
ago.
>
> -sw

--Bryan

On Jul 10, 6:51*pm, Bryan > wrote:
> On Jul 10, 5:49*pm, Sqwertz > wrote:
>
> > On Sun, 10 Jul 2011 14:13:47 -0700 (PDT), ImStillMags wrote:
> > > Here's 15 companies that serve you wood pulp in their products.
>
> > >http://www.thestreet.com/story/11012...d-pulp-never-t....
>
> > It's all bullshit. *Cellulose is plant matter. *You eat it every time
> > you eat a vegetable. *Calling it wood pulp is just irresponsible
> > sensationalist reporting. *And posting it here just makes you as bad
> > as they are.
>
> > Every time you eat an orange or an apple or a pear, you're eating a
> > tree. *Big ducking deal.
>
> There's nothing at all wrong with microcrystalline cellulose, except
> that it gives the pre-shredded bags of cheese a less than ideal
> mouthfeel if eaten unmelted. *One of the nice things about Del Taco is
> that they grate their cheese freshly, in-store, so no microcrystalline
> cellulose. *I miss Del Taco since the franchise here folded two weeks
> ago.
>
>
>
> > -sw
>
> --Bryan

I believe people who use pre-grated cheese are cheese grater-impaired!

:-)

John Kuthe...

On Jul 10, 7:16*pm, John Kuthe > wrote:
> On Jul 10, 6:51*pm, Bryan > wrote:
>
>
>
>
>
>
>
>
>
> > On Jul 10, 5:49*pm, Sqwertz > wrote:
>
> > > On Sun, 10 Jul 2011 14:13:47 -0700 (PDT), ImStillMags wrote:
> > > > Here's 15 companies that serve you wood pulp in their products.
>
> > > >http://www.thestreet.com/story/11012...d-pulp-never-t...
>
> > > It's all bullshit. *Cellulose is plant matter. *You eat it every time
> > > you eat a vegetable. *Calling it wood pulp is just irresponsible
> > > sensationalist reporting. *And posting it here just makes you as bad
> > > as they are.
>
> > > Every time you eat an orange or an apple or a pear, you're eating a
> > > tree. *Big ducking deal.
>
> > There's nothing at all wrong with microcrystalline cellulose, except
> > that it gives the pre-shredded bags of cheese a less than ideal
> > mouthfeel if eaten unmelted. *One of the nice things about Del Taco is
> > that they grate their cheese freshly, in-store, so no microcrystalline
> > cellulose. *I miss Del Taco since the franchise here folded two weeks
> > ago.
>
> > > -sw
>
> > --Bryan
>
> I believe people who use pre-grated cheese are cheese grater-impaired!

It works quite well in applications where you're melting it, or even
getting it really warm. It's convenient, and is also sometimes REALLY
cheap. Oh, John, up until closing on Monday, Dierberg's has 4oz.
cow's milk feta for $1.
Speaking of cheese, I seriously like the Palermo's frozen pizzas:
http://www.palermospizza.com/primo-t...n-sausage.aspx
It's about the best pizza you can buy in St. Louis. Since The First
Federal Frank & Crust Co. went out of business, I haven't found a
great NY style anywhere in StL.
>
> :-)
>
> John Kuthe...

--Bryan

On Jul 10, 7:42*pm, Bryan > wrote:
> On Jul 10, 7:16*pm, John Kuthe > wrote:
>
>
>
> > On Jul 10, 6:51*pm, Bryan > wrote:
>
> > > On Jul 10, 5:49*pm, Sqwertz > wrote:
>
> > > > On Sun, 10 Jul 2011 14:13:47 -0700 (PDT), ImStillMags wrote:
> > > > > Here's 15 companies that serve you wood pulp in their products.
>
> > > > >http://www.thestreet.com/story/11012...d-pulp-never-t...
>
> > > > It's all bullshit. *Cellulose is plant matter. *You eat it every time
> > > > you eat a vegetable. *Calling it wood pulp is just irresponsible
> > > > sensationalist reporting. *And posting it here just makes you as bad
> > > > as they are.
>
> > > > Every time you eat an orange or an apple or a pear, you're eating a
> > > > tree. *Big ducking deal.
>
> > > There's nothing at all wrong with microcrystalline cellulose, except
> > > that it gives the pre-shredded bags of cheese a less than ideal
> > > mouthfeel if eaten unmelted. *One of the nice things about Del Taco is
> > > that they grate their cheese freshly, in-store, so no microcrystalline
> > > cellulose. *I miss Del Taco since the franchise here folded two weeks
> > > ago.
>
> > > > -sw
>
> > > --Bryan
>
> > I believe people who use pre-grated cheese are cheese grater-impaired!
>
> It works quite well in applications where you're melting it, or even
> getting it really warm. *It's convenient, and is also sometimes REALLY
> cheap. *

Not usually cheaper than cheese by the lb though, unless it's really
old or overstocked.


> Oh, John, up until closing on Monday, Dierberg's has 4oz.
> cow's milk feta for $1.

$4 a lb. And I don't use feta cheese for anything I make.

> Speaking of cheese, I seriously like the Palermo's frozen pizzas:http://www.palermospizza.com/primo-t...n-sausage.aspx
> It's about the best pizza you can buy in St. Louis. *Since The First
> Federal Frank & Crust Co. went out of business, I haven't found a
> great NY style anywhere in StL.

I clicked the link. Cardboard crust? Nahhhh! I like my pizza with a
substantial crust. And nothing's compared favorably to the old FFF and
Crust CO, back in the day! That was GOOD crust! That crust was good
standalone!

John Kuthe...

On Jul 10, 7:48*pm, John Kuthe > wrote:
> On Jul 10, 7:42*pm, Bryan > wrote:
>
>
>
>
>
>
>
>
>
> > On Jul 10, 7:16*pm, John Kuthe > wrote:
>
> > > On Jul 10, 6:51*pm, Bryan > wrote:
>
> > > > On Jul 10, 5:49*pm, Sqwertz > wrote:
>
> > > > > On Sun, 10 Jul 2011 14:13:47 -0700 (PDT), ImStillMags wrote:
> > > > > > Here's 15 companies that serve you wood pulp in their products.
>
> > > > > >http://www.thestreet.com/story/11012...d-pulp-never-t...
>
> > > > > It's all bullshit. *Cellulose is plant matter. *You eat it every time
> > > > > you eat a vegetable. *Calling it wood pulp is just irresponsible
> > > > > sensationalist reporting. *And posting it here just makes you as bad
> > > > > as they are.
>
> > > > > Every time you eat an orange or an apple or a pear, you're eating a
> > > > > tree. *Big ducking deal.
>
> > > > There's nothing at all wrong with microcrystalline cellulose, except
> > > > that it gives the pre-shredded bags of cheese a less than ideal
> > > > mouthfeel if eaten unmelted. *One of the nice things about Del Taco is
> > > > that they grate their cheese freshly, in-store, so no microcrystalline
> > > > cellulose. *I miss Del Taco since the franchise here folded two weeks
> > > > ago.
>
> > > > > -sw
>
> > > > --Bryan
>
> > > I believe people who use pre-grated cheese are cheese grater-impaired!
>
> > It works quite well in applications where you're melting it, or even
> > getting it really warm. *It's convenient, and is also sometimes REALLY
> > cheap. *
>
> Not usually cheaper than cheese by the lb though, unless it's really
> old or overstocked.
>
> > Oh, John, up until closing on Monday, Dierberg's has 4oz.
> > cow's milk feta for $1.
>
> $4 a lb. And I don't use feta cheese for anything I make.
>
> > Speaking of cheese, I seriously like the Palermo's frozen pizzas:http://www.palermospizza.com/primo-t...n-sausage.aspx
> > It's about the best pizza you can buy in St. Louis. *Since The First
> > Federal Frank & Crust Co. went out of business, I haven't found a
> > great NY style anywhere in StL.
>
> I clicked the link. Cardboard crust? Nahhhh! I like my pizza with a
> substantial crust. And nothing's compared favorably to the old FFF and
> Crust CO, back in the day! That was GOOD crust! That crust was good
> standalone!

It's rather good for thin crust, but if you dislike "cardboard crust,"
then you wouldn't like it. The problem is, most of the "substantial
crust" pizzas are not very good in this town, and the DiGiorino
"substantial crust" pizzas are better than the local pizzerias. The
closest decent pizzeria I know of is Shakespeare's in Columbia, MO.
>
> John Kuthe...

--Bryan

On Sun, 10 Jul 2011 18:27:30 -0700 (PDT), Bryan
> wrote:

> DiGiorino "substantial crust" pizzas are better than the local pizzerias.

You have nothing worth talking about if DiGornio is your touchstone.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 10, 8:27*pm, Bryan > wrote:
> On Jul 10, 7:48*pm, John Kuthe > wrote:
>
>
>
> > On Jul 10, 7:42*pm, Bryan > wrote:
>
> > > On Jul 10, 7:16*pm, John Kuthe > wrote:
>
> > > > On Jul 10, 6:51*pm, Bryan > wrote:
>
> > > > > On Jul 10, 5:49*pm, Sqwertz > wrote:
>
> > > > > > On Sun, 10 Jul 2011 14:13:47 -0700 (PDT), ImStillMags wrote:
> > > > > > > Here's 15 companies that serve you wood pulp in their products.
>
> > > > > > >http://www.thestreet.com/story/11012...d-pulp-never-t...
>
> > > > > > It's all bullshit. *Cellulose is plant matter. *You eat it every time
> > > > > > you eat a vegetable. *Calling it wood pulp is just irresponsible
> > > > > > sensationalist reporting. *And posting it here just makes you as bad
> > > > > > as they are.
>
> > > > > > Every time you eat an orange or an apple or a pear, you're eating a
> > > > > > tree. *Big ducking deal.
>
> > > > > There's nothing at all wrong with microcrystalline cellulose, except
> > > > > that it gives the pre-shredded bags of cheese a less than ideal
> > > > > mouthfeel if eaten unmelted. *One of the nice things about Del Taco is
> > > > > that they grate their cheese freshly, in-store, so no microcrystalline
> > > > > cellulose. *I miss Del Taco since the franchise here folded two weeks
> > > > > ago.
>
> > > > > > -sw
>
> > > > > --Bryan
>
> > > > I believe people who use pre-grated cheese are cheese grater-impaired!
>
> > > It works quite well in applications where you're melting it, or even
> > > getting it really warm. *It's convenient, and is also sometimes REALLY
> > > cheap. *
>
> > Not usually cheaper than cheese by the lb though, unless it's really
> > old or overstocked.
>
> > > Oh, John, up until closing on Monday, Dierberg's has 4oz.
> > > cow's milk feta for $1.
>
> > $4 a lb. And I don't use feta cheese for anything I make.
>
> > > Speaking of cheese, I seriously like the Palermo's frozen pizzas:http://www.palermospizza.com/primo-t...n-sausage.aspx
> > > It's about the best pizza you can buy in St. Louis. *Since The First
> > > Federal Frank & Crust Co. went out of business, I haven't found a
> > > great NY style anywhere in StL.
>
> > I clicked the link. Cardboard crust? Nahhhh! I like my pizza with a
> > substantial crust. And nothing's compared favorably to the old FFF and
> > Crust CO, back in the day! That was GOOD crust! That crust was good
> > standalone!
>
> It's rather good for thin crust, but if you dislike "cardboard crust,"
> then you wouldn't like it. *The problem is, most of the "substantial
> crust" pizzas are not very good in this town, and the DiGiorino
> "substantial crust" pizzas are better than the local pizzerias. *The

I adore Pi Pizza's crusts! YUM!!! Just can't afford them.

John Kuthe...

"ImStillMags" > ha scritto nel messaggio

> Here's 15 companies that serve you wood pulp in their products.
>
> http://www.thestreet.com/story/11012...d-so-good.html

I'm up to like 12 and haven't yet found anything I would ever eat. I am
stunned to think anyone would. Surely a "breakfast bowl" can't be easier
than cereal with milk and fruit?

"Giusi" > wrote in message
...
>
> "ImStillMags" > ha scritto nel messaggio
>
>> Here's 15 companies that serve you wood pulp in their products.
>>
>> http://www.thestreet.com/story/11012...d-so-good.html
>
> I'm up to like 12 and haven't yet found anything I would ever eat. I am
> stunned to think anyone would. Surely a "breakfast bowl" can't be easier
> than cereal with milk and fruit?

Breakfast bowls tend to be low carb. Note that I have never eaten one.

"John Smythe" > ha scritto nel messaggio
> sf wrote:

>> ImStillMags
>> > wrote:
>>
>>> Here's 15 companies that serve you wood pulp in their products.
>>>
>>> http://www.thestreet.com/story/11012...d-so-good.html
>>
>> As good a reason as any why not to buy commercial products.
>
> You grow and make everything yourself?

I don't grow it all, why would you need to? I make it all myself, and I
always have to a large degree.
When some years back I was rearing a child and doing 32 hours a semester at
college I experimented with Hamburger Helper and Eggos, buit they were so
awful we gave up on them and just ate more leftovers.
That stuff on those pages is crap.

"Nad R" > ha scritto nel messaggio

> I started to buy Log Cabin because it no longer has High Fructose Corn
> Syrup in it.
> Now to find another brand.


What about real maple syrup? Why not? Use less if cost is a factor.

"Giusi" > wrote:
> "Nad R" > ha scritto nel messaggio
>
>> I started to buy Log Cabin because it no longer has High Fructose Corn
>> Syrup in it.
>> Now to find another brand.
>
>
> What about real maple syrup? Why not? Use less if cost is a factor.

The few pure real maple syrups that I have tasted seems to have a very
strong over powering taste. Perhaps I do not know what to buy?

Honey is too thick for pancakes for my liking. The only alternative that I
have liked was when I made a mistake on making my own strawberry jam and
got it way too thin. It was a delicious mistake that was only good on
pancakes and ice cream. I have tried Karo corn syrup and I find it only
good for making candy and pies. Karo to me is too thick and too strong of a
taste for pancakes.

Is there a nice sweet but not overpowering and "all natural" not too thick
syrup out there?

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

"Nad R" > wrote in message
...
> "Giusi" > wrote:
>> "Nad R" > ha scritto nel messaggio
>>
>>> I started to buy Log Cabin because it no longer has High Fructose Corn
>>> Syrup in it.
>>> Now to find another brand.
>>
>>
>> What about real maple syrup? Why not? Use less if cost is a factor.
>
> The few pure real maple syrups that I have tasted seems to have a very
> strong over powering taste. Perhaps I do not know what to buy?
>
> Honey is too thick for pancakes for my liking. The only alternative that I
> have liked was when I made a mistake on making my own strawberry jam and
> got it way too thin. It was a delicious mistake that was only good on
> pancakes and ice cream. I have tried Karo corn syrup and I find it only
> good for making candy and pies. Karo to me is too thick and too strong of
> a
> taste for pancakes.
>
> Is there a nice sweet but not overpowering and "all natural" not too thick
> syrup out there?

I never used to like real maple syrup because to me it was watery and had no
flavor. But I have been buying it at my health food store lately and it's
good. Not that I eat much of it because I don't. Daughter has never had
the fake stuff.

"Julie Bove" > wrote in message
...
>
> "Nad R" > wrote in message
> ...
>> "Giusi" > wrote:
>>> "Nad R" > ha scritto nel messaggio
>>>
>>>> I started to buy Log Cabin because it no longer has High Fructose Corn
>>>> Syrup in it.
>>>> Now to find another brand.
>>>
>>>
>>> What about real maple syrup? Why not? Use less if cost is a factor.
>>
>> The few pure real maple syrups that I have tasted seems to have a very
>> strong over powering taste. Perhaps I do not know what to buy?
>>
>> Honey is too thick for pancakes for my liking. The only alternative that
>> I
>> have liked was when I made a mistake on making my own strawberry jam and
>> got it way too thin. It was a delicious mistake that was only good on
>> pancakes and ice cream. I have tried Karo corn syrup and I find it only
>> good for making candy and pies. Karo to me is too thick and too strong of
>> a
>> taste for pancakes.
>>
>> Is there a nice sweet but not overpowering and "all natural" not too
>> thick
>> syrup out there?
>
> I never used to like real maple syrup because to me it was watery and had
> no flavor. But I have been buying it at my health food store lately and
> it's good. Not that I eat much of it because I don't. Daughter has never
> had the fake stuff.
>
Properly made real maple syrup is not watery.

"Nad R" > ha scritto nel messaggio

> "Giusi" > wrote:

>>> I started to buy Log Cabin because it no longer has High Fructose
>>> Corn>>> Syrup in it.>>> Now to find another brand.
>>
>>
>> What about real maple syrup? Why not? Use less if cost is a factor.
>
> The few pure real maple syrups that I have tasted seems to have a very
> strong over powering taste. Perhaps I do not know what to buy?
>
> Honey is too thick for pancakes for my liking. The only alternative that I
> have liked was when I made a mistake on making my own strawberry jam and
> got it way too thin. It was a delicious mistake that was only good on
> pancakes and ice cream. I have tried Karo corn syrup and I find it only
> good for making candy and pies. Karo to me is too thick and too strong of
> a
> taste for pancakes.
>
> Is there a nice sweet but not overpowering and "all natural" not too thick
> syrup out there?

Use less. I pay US$9 per pint for it. A spoonful is enough, really. If
you thought it was overpowering, you either got lucky with a very
concentrated batch, or your taste buds have been trained to like that namby
pamby fake sugar syrup. You can get over that.

"Julie Bove" > ha scritto nel messaggio
>
> "Giusi">>
>> I'm up to like 12 and haven't yet found anything I would ever eat. I am
>> stunned to think anyone would. Surely a "breakfast bowl" can't be easier
>> than cereal with milk and fruit?
>
> Breakfast bowls tend to be low carb. Note that I have never eaten one.

So is toilet paper and that's cheaper and has tree pulp in it too.

"Giusi" > wrote:
>
> Use less. I pay US$9 per pint for it. A spoonful is enough, really. If
> you thought it was overpowering, you either got lucky with a very
> concentrated batch, or your taste buds have been trained to like that namby
> pamby fake sugar syrup. You can get over that.

I think the label years ago said heavy syrup. others at the table stated
this was the heavy syrup. Lucky, I do not know? It was too strong. One
spoonful can cover a pancake?

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

In article >,
says...
>
> On Sun, 10 Jul 2011 18:27:30 -0700 (PDT), Bryan
> > wrote:
>
> > DiGiorino "substantial crust" pizzas are better than the local pizzerias.
>
> You have nothing worth talking about if DiGornio is your touchstone.

Or it may be that the local pizzeria is really really bad. The aren't
all great you know.

In article >, says...
>
> "ImStillMags" > ha scritto nel messaggio
>
> > Here's 15 companies that serve you wood pulp in their products.
> >
> > http://www.thestreet.com/story/11012...d-so-good.html
>
> I'm up to like 12 and haven't yet found anything I would ever eat. I am
> stunned to think anyone would. Surely a "breakfast bowl" can't be easier
> than cereal with milk and fruit?

It's not easier but it's a hot meal, not cold.

On Mon, 11 Jul 2011 10:35:18 +0200, "Giusi" >
wrote:

>
> "Nad R" > ha scritto nel messaggio
>
> > I started to buy Log Cabin because it no longer has High Fructose Corn
> > Syrup in it.
> > Now to find another brand.
>
>
> What about real maple syrup? Why not? Use less if cost is a factor.
>
I like a lot of syrup, but I don't drown my food - so I buy the real
thing and don't think twice about it.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 11 Jul 2011 09:35:03 +0000 (UTC), Nad R
> wrote:

> The few pure real maple syrups that I have tasted seems to have a very
> strong over powering taste. Perhaps I do not know what to buy?

You've probably used grade B vs grade A. Grade B is darker, stronger
tasting and less expensive than A. I'm not a big fan of a strong
maple flavor, so I buy Grade A.

--

Today's mighty oak is just yesterday's nut that held its ground.

"J. Clarke" > ha scritto nel messaggio >>

Surely a "breakfast bowl" can't be easier
>> than cereal with milk and fruit?
>
> It's not easier but it's a hot meal, not cold.

So why is it called convenience crap? I venture that french toast or
scrambled eggs are just as convenient and lots less crappy.

Sqwertz wrote:
> On Sun, 10 Jul 2011 14:13:47 -0700 (PDT), ImStillMags wrote:
>
>> Here's 15 companies that serve you wood pulp in their products.
>>
>> http://www.thestreet.com/story/11012...d-so-good.html
>
> It's all bullshit. Cellulose is plant matter. You eat it every time
> you eat a vegetable. Calling it wood pulp is just irresponsible
> sensationalist reporting. And posting it here just makes you as bad
> as they are.
>
> Every time you eat an orange or an apple or a pear, you're eating a
> tree. Big ducking deal.
>
> -sw

I kind-of agree. My first reaction to the story was negative, but
then, as you say, we eat vegetable matter all the time. So, I
guess any objection I might have would be related to the reason
why it's being used in any particular item and the end result. If
the sole reason is for the manufacturer to heighten its profits,
and the end result is poorer in some way because of it, then that
is undesirable. If the product is somehow better (and I suppose
that depends on our individual definitions), the addition might be
judged in a more favorable light.

--
Jean B.

Julie Bove wrote:
> "Nad R" > wrote in message
> ...
>> "Giusi" > wrote:
>>> "Nad R" > ha scritto nel messaggio
>>>
>>>> I started to buy Log Cabin because it no longer has High Fructose Corn
>>>> Syrup in it.
>>>> Now to find another brand.
>>>
>>> What about real maple syrup? Why not? Use less if cost is a factor.
>> The few pure real maple syrups that I have tasted seems to have a very
>> strong over powering taste. Perhaps I do not know what to buy?
>>
>> Honey is too thick for pancakes for my liking. The only alternative that I
>> have liked was when I made a mistake on making my own strawberry jam and
>> got it way too thin. It was a delicious mistake that was only good on
>> pancakes and ice cream. I have tried Karo corn syrup and I find it only
>> good for making candy and pies. Karo to me is too thick and too strong of
>> a
>> taste for pancakes.
>>
>> Is there a nice sweet but not overpowering and "all natural" not too thick
>> syrup out there?
>
> I never used to like real maple syrup because to me it was watery and had no
> flavor. But I have been buying it at my health food store lately and it's
> good. Not that I eat much of it because I don't. Daughter has never had
> the fake stuff.
>
>
There are different grades. You may have been buying the highest
grade, which strikes me as being weak. I always buy the lowest
grade I can find, which has much more flavor.

--
Jean B.

Giusi wrote:
> "Nad R" > ha scritto nel messaggio
>
>> "Giusi" > wrote:
>
>>>> I started to buy Log Cabin because it no longer has High Fructose
>>>> Corn>>> Syrup in it.>>> Now to find another brand.
>>>
>>> What about real maple syrup? Why not? Use less if cost is a factor.
>> The few pure real maple syrups that I have tasted seems to have a very
>> strong over powering taste. Perhaps I do not know what to buy?
>>
>> Honey is too thick for pancakes for my liking. The only alternative that I
>> have liked was when I made a mistake on making my own strawberry jam and
>> got it way too thin. It was a delicious mistake that was only good on
>> pancakes and ice cream. I have tried Karo corn syrup and I find it only
>> good for making candy and pies. Karo to me is too thick and too strong of
>> a
>> taste for pancakes.
>>
>> Is there a nice sweet but not overpowering and "all natural" not too thick
>> syrup out there?
>
> Use less. I pay US$9 per pint for it. A spoonful is enough, really. If
> you thought it was overpowering, you either got lucky with a very
> concentrated batch, or your taste buds have been trained to like that namby
> pamby fake sugar syrup. You can get over that.
>
>
On the rare occasions when such is called for, we always use real
maple syrup. In fact, I used to cart some around when we ate
breakfast elsewhere, because the fake stuff was just not worth
eating.

Interestingly, my daughter has started making buttermilk pancakes
with bananas and chocolate chips in them. I was lucky enough to
try a tiny pancake a couple of months ago, and it was so good that
it needed no adornment. Moist too. (She would never make a dry
pancake. She likes to tell a tale of how she was in New Mexico
with her dad, and she got pancakes that were soooo dry that they
totally dehydrated her. Oh, I can't do her story justice. I tell
her she should try stand-up comedy!)

--
Jean B.

Nad R wrote:
> "Giusi" > wrote:
>> Use less. I pay US$9 per pint for it. A spoonful is enough, really. If
>> you thought it was overpowering, you either got lucky with a very
>> concentrated batch, or your taste buds have been trained to like that namby
>> pamby fake sugar syrup. You can get over that.
>
> I think the label years ago said heavy syrup. others at the table stated
> this was the heavy syrup. Lucky, I do not know? It was too strong. One
> spoonful can cover a pancake?
>
Dark syrup? I can't imagine maple syrup being too strong.

--
Jean B.

sf wrote:
> On Mon, 11 Jul 2011 10:35:18 +0200, "Giusi" >
> wrote:
>
>> "Nad R" > ha scritto nel messaggio
>>
>>> I started to buy Log Cabin because it no longer has High Fructose Corn
>>> Syrup in it.
>>> Now to find another brand.
>>
>> What about real maple syrup? Why not? Use less if cost is a factor.
>>
> I like a lot of syrup, but I don't drown my food - so I buy the real
> thing and don't think twice about it.
>
Yeah. I use it very rarely, but it has to be the real thing. Now
that I am LCing that is an issue. Sigh.

--
Jean B.

sf wrote:
> On Mon, 11 Jul 2011 09:35:03 +0000 (UTC), Nad R
> > wrote:
>
>> The few pure real maple syrups that I have tasted seems to have a very
>> strong over powering taste. Perhaps I do not know what to buy?
>
> You've probably used grade B vs grade A. Grade B is darker, stronger
> tasting and less expensive than A. I'm not a big fan of a strong
> maple flavor, so I buy Grade A.
>
Heh! There you go! Obviously folks hold that A in high esteem.
I like B--or even C, if that is still around.

--
Jean B.

In article >, says...
>
> "J. Clarke" > ha scritto nel messaggio >>
>
> Surely a "breakfast bowl" can't be easier
> >> than cereal with milk and fruit?
> >
> > It's not easier but it's a hot meal, not cold.
>
> So why is it called convenience crap? I venture that french toast or
> scrambled eggs are just as convenient and lots less crappy.

You put it in the microwave, push the button, do someting else for a
couple of minutes, and it's done with no cleanup required.

In article >,
says...
>
> On Mon, 11 Jul 2011 10:35:18 +0200, "Giusi" >
> wrote:
>
> >
> > "Nad R" > ha scritto nel messaggio
> >
> > > I started to buy Log Cabin because it no longer has High Fructose Corn
> > > Syrup in it.
> > > Now to find another brand.
> >
> >
> > What about real maple syrup? Why not? Use less if cost is a factor.
> >
> I like a lot of syrup, but I don't drown my food - so I buy the real
> thing and don't think twice about it.

The only things I use syrup on are pancakes and waffles and I want
enough to get some syrup taste in each bite.

On Mon, 11 Jul 2011 10:50:30 -0400, "Jean B." > wrote:

> sf wrote:
> > On Mon, 11 Jul 2011 09:35:03 +0000 (UTC), Nad R
> > > wrote:
> >
> >> The few pure real maple syrups that I have tasted seems to have a very
> >> strong over powering taste. Perhaps I do not know what to buy?
> >
> > You've probably used grade B vs grade A. Grade B is darker, stronger
> > tasting and less expensive than A. I'm not a big fan of a strong
> > maple flavor, so I buy Grade A.
> >
> Heh! There you go! Obviously folks hold that A in high esteem.
> I like B--or even C, if that is still around.

I've never seen grade C maple syrup. Maybe you can buy it from the
farm, but I've never shopped at a maple syrup farm stand.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:
> On Mon, 11 Jul 2011 09:35:03 +0000 (UTC), Nad R
> > wrote:
>
>> The few pure real maple syrups that I have tasted seems to have a very
>> strong over powering taste. Perhaps I do not know what to buy?
>
> You've probably used grade B vs grade A. Grade B is darker, stronger
> tasting and less expensive than A. I'm not a big fan of a strong
> maple flavor, so I buy Grade A.

Ok, now I know what to look for. Thanks.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)