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Fred and Greg's thread (1 Viewer)




I’ve never had anything other than maple syrup. So to see what I’ve been missing out on, Moore invites me to try birch syrup that he made and some beech syrup from upstate New York from his friend Mike. I try birch first.

It looks really really dark, much darker and thicker than maple syrup usually is. It’s different. It’s definitely sweet, but also not at the same time, somehow. It’s got a familiar flavor that I can’t quite put my finger on, maybe molasses.

“It’s nice as a glaze on red meat and salmon,” he offers. “And it’s also nice if you mix it with olive oil and balsamic vinegar to make a salad dressing.”

Next is beech. It’s a lot more like maple syrup. I wouldn’t think this isn’t maple syrup if you’ve put this on a pancake and gave it to me.
 

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