Comments on: How to Make Maple Syrup Like a Vermonter

By: Spence548

Spence548 — Wed, 30 May 2012 14:06:45 +0000

MMMMMM…. MHHMMMMMM!!

My friends and I were just joking about this be the way a man eats pancakes.. ( go on a quick trek to vermont and drill your own syrup)

Great article!

By: Kevin

Kevin — Wed, 23 May 2012 22:03:10 +0000

Love the real stuff!

By: Justin

Justin — Tue, 22 May 2012 13:39:35 +0000

As a local of NH, I will always feel that maple syrup from my home town will always taste better, while that may just be my opinion, Hue Hefner seems to agree with me, on that note he also prefers venison from west virginia, any further north they start to get a pine taste,

By: Lenny-t

Lenny-t — Sat, 19 May 2012 02:13:30 +0000

I have some bad news for the Canadians who trumpet the superiority of Quebec maple syrup: if it’s to be sold commercially, it must be pasteurized. By law. Also, a great amount of this stuff is exported from Canada, but the it’s all blended from various suppliers so you never really know what you’re getting with Quebec syrup. Besides, it tastes like moose pee.

Vermont law is very stringent concerning products labelled as ‘made in Vermont’ and they are VERY quick to shut down and fine any company that mislabels products like that. No joke. I’ve seen it happen several times in the past few years – including the famous ‘Harrington’s’ who were selling ‘Vermont maple cured’ hams that were actually Smithfield hams from Virginia that were cured in Vermont. They paid a hefty fine too.

By: Dan

Dan — Thu, 17 May 2012 22:14:55 +0000

Well, I live in Florida and don’t think I’ll ever make syrup in my life, but I really got a kick out of this article. Very enjoyable.

By: James

James — Tue, 15 May 2012 23:30:18 +0000

I made syrup for the first time this year with our one lonely norway maple and damn if it wasn’t the best syrup anyone who tried it had ever tasted. Didn’t last long.

By: Jan

Jan — Tue, 15 May 2012 17:19:08 +0000

The tree on the Vermont State flag is, indeed, a pine. However, the Vermont State tree is the sugar maple and no doubt that is the reference the author intended. One of the nicest things about a Vermont spring is sugaring. The scent of dozens, if not hundreds, of home sugar houses/outdoor boiling is heavenly and almost makes up for approaching ‘mud season’. Now that is a subject I would love this author to address in his own inimitable style.

By: ÉricToruillon

ÉricToruillon — Sun, 13 May 2012 22:29:10 +0000

I’d be up for trying some Vermont maple syrup, even though I doubt it is as good as the stuff in Québec. We produce about 75% of the world’s maple syrup and the quality goes from OK to absolutely, shoot-me-up-with-the-stuff amazing,

By: ManwallDotCom

ManwallDotCom — Sun, 13 May 2012 17:26:37 +0000

Seems like quite a bit of work to have something to put on waffles. Aunt Jemima already did the work for you, nice lady that she is.

By: Jereman

Jereman — Sun, 13 May 2012 12:22:17 +0000

Reading this was a nostalgia-fest for me. I grew up tapping trees, even collecting the sap using a horse-drawn sled. Well, a pony-drawn sled. In retrospect, it would’ve been an even more pleasurable experience if we had horses instead, because ponies are jerks, but I digress…
As a youth, growing up working on a family farm, the hours spent toiling over the boil in our makeshift sugarhouse was a wonderful respite from the drudgery of farm labor. Living in Texas now doesn’t lend itself to continuing that tradition, and paying for it, at the cost it is now, compared to getting it for ‘free’ when I was younger makes my head spin.
Thanks for a great article!