Mxsmanic

Elko Tchernev writes:

    > The best use of maple syrup is to mix it with yogurt (real yogurt,
    > organic, made of whole milk, with cream on top). You can eat the mix
    > straight, or put it on a waffle

Supposedly there are some really delicious candies that can be made from
maple syrup, too, but I've never had the opportunity to taste them. I
like maple syrup, though (only the real stuff, not the flavored corn
syrup that comes in those plastic bottles).

I've mixed maple syrup with both yogurt and cultured cream, actually.
It's very tasty, but high in calories.

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Magda

On Sat, 15 Nov 2003 11:58:20 -0600, in rec.travel.europe, Jenn <[email protected]> arranged
some electrons, so they looked like this :

... Belgian waffles -- at least the kind you get on the street are entirely
... different from American breakfast waffles -- the US waffles are made
... form batter and very light -- the Belgian waffles are made from a kind
... of dough and are very heavy [they are fantastic but not really the sort
... of thing you would eat with maple syrup]
...
... now where can I get real Belgian waffles in the US and not just US
... waffles with bigger squares which are sold as such?

Belgian Waffles

1 Pkg. yeast
2 cups lukewarm water
4 eggs, separated
1 teaspoon vanilla
2 1/2 cups sifted flour
1/2 teaspoon salt
1 Tablespoon sugar
1/2 cup melted butter

Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture
with vanilla. Sift together flour, salt, and sugar; add to liquid ingredients. Stir in
melted butter and combine thoroughly. Beat the egg white until stiff; carefully fold into
batter. Let the mixture stand in a warm place about 45 minutes or until mixture doubles in
bulk. Use 3/4 to 1 cup mix per waffle.

Makes 6 - 8 Belgian waffles.

David Horne

Mxsmanic <[email protected]> wrote:

    > David Horne writes:
    >
    > > Can't you cook?
    >
    > No, I can't.

Well, learn!

David

--
David Horne- website under re-construction
davidhorne (at) davidhorne (dot) co (dot) uk

Mxsmanic

David Horne writes:

    > Well, learn!

I don't have a kitchen.

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Mxsmanic

Miguel Cruz writes:

    > And as long as it's in the drinks section, it's not
    > going to sell that well!

If it is allowed to age for a decade or so, it can sell a lot better.

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Miguel Cruz

Mxsmanic <[email protected]> wrote:
    > David Horne writes:
    >> Well, learn!
    > I don't have a kitchen.

If you've got a source of water and an electrical outlet you can pick up a
used electric fry-pan and make delicious pancakes.

miguel
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Emilia

Jenn <[email protected]> wrote in
news:[email protected]:

    > In article <[email protected]>,
    > "R J Carpenter" <[email protected]> wrote:
    >
    >> "David Horne" <[email protected]> wrote in message
    >> news:1g4h28y.aolh1k1db6sl0N%[email protected]...
    >> > Mxsmanic <[email protected]> wrote:
    >> >
    >> > > I like maple syrup, but without real pancakes to put it on, I
    >> > > don't have much use for it, unfortunately (crepes and waffles are
    >> > > not the same thing).
    >> >
    >> > Can't you cook? North american style pancakes are not hard to make-
    >> > actually, I find it easier than making crepes.
    >>
    >> What is wrong with maple syrup on waffles? Waffles are a Belgian
    >> specialty.
    >>
    >>
    >
    > Belgian waffles -- at least the kind you get on the street are
    > entirely different from American breakfast waffles -- the US waffles
    > are made form batter and very light -- the Belgian waffles are made
    > from a kind of dough and are very heavy [they are fantastic but not
    > really the sort of thing you would eat with maple syrup]
    >
    > now where can I get real Belgian waffles in the US and not just US
    > waffles with bigger squares which are sold as such?


There are actually two different styles of "Belgian" waffles.
La gaufre de Bruxelles, the light ones and la gaufre de Liege, the the
heavy ones.

Here is a picture of both.
http://www.califice.net/belge/divers.shtml

Magda

On Sat, 15 Nov 2003 21:25:14 +0100, in rec.travel.europe, Mxsmanic <[email protected]>
arranged some electrons, so they looked like this :

... David Horne writes:
...
... > Well, learn!
...
... I don't have a kitchen.

I don't have a kitchen either - it does not mean I don't cook !

Jenn

In article <[email protected]>,
Emilia <emilia@(dead)easy.com> wrote:

    > Jenn <[email protected]> wrote in
    > news:[email protected]:
    >
    > > In article <[email protected]>,
    > > "R J Carpenter" <[email protected]> wrote:
    > >
    > >> "David Horne" <[email protected]> wrote in message
    > >> news:1g4h28y.aolh1k1db6sl0N%[email protected]...
    > >> > Mxsmanic <[email protected]> wrote:
    > >> >
    > >> > > I like maple syrup, but without real pancakes to put it on, I
    > >> > > don't have much use for it, unfortunately (crepes and waffles are
    > >> > > not the same thing).
    > >> >
    > >> > Can't you cook? North american style pancakes are not hard to make-
    > >> > actually, I find it easier than making crepes.
    > >>
    > >> What is wrong with maple syrup on waffles? Waffles are a Belgian
    > >> specialty.
    > >>
    > >>
    > >
    > > Belgian waffles -- at least the kind you get on the street are
    > > entirely different from American breakfast waffles -- the US waffles
    > > are made form batter and very light -- the Belgian waffles are made
    > > from a kind of dough and are very heavy [they are fantastic but not
    > > really the sort of thing you would eat with maple syrup]
    > >
    > > now where can I get real Belgian waffles in the US and not just US
    > > waffles with bigger squares which are sold as such?
    >
    >
    > There are actually two different styles of "Belgian" waffles.
    > La gaufre de Bruxelles, the light ones and la gaufre de Liege, the the
    > heavy ones.
    >
    > Here is a picture of both.
    > http://www.califice.net/belge/divers.shtml

oddly enough the only place I have had the authentic but heavy ones was
in Bruxelles.

Miguel Cruz

Magda <> wrote:
    > Mxsmanic <[email protected]> wrote:
    >> I don't have a kitchen.
    > I don't have a kitchen either - it does not mean I don't cook !

Is this normal in France?

miguel
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Magda

On Sat, 15 Nov 2003 22:57:18 GMT, in rec.travel.europe, [email protected] (Miguel Cruz)
arranged some electrons, so they looked like this :

... Magda <> wrote:
... > Mxsmanic <[email protected]> wrote:
... >> I don't have a kitchen.
... >
... > I don't have a kitchen either - it does not mean I don't cook !
...
... Is this normal in France?

Not France - Paris.
It's common in old buildings, yes.

Miguel Cruz

Magda <> wrote:
    > [email protected] (Miguel Cruz) wrote:
    >> Magda <> wrote:
    >>> I don't have a kitchen either - it does not mean I don't cook !
    >>
    >> Is this normal in France?
    > Not France - Paris.
    > It's common in old buildings, yes.

Is there a shared kitchen somewhere, or nothing at all?

miguel
--
See the world from your web browser: http://travel.u.nu/

Go Fig

In article <[email protected]>,
Magda <[email protected]> wrote:

    > On Sat, 15 Nov 2003 22:57:18 GMT, in rec.travel.europe, [email protected]
    > (Miguel Cruz)
    > arranged some electrons, so they looked like this :
    >
    > ... Magda <> wrote:
    > ... > Mxsmanic <[email protected]> wrote:
    > ... >> I don't have a kitchen.
    > ... >
    > ... > I don't have a kitchen either - it does not mean I don't cook !
    > ...
    > ... Is this normal in France?
    >
    > Not France - Paris.
    > It's common in old buildings, yes.
    >

My first apartment in Paris was a 5th floor walk-up and the kitchen
consisted of a hot plate. When that was in use not much else could be
used cause there wasn't enough electricity. But with the best couscous
and the entire Latin Quarter at my doorstep.. who needed a kitchen.

Some of the best times in my life....

jay
Sat, Nov 15, 2003
mailto:[email protected]

--

Legend insists that as he finished his abject...
Galileo muttered under his breath: "Nevertheless, it does move."

Magda

On Sat, 15 Nov 2003 23:40:50 GMT, in rec.travel.europe, [email protected] (Miguel Cruz)
arranged some electrons, so they looked like this :

...
... Is there a shared kitchen somewhere, or nothing at all?

Come on, it's not a community, not a kibbutz, either !
Part of my living room was taken to make a "kitchen corner", with walls and a door. It's a
cubicle, 95x85 cm, but it has got all I need to cook my meals, including a fridge.
I have seen much worse.

Derek McBryde

On Fri, 14 Nov 2003 23:57:09 -0500, [email protected] (Yves Bellefeuille)
wrote:

    >In the FAQ, I state that maple syrup and maple products are an
    >appropriate gift:
    >> The Canadian maintainer of this FAQ often brings maple syrup and other
    >> maple products as gifts. They're not widely available in Europe and are
    >> very expensive when they can be found.
    >A user has told me that maple syrup is neither as expensive nor as
    >uncommon as I state.
    >I can get a half litre of maple syrup Canadian grade "medium" for about
    >CAD 5,50, or about EUR 3,65. I'd like to know whether prices are similar
    >in Europe.
    >Please note that I'm talking about real maple syrup, not so-called
    >"pancake syrup", and that I'm referring to Canadian grade "medium" --
    >"light" syrup is much less expensive.
    >Yves

I wish I could get the proper syrup in UK.

My niece has a farm in Ontario where she breeds quarter horses. The
son of the farmer who owns the farm next to hers makes his own maple
syrup. He has tapped the maple trees around the farm and along the
road. He then refines the liquid he has collected in a couple of big
flat tanks over open fires.. It's quite a fascinating process making
the syrup "by hand" . There are various things that need to be done
during the process to get rid of the impurities etc but generally it
was relatively simple.

I was lucky to be visiting when a new batch was being prepared so as
well as tasting it, I got given a huge jar of it to bring home with
me. I don't know what grade the end product would be classified as,
but to me it was light and absolutely delicious. Much more pleasant
than the more heavy cloying variety that one tends to find
commercially.

Sadly the contents of the jar disappeared very fast after I got home.
So alternative sources are always welcome.

Derek