Originally Posted by
JBord
No offense, but none of these things sound very good to me, other than pork, which we have used it on as a spicy-sweet glaze. I just don't like savory foods to taste sweet I guess. I know that's not a mainstream opinion and am not criticizing your recommendations. I've ordered chicken and waffles once to try it, and it's fine, but I'd prefer the two to be separate.
And you have a point about the thickness. It seems slightly thinner than the maple syrup I've had elsewhere, which I consider a positive, so it does need to thicken as a glaze.
Fair enough. My point was, you can use maple syrup on a lot of things, you just have to give it a try. You might not like the result, but it's often worth a try.
As for it's viscosity, considering how much you have to boil down sap for it to become syrup, it's no wonder why it's so expensive. That's part of the reason why a lot of the manufacturers add corn syrup to help thicken it up (and lower the cost).