What I Had For Breakfast 5/28/08

I ate pancakes with an expensive bottle of "REAL" 100% maple syrup that I bought the other day. Supposedly, because it's made from "REAL" maple syrup (painstakingly harvested by hand from maple trees in the frigid woods of the north) it's supposed to be infinitely better than the "FAKE" mass market stuff that's mostly just amber-colored corn syrup, like Aunt Jemima and Log Cabin and Mrs. Butterworth.

But truth be told, that's a load of bullshit. It isn't any better; in fact, it isn't even as good. It does a good job of making you think it's a superior product (it comes in a heavy glass bottle, which FEELS classy), but the only real difference is it's lighter in texture and viscosity, with a more subdued flavor. And if a more subdued flavor is supped to denote some kind of vaguely ambiguous complexity to its taste, that you somehow have to strain your palette to appreciate its true worth, then forget it. Any pro-"REAL" maple syrup talk is just pretentious foodie propaganda. I prefer the "FAKE" stuff.