If they can create a coffee I can drink at bedtime, why can’t they create a low-sugar maple syrup that actually tastes good?
And by “they” I mean food scientists. I know they’re out there, they’re in all my food magazines, on my favorite food shows. Come on Alton Brown, if ever I needed you, it’s NOW. Although thank you for the sushi rice recipe, it was a smashing success.
Does anyone have any brand recommendations or at-home tips? I’ve tried them all it seems, and I feel I’m running out of options and patience. Thanks!
Ok, my turn: what about sugar free food? I hate the taste of sugar alcohols. Wouldn’t sugar free chocolate taste sooo good if they left out the cheap and nasty sorbitol, mannitol, xylitol, etc. and just use splenda?
Terry, unfortunately I was eating regular carb-loaded pancakes, but instead of dousing them in real maple syrup and having to adjust for 3,895 grams of carb, I want something lower in sugar so I can bolus for a regular amount of carbs for that particular meal. If I do find a low carb pancake recipe I’ll be sure to share, after I QC check it, of course.
And yes, I think decaf tastes MUCH better than sugar free syrup! When I add a little cream it tastes even better! There’s an awesome coffeehouse around the corner from me, they have very tasty decaf.
The sugar alcohols are an abhorrence. Ever tried sugar free chocolate? Blech!! Although I did have fun engaging in farting contests at camp after sucking down a bunch of Sorbees, and it was pretty funny when my idiot ex ate 2 BAGS of sugar free chocolates even though I told him not to… He spent the entire evening in the bathroom, moaning from the gas pains, and I just laughed. Haha.
