Comments on: I just couldn’t do it…

By: Elisheva

Elisheva — Tue, 27 Nov 2007 13:18:39 +0000

it would be fun to make a few different pies (corn syrup, maple, rice syrup and other blends) and have a taste test. maybe maple syrup pecan pie is richer, but I’ll bet it’s not so sickly sweet as corn syrup. or maybe the corn syrup tastes “only” sweet, so we’re more inclined to reach for seconds because we didn’t notice the taste?

By: Alix

Alix — Sun, 25 Nov 2007 20:32:34 +0000

I had already bought the brown rice syrup, so I took Elisheva’s advice and used 1/3 cup brown rice syrup and 2/3 cup maple. It was delicious, but — and I can’t believe this is coming from me — a bit too rich! Maybe I had forgotten just how rich it is???

By: Linda

Linda — Sun, 25 Nov 2007 05:21:29 +0000

I used a combinations of brown rice syrup, maple syrup, and a bit of molasses – it was a grand experiment and the results were pretty outstanding! I also spread a layer of melted chocolate on the crust before pouring in the filling. It was a nice alternative to mixing the chocolate in. I will try to recreate the pie and write down the quantities – so that I actually have a recipe to share.

By: Elisheva

Elisheva — Wed, 21 Nov 2007 01:13:21 +0000

I use 100% maple syrup with delicious results

I have used 2/3 maple and 1/3 brown rice – I didn’t feel it affected the taste much.

after thanksgiving, please tell us what you use to the make the pie and exactly HOW yummy it was…

ps Tate and Lyle Golden Syrup is kosher parev according to the London Beit Din (equiv of OU). (but no hechsher! they don’t use them)

By: Rabbi Shmuel

Rabbi Shmuel — Wed, 21 Nov 2007 00:30:50 +0000

keep away from MacDonald’s and pour on the maple syrup – we must be kindred spirits!

By: Selkie

Selkie — Tue, 20 Nov 2007 17:38:42 +0000

I’ve had good luck subbing in beet syrup, or light cane syrup (available at Ikea or from Tate and Lyle UK). I don’t know offhand if either has a hechsher, but you learn the most interesting things when your partner has a corn allergy!

By: aliza

aliza — Tue, 20 Nov 2007 15:54:53 +0000

I would add West coast to that (not just Northeast)

By: aliza

aliza — Tue, 20 Nov 2007 15:54:17 +0000

I doubt the CEO of Karo’s has even heard of Pollan- despite the fact that his name has become ubiquitous in Northeast “liberal” educated circles, the message has really only a very small effect on the larger national markets. Even organic has a very small market share.
But it’s funny thought.

Personally, I may have bought the Karo’s- it’s more about a moderation for me, than for making strict black and white, good and evil categories. Which is why I eat McDonald’s fries once or twice a year (I know, it’s a shondeh!) and eat meat once or twice a year.

By: Leah Koenig

Leah Koenig — Tue, 20 Nov 2007 04:23:04 +0000

I wonder if the CEO of Karo has a little picture of Michael Pollan’s face on a dart board in the office…

By: Huw

Huw — Tue, 20 Nov 2007 02:47:09 +0000

Traditionally (ie, before corn syrup) the pie was made with molasses. I tried this last year (with a local, organic cane molasses) and it was very good. It’s got *more* flavour, although, of course, it’s not that crystal clear corn syrup sweetness.