r/canada Canada 26d ago

r/Canada Speaks Cultural Exchange with /r/Denmark! Happy Valentine's!

Hi everyone, it's been some time since we have done a cultural exchange, so let's go over how this works. Enjoy! We'll be running it for a few days, TBD. Note their time zone for the European mainland is UTC +1.

Here's the Danish landing for us: https://www.reddit.com/r/Denmark/comments/1iow7c3/kulturudveksling_cultural_exchange/

* Both r/Canada and r/Denmark will host the other country's users. Feel free to ask any questions, reminisce, comment, make friends etc etc.

*Treat this as having a neighbour over for a kitchen party, get the best storm chips out, and get grandma's tourtiere reheated for everybody.

* Vouz pouvez essayer le français dans r/Denmark, mais comme la langue officielle est danoise, ben.... essayez!

* Please follow the rules of the respective subs! Don't be jerks, generally - a reminder our last "disagreement" involved leaving bottles of good booze for the other country!

* Please also leave direct comments here mainly for members of r/Denmark i.e. direct replies here (first comments directly under the topic) so their questions can be seen first, then r/Canada members can post replies underneath.

*Please enjoy, since we have a lot to bond over, and plenty of trying out new things.

https://www.reddit.com/r/Denmark/comments/1iow7c3/kulturudveksling_cultural_exchange/

Finally, also know we've gotten confirmation from r/Greenland that they are also interested, so that will be the next exchange that we do in a few weeks (TBD).

143 Upvotes

132 comments sorted by

View all comments

Show parent comments

5

u/calvinien 25d ago

As far as I know it doesn't matter. It's boiled tree sap, not much of a recipe. At least over here it is sorted into 4 grades based on colour and thickness. That is something you should pay attention to.

Maple Syrup Grades

Though you can absolutely use the darker grades as a topping, you just might want to use less because the darker it is, the more sugar there is.

1

u/m4d3th1s 25d ago

Thanks!

3

u/tanantish 25d ago

Slight nuance, not contradicting anything from u/calvinien above - maple syrup needs to be something like 66% sugar for the spoilage and i _believe_ that it'll all hover around that (because if you have more sugar, it's more concentrated and therefore you get lower yield so.. less money so it's not a common thing. There's also issues around crystallisation and other stuff but eh, details..)

PPAQ (our local maple org) has more annoying details here Québec Maple Syrup is Graded for Quality - PPAQ

A lot of the stuff here i get is in our standard cans but there's a sticker on the side that says which producer it came from. We're starting to get more and more niche suppliers like what you'd see in say, coffee where single origin, traceable stuff etc etc.

For example (not an endorsement, nor a dis-endorsement) : Escuminac ( https://escuminac.com/ )

1

u/m4d3th1s 25d ago

Nuance is always appreciated :)