Thursday, May 21, 2009

What I'm eating, and a poll

I've been eating a lot of this lately:

It's sliced fresh strawberries covered in vanilla yogurt. Not just any vanilla yogurt, either, but Activia vanilla yogurt. It is dang good. Based on the amount of strawberries we've been buying lately, subtracting the amount that Jeremy and Miriam eat, I have consumed about a pound of strawberries a day for stretches of a few days at a time. And then we run out and I have to wait a day or two until we can buy some more.


This picture should be titled "One of these things is not like the other." They're unbaked cinnamon rolls, yes, but take a look at the one on the upper right. I got this Cinnabon recipe from my friend Janae and they are so delicious. I will never be satisifed with regular homemade cinnamon rolls again. But I can never get the cinnamon roll on the edge of the rolled-up dough to look good when I slice it. I always end up with a deformed one that nobody wants to eat until it's the last one, and even then, it's an act of charity.

I wanted to add it to this post, but it was proving to be too complicated so I've added it to my upper-left sidebar: a poll. I need you to help settle something that has been troubling Jeremy and me. Do you heat up your syrup before you use it, in a separate container? I grew up in a family where we just poured our (homemade) syrup out of the (years-old, oft-refilled) store-bought plastic container. I had never heard of anyone doing something so frivolous as heating up their syrup. I mean, the pancakes are hot, right? And the syrup would cool down in its container very soon after heating it up, right? So what's the point?

Jeremy, on the other hand, practically called me a heathen after we got married and I didn't heat up the syrup. He thinks most people DO heat it up, and I'M the anomaly.

What say you? Vote! And explain your answers in the comments.

28 comments:

Liz Johnson said...

No way, man. I prefer my syrup cold, actually, so that it's thicker. I make ours from scratch, too, and I actually make it sit and cool down for quite a while before I'm willing to put it on my pancakes. What I'm trying to say is that I am not a fan of hot syrup. :)

Fromagette said...

I actually don't like syrup anymore, but growing up we did the same thing as you. Homemade (the maplene and sugar water stuff) in an ancient, many-times-reused store bottle and never, never heated.

Does anyone use molasses on their pancakes? My husband does and I just don't get it.

Amanda said...

My mother kept her syrup in the fridge and heated it up in the microwave. One day, I saw a "No refrigeration required" notice on the bottle. I stopped keeping mine in the fridge, thus negating the need to reheat it before use.

Jennifer said...

I like store bought syrup, room temperature, from the container. That's what I grew up with.

Jeff likes homemade syrup, stored in the fridge, and likes it hot before he'll eat it. That's what he grew up with.

In order to preserve our marital happiness, we keep both in the house. When we eat pancakes, I pull mine out of the cupboard and he warms his in the microwave.

Susanne said...

I've done both, but voted for heating it up since that's what I did the last couple of times.

Alli E. said...

I ALWAYS heat up my syrup! I can't imagine eating it cold, but I do pour it straight from the bottle for my kids so they don't have to wait and let it cool!

Lilianne said...

No way! Heated syrup is lame! :-) I'm totally with you on that one, Bridget. You most definitely are not the weirdo in this battle!

Jeremy Palmer said...

Warm syrup is the icing on the cake. It shows that you love your food and yourself.

Katie said...

It's just those crazy Palmer boys. I don't heat my syrup up either, but Scott does!

Bridget said...

Katie, you'll notice that there are currently 3 votes in favor of hot syrup. The poll is anonymous, of course, but I'm guess those votes belong to Jeremy, Scott, and Allison (their cousin).

The hidden subtext to this question is whether I should be held responsible for NOT heating up Jeremy's syrup. I maintain that when the syrup is cold, it's in its natural state, and anyone who wants it altered has to do it themselves.

Crys said...

I thought heated syrup was something that only happened at IHOP :)

Karen said...

In my humble opinion, pancakes cool off way too fast, and I can't stand cold pancakes. Hence, using hot syrup is the only way to help my pancakes stay tastily warm.

Steve said...

I think if you're using "real" syrup, then it needs to be heated, but only because cold syrup sounds gross. I'm all for using the store-bought stuff and keeping it room temperature. The problem with heating syrup is that it gets too runny, and half of the joy of syrup is the gooeyness.

The Ensign's said...

mmmmmm.... I need to make those again!

No, I don't heat up my syrup. In fact I put it in the fridge where I know most people just store it in the cupboard. Not because I like it cold, but for the same reason you said. My pancakes are hot so the syrup will warm up when I put it on them.

Jeremy's the odd one when it comes to syrup. Sorry Jeremy!

christi and clifton said...

When my mom would make syrup from scratch, she would warm it up. The store bought stuff was always room temperature which is what I prefer now. Your cinnamon rolls look perfect--don't worry I think every batch of everything needs an odd ball. :) Can I get the recipe?

Beth said...

I'm with you, Bridget. Room-temp syrup all the way. Just be thankful we're having something that requires syrup, that's what I think. My in-laws, on the other hand, are firmly in Jeremy's camp. Around our house it is "do whatever pleases you" when it comes to syrup, which sounds much nicer than "Suit yourself", don't you think? :)

Andrew said...

Hot syrup, definitely. We have a microwaveable plastic, oft-refilled container with a temperature sticker on the outside so you know when it's hot. It's perfect.

Nancy said...

I like my syrup cold.

Andrew likes his heated up in the microwave.

But we have one of those bottles (lumberjack, maybe?) that you can heat up in the microwave and it tells you when its "hot."

We do homemade syrup in it, though.

Suzanne Bubnash said...

I would consider it an act of charity to heat up someone else's syrup. Just like it would be charitable for me to set out the ketchup for the users who want it on their tacos. What are they thinking?

sarah said...

When I do eat syrup on my pancakes, I also like it warmed up. So that's 4 votes from the Palmer/Buehler camp. I think it's because that's the way Janice did it. I can't remember now if Jared did this or not when we were first married, but now he has to warm it up too. And yes I think one should be required to warm up their own pancake 'liquid'..as I am required to heat up my own jam if I want it.

Anonymous said...

I heat up my syrup on the stove when I have time. When I don't have time, though, I'm not completely opposed to eating cold syrup on my pancakes.

Hannah

Katie said...

Waste of time. just dump it on there, add a ton of powdered sugar and enjoy!! I actually like store bought pancake syrup way better than real maple syrup.

JackJen said...

ummm....I didn't know people made their own syrup until I got married.

I grew up on the real deal. As in, tapped from maple trees and the only ingredient is actual MAPLE SAP. From trees.

I'm a purist like that. It's worth every penny.

And I don't care the temperature. It's amazing either way. Though, I once had it heated with a stick of butter melted in.....

Woah, baby. HEAVEN ON EARTH.

Lu&Moo said...

Um. To me the real question is: what is the recipe for the cinnamon rolls?

Bridget said...

Here's the recipe:

http://www.recipezaar.com/Cinnabon-Cinnamon-Rolls-76864

Jill said...

Cinnamon rolls - the ones from the edge of the roll I just turn upside down. Then the top is flat like all the others. I also always push in the outside egdes of each slice because I like what it does to the shape... it makes them a little higher in the center. Yum...
Syrup - like Amanda, I noticed the 'refrigeration not required' note on the bottle and stopped putting it in the fridge.

JosephJ said...

JackJen mentioned the real stuff. Have you ever had it fresh out of the boiler? As in drunk a couple of tablespoons of reduced maple sap from a sample cup? As aforementioned: Heaven.

It's pretty expensive, so we only get 1 qt per year. When it's gone, JackJen and I part our ways. I make imitation on the stove and JackJen buys imitation from the store. All served cold, unless it's still cooling from being made. The thicker, the better. We like our syrup syrup-y around these parts.

Bridget said...

I think the most authentic syrup I've had is real Vermont maple syrup in Middlebury. It was good. I love the thought of you two rationing it out to a quart a year. That is fantastic.

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