“What’s brouillade?” I asked.
“Scrambled eggs,” hubby replied.
“With maple syrup?”
“Yes!” Emm, the resident Montreal-er said. “We put maple syrup on everything. Pancakes, beans, meat pies. Eggs, no problem.”
Canada produces 80% of the world’s pure maple syrup and is the leading supplier of maple syrup and maple products. Quebec produces over 90% of Canada’s supply, with the Federation of Québec Maple Syrup Producers controlling the supply and sale of the product.
In 2012 the news world was rocked by the theft of over 10,000 barrels of syrup from a warehouse near Montreal. At the time, grade A syrup was trading at $1,800 a barrel (approximately 13 times the price of crude oil) and the loss was valued at nearly $20 million dollars. It focused attention on the cartel-like Federation and dubbed Quebec as the Saudi Arabia of maple syrup.
Referred to as the Great Canadian Maple Syrup heist, the theft was remarkable for the size and scale of its organization. Moving that many barrels would have required one hundred tractor trailers trucking through the warehouse site, unchallenged and undetected.
Hmm … sounds like a good heist movie. I could imagine Donald Sutherland as the criminal mastermind and Keanu Reeves as the lead driver in a convoy speeding across the Trans Canada highway.
Meanwhile, my brunch plate had arrived. It looked like I’d found one of those missing barrels. It had been poured all over my eggs.
Les Québécois have famously sweet tooth(s). They love sugar – tire sur neige (maple syrup taffy on snow), sucre à la crème l’érable (maple fudge), tarte au sucre (sugar pie) and pouding chômeur (poor man’s pudding) which is a kind of maple syrup cobbler with no pretensions of fruit.
His meal violated another axiom of heart healthy foods. Cholesterol rich with braised beef, melted cheese and sauerkraut, it was fried in butter and accompanied by frites cooked in duck fat.
Delicious, heart clogging Québécois fare.
Montreal, Canada. 2016