this post was submitted on 02 May 2024
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I believe the separation is based on the vinegar content. Sauces, pickles etc. all contain vinegar and are therefore separated from the less acidic spreads. Maple syrup is separated due to its excessive liquidity meaning it can only be poured, not spread.
Maple syrup is a condiment. A breakfast condiment. It should be next to the honey where all the other breakfast condiments are.
If it wants to be with the other breakfast condiments it needs to thicken itself up.
Ahem, my cola maple ribs could be a breakfast thing but are typically much later in the day
This delineation seems to work a little better. It’s nearly perfect except for the mint jelly.
Actually apple sauce also messes the system up. My theory is that these are false sauces, snuck into the dinner repertoire in place of mint sauce and apple chutney, most likely a ploy to sneak breakfast into more meals by the type of deviant who consideres cereal for dinner to be a desireable thing. I do have concerns that these are just the start of a trend to have non-vinegar condiments take over the sauce space.