Tom
On the contrary, I find that white sugar plus the correct amount of molasses works perfectly for both.
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And your point is?!
Grumpy has to keep up with suppliers, order it, ship it, import it, store it, pay for sales space, advertize, employ people, get the book-keeping done correctly to pay taxes and VAT, possibly do some cross-financing with the products that don't keep long and he makes losses on, plus - believe it or not - make a living here in the end.
Yeah, my shopping trips to grumpy are expensive every time but I quickly get over the price once I dig in at home.
And all products are first class.
Fr. 3.30 in GB is more expensive for a Brit than the price we pay here for a Swiss (don't get ideas though, grumpy )
Btw. I'll be back soon, grumpy. Ran out of everything.
Okay, there is still something wrong with grumpy's shop: It doesn't sell crumpets
and back to brown sugar .....
That's why it is so frustrating when someone says "oh yeah, they have brown sugar here" No. No they don't.
Yes, the sugar warning was not given lightly I've been slowly cutting down the amount of sugar that goes into my American recipes and so far i haven't found any negative effects, only positive ones.
You're most welcome! I'm happy to share the love.
As I suspected, it can be done simply.
And to be honest, I guess it would be even simpler to just add some molasses to the recipes that demand brown sugar.
What surprised me just now is that molasses is considered healthy. We got it in boarding-school on Sundays and always figured, it was just a cheap honey-replacement
Jaggery is the tastiest dark brown raw cane sugar I've found here, and we eat it stirred into yoghurt or sprinkled on crumbles, as well as for baking. It's moist - it comes with 4% water (says on the packet) and is imported from India and available from Asian supermarkets - or at least the one down from the station in Schaffhausen. I use it in powder form, fairly fine with some solid small extra dark clumps - for random toffee-like chips in cakes - actually rather nice. Or you can buy it in larger solid lumps too. And a 500g bag costs just 2CHF.
(I'm new, but I will work out how to attach photos and links soon...)
The trick is definitely the molasses. Now that I finally got my hands on brown sugar it's very clear to me.
So I'm back to "what's the fuss", LOL. Except that I will start using molasses in certain things, it's a very special taste that obviously does the trick to some things.
I'm sure that is nice sugar. The hype about the American "brown sugar" is the molasses added, apparently. And it does make the dark sugar (only tried the dark version) taste very special. I'm not a sugar person but I do admit, I had a taste or two of just the plain stuff out of the bag today
An other interesting thing: I wonder if the molasses takes off some of the "bad" side-effects of sugar. In spite of the sugar-boost I had today - due to the cookies I made and the amount I consumed - I'm still awake Normally after that amount of sweets I fall asleep within an hour for hours.
What's the "correct amount"?
Do you just add and taste and add until you're happy with the sauce?
Don't listen to him. He's an idiot and always tries to stick in his two centimes even when he doesn't know what he's about. I am from South Carolina and I have roasted whole pigs and if there is anything in the world I know about it is bbq. You need brown sugar and vinegar. Full stop.
Tom, just stick to Lugano and don't try to tell a southern girl about barbeque. You have met your match here, son. Bless your heart, though.
So have I, in fact I have a side of goat in the smoker as I write this, starting it's long, slow journey into awesomeness, to be ready for lunch at 1PM or so.
Which was on the losing side.
Tom
P.S. MTM was a purebred yankee, best you change your avatar!
Very true
Still, I got too many. If the post-offices were open I would send 3Wishes the samples she demanded.
How long do they keep?
For those living in AG/SO/BE/BS/BL area, or even ZH
Asia Markt Exotische Produkte
Industriestrasse Ost 11, 4614 Hägendorf/SO
They carry the good old fashion, sought after brown sugar. Have been buying from them, cheap and cheerful. A little out of the way for most. Go on a Saturday, if you can, give yourself a Vietnamese food treat, while you are there. A 'Restaurant' next to the grocery store. Fresh produce on Wednesday afternoon. Just bear in mind that they don't take cards, only cash.
You've just given away a secret, mate!
Best food ever but last time I was there I couldn't eat what I was after because it was sold out by 1 pm - and you just made it worse!
And you ruined my day as nothing I could possibly get on my plate today would be as tasty as their food.
Sorry Curly
Am sure it is too far for many. I'll tell them to reserve your favourites for you :-D
For a surprisingly long time, although I've never been able to test longer than a week
I already ate them all
Never mind, it was just a spontaneous reaction on my part. It's a first class pointer and those people deserve all the advertising they can get - although they don't really seem to need it
It's true that they don't need the adverts. You do know that there are two other good places to go for ethnic food right?
In that area? No I don't. And after my harsh reaction, I guess you won't tell me?
Don't get offended that easily. But will think first before I write and upset anyone else! Give you a clue though, Rohr and Mägenwil.
I made a batch yesterday (the meringue whipped up really nice and the "peaks" held during the baking). Now they're in a box, in a suitcase, on their way to the plane that will take them (and me!) to my father