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Sugar

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NEWS
July 27, 2000 | By Jonathan Gelb, INQUIRER SUBURBAN STAFF
Betty Dudas is 81 years old, and she's covered in powdered sugar. She scratches at her skin, because the sugary coat makes her itch. As she wipes her hands on her blue apron, she leaves a trail of white. She looks down and flicks away the sticky stuff under her fingernails. It's hard to tell where her gray hair ends and the sugar begins. That's what happens when you powder more than 70,000 doughnuts in six days for the Kimberton Community Fair, where the Firemen's Auxiliary is churning out doughnuts as if they were dollar bills.
NEWS
July 29, 2004
Announcements of new medical findings or miracle drugs often leave us fighting bouts of skepticism. Seems something deemed healthy for us one day becomes the bane of our existence the next. Which brings us to caffeine and diabetes. Researchers at the Department of Psychiatry and Behavioral Sciences at Duke University Medical Center this week said having caffeine with meals has a negative effect on the blood sugar and insulin levels of Type 2 diabetics. In a country with an estimated 17 million Type 2 diabetics you might think this is big news.
LIVING
February 15, 1987 | By Pat Croce, Special to The Inquirer
Call it the disorder of the decade. You've certainly read about it. You've probably discussed it with friends. And chances are, amid the hoopla, you have wondered if you, too, have hypoglycemia. Why the hype about hypoglycemia? Because it has become a catch-all diagnosis for myriad problems related to low blood sugar. For the last decade, the public has been deluged with reports listing the symptoms associated with the condition. Before you could say, "Get me to a doctor, quick," plenty of people who occasionally felt even the slightest sign of dizziness, nausea or fatigue were convinced that they were victims of hypoglycemia.
NEWS
February 16, 2010 | By Art Carey, Inquirer Staff Writer
Come the holidays, Walter Deuschle would carve an ice sculpture or make a gingerbread house. For special occasions, he might create an elaborate centerpiece or table decoration. But for most of his career as a chef, food-service supervisor, and later general manager at such local country clubs as Ashbourne, Whitemarsh, and Huntingdon Valley, Mr. D, as he was known, let his creative and artistic abilities lie fallow, devoting himself instead to pleasing the palates of diners and serving the needs of club members.
FOOD
February 18, 1987 | By BARBARA GIBBONS, Special to the Daily News
Sweet-and-sour sauces are popular in many cuisines. Unfortunately for waistline-watchers, the "sweet" part of the sauce usually derives from empty-caloried sugar or syrups. Health-food aficionados who substitute honey or molasses for the sugar aren't really saving any calories; these sweets are simply other kinds of refined carbohydrate. A better idea is to use fruit as part of the sweet-and-sour sauce - no sugar needed. Not only do you get natural sweetness, fruit comes "packaged" by Mother Nature with natural fiber - appetite-satisfying bulk - that can help thicken the sauce without adding refined flour or cornstarch.
FOOD
December 13, 2000 | By Marilynn Marter, INQUIRER FOOD WRITER
What: Splenda No Calorie Sweetener Maker: McNeil Specialty Products Co. Where: Supermarkets nationwide and at www.splenda.com Size: 1.9 ounces (55 grams), equivalent to 1 pound of sugar Price: $2.59-$2.99 Splenda is branded sucralose, a modified form of sucrose or table sugar. In use in Europe and Canada since 1991, it received FDA approval as a food ingredient here in 1998. The molecular structure is changed to keep the body from absorbing it as a carbohydrate, creating a product that can be labeled no-calorie and no-carbohydrate.
FOOD
May 8, 1991 | by Polly Fisher, Special to the Daily News
Dear Polly: Please let me know what the ingredient is that's added to sugar to make powdered sugar? - Alice You can easily make your own powdered sugar at home by whirling regular white sugar in a blender or food processor (the food processor works best) until it is fine and powdery. It becomes even more like the commercial powdered sugar when you add 1 1/2 teaspoons cornstarch to each cup of granulated sugar before processing it. Store the homemade powdered sugar in an airtight covered container.
FOOD
December 17, 2009 | By Joyce Gemperlein FOR THE INQUIRER
There's no more apt ingredient for December than confectioners' sugar, the sweetener that, like snow, transforms whatever it touches - be that lightly or in heaps. Its wintry aesthetics and seemingly magical properties make it symbolic of the small joys of Christmas and all manner of year-end celebrations. It is impossibly white, more so than freshly fallen snow or an angel's wing. It is so silky and light that if a baker isn't careful shoveling it into a mixing bowl, tiny blizzards cloud the kitchen.
NEWS
February 9, 1994 | by Ellen Gray, Daily News Staff Writer
What's a mother (or father) to do? A report published last week in the New England Journal of Medicine - the people who brought us the ThighMaster scare - concluded that sugar doesn't make kids bounce off the walls. Many kids, we're told, are just naturally bouncy. Sugar may even have a slightly calming effect on some. So what now? Are we supposed to run out now and stock up on Snickers? Has Halloween come early for millions of children? Don't count on it. Whether you're a wheat-germ-and-brown-rice fanatic or you believe a Twinkie a day keeps the blues away, one study isn't likely to change your mind about sugar.
BUSINESS
May 16, 2004 | By Craig Laban INQUIRER RESTAURANT CRITIC
They perfected the art of making cake without the "c. " But can the pastry wizards at Tasty Baking Co. preserve the love in their confections with fewer carbs and no sugar? After a sneak preview tasting of the new line of Sensables treats, I'd say that depends on how desperately you need that Tastykake fix. There is no way a devotee of the company's standard iced fudge bar will consider the Sensables chocolate-chip cookie bar an equal substitute. The rich shmear of icing on the original is replaced by a brittle snap of tiny sugar-free chocolate pebbles.
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ARTICLES BY DATE
BUSINESS
August 15, 2015 | By Harold Brubaker, Inquirer Staff Writer
For nearly five years, SugarHouse Casino in Philadelphia's Fishtown neighborhood has been operating in what general manager Wendy Hamilton called an "interim facility. " "They've been working with a short deck," Greg Carlin, chief executive of SugarHouse majority owner Rush Street Gaming L.L.C., said at an event Thursday to mark the topping-off of a $164 million addition. "With this expansion, Wendy and the team will finally have a property that's worthy of their talents," Carlin said.
NEWS
August 14, 2015 | BY CHUCK DARROW, Daily News Staff Writer darrowc@phillynews.com, 215-313-3134
ANOTHER MILESTONE in the $164 million SugarHouse casino expansion will be marked this morning with a "topping off" during which a large lighting fixture will be placed atop the seven-story parking garage that's currently under construction. But the event also signals that the 17-month-long project is headed into the home stretch. "Opening is scheduled for the very end of this year," SugarHouse general manager Wendy Hamilton told the Daily News earlier this week. "We will open 'silently' the last two weeks of December and then come out big in early January.
NEWS
August 7, 2015
DENISE FIKE'S MEATBALLS Serves 6-8 1/2 c. extra virgin olive oil (or more as needed) 4 Tbsp. butter (or more as needed) 1 large onion, chopped 3 carrots, minced 2 stalks celery, minced 3 cloves garlic minced 1/8 cup Gravy Master 1/4 cup soy sauce 5 dashes Angostura bitters 1 lb. ground veal 1 lb. ground sirloin 1 lb. ground pork 2 eggs 1 bunch parsley, stemmed and minced 1/2 cup Parmigiano...
NEWS
August 2, 2015 | By Jacqueline L. Urgo, Inquirer Staff Writer
What they are: Doughnuts are a popular sweet treat. Who doesn't love a delicious lump of deep-fried dough, simply glazed with sugar or icing, or filled with sweet creme or fruit preserves? Entire franchises and chain restaurants have been built on the concept of selling pretty much nothing but the doughnut – and perhaps a good cup of coffee to go with it. But at the Jersey Shore, beloved outlets for doughnuts are usually of the smaller, more homespun genre. Like on the Ocean City boardwalk, where, rain or shine, hundreds of people will line up every summer morning - between 7 and 11 a.m. the queue often has more than 100 people in it - for doughnuts at Browns Restaurant between St. Charles Place and First Street.
NEWS
July 10, 2015 | By Howard Gensler
ARIANA GRANDE picked the wrong L.A. place to venti about her homeland. Caught on video licking doughnuts at Lake Elsinore's Wolfee Donuts and shouting, "I hate Americans. I hate America," Ariana issued the requisite apology yesterday. "I am EXTREMELY proud to be an American and I've always made it clear that I love my country," she said, per People magazine. "What I said in a private moment with my friend, who was buying the donuts, was taken out of context and I am sorry for not using more discretion with my choice of words.
NEWS
July 3, 2015 | By Maria Panaritis, Inquirer Staff Writer
It seemed to Philadelphia Art Commission members a curious notion: SugarHouse Casino was asking for approval to finance a documentary and annual film festival to meet its mandate to invest in public art. Members were receptive Wednesday, but had questions: How does a $100,000 film about the history of Philadelphia as a onetime motion picture mecca constitute public art? How, unlike the LOVE statue, would it be visible to the public? Would such a project endure for years? "What assurances has the city . . . that this is going to be lasting?"
NEWS
July 3, 2015 | Lauren McCutcheon, Daily News
FLAG SHORTBREAD COOKIES If you want extra-fancy, dip the backs of these babies in melted bittersweet dark chocolate. 12 ounces unsalted butter, softened 1 cup 10X sugar 3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon vanilla extract Red and blue colored sugars Combine butter and 10X sugar. Stir in flour, salt and vanilla. Mix thoroughly. Chill. Preheat oven to 350 degrees. On a lightly floured surface, roll and cut dough into rectangular shapes, or press in a shortbread mold.
ENTERTAINMENT
February 18, 2015 | By Toby Zinman, For The Inquirer
Simpatico Theatre Project presents Obie Award-winning Milk Like Sugar by Kirsten Greenidge, an engrossing drama that is both a cautionary tale and a societal indictment, with a superb cast. Greenidge can write what sounded to me to be pitch-perfect dialogue, and Alan Radway directs the ensemble with respect and a clever use of the Adrienne Theatre's Skybox space. Three teenage African American girls, living in a ghettoized community in any American city, are sworn friends: Annie (Nastassja Baset)
NEWS
December 19, 2014
EGGNOG fan Donal McCoy of Sassafras in Old City (48 S. 2nd St.) will be serving this version of the classic holiday drink through Jan. 6, the Feast of the Epiphany. It's $8 a glass. EGGNOG 16 eggs, yolks and whites separated 1 1/3 cups sugar, plus an additional 1/8 cup 1/2 gallon milk 1 quart heavy cream Cinnamon and nutmeg, for seasoning Using a stand mixer, whip egg yolks (keep whites in separate container) on high until color lightens, about 3 minutes. Once yolks change color, slowly incorporate the 1 1/3 cups sugar.
NEWS
December 15, 2014 | BY STEPHANIE FARR, Daily News Staff Writer farrs@phillynews.com, 215-854-4225
THE UNDERAGE GIRLS who attended booze-and-drug-fueled parties at Tawfik Nakishbendi's Manayunk home called him "Doc" and "Sugar Daddy," but the state has determined that "sexually violent predator" is a better moniker. Nakishbendi, 65, a small, balding man, pleaded guilty in two sexual-assault cases in Common Pleas Court yesterday and was sentenced to five to 12 years in state prison and 10 years' probation. He was determined to be a sexually violent predator and will be required to register as such for the rest of his life, under Megan's Law. Nakishbendi tried to give reason to his creepy actions by telling Judge Gwendolyn Bright that he was distraught after his wife's suicide in 2006 and sought "refuge in anything.
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