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Sugar

NEWS
March 30, 1991 | By JACK GARVEY
Once I thought that addiction to television was doing more to destroy America than drugs and alcohol combined. Lately, however, I'm convinced that a less conspicuous addiction leads our youth into habits of cigarettes, drugs, drink, brain-damage music and brain- dead television as surely as tugboats take tankers into open seas. I am talking about the addiction to sugar. A few years ago, my daughter Rachel's mother, who has always worked with young children, became convinced that sugar made the difference between a well-adjusted child and a problem child - between a child willing and wanting to learn and a child with no attention span.
ENTERTAINMENT
September 25, 2008
Q: I read your column about sweet potatoes and yams. My question: Can sweet potatoes and regular potatoes can be used interchangeably? - Speedy A: Calm down, Speedy - potatoes do take a while to cook, and you don't want to rush the enjoyment of eating them. Unless of course, there is a ball game on and you want to get back to the television. In fact, my favorite team is about to play, so I am going to give you a "speedy" answer. Basically, you can substitute sweet potatoes in any recipe that calls for russet potatoes.
ENTERTAINMENT
June 16, 1989 | By Eils Lotozo, Special to The Inquirer
The world over, sweet things mark the stages and seasons of life. In America, it's candy for Halloween, chocolate eggs for Easter, cookies for Christmas, and cake for weddings, birthdays and anniversaries. In Mexico, brightly decorated sugar skulls are central to Day of the Dead festivities. In Eastern Europe, the exchange of decorated honey cakes is a courtship ritual, while in Japan, tiny candies shaped like flowers, leaves and insects are given to celebrate the changing seasons.
FOOD
December 18, 1991 | By Andrew Schloss, Special to the Inquirer
All living things must eat, and without the ability to distinguish what is good to eat from what is not, none of us would live very long. Through trial and error, we eventually collect foods that reflect not just our own taste, but the tastes of our culture. Sometimes it requires resolving apparent contradictions. Something, for example, has to tell us that smelly fish will make us sick but that smelly cheese will not. That's where the tongue, the nose and the brain work together, helping us decide that peanut butter really does go with chocolate, or that we should risk breaking family traditions with a carrot in the cacciatore or coriander on the holiday turkey.
NEWS
August 13, 2014 | BY WILLIAM BENDER, Daily News Staff Writer benderw@phillynews.com, 215-854-5255
MAYBE IT was just an innocent mistake in the food-testing lab. Or maybe it's a big, fat Greek yogurt conspiracy designed to give the health-conscious grocer Whole Foods the edge in an ultracompetitive market. Don't worry, though. This is nothing that a couple of class-action lawsuits can't fix. Yesterday, the lawyers who made headlines for suing Subway over the length of its so-called footlong sandwiches filed a lawsuit in Philadelphia Common Pleas Court claiming that Whole Foods is selling Greek yogurt with nearly six times the sugar listed on the label.
FOOD
May 27, 2016
Makes 8 servings For the topping: 11/2 cups oats 1/2 cup unbleached white flour 1/2 cup sugar 1/2 cup butter plus 1 tablespoon for buttering pan 1/2 cup walnuts For the filling: 4 cups thinly sliced clean rhubarb stalks (discard leaves) 1/4 to 1/2 cup sugar Fresh strawberries for garnish (optional) Whipped cream for garnish (optional) Fresh mint for garnish (if desired) 1. Preheat oven to 350 degrees. 2. In the work bowl of a food processor add oats, flour, 1/2 cup sugar, butter, and walnuts and process in pulses until well blended.
FOOD
June 17, 2016
Makes 6 servings 21/4 pounds strawberries, hulled 1 cup granulated sugar 1 vanilla bean, split in half lengthwise 2 strips of lemon peel 11/2 cups heavy cream 1/2 cup whole milk 4 medium egg yolks Equipment: Fine-mesh nylon sieve Ice cream maker Plastic freezer-safe container 1. Preheat the oven to 350°F. Put the strawberries in an ovenproof ceramic dish or a baking pan lined with parchment paper. Toss with ¼ cup of the sugar and tuck one half of the vanilla bean and the lemon peels in with the berries.
ENTERTAINMENT
April 14, 2011
Are you tasked with the dessert course for the Passover meal? These Pistachio Macaroons from Joan Nathan's Jewish Cooking in America are simple and delicious. Or try local cookbook author Aliza Green's Majorcan Lemon-Almond Cake, a moist and non-mealy Passover dessert. It's from her book Starting with Ingredients: Baking . PISTACHIO MACAROONS 3 cups shelled pistachio nuts 1 cup sugar 3 egg whites Sugar for dusting Preheat oven to 325 degrees. Whirl the pistachios in a food processor until ground but not pureed.
NEWS
September 28, 1999 | Inquirer photographs by William F. Steinmetz
More than 100 pastry chefs gathered to celebrate St. Michel Day, a French holiday that honors their patron saint. The event was held at Opus 251 at the Philadelphia Art Alliance. The chefs demonstrated "sugar pulling," turning sugar into decorative objects.
FOOD
June 16, 2016
Makes 8 servings 2 cups pastry flour 3 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons sugar 2 eggs, slightly beaten 1 cup milk 1/4 cup melted butter 1 pint pitted sour cherries 1. Sift flour, baking powder, salt, and sugar. Combine eggs, milk, and butter. Pour wet ingredients over dry, and mix until moistened. The batter will be lumpy. 2. Spoon batter into buttered muffin cups until about two-thirds full. Place 5-6 cherries on top of each muffin; bake at 400 for 12-13 minutes.
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