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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
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.
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.
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.
ENTERTAINMENT
December 9, 2010
Editor's note: Here are two recipe excerpts from The Essential New York Times Cookbook , including the lively commentary and recipe history from author Amanda Hesser that make this book both a joy and an education to read. Purple Plum Torte is both the most often published and the most requested recipe in the Times archives. By my count, Marian Burros (who was given the recipe by Lois Levine, with whom Burros wrote Elegant but Easy ) ran the recipe in the paper twelve times.
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.
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
August 11, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 8 servings For the lavender sugar: 1 to 2 tablespoons dried culinary lavender buds 2 cups granulated sugar For the candied pecans: 1/4 teaspoon fine sea salt, plus more as needed 2 cups unsalted pecan halves 1. For the lavender sugar: Combine the lavender (to taste) and 1/2 cup of the sugar in a food processor. Process until the lavender is ground very fine, 4 to 5 minutes. (Alternatively, grind the lavender and sugar in a spice grinder for 1 minute.)
NEWS
April 1, 2010
IT WAS Sunday night, and, instead of being home with my family, I was in my office contemplating the soda tax. (Yes, my life is unimaginably exciting.) I was looking at a bottle of soda and decided to do an experiment. The above photo is the result. One 20-ounce bottle of Mountain Dew has 73 grams of sugar, which translates to 2.57 ounces of pure sugar (that's 2.57 ounces of sugar in the container next to the soda), which translates into 24 packets of sugar (those packets in front of the soda bottle, like the ones on a table in a restaurant)
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