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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 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.
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.
ENTERTAINMENT
December 19, 2010 | By Rick Nichols, Inquirer Columnist
The handcrafted candy cane can be an unforgiving thing. Boil the sugar syrup too hot (or low) or long, and you've got an unholy mess. Forget the cream of tartar, and you've got grainy crystals, a version of which you'll want later, but, whoa !, not at first. You've got to knead in the oil of peppermint (or wintergreen or whatever) until it's well dispersed, a process started by poking a thumb in the doughy blob, then pouring the flavoring in. The red stripes? You've got to flatten out some of the firming candy until it looks like a rasher of cherry bacon, and keep flipping it so it doesn't get brittle.
NEWS
July 29, 2012 | By Tom Avril, Inquirer Staff Writer
A heated, computer-controlled nozzle glided smoothly back and forth, then up and down, depositing a thin trail of sugar in the shape of a delicate, miniature cage. A scene from a high-tech pastry kitchen? A 21st-century reboot of Willy Wonka's candy factory? Far from it. The sugar cage was a first step toward manufacturing blood vessels for artificial organs, made with a custom-built 3-D "printer" in a bioengineering lab at the University of Pennsylvania. Once they harden, these crisscrossing lines of sugar can be surrounded with a gel that contains cells from the desired type of organ - say, a liver.
ENTERTAINMENT
July 12, 2012
1 tablespoon Dijon mustard 1½ tablespoons peeled and grated fresh ginger 1½ tablespoons red wine vinegar 1 teaspoon brown sugar ½ cup pure olive oil   1. Whisk together all ingredients in small bowl or put ingredients in a covered jar and shake until the sugar dissolves.   From Solo Suppers by Joyce Goldstein (2003)   Note: Trader Joe's Sesame Soy Ginger Vinaigrette may be used as a substitute. Per three-tablespoon serving:   247 calories, trace protein, 1 gram carbohydrates, 1 gram sugar, 27 grams fat, no cholesterol, 46 milligrams sodium, no dietary fiber.
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.
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