Making Life Sweeter
- Thread starter Birdjaguar
- Start date
I got used to the flavour of brown sugar as a kid so prefer that. My partner bought white sugar last time we needed some, so i have half a spoon in my coffee.
bene_legionary
Believes in love
I put honey in my tea whenever I have tea. The few times a year I get to drink milk tea I like to have it with condensed milk 
I try not to drink soft drinks but sometimes I'll get lemonade (or Sprite). I drink at least one L&P a year. We have a soda fountain at home so sometimes I get some cordial or some fruit and mix it in. The sweetener there would be the cordial.
I try not to drink soft drinks but sometimes I'll get lemonade (or Sprite). I drink at least one L&P a year. We have a soda fountain at home so sometimes I get some cordial or some fruit and mix it in. The sweetener there would be the cordial.
- Joined
- Mar 17, 2007
- Messages
- 9,306
It depends on the situation. When baking, most often white sugar, with brown sugar the runner-up. When cooking, usually none at all (unless you count carrots or tomatoes), but I did find that halving the sugar that the General Tso's recipe called for was noticeable for the worse.
In beverages, usually none, but every so often I'll make a chai latté or a London Fog. When I make them at home, I put 1/3 to 1/2 the called-for sugar in, white sugar. I forgot it completely once last week and could tell something was missing, but Starbucks levels aren't necessary. Occasionally I'll have a bit of honey in my tea, but more often I'll just have it neat. I suppose I didn't have sugar when I started drinking tea in college, so I got used to tea without sugar.
Pancakes are good with maple syrup, but I've found that if they already have chocolate chips or blueberries, maple syrup is overkill. So nowadays I generally only add it if I make plain pancakes, or sometimes banana.
With oatmeal, either brown sugar, honey, or maple syrup is great. Or fresh fruit, if I have some peaches or berries. Sometimes I make it as Narz suggested here several years ago with chocolate chips and almond butter. It needs to have something added.
I have powdered and molasses in stock but rarely use them.
Overall, I consume more sugar now than I did pre-pandemic because I was stuck at home with nothing to do but cook and bake and browse CivFanatics for a year, and all that baking got me out of the habit of not eating many sweets. The side-effect of the baking was that three years ago I rarely purchased premade sweets, but now I do since I didn't have the time to bake indefinitely but still wanted the results of that baking.
In beverages, usually none, but every so often I'll make a chai latté or a London Fog. When I make them at home, I put 1/3 to 1/2 the called-for sugar in, white sugar. I forgot it completely once last week and could tell something was missing, but Starbucks levels aren't necessary. Occasionally I'll have a bit of honey in my tea, but more often I'll just have it neat. I suppose I didn't have sugar when I started drinking tea in college, so I got used to tea without sugar.
Pancakes are good with maple syrup, but I've found that if they already have chocolate chips or blueberries, maple syrup is overkill. So nowadays I generally only add it if I make plain pancakes, or sometimes banana.
With oatmeal, either brown sugar, honey, or maple syrup is great. Or fresh fruit, if I have some peaches or berries. Sometimes I make it as Narz suggested here several years ago with chocolate chips and almond butter. It needs to have something added.
I have powdered and molasses in stock but rarely use them.
Overall, I consume more sugar now than I did pre-pandemic because I was stuck at home with nothing to do but cook and bake and browse CivFanatics for a year, and all that baking got me out of the habit of not eating many sweets. The side-effect of the baking was that three years ago I rarely purchased premade sweets, but now I do since I didn't have the time to bake indefinitely but still wanted the results of that baking.
This morning I had oatmeal with fresh apples cooked in, Ceylon cinnamon, and brown sugar.
This reminds me of a Grade 8 science experiment involving sugar cubes and milk cartons.
The year: 1975, when sugar cubes (aka lump sugar) was a common thing in our kitchen
The purpose of the experiment: It was a lesson on probability or statistics (some math-related thing)
Materials needed:
- One milk carton (no, we did not buy milk in bags at that point!)
- One sugar cube with dots penciled in like it was a d6
Procedure (holy crap, this was tedious):
- Put the sugar cube in the carton.
- Shake the carton.
- Tip the cube out of the carton.
- Record the face-up number.
- Repeat 99 more times.
- Do some calculation I don't remember now, since this was 47 years ago.
Spare a thought for the teacher, who was one of the nicest teachers I had in junior high, but who must also have been a masochist. He had three Grade 8 classes doing this, back to back in the same afternoon, with 25-30 kids in each class. He must have been dreaming about sugar cubes in milk cartons that night.
I don't remember what mark I got. I do remember that my grandfather was annoyed at having to give up a sugar cube that he figured would be better used in his coffee, thankyouverymuch.
Why didn't we just use dice? Not everyone could be assumed to have them. Everyone used lump sugar back then.
