Frogleg wrote:
>
> On Sat, 31 Jan 2004 21:11:40 +0200, "Opinicus" >
> wrote:
>
> >(Subject changed from "Horn & Hardart")
> >
> >"Charles Gifford" > wrote in message news:bTJSb.3891
> >
> >> HORN AND HARDART'S BAKED MACARONI AND CHEESE
> >8<snip!
> >> 2 tsp. sugar
> >
> >Another US-origin recipe for a savory dish that includes sugar...
> >
> >Why? Why does sugar get put into so many unlikely things in North America?
>
> AFAIK, it's regional in the US. I was surprised when I moved from CA
> to VA to find 'sweet' in salad dressings and vegetables and all manner
> of foods that I considered non-sweet. OTOH, sometimes sugar in small
> (very small) quantities is more of a 'seasoning.' in some dishes. I
> have a jar of palm sugar specifically for an Indonesian beef stew
> recipe that calls for (as I recall) 1Tblsp for 1lb meat and a whole
> raft of onions.

In Europe you find sugar, honey, or other sweet items in savoury dishes
to counter the acidity of other ingredients. Red wine and tomatoes come
to mind.
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