Do non Southerners have a thing against sugar? I've notice in many cookbooks
written by non Southern authors that sugar is used very sparingly, even in
desserts. I remember someone on the Food Network saying they had never heard
of putting sugar in iced tea. I thought everybody put sugar in iced tea.

DJS0302 wrote:
> Do non Southerners have a thing against sugar? I've notice in many cookbooks
> written by non Southern authors that sugar is used very sparingly, even in
> desserts. I remember someone on the Food Network saying they had never
> heard
> of putting sugar in iced tea. I thought everybody put sugar in iced tea.

I think you're either wrong, or just a troll.

Everywhere you go in the South, they have sweet tea.

BOB
maybe it's both?

DJS0302 wrote:
> Do non Southerners have a thing against sugar? I've notice in many cookbooks
> written by non Southern authors that sugar is used very sparingly, even in
> desserts. I remember someone on the Food Network saying they had never
> heard
> of putting sugar in iced tea. I thought everybody put sugar in iced tea.

I think you're either wrong, or just a troll.

Everywhere you go in the South, they have sweet tea.

BOB
maybe it's both?

" BOB" > wrote in
:

> DJS0302 wrote:
>> Do non Southerners have a thing against sugar? I've notice in many
>> cookbooks written by non Southern authors that sugar is used very
>> sparingly, even in desserts. I remember someone on the Food Network
>> saying they had never heard of putting sugar in iced tea. I thought
>> everybody put sugar in iced tea.
>
> I think you're either wrong, or just a troll.
>
> Everywhere you go in the South, they have sweet tea.

Yes, they do, but wasn't DJS0302 referring to the "non-South"? I only
rarely been offered sweet tea in the North.

> BOB
> maybe it's both?
>
>
>



--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

DJS0302 > wrote:
> Do non Southerners have a thing against sugar? I've notice in many cookbooks
> written by non Southern authors that sugar is used very sparingly, even in
> desserts. I remember someone on the Food Network saying they had never heard
> of putting sugar in iced tea. I thought everybody put sugar in iced tea.

Its not that northerners have anything against sugar,
but more that southerners use it more. This is probably
because cane sugar is a product of the south and people
tend to use locally grown products more than distantly
grown ones when they develop regional recipes, such as
the famous southern style ice tea.

DJS0302 > wrote:
> Do non Southerners have a thing against sugar? I've notice in many cookbooks
> written by non Southern authors that sugar is used very sparingly, even in
> desserts. I remember someone on the Food Network saying they had never heard
> of putting sugar in iced tea. I thought everybody put sugar in iced tea.

Its not that northerners have anything against sugar,
but more that southerners use it more. This is probably
because cane sugar is a product of the south and people
tend to use locally grown products more than distantly
grown ones when they develop regional recipes, such as
the famous southern style ice tea.

In article >, djs0302
@aol.comnospam says...
> Do non Southerners have a thing against sugar? I've notice in many cookbooks
> written by non Southern authors that sugar is used very sparingly, even in
> desserts. I remember someone on the Food Network saying they had never heard
> of putting sugar in iced tea. I thought everybody put sugar in iced tea.

My SO is from North Carolina. When I was single I'd go through a five
pound bag of sugar in about 6 or 7 months. Now it's a bag a month.

Yes, we northerners prefer our honeys and maple syrups.

In article >, djs0302
@aol.comnospam says...
> Do non Southerners have a thing against sugar? I've notice in many cookbooks
> written by non Southern authors that sugar is used very sparingly, even in
> desserts. I remember someone on the Food Network saying they had never heard
> of putting sugar in iced tea. I thought everybody put sugar in iced tea.

My SO is from North Carolina. When I was single I'd go through a five
pound bag of sugar in about 6 or 7 months. Now it's a bag a month.

Yes, we northerners prefer our honeys and maple syrups.

In article >, djs0302
@aol.comnospam says...
> Do non Southerners have a thing against sugar? I've notice in many cookbooks
> written by non Southern authors that sugar is used very sparingly, even in
> desserts. I remember someone on the Food Network saying they had never heard
> of putting sugar in iced tea. I thought everybody put sugar in iced tea.

My SO is from North Carolina. When I was single I'd go through a five
pound bag of sugar in about 6 or 7 months. Now it's a bag a month.

Yes, we northerners prefer our honeys and maple syrups.

On 04 Dec 2004 06:51:45 GMT, ospam (DJS0302) wrote:

>Do non Southerners have a thing against sugar? I've notice in many cookbooks
>written by non Southern authors that sugar is used very sparingly, even in
>desserts. I remember someone on the Food Network saying they had never heard
>of putting sugar in iced tea. I thought everybody put sugar in iced tea.

only folks in the "red states" put sugar in their tea...all others use
sweeteners that cause cancer in laboratory animals

>" BOB" writes:
>
>>DJS0302 wrote:
>>
>> Do non Southerners have a thing against sugar? I've notice in many
>cookbooks
>> written by non Southern authors that sugar is used very sparingly, even in
>> desserts. I remember someone on the Food Network saying they had never
>> heard
>> of putting sugar in iced tea. I thought everybody put sugar in iced tea.
>
>I think you're either wrong, or just a troll.
>
>Everywhere you go in the South, they have sweet tea.

Perhaps you need to synchronize your reading rate with your speaking speed, (at
southern drawl brain creep)... and without flapping your lips. It's a
scientific fact; the southern drawl is indicative of southerner "comprehension
rate".


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >, bigc300
@carolina.rr.com says...
> On 04 Dec 2004 06:51:45 GMT, ospam (DJS0302) wrote:
>
> >Do non Southerners have a thing against sugar? I've notice in many cookbooks
> >written by non Southern authors that sugar is used very sparingly, even in
> >desserts. I remember someone on the Food Network saying they had never heard
> >of putting sugar in iced tea. I thought everybody put sugar in iced tea.
>
> only folks in the "red states" put sugar in their tea...all others use
> sweeteners that cause cancer in laboratory animals

Honey causes cancer in lab animals? Since when?

And diabetes kills how many southerners a year?

I think it's safe to say that southern taste favors sweeter, fattier food
(like the scene in the diner in "My Cousin Vinny") and vegetables cooked
softer (overdone by northern standards). Another poster had a good insight
about sugar cane growing in the south and being used more heavily there as a
result.

--
--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"DJS0302" > wrote in message
...
> Do non Southerners have a thing against sugar? I've notice in many
> cookbooks
> written by non Southern authors that sugar is used very sparingly, even in
> desserts. I remember someone on the Food Network saying they had never
> heard
> of putting sugar in iced tea. I thought everybody put sugar in iced tea.

I think it's safe to say that southern taste favors sweeter, fattier food
(like the scene in the diner in "My Cousin Vinny") and vegetables cooked
softer (overdone by northern standards). Another poster had a good insight
about sugar cane growing in the south and being used more heavily there as a
result.

--
--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"DJS0302" > wrote in message
...
> Do non Southerners have a thing against sugar? I've notice in many
> cookbooks
> written by non Southern authors that sugar is used very sparingly, even in
> desserts. I remember someone on the Food Network saying they had never
> heard
> of putting sugar in iced tea. I thought everybody put sugar in iced tea.

On 2004-12-04, Louis Cohen > wrote:

> I think it's safe to say that southern taste favors sweeter, fattier food
> (like the scene in the diner in "My Cousin Vinny") and vegetables cooked
> softer (overdone by northern standards). Another poster had a good insight
> about sugar cane growing in the south and being used more heavily there as a
> result.

Yep. It's a pity more folks don't get it. Sure, everyone knows about maple
sugar/syrup, but they're sadly deprived by not having experienced a good
sorghum or blackstrap molasses. Out here in Collie-fornya I hafta scour the
countryside for a decent sorghum for my homemade sausage. Usually I find it
at some small fruit stand run by an expat Southerner who's homesick for
something that doesn't come from a conglomerate.

nb

On 2004-12-04, Louis Cohen > wrote:

> I think it's safe to say that southern taste favors sweeter, fattier food
> (like the scene in the diner in "My Cousin Vinny") and vegetables cooked
> softer (overdone by northern standards). Another poster had a good insight
> about sugar cane growing in the south and being used more heavily there as a
> result.

Yep. It's a pity more folks don't get it. Sure, everyone knows about maple
sugar/syrup, but they're sadly deprived by not having experienced a good
sorghum or blackstrap molasses. Out here in Collie-fornya I hafta scour the
countryside for a decent sorghum for my homemade sausage. Usually I find it
at some small fruit stand run by an expat Southerner who's homesick for
something that doesn't come from a conglomerate.

nb

On 4 Dec 2004 14:27:18 GMT, wrote:

>DJS0302 > wrote:
>> Do non Southerners have a thing against sugar? I've notice in many
cookbooks
>> written by non Southern authors that sugar is used very sparingly,
even in
>> desserts. I remember someone on the Food Network saying they had
never heard
>> of putting sugar in iced tea. I thought everybody put sugar in
iced tea.
>
>Its not that northerners have anything against sugar,
>but more that southerners use it more. This is probably
>because cane sugar is a product of the south and people
>tend to use locally grown products more than distantly
>grown ones when they develop regional recipes, such as
>the famous southern style ice tea.

Having been raised on a sugar cane plantation in Hawaii, I sense the
same thing. If you do not understand how tasty sugar cane is, then
that high fructose corn syrup is just fine. Use real cane sugar in
your jellies and jams and it tastes so good. I do like Honey too, but
I like sugar. And, almost ....end to my rant, people who diet and
think fake sugar is just fine----- real cane sugar has 15 calories per
teaspoon and good taste. The sugar will not make you fall off the
diet.
aloha,
Thunder
smithfarms.com
Farmers of 100% Kona Coffee
& other Great Stuff

On 4 Dec 2004 14:27:18 GMT, wrote:

>DJS0302 > wrote:
>> Do non Southerners have a thing against sugar? I've notice in many
cookbooks
>> written by non Southern authors that sugar is used very sparingly,
even in
>> desserts. I remember someone on the Food Network saying they had
never heard
>> of putting sugar in iced tea. I thought everybody put sugar in
iced tea.
>
>Its not that northerners have anything against sugar,
>but more that southerners use it more. This is probably
>because cane sugar is a product of the south and people
>tend to use locally grown products more than distantly
>grown ones when they develop regional recipes, such as
>the famous southern style ice tea.

Having been raised on a sugar cane plantation in Hawaii, I sense the
same thing. If you do not understand how tasty sugar cane is, then
that high fructose corn syrup is just fine. Use real cane sugar in
your jellies and jams and it tastes so good. I do like Honey too, but
I like sugar. And, almost ....end to my rant, people who diet and
think fake sugar is just fine----- real cane sugar has 15 calories per
teaspoon and good taste. The sugar will not make you fall off the
diet.
aloha,
Thunder
smithfarms.com
Farmers of 100% Kona Coffee
& other Great Stuff

GQ wrote:

> Of course you missed the majority who use nothing in their tea. I
> can't stand anything added to my tea except maybe sometimes some fresh
> lemon. Sweet tea is disgusting to us.

Too true. I get a chuckle out of people who maintain that it makes important
difference when you put the cream or milk in the cup first as opposed to after the
tea has been poured. While it may make a difference to them, AFAIAC they have already
ruined the tea. I was introduced to tea with milk and sugar as a kid and just
assumed that was the way to drink it. When I had a summer job working in a steel mill
I found that black tea was the only thing that quenched my thirst, hot or iced and I
find that any amount of sugar makes it unpalatable. I don't mind cream in my coffee
once in a while, but no sugar thanks.

"Bill" > wrote in message
...
> On 04 Dec 2004 06:51:45 GMT, ospam (DJS0302) wrote:
>
> >Do non Southerners have a thing against sugar? I've notice in many
cookbooks
> >written by non Southern authors that sugar is used very sparingly, even
in
> >desserts. I remember someone on the Food Network saying they had never
heard
> >of putting sugar in iced tea. I thought everybody put sugar in iced tea.
>
> only folks in the "red states" put sugar in their tea...all others use
> sweeteners that cause cancer in laboratory animals
>

Actually, we drink iced tea without sweeteners, just lemon.


--
Peter Aitken

Remove the crap from my email address before using.

Dave Smith wrote:

e. I get a chuckle out of people who maintain that
it makes important
> difference when you put the cream or milk in the cup first as opposed to after the
> tea has been poured. While it may make a difference to them, AFAIAC they have already
> ruined the tea.

My understanding is that it was the difference
between fragile teacups and sturdier cups. The
milk added first help temper the tea added so that
the delicate teacup wouldn't crack. At least that
is what I've been led to believe for many years?
Goomba

On Sat, 04 Dec 2004 14:59:18 -0500, Dave Smith
> wrote:

> I get a chuckle out of people who maintain that it makes important
> difference when you put the cream or milk in the cup first as opposed to after the
> tea has been poured.

Well, it does eliminate needing a spoon to stir if you put
it in first. I do my coffee that way.

sf
Practice safe eating - always use condiments

On Sat, 04 Dec 2004 14:59:18 -0500, Dave Smith
> wrote:

> I get a chuckle out of people who maintain that it makes important
> difference when you put the cream or milk in the cup first as opposed to after the
> tea has been poured.

Well, it does eliminate needing a spoon to stir if you put
it in first. I do my coffee that way.

sf
Practice safe eating - always use condiments

On Sat, 04 Dec 2004 15:47:34 -0500, Goomba38
> wrote:

> My understanding is that it was the difference
> between fragile teacups and sturdier cups. The
> milk added first help temper the tea added so that
> the delicate teacup wouldn't crack. At least that
> is what I've been led to believe for many years?

And another myth is busted.



sf
Practice safe eating - always use condiments

Goomba38 wrote:

> Dave Smith wrote:
>
> e. I get a chuckle out of people who maintain that it makes important
>
>> difference when you put the cream or milk in the cup first as opposed
>> to after the
>> tea has been poured. While it may make a difference to them, AFAIAC
>> they have already
>> ruined the tea.
>
>
> My understanding is that it was the difference between fragile teacups
> and sturdier cups. The milk added first help temper the tea added so
> that the delicate teacup wouldn't crack. At least that is what I've been
> led to believe for many years?
> Goomba
>

You've been fibbed to. Porcelain is fairly sturdy stuff when it isn't
mis-treated. Putting cold cream into the cup first would actually make
it more likely to crack due to the cold to hot temp change.

Jessica

Goomba38 wrote:

> Dave Smith wrote:
>
> e. I get a chuckle out of people who maintain that it makes important
>
>> difference when you put the cream or milk in the cup first as opposed
>> to after the
>> tea has been poured. While it may make a difference to them, AFAIAC
>> they have already
>> ruined the tea.
>
>
> My understanding is that it was the difference between fragile teacups
> and sturdier cups. The milk added first help temper the tea added so
> that the delicate teacup wouldn't crack. At least that is what I've been
> led to believe for many years?
> Goomba
>

You've been fibbed to. Porcelain is fairly sturdy stuff when it isn't
mis-treated. Putting cold cream into the cup first would actually make
it more likely to crack due to the cold to hot temp change.

Jessica

DJS0302 wrote:
> Do non Southerners have a thing against sugar? I've notice in many
> cookbooks written by non Southern authors that sugar is used very
> sparingly, even in desserts. I remember someone on the Food
> Network saying they had never heard of putting sugar in iced tea. I
> thought everybody put sugar in iced tea.

You probably thought all 'Southerners' drink iced tea, too.

My biggest disappointment in cornbread when on a visit to Boston a number of
years ago. I was walking around with my friend, who relocated there after
she was married. We sat down in a bar to have a beer and this employee guy
started handing out plates of cornbread. She whispered to me, "You won't
like it." There was so much sugar in that darned cornbread it might as well
have been white cake with pure sugar icing.

Jill

DJS0302 wrote:
> Do non Southerners have a thing against sugar? I've notice in many
> cookbooks written by non Southern authors that sugar is used very
> sparingly, even in desserts. I remember someone on the Food
> Network saying they had never heard of putting sugar in iced tea. I
> thought everybody put sugar in iced tea.

You probably thought all 'Southerners' drink iced tea, too.

My biggest disappointment in cornbread when on a visit to Boston a number of
years ago. I was walking around with my friend, who relocated there after
she was married. We sat down in a bar to have a beer and this employee guy
started handing out plates of cornbread. She whispered to me, "You won't
like it." There was so much sugar in that darned cornbread it might as well
have been white cake with pure sugar icing.

Jill

I get blackstrap molasses in grocery stores in the Bay Area, and sorghum
molasses in some of them. I use it mainly in poultry brines, and I love
molasses cookies.

--
--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"notbob" > wrote in message
news:OYmsd.192152$HA.103187@attbi_s01...
> On 2004-12-04, Louis Cohen > wrote:
>
>> I think it's safe to say that southern taste favors sweeter, fattier food
>> (like the scene in the diner in "My Cousin Vinny") and vegetables cooked
>> softer (overdone by northern standards). Another poster had a good
>> insight
>> about sugar cane growing in the south and being used more heavily there
>> as a
>> result.
>
> Yep. It's a pity more folks don't get it. Sure, everyone knows about
> maple
> sugar/syrup, but they're sadly deprived by not having experienced a good
> sorghum or blackstrap molasses. Out here in Collie-fornya I hafta scour
> the
> countryside for a decent sorghum for my homemade sausage. Usually I find
> it
> at some small fruit stand run by an expat Southerner who's homesick for
> something that doesn't come from a conglomerate.
>
> nb

In article >,
says...
> I think it's safe to say that southern taste favors sweeter, fattier food
> (like the scene in the diner in "My Cousin Vinny") and vegetables cooked
> softer (overdone by northern standards). Another poster had a good insight
> about sugar cane growing in the south and being used more heavily there as a
> result.

Yes, I've noticed those traits. I like veggies just cooked but the SO
makes em' like mush. Fortunately I do most of the cooking around here.

jmcquown wrote:

> DJS0302 wrote:
>
>>Do non Southerners have a thing against sugar? I've notice in many
>>cookbooks written by non Southern authors that sugar is used very
>>sparingly, even in desserts. I remember someone on the Food
>>Network saying they had never heard of putting sugar in iced tea. I
>>thought everybody put sugar in iced tea.
>
> You probably thought all 'Southerners' drink iced tea, too.
>
> My biggest disappointment in cornbread when on a visit to Boston a number of
> years ago. I was walking around with my friend, who relocated there after
> she was married. We sat down in a bar to have a beer and this employee guy
> started handing out plates of cornbread. She whispered to me, "You won't
> like it." There was so much sugar in that darned cornbread it might as well
> have been white cake with pure sugar icing.

<LOL> I just got a recipe for "sweet" corn bread that was a box of
Jiffy brand corn muffin mix and a box of Jiffy white cake mix. Combine
and add all the stuff they each call for. Bake.

It's caky and sweet, just like you'd expect with these ingredients.
Springy and not at all crumbly. I ended up using it under strawberries
dressed with triple sec and a raspberry extract I made with way too
much whipped cream. It was good. Didn't all fall apart when it got
wet. Not cornbread.

Pastorio

"smithfarms pure kona" > wrote in message
...
> On 4 Dec 2004 14:27:18 GMT, wrote:
>
> >DJS0302 > wrote:
> >> Do non Southerners have a thing against sugar? I've notice in many
> cookbooks
> >> written by non Southern authors that sugar is used very sparingly,
> even in
> >> desserts. I remember someone on the Food Network saying they had
> never heard
> >> of putting sugar in iced tea. I thought everybody put sugar in
> iced tea.
> >
> >Its not that northerners have anything against sugar,
> >but more that southerners use it more. This is probably
> >because cane sugar is a product of the south and people
> >tend to use locally grown products more than distantly
> >grown ones when they develop regional recipes, such as
> >the famous southern style ice tea.
>
> Having been raised on a sugar cane plantation in Hawaii, I sense the
> same thing. If you do not understand how tasty sugar cane is, then
> that high fructose corn syrup is just fine. Use real cane sugar in
> your jellies and jams and it tastes so good. I do like Honey too, but
> I like sugar. And, almost ....end to my rant, people who diet and
> think fake sugar is just fine----- real cane sugar has 15 calories per
> teaspoon and good taste. The sugar will not make you fall off the
> diet.
> aloha,
> Thunder
> smithfarms.com
> Farmers of 100% Kona Coffee
> & other Great Stuff

Calories are generally speaking not the largest issue when it comes to sugar
in all forms. Whether it is from sugar cane, corn syrup, fruit, what have
you...sugar has an effect on the endocrine system, which can be a problem
for many people.

kimberly

notbob > wrote in message news:<OYmsd.192152$HA.103187@attbi_s01>...
> On 2004-12-04, Louis Cohen > wrote:
>
> > I think it's safe to say that southern taste favors sweeter, fattier food
> > (like the scene in the diner in "My Cousin Vinny") and vegetables cooked
> > softer (overdone by northern standards). Another poster had a good insight
> > about sugar cane growing in the south and being used more heavily there as a
> > result.
>
> Yep. It's a pity more folks don't get it. Sure, everyone knows about maple
> sugar/syrup, but they're sadly deprived by not having experienced a good
> sorghum or blackstrap molasses. Out here in Collie-fornya I hafta scour the
> countryside for a decent sorghum for my homemade sausage. Usually I find it
> at some small fruit stand run by an expat Southerner who's homesick for
> something that doesn't come from a conglomerate.
>
> nb

No, nb , we do get it. The problem is that overly sweet foods is that
the sugar, et al. masks other flavors. Now , since I have Southron
roots on my mother's side of the family, I will say that a real
sweet-out like pecan pie or the original Barq's root beer can be a
real treat. And I will admit that sweet goes with good, smoky 'cue.
Anyone for a Civil War armistice?

D.M.

notbob > wrote in message news:<OYmsd.192152$HA.103187@attbi_s01>...
> On 2004-12-04, Louis Cohen > wrote:
>
> > I think it's safe to say that southern taste favors sweeter, fattier food
> > (like the scene in the diner in "My Cousin Vinny") and vegetables cooked
> > softer (overdone by northern standards). Another poster had a good insight
> > about sugar cane growing in the south and being used more heavily there as a
> > result.
>
> Yep. It's a pity more folks don't get it. Sure, everyone knows about maple
> sugar/syrup, but they're sadly deprived by not having experienced a good
> sorghum or blackstrap molasses. Out here in Collie-fornya I hafta scour the
> countryside for a decent sorghum for my homemade sausage. Usually I find it
> at some small fruit stand run by an expat Southerner who's homesick for
> something that doesn't come from a conglomerate.
>
> nb

No, nb , we do get it. The problem is that overly sweet foods is that
the sugar, et al. masks other flavors. Now , since I have Southron
roots on my mother's side of the family, I will say that a real
sweet-out like pecan pie or the original Barq's root beer can be a
real treat. And I will admit that sweet goes with good, smoky 'cue.
Anyone for a Civil War armistice?

D.M.

On 2004-12-05, Louis Cohen > wrote:

> I get blackstrap molasses in grocery stores in the Bay Area, and sorghum
> molasses in some of them. I use it mainly in poultry brines, and I love
> molasses cookies.

Yeah, but that Steve's sorghum just don't cut it. More like a syrup than a
thick sorghum. You might try Whole Foods or a health food store for
un-sulfured blackstrap which is what's on most s/m shelves.

nb

notbob > wrote in news:YWusd.201435$R05.184788@attbi_s53:

> On 2004-12-05, Louis Cohen > wrote:
>
>> I get blackstrap molasses in grocery stores in the Bay Area, and sorghum
>> molasses in some of them. I use it mainly in poultry brines, and I love
>> molasses cookies.
>
> Yeah, but that Steve's sorghum just don't cut it. More like a syrup than a
> thick sorghum. You might try Whole Foods or a health food store for
> un-sulfured blackstrap which is what's on most s/m shelves.
>
> nb

I also like ribbon cane syrup. My aunt in MS mails it to me.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Bob (this one) wrote:
> jmcquown wrote:
>
>> DJS0302 wrote:
>>
>>> Do non Southerners have a thing against sugar?
>>
>> cornbread. She whispered to me, "You won't like it." There was so
>> much sugar in that darned cornbread it might as well have been white
>> cake with pure sugar icing.
>
> <LOL> I just got a recipe for "sweet" corn bread that was a box of
> Jiffy brand corn muffin mix and a box of Jiffy white cake mix. Combine
> and add all the stuff they each call for. Bake.
>
> It's caky and sweet, just like you'd expect with these ingredients.
> Springy and not at all crumbly. I ended up using it under strawberries
> dressed with triple sec and a raspberry extract I made with way too
> much whipped cream. It was good. Didn't all fall apart when it got
> wet. Not cornbread.
>
> Pastorio

Yep, I can see where that would like a shortcake and maybe make a nice
dessert. I like moist cornbread rather than crumbly, don't get me wrong.
But sugary sweet and spongy, uh uh.

Jill

IN MN WE GROW HUGE AMOUNTS OF SUGER BEETS. I have no idea what this does
to sugur consumption in minneasota

IN MN WE GROW HUGE AMOUNTS OF SUGER BEETS. I have no idea what this does
to sugur consumption in minneasota

"jmcquown" > wrote in news:Mdvsd.85658$jE2.39100
@bignews4.bellsouth.net:

> Bob (this one) wrote:
>> jmcquown wrote:
>>
>>> DJS0302 wrote:
>>>
>>>> Do non Southerners have a thing against sugar?
>>>
>>> cornbread. She whispered to me, "You won't like it." There was so
>>> much sugar in that darned cornbread it might as well have been white
>>> cake with pure sugar icing.
>>
>> <LOL> I just got a recipe for "sweet" corn bread that was a box of
>> Jiffy brand corn muffin mix and a box of Jiffy white cake mix. Combine
>> and add all the stuff they each call for. Bake.
>>
>> It's caky and sweet, just like you'd expect with these ingredients.
>> Springy and not at all crumbly. I ended up using it under strawberries
>> dressed with triple sec and a raspberry extract I made with way too
>> much whipped cream. It was good. Didn't all fall apart when it got
>> wet. Not cornbread.
>>
>> Pastorio
>
> Yep, I can see where that would like a shortcake and maybe make a nice
> dessert. I like moist cornbread rather than crumbly, don't get me wrong.
> But sugary sweet and spongy, uh uh.
>
> Jill

A restaurant we used to frequent back in Ohio had a signature dessert of
polenta "cake" covered with caramelized pears and slivers of ginger in
syrup, with a dollop of creme fraiche. It was delicious.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.