Where's the Brown Sugar?

[MR2]

If your an abnormal left-handed women married to an SF guy - where would you hide the brown sugar?

Frack! It is not in the tin marked F-L-O-U-R, let alone the one marked brown sugar.

If I had a tackle box, I would have looked there.

We just bought some from the commissary last week.

:mad:

[PSM]

If your an abnormal left-handed women married to an SF guy - where would you hide the brown sugar?

Frack! It is not in the tin marked F-L-O-U-R, let alone the one marked brown sugar.

If I had a tackle box, I would have looked there.

We just bought some from the commissary last week.

:mad:

Check the vehicle that transported it from the commissary . Sometimes stuff jumps out and hides. ;)

Pat

[MR2]

I got take-and-bake pizza. I know the grocery store is right over there... But no way.

[Divemaster]

People who bash lefties (hands, not libs) don't deserve brown sugar. It's in your gas tank now.

[33army]

Look by the pasta or in the freezer.....please don't ask, it was a hectic day and I was on kitchen duty.

[alelks]

Check the refrigerator. Heck, I've put some strange stuff in there myself and for the life of me can't figure out why I did at the time.

[The Reaper]

You can make brown sugar out of white sugar and molasses.

TR

[mark46th]

How many batches of chocolate chip cookies did she make? FWIW, I keep mine in the same container as the granulated sugar....

[echoes]

You can make brown sugar out of white sugar and molasses.

TR

TR is correct, (who would of thought?);)

Below are some fast facts about brown sugar, and how you can make it MR2 Sir.

Hope this helps? (In addition, from my own experience, check your tupperware containers and look for one with slices of bread on top. Once opened, brown sugar can remain soft by placing in tuperware, with a piece of bread on top. The downside is it also camouflages it from an untrained eye.):o

Holly


"Brown sugar is nothing more than white sugar and molasses. Sugar manufacturers make two types of brown sugar, light brown sugar and dark brown sugar. The difference in color and flavor between the various types of sugar is determined by the amount of molasses that are added to the sugar. The more molasses are added, the stickier the crystals, the darker the color and the stronger the flavor. Light brown sugar contains 3.5 percent molasses and dark brown sugar contains 6.5 percent molasses.

One way is to boil sugar cane until brown crystals form, while the other way is to blend molasses syrup with white sugar crystals [source: Canadian Sugar]. Brown sugar comes in two forms, granulated or liquid. You can substitute brown sugar for white sugar. Simply use an equal amount of brown sugar as you would white sugar. The only difference is the molasses' taste [source: Domino Sugar].

To make dark brown sugar, mix 1 cup of white sugar with ¼ cup of molasses, making sure to mix well.
To make light brown sugar, add 1½ tablespoons of molasses to 1 cup of sugar. Be sure to mix well."

http://recipes.howstuffworks.com/food-facts/how-to-substitute-brown-sugar.htm

[MR2]

I'm done being mad. :D

Thanks everyone.

The pizza was excellent.

Thank you Holly - I'm putting that recipe in our cookbook.

I suppose everyone wants to know where it went. I think we'll have some fun and start a Poll.

[echoes]

I'm done being mad. :D

Thanks everyone.

The pizza was excellent.

Thank you Holly - I'm putting that recipe in our cookbook.

I suppose everyone wants to know where it went. I think we'll have some fun and start a Poll.

Happy to help!:)

Now, before I cast my ballot, one question if you are inclined? What is your favorite desert/indulgence made in your kitchen? This will help determining two things:

1. If a suitable amount of time passed since purchase to have parken of said deserts; and
2. How much consumption of brown sugar goes into your daily meals; i.e Oatmeal with brown sugar for breakfast, Tuna Nicoise salad for lunch marinated in a brown sugar and chili sauce, etc....:cool:

Let your Poll begin!

Holly

[ZonieDiver]

This thread is NOT about what I thought it would be about when I first read the title.

I'm disappointed. :(

[SF18C]

This thread is NOT about what I thought it would be about when I first read the title.

I'm disappointed. :(

We think alike then! :D

[Sdiver]

This thread is NOT about what I thought it would be about when I first read the title.

I'm disappointed. :(



That's why I haven't said anything. :( ;)

[cbtengr]

"Brown sugar is nothing more than white sugar and molasses. Sugar manufacturers make two types of brown sugar, light brown sugar and dark brown sugar. The difference in color and flavor between the various types of sugar is determined by the amount of molasses that are added to the sugar. The more molasses are added, the stickier the crystals, the darker the color and the stronger the flavor. Light brown sugar contains 3.5 percent molasses and dark brown sugar contains 6.5 percent molasses.

Per the recipe for dark brown sugar in Echoes post, it calls for 1 Cup white sugar and 1/4 Cup of molasses this would be a 4 to 1 ratio resulting in the dark brown sugar having 20% molasses not 6.5 %. Am I missing something here? Also do any of you have any idea as to how hard it is in Iowa to locate fresh moles for this recipe during the winter months?

[DinDinA-2]

Ha ha ha lol...you funny G.I.

[echoes]

"Brown sugar is nothing more than white sugar and molasses. Sugar manufacturers make two types of brown sugar, light brown sugar and dark brown sugar. The difference in color and flavor between the various types of sugar is determined by the amount of molasses that are added to the sugar. The more molasses are added, the stickier the crystals, the darker the color and the stronger the flavor. Light brown sugar contains 3.5 percent molasses and dark brown sugar contains 6.5 percent molasses.

Per the recipe for dark brown sugar in Echoes post, it calls for 1 Cup white sugar and 1/4 Cup of molasses this would be a 4 to 1 ratio resulting in the dark brown sugar having 20% molasses not 6.5 %. Am I missing something here? Also do any of you have any idea as to how hard it is in Iowa to locate fresh moles for this recipe during the winter months?

Sir,

The ratio is subjective to the origin of the post, which was linked to my post. My personal creation and use of brown sugar in the kichen is not verifyable by any link or source credible, hence it was not posted. It is just mine, as someone who cooks on a daily basis professionally for a living. Which means nothing to science.:)

Holly

P.S.... Explore the possibiliites with sugar...they are many!

[Surf n Turf]

Check the refrigerator. Heck, I've put some strange stuff in there myself and for the life of me can't figure out why I did at the time.

alelks,
Wait until you get really, really OLD :boohoo
SnT