I was going through my cupboards today and found that I currently have 7 different varieties of sugar therein. Who needs so much sugar? Come to that, who the hell knew there were so many varieties of sugar? Ironically - or perhaps just annoyingly - despite this sugary glut, I didn't actually have the one type of sugar I needed for Nigella's Everyday Brownies. I've made do by mixing the two types which I think are closest to the one she wanted, so hopefully it'll be ok.
But it occurred to me, upon discovering my blatant sugar addiction (to say nothing of my apparent compulsion for buying too many kitchen supplies), that really, I ought to still be writing about my foodie life. There's a push at work for us to be blogging about our work and responding cleverly and intellectually to world happenings, but to be perfectly honest, if I'm going to spend time writing on things other than academic articles, I'd rather spend that time writing about food and my frenzied efforts in the kitchen. So I have returned to this blog and hope that I'll find a form of creative outlet here, whether others enjoy reading about that or not, and that my kitchen capers will benefit from the blogging.
How are things in your kitchens? Well, I hope?
Oh welcome back dear Sugar Queen!! It's good to see you again.
ReplyDeleteActually, I've become something of a sugar convert. I mean we've usually got brown sugar and caster sugar and regular white sugar (though I use the latter two interchangeably) and there's a jar of lumpy icing sugar up the back somewhere too, but I've only recently learned delicious secrets of demerera (sp?) sugar. What other sugars do you have?
Just had a thought: are we counting syrups?
Argh, I hadn't included syrups! Or honey. Hm, if I include those it takes me to 10 types of sugar substance! (have 2 kinds of honey and one golden syrup).
ReplyDeleteI've got white granulated, regular caster, golden caster, dark brown muscavado, light soft brown sugar, demerera and icing sugar. I could also have light brown muscavado (which is what I needed for the brownies) and dark soft brown sugar, and I really should get some palm sugar because it's always handy for Asian recipes. They have an absurd range of sugars here. Why do we need golden caster and regular caster?? And at home we just have brown sugar, not light and dark brown sugar. Is v complicated!
Funnily enough, I would never have described myself as a sugar addict had it not been for this sucrose awareness process!