Word: syrups
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...carb craze hits the soda aisles this month with the arrival of Pepsi Edge and Coca-Cola C2. Both drinks boast about half the carbs, sugar and calories of regular colas while promising a fuller flavor than diet sodas. The balancing act is achieved with a mixture of corn syrup and artificial sweeteners. But how do they stack up to the originals? Both low-carb versions taste surprisingly close to their full-sugar progenitors, but in a head-to-head tasting, C2 seems a little less artificial and has less of an aftertaste than Edge...
...technology of food production has become much more sophisticated. In the year 1700 Britain consumed 23,000 tons of sugar. That was about 7.5 lbs. of sugar per capita. The U.S. currently consumes more than 150 lbs. of sweetener per capita, nearly 50% of which is high-fructose corn syrup that is increasingly used as a sugar substitute. Farmers armed with powerful fertilizers and high-tech equipment are growing enormous quantities of corn and wheat, most of which is processed and refined to be tastier and more convenient but is less nutritious. They are raising vast herds of cattle whose...
...made of starch and sugar. At least 13 of the children died, according to press reports. And because counterfeits are made in clandestine and often unsanitary factories, they might be adulterated with toxic ingredients. According to Bale of the IFPMA, 30 Indians died in 1998 after they ingested cough syrup from China that was laden with antifreeze...
Although Bartley herself prefers peppermint shakes, she says that the most popular frappe is the vanilla Oreo frappe. She places two crushed Oreos, about four oz. of vanilla or chocolate syrup and 12 oz. of milk into a frappe shaker, then fills it up with vanilla soft serve ice cream. All ingredients are whisked together in the special Bartley’s blender and served. Be warned that using hard ice cream or Dairy Queen-style soft serve won’t create a frappe with that smooth, creamy Bartley’s texture. Their frappe is special because...
...military, meanwhile, accounts for much of their overseas business: “There’s a lot of longing for boiled peanuts felt over foreign posts.” Now in its tenth year, the original catalog has expanded to include numerous other Southern delicacies like cane syrup, benne wafers and scuppernong jelly. The Lee Bros. Cookbook, a compilation of the Lees’ own renditions of the classics of Southern cooking (“More tasty, less fatty,” is Matt’s description) is due out next year...