RE: Cooking Tip
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Interesting idea @phoenixwren, I rarely (if ever) cook sweet things,
Don't recall using brown sugar for anything in about a century.
I did try using the brown, unrefined sugar (can't remember
The name right now, but it is supposed to be better for you)
In my coffee for a little over a year, but it became too
Expensive and lumped too often in my little pour
Container, so I went back to using the bleached
White sugar (gasp!) in my coffee, the only site
I use granular sugar. Otherwise, I use honey,
Raw, unfiltered honey for my cereal, no
Jelly for me, honey and peanutbutter
Sammiches etc... post upvoted. ☺
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Turbinado. Yeah, I like me some turbinado, but it is more expensive (which makes no sense since they are DOING LESS PROCESSING TO IT, but I digress... ) so I don't always get it. I've been getting the white cane sugar from C&H because it's specifically cane sugar and usually a good price.
I buy the cheapest white Kroger sugar I can find, because like I said
I only use it two teaspoons at a time per cup of coffee (x2) in the
Morning. 4 tsps per day I don't think will kill me. Honey is
Horrendously expensive too, but in the long run seems
To go further for me. Tastes better too, but not in coffee
I like honey in some things and not in others too. I can use it as part of the sweetener in my protein shake, but not all of the sweetener, because it would be way too overwhelming. You can taste it just by adding a splash, a definite honey flavor, not just sweet to counter the bitter of coffee and cocoa powder and tang of yogurt (the whey seems pretty mild in flavor). So I can cut some of the white sugar which is the usual sweet in there and sub in a bit of honey, but not too much.
Do you know that non-organic sugar is gmo crop? 😬