SC - American sugar consumption

[micaylah]

Ah, but you see, you are thinking of sweetening the dish, making the
presence of sugar so unmistakable that you can't help but say "Sweet" when
you eat it.  If you are using sugar to set off the characteristics of a
dish, such as a pinch in tomato sauce to cut the acidity, or a teaspoonful
in a meat sauce to bring out the natural camamelized flavors, then you are
using sugar as a spice or flavor enhancer, not a main ingredient.  It is all
a matter of degrees.
Christianna

> > A pinch or sprinkling, or the use of sugar in the same
> > quantities we would use of cinnamon or nutmeg, would be fine for each
one
> > according to his taste.
> > Christianna

> Unfortunately sugar does not pack the same firepower
> as do cinnamon or nutmeg.  It takes considerably more
> sugar to sweeten a dish than it does the latter to
> spice it.
>
> Balthazar of Blackmoor
>