[Sca-cooks] CAne vs Beet sugar

[AnnaMarie]

Mairi, I have cone sugar that is brownish and I scrape off the cone.  I
don't have any idea what "kind" of sugar it is.  Apparently it's used in
Mexican cooking, the sign is in Spanish.  How would you test for what type
of sugar it is?

Kristianne
Wolf Song Day Spa & Herb Shop

----- Original Message -----
From: "Sue Clemenger" <mooncat at in-tch.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, May 14, 2002 10:32 PM
Subject: Re: [Sca-cooks] CAne vs Beet sugar


> I think they must have been a significant crop here, too (NW Montana).
> At least at one point...the software company for whom I work is housed
> in a reconverted sugar beet factory.  There are a few pictures of the
> buildings and surrounding area dating back to the factory days...lots of
> railroad tracks, so perhaps the beets were just shipped here.
> Hmmm...I may have to go *shopping* this weekend, and look for both
> kinds.....
> --Maire, wanting an adventure anyway
>
> Varju at aol.com wrote:
> >
> > --
> > [ Picked text/plain from multipart/alternative ]
> > Beet sugar is available is the US as well.  At least where I'm at, in
> > Wyoming, if the sugar is not marked specifically as cane sugar it's beet
> > sugar.  That might just be beacause sugar beets are one of our major
crops
> > and there is a plant here.   (The plant used to be owned by Holly Sugar,
but
> > I'm not sure if they still have it or its a co-op now.)
> >
> > Noemi
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