Text 37675, 89 rader
Skriven 2010-05-11 20:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: sugar 137
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 -=> Jim Weller said to Glen Jamieson <=-

 JW> Beet sugar is always refined all the way to pure white. The
 JW> intermediate steps are most unpleasant unlike cane molasses.

That's probably because the modern technique of beet sugarmaking
is different from the old one (steep beets in water, boil down).
Old-style beet molasses is said to have been perfectly edible
and comparable to cane molasses.

 JW> BTW the USA is big on domestic beet sugar which is heavily
 JW> subsidized while imported Caribbean cane sugar is restricted by
 JW> tariffs there. But Canada can only grow sugar beets economically in
 JW> a small part of southern Alberta and the harvest is small, about 20%
 JW> of our needs. We neither subsidize beet production nor tax imported
 JW> cane sugar.

Guilty on the tariffs, but there is almost as much cane sugar
produced in the US as beet. According to the incredibly conservative
Cato Institute, the ratio is 54 beet sugar to 46 cane sugar.

And as far as subsidies go, here are the figures from the incredibly
nonconservative Environmental Working Group (ewg.org) -

subsidy $ year
104520665 2000
 44124510 2001
 44288049 2002
 48301887 2003
   804477 2004
    15891 2005
        0 2006 and beyond

Large-scale sugar beet industry in the US is pretty new - until
recently, importation and the modest sugarcane industry gave
the US enough sugar at a reasonable price; it was only due to
the selective breeding of high-sugar beets and advancements in
extracting technology that this sector has flourished. These
subsidies are pretty understandable in the context, as is the
absence of subsidy for the last five years.

BUKHARAN FLAT BREAD
cat: bread
serves 8

2 1/2 c lukewarm water
1 pk active dry yeast; or 1 scant T
2 ts sugar
1 Tb ;salt or to taste
6 1/2 c high gluten flour
2 ts white sesame seeds
2 ts black sesame seeds

In a large bowl or a mixer equipped with a dough hook, mix
1/4 c water, yeast, and sugar, and let sit about 5 min.

Add remaining water and salt. Gradually add 5 c flour,
1 c at a time, mixing well after each addition.

Knead until dough is smooth and elastic, adding enough
flour to make a soft dough that doesn't stick.

Shape dough into a ball, and place in a greased bowl,
turning to coat. Cover, and let rise in a warm room until
doubled in bulk.

Divide dough into 4 pieces. Shape each piece into a ball.
On a floured surface, roll out each ball into a round about
8" in diameter. Brush each round with cold water. Cover and
let stand for 30 min.

Preheat oven to 500F and place 2 heavy baking sheets in
the oven for 10 min.

Wet dough again. Using the heel of your hand, press dough
down in center and prick with tines of fork to make a design
(a flower-arranging frog is perfect for this). Sprinkle with
white and black sesame seeds.

Remove baking sheets from oven. Sprinkle rounds lightly with
cold water, and place on the baking sheets. Throw a few ice
cubes on bottom of oven to create more moisture, and bake on
lowest rack until breads are golden and baked through, 12-15
min. Remove from the oven and let rest for 10 min.

New York Times 12/24/97
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