tag:blogger.com,1999:blog-1194406440796279523.post853466731190226729..comments2009-03-17T16:32:58.314+01:00Comments on What's Greg cooking in Switzerland?: SugarGreghttp://www.blogger.com/profile/11493786670139214732noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-1194406440796279523.post-7714296238808440832008-11-27T08:35:00.000+01:002008-11-27T08:35:00.000+01:00Sugar really isn't a necessary preservative when s...Sugar really isn't a necessary preservative when something is canned. Basically companies are using it as a filler and because people have become so addicted to it. Apparently McDonalds even adds it to their fries. Best to make your own sauce.Carlahttps://www.blogger.com/profile/08423696800295940382noreply@blogger.comtag:blogger.com,1999:blog-1194406440796279523.post-55885337397958286882008-02-05T20:41:00.000+01:002008-02-05T20:41:00.000+01:00TBF: I was just discussing this with a friend of ...TBF: I was just discussing this with a friend of mine. It's this under the radar thing that's just disgusting. It's all about the profit.Greghttps://www.blogger.com/profile/11493786670139214732noreply@blogger.comtag:blogger.com,1999:blog-1194406440796279523.post-88503287820308154152008-02-05T19:18:00.000+01:002008-02-05T19:18:00.000+01:00I just saw a documentary on ITV that covered the v...I just saw a documentary on ITV that covered the very topic you're writing about. One of the things that stuck with me was that Kellogg's Special K now has TWO TIMES the sugar it had something like ten years ago. They've pretty much just done this under the radar. <BR/>Is it any wonder that people keep getting fatter and that Type 2 diabetes is on the rise?The Big Finnhttps://www.blogger.com/profile/09399330438126032649noreply@blogger.comtag:blogger.com,1999:blog-1194406440796279523.post-71521362730440963552008-01-31T11:45:00.000+01:002008-01-31T11:45:00.000+01:00Sometimes it's great to have a nice under-ripe tom...Sometimes it's great to have a nice under-ripe tomato sauce for things like Gnocchi. The potatoes are usually a bit sweet and need a bit of sourness to offset them.<BR/><BR/>I've pretty much just gone to buying some decent italian chopped tomatoes and then caramelizing a bit of garlic to go with them to make a tasty sauce. Not much effort and it just takes about an hour to simmer. The recipe is one of my first posts on this blog.Greghttps://www.blogger.com/profile/11493786670139214732noreply@blogger.comtag:blogger.com,1999:blog-1194406440796279523.post-7642997334097964152008-01-31T11:17:00.000+01:002008-01-31T11:17:00.000+01:00I'm no food purist, but this drives me nuts too: i...I'm no food purist, but this drives me nuts too: in things like bread or pasta sauce I can often taste the extra sugar, and I don't like it. Let me correct for under-ripe tomatoes myself!strasmarkhttps://www.blogger.com/profile/03332469508592595136noreply@blogger.com