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/ck/ - Food & Cooking

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>> No.18706924 [View]
File: 944 KB, 975x1685, americunts.png [View same] [iqdb] [saucenao] [google]
18706924

So, as a rule, if I make any American desert I half the sugar in the recipe at the very least.
Tried making this cookies from The New York Times and it calls for 3 3/4 cup (460g) of confectioners' sugar. I cut this one all the way down to one cup and it was still too damn sweet. The original half a kilo of sugar would be inedible and cause acute diabetes in a single bite.

Have years of corn syrup subsidies really ruined the American pallet to the point where this is even acceptable?

>> No.18706910 [View]
File: 944 KB, 975x1685, americunts.png [View same] [iqdb] [saucenao] [google]
18706910

So, as a rule, if I make any American desert I half the sugar in the recipe at the very least.

Tried making this cookies from The New York Times and it calls for 3 3/4 cup (460g) of confectioners' sugar. I cut this one all the way down to one cup and it was still too damn sweet. The original half a kilo of sugar would be inedible and cause acute diabetes in a single bite.

Have years of corn syrup subsidies really ruined the American pallet to the point where this is even acceptable?

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