View allAll Photos Tagged canesugar
Coca-Cola in a glass bottle from Mexico. 237ml. Much better than the Coca Cola in the USA, and slightly better than glass Coke in Canada. Such a sweet tasty drink!
.5-liter glass bottle of refreshing Coca-Cola made with real sugar, not HFCS. This photograph was taken on South Tacoma Way (Highway 99) in Tacoma, Washington
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Absolutely fantastic! The apple-ginger juice was fantastic! Spicy (because of the chilli) and delicious! The lavander lemonade was milder but full of flavour.
Organic panella - dried-whole, natural sugar cane.
panella is an unrefined sugar, widely recognised for its unique caramel flavour, fine grain texture and golden colour. perfect for baking & coffee.
origin: hacienda lucerna
valle region, columbia
Tasted like good brown sugar, with a pleasant, almost flowery, caramel flavour.
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They must get it a lot. Silly, ignorant, wishful customers hoping for a taste of The famous Snickers, by Queen of Desserts Philippa Sibley, at all hours of the day. Well, I can confirm that they don't serve it at breakfast, even if the polite waitress humoured me by "asking the kitchen", and then feigned empathy when she told me the bad news.
Just as well, the breakfast was still as good as I remembered it, and they added Black Pudding as an optional side. Bonus!
Il Fornaio
(03) 9534 2922
2 Acland St
St Kilda VIC 3182
Reviews:
- Il Fornaio, by Larissa Dubecki, The Age, September 7, 2010
NOT since the invention of the Peach Melba has there been such a kerfuffle about a dessert. ''The famous Snickers'', as the menu at Il Fornaio calls it, and for once I'm inclined not to retch over the food-related use of the adjective. ''Famous'' on a menu usually means the dish in question isn't famous at all - but the Snickers? The Snickers is famous. The Snickers is so famous it should have its own agent, a magazine deal and a coke habit.
The Snickers and its creator, Philippa Sibley, have moved around a fair bit but they took up a new permanent residence recently at this former bakery-cafe in St Kilda, where they've conspired to capitalise on Sibley's reputation (''dessert queen'', ''queen of pastries'', ''passionate pastry whiz'', as Google attests) by trading at night-time primarily as a dessert restaurant (during the day things are far more cafe-like).
- Not just desserts, by Larissa Dubecki, The Age, August 24, 2010
Philippa Sibley’s Snickers dessert needs little introduction. An instant hit when she first put it on the menu at Circa five years ago, her signature dish recently found a new lease of life at her new St Kilda digs, IlFornaio, and through being showcased on MasterChef.
‘‘Oh my god, straightaway it was a monster,’’ recalls Sibley of her take on the peanut and caramel chocolate bar first released by the Mars company in 1930. ‘‘We had a table of five come in and order eight of them, at $25 a pop [the IlFornaio version costs $19]. We sold 700 of them in one week.’’
Coca Cola Life, 12/2014 Cane Sugar and Stevia, pic by Mike Mozart of the TheToyChannel and JeepersMedia on YouTube
Organic panella - dried-whole, natural sugar cane.
panella is an unrefined sugar, widely recognised for its unique caramel flavour, fine grain texture and golden colour. perfect for baking & coffee.
origin: hacienda lucerna
valle region, columbia
Tasted like good brown sugar, with a pleasant, almost flowery, caramel flavour.
---
They must get it a lot. Silly, ignorant, wishful customers hoping for a taste of The famous Snickers, by Queen of Desserts Philippa Sibley, at all hours of the day. Well, I can confirm that they don't serve it at breakfast, even if the polite waitress humoured me by "asking the kitchen", and then feigned empathy when she told me the bad news.
Just as well, the breakfast was still as good as I remembered it, and they added Black Pudding as an optional side. Bonus!
Il Fornaio
(03) 9534 2922
2 Acland St
St Kilda VIC 3182
Reviews:
- Il Fornaio, by Larissa Dubecki, The Age, September 7, 2010
NOT since the invention of the Peach Melba has there been such a kerfuffle about a dessert. ''The famous Snickers'', as the menu at Il Fornaio calls it, and for once I'm inclined not to retch over the food-related use of the adjective. ''Famous'' on a menu usually means the dish in question isn't famous at all - but the Snickers? The Snickers is famous. The Snickers is so famous it should have its own agent, a magazine deal and a coke habit.
The Snickers and its creator, Philippa Sibley, have moved around a fair bit but they took up a new permanent residence recently at this former bakery-cafe in St Kilda, where they've conspired to capitalise on Sibley's reputation (''dessert queen'', ''queen of pastries'', ''passionate pastry whiz'', as Google attests) by trading at night-time primarily as a dessert restaurant (during the day things are far more cafe-like).
- Not just desserts, by Larissa Dubecki, The Age, August 24, 2010
Philippa Sibley’s Snickers dessert needs little introduction. An instant hit when she first put it on the menu at Circa five years ago, her signature dish recently found a new lease of life at her new St Kilda digs, IlFornaio, and through being showcased on MasterChef.
‘‘Oh my god, straightaway it was a monster,’’ recalls Sibley of her take on the peanut and caramel chocolate bar first released by the Mars company in 1930. ‘‘We had a table of five come in and order eight of them, at $25 a pop [the IlFornaio version costs $19]. We sold 700 of them in one week.’’
I love these - in fact, I just finished this pack while uploading the pic. When forced, I survive on these for days. They're XXXing good. They add value to life. And they make mints, too. It must be the bovine gelatin.
Coca Cola Life, 12/2014 Cane Sugar and Stevia Sweeteners, pic by Mike Mozart of the TheToyChannel and JeepersMedia on YouTube
Half-liter glass bottle of Coca-Cola made with real sugar, not HFCS, at a bus stop along South Tacoma Way (Highway 99) in Tacoma, Washington
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Went to the big Hispanic market in my neighborhood today and came out with this stuff: cinchona bark, panela, and star anise. Cinchona bark is bitter stuff, one of the sources of quinine. Panela is a Colombian sugar made of boiled, pressed, and somewhat dehydrated sugarcane juice. Star anise is ... well, you know star anise.
The chichona bark and star anise are for tinctures I plan on making soon, maybe eventually getting all the way to proper cocktail bitters status. We'll see, but don't keep your fingers crossed.
I picked up the panela to see what kind of flavor it had when combined with water to make a simple syrup. As I stood over the stove heating it up the smell reminded me of visiting the Mennonite community in Muddy Pond, Tennessee as they crushed and heated sugarcane to make their syrup - it really brought me back.
There were a ton of other things I wanted to buy but I limited myself to these three so I wouldn't get too distracted and spend all day mixing and soaking and measuring and so forth. Oh, and I was simultaneously pleased and annoyed: pleased because they have true cinnamon bark for cheap, and annoyed because I'd just spent way too much money at the grocery store on cassia (the more common but less awesome Chinese cinnamon).
Nothing better than a fat, tender piece of Dongpo's Pork (東坡肉). Serve it up with a bowl (make that two, no three) of rice and my sister will happily finish it all. And the best part? It's so easy to make. Just get yourself a piece of pork belly (choose the one that has a layer of fat, a layer of meat, a layer of fat, etc). Simmer in hot water for 5 minutes until the meat turns grey. Then remove the water, add in dark soya sauce, brown/cane sugar, soya sauce, ginger, bay leaves. Add a dash of Xiao Xing Wine and cook at the lowest heat setting possible. Add water to cover meat. Cook for 6 hours, and condense sauce at the end if needed. Serve. Yum.
It seems quite trendy to serve pure cane sugar with coffee.
Giant Steps / Innocent Bystander Winery
336 Maroondah Highway, Healesville 3777
(03) 5962 6111
Modern regional
Reviews:
Antipasto plate, $15
Giant Steps/Innocent Bystander, 336 Maroondah Highway, Healesville
Antipasto is hardly groundbreaking but this "gourmet Bunnings" with a cafe-restaurant, cheese room, bakery, pizzeria, cellar door and coffee roaster makes most of its produce in-house or sources it locally. Choose a selection of goodies for your plate: organic sourdough grissini, house-cured Buxton salmon, mushroom arancini, thinly sliced zucchini wrapped around ricotta on pickled beetroot or some mammoth green olives.
- Giant Steps/Innocent Bystander - Mietta's
- Seeking sanctuary, by Mark Hawthorne, Travel, The Age, November 17, 2007
- Weigh up your options, by Michael Harden, Food and Wine, Travel - The Age, September 16, 2006
- Vintage valley comes of age, by Winsor Dobbin, Travel, The Age November 4, 2007
- Good food, good wine, by Jane Faulkner, Travel, The Age November 3, 2007
Picked up a box when I went grocery shopping. I use one packet to sweeten my morning coffee. :) $3.99 for 100 packets.
This chewy energy bar is packed with oats, Rice Krispy, almond, hazelnut, coconut, and cocoa nib. The flavour is bold with the use of ground espresso, dutched cocoa powder, and vanilla. The Coco Mocha Power Bar is an everyday snack that keeps my energy level high with good dose of protein and fibre.
I adapted my recipe from 101 cookbook's Big Sur Power Bars. My recipe is available at Dessert By Candy.
Market Lane Coffee, Queen Victoria Market
03 9804 7434
109-111 Therry St, Melbourne, VIC 3000
Review:
It seems quite trendy to serve pure cane sugar with coffee.
Giant Steps / Innocent Bystander Winery
336 Maroondah Highway, Healesville 3777
(03) 5962 6111
Modern regional
Reviews:
Antipasto plate, $15
Giant Steps/Innocent Bystander, 336 Maroondah Highway, Healesville
Antipasto is hardly groundbreaking but this "gourmet Bunnings" with a cafe-restaurant, cheese room, bakery, pizzeria, cellar door and coffee roaster makes most of its produce in-house or sources it locally. Choose a selection of goodies for your plate: organic sourdough grissini, house-cured Buxton salmon, mushroom arancini, thinly sliced zucchini wrapped around ricotta on pickled beetroot or some mammoth green olives.
- Giant Steps/Innocent Bystander - Mietta's
- Seeking sanctuary, by Mark Hawthorne, Travel, The Age, November 17, 2007
- Weigh up your options, by Michael Harden, Food and Wine, Travel - The Age, September 16, 2006
- Vintage valley comes of age, by Winsor Dobbin, Travel, The Age November 4, 2007
- Good food, good wine, by Jane Faulkner, Travel, The Age November 3, 2007
A bottle of Coca Cola with real cane sugar imported from Mexico. As someone once said, "I used to know a Sugar and she loved Coke."
I think it's really sad we have to import coke to have it taste like it did when I was growing up. You know, before hfcs. This bottled coke from Mexico was the most delicious, with pure cane sugar!
Glass bottle of Coca Cola with real sugar (no HFCS) in Tacoma, Washington
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A brief word from our sponsor: Couldn't a fella use a cold, refreshing bottle of Coca-Cola after a long, hard day of work? Enjoy imported Coca-Cola, now made with real cane sugar for that amazing taste you've come to know and love. The classic glass bottle fits perfectly in your hand, and the crisp taste of Coca-Cola goes down as smooth as it always has. Don't accept anything less. When you think classic Americana, think Coca-Cola.