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Topic: a bit O.T.-Syrups-sugar free or not? (11 msgs / 297 lines)
1) From: Ron Feroni
All,
 =
      ....the syrups are for the guests....I swear!  I would like to get a =
couple different flavored syrups so I can whip up some foo foo drinks when =
needed.  I've never tried any but from searching around it seems Monin is a=
 good brand to start with.  I was just wondering how the sugar free ones ta=
ste.
 =
Will probably get just a few staples like caramel, chocolate etc.  Also, wh=
at is the diference between a syrup and a sauce?
 =
Ron
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2) From: raymanowen
"...the diference between a syrup and a sauce?"
One goes on your breakfast waffle, slathered over the butter or coconut oil;
the other one goes on your hot taco...
I'm hearing from the nurse I married that if either one contains aspartame,
you become an early component of garden mulch.
I want to learn art. Paint by numbers, pushbuttons or squirt bottles won't
do it.
Cheers, Mabuhay -RayO, aka Opa!
On Sat, Mar 15, 2008 at 2:55 PM, Ron Feroni  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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3) From: Ron Feroni
<Snip>
ce?"> > One goes on your breakfast waffle, slathered over the butter or coc=
onut oil;> the other one goes on your hot taco...> > I'm hearing from the n=
urse I married that if either one contains aspartame,> you become an early =
component of garden mulch.
 =
 =
....I believe they contain splenda, though not sure.  Funny, I've been thin=
king about growing a garden this year.....
 =
ron
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4) From: Sandy Andina
The Torani and DaVinci seem to be the best of the sugar-frees; DaVinci  
has a huge array of them.  A "sauce" for coffee drinks (at least when  
it comes to chocolate, white chocolate or caramel) tends to be opaque  
and much more viscous. For these purposes, Hershey's chocolate "syrup"  
is more properly a "sauce." IMHO, the clear sugar-free chocolate  
"syrups" make dreadful mochas.
On Mar 15, 2008, at 3:55 PM, Ron Feroni wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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5) From: Gary Foster
I use syrup to make Italian sodas (and yes, I've been known to put the
occasional drop of something in a cocoa or a latte on a cold winter
night) and I generally prefer the Monin over the Torani.  The monin
flavors seem to be richer and less sweet.
Generally the only flavors I use in coffee are the occasional drop of
hazelnut or cinnamon (the cinnamon in an Americano or cocoa and the
hazelnut in a latte once in a while).  I use homemade vanilla sugar
for my cappuccinos (about a quarter spoon full).
My favorite Italian soda is strawberry and kiwi though (together)
though.  That combo makes for a really nice and refreshing Italian
soda (although I can't even begin to imagine it in coffee).
-- Gary F.
On Sat, Mar 15, 2008 at 3:34 PM, Ron Feroni  wrote:
<Snip>
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6) From: Sheila Quinn
She's right about aspartame. I've read that it kills brain cells and can 
have adverse effects on some people, and it most certainly triggers 
migraines in many who are susceptible to them...such as myself. They 
last for days, and nothing alleviates the pain. It's just one more 
unnecessary, unnatural chemical that our bodies don't need or want! But 
that's an all new topic...
Sheila
raymanowen wrote:
<Snip>
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7) From: Bill Allison
Because of some of the activities I engaged in during the 60's and 70's
(Yes, I did inhale), I am sure that I have killed enough brain cells already
that I don't need to use any Equal.  I guess I will stick to Splenda.
Bill Allison, Newbie

8) From: stereoplegic
syrup-wise, i prefer 1883 de Philibert Routin over both Monin and 
Torrani (harder to find, but worth it IMO).
as for sauce (thicker and richer than syrup-mocha syrup is worthless, 
but there's probably no alternative when it comes to sugar-free), i'd 
recommend Guittard  (dark chocolate is much better than milk, really 
good caramel sauce, although super-sweet) or Ghirardelli (i prefer the 
Barista Choc. Sauce over the original Sweet Ground Choc. Sauce).http://stores.ebay.com/Moonmamas-Delights(the only eBay source i could 
find for Guittard)http://stores.ebay.com/Blue-Mountain-Espresso-Sales(eBay seller 
barista_kay, from whom i buy all my girlfriend's Ghirardelli mocha sauce 
and Frappe Classico powder).
Gary Foster wrote:
<Snip>
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9) From: Bill Allison
Because of some of the activities I engaged in during the 60's and 70's
(Yes, I did inhale), I am sure that I have killed enough brain cells already
that I don't need to use any Equal.  I guess I will stick to Splenda.
Bill Allison, Newbie

10) From: Sandy Andina
Aspartame is bad for individuals susceptible to migraines, as well as  
for people with PKU (phenylketonuria), since it breaks down into  
aspartic acid and phenylalanine--the first can trigger the migraines  
and the second aggravate PKU. But it is safe in normal quantities for  
the vast majority of individuals who don't get migraines, so long as  
it is not allowed to degrade into its above two components with heat  
or over time.  Not true that it "kills brain cells," any more than  
caffeine does (and certainly not like alcohol or VOCs do). I have one  
friend who swears it tastes like mold or mildew to her, but to me it  
just tastes neutral.  Some people can't handle sucralose (Splenda).   
FWIW, to me aspartame-sweetened foods taste very similar to sugar- 
sweetened (not over-sweetened) foods: like the underlying flavors but  
sweeter.  OTOH, my tastebuds find that sucralose blunts or "deadens"  
underlying flavors and just makes the foods taste sweet, dull and  
"flabby."    (your mileage may vary).
And of course, of all the sweeteners, high-fructose corn syrup (HFCS)  
has posed the greatest public health danger to date: the exacerbation  
or even causation of "metabolic syndrome," which aggravates and is  
aggravated by obesity (especially abdominal, visceral fat).  Before  
HFCS replaced cane sugar in many foods (or was added to foods that  
didn't need sweeteners), obesity was not the epidemic it is today.  
Cane sugar, if abused, can cause obesity, but not like HFCS;  HCFS is  
doubly bad in that it is addictive--its presence in foods, even in  
amounts which cannot be consciously perceived, can lead to cravings  
for these foods.....which (besides its chief advantage, low cost) is  
why it's used.  A self-perpetuating market is a goldmine.  Yet HFCS is  
"all-natural." (So are deadly nightshade, castor beans, or botulism  
toxin).
On Mar 15, 2008, at 6:07 PM, Sheila Quinn wrote:
<Snip>
Sandy Andina
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11) From: Allon Stern
On Mar 16, 2008, at 1:58 AM, Sandy Andina  wrote:
<Snip>
Which is why I don't use it. Gives me headaches, which is odd because  
my migraines are generally only the visual aspect (plus some language  
processing).
<Snip>
Sucralose causes terrible abdominal cramps for me.
<Snip>
Being a computer programmer, I used to consume massive quantities of  
caffeinated sodas; I've pretty much replaced that with black coffee.  
I've found that weight is easier to keep down, and my blood sugar is  
probably more stable -- type 2 diabetes runs in my family.
Regarding HFCS vs sugar, don't forget to stock up on Kosher for  
Passover coke products (yellow cap) in the areas they make it. Much  
tastier. Its amazing how much we forget.
Back to syrups- if you're entertaining, I would recommend a couple of  
sugared syrups, but if you want to provide sugar free options, let  
folks' select their own sweetener, and have cocoa powder, nutmeg,  
cinnamon, vanilla, and maybe a few baking extracts handy. Mmmm,  
penzeys double strength vanilla. I think I need to bake something today.
-
allon
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