Smoked Sugar and What Stratford Chefs School Taught Me About Myself

by Charmian Christie on February 6, 2012


This is how much of a sugar addict I am. I drove an hour on a dark, cold, rainy January night just so I could sample smoked sugar.

What’s smoked sugar you ask? It’s sugar. That’s been smoked.*

As eager as I am to try new sweets, I am equally entrenched in my culinary dislikes. Without hesitating, I will tell you I don’t like custard, I don’t like caviar and I don’t like chives. And it’s not just things that start with the letter c, either. Foie gras, beets, parsnips, liver, and truffles (the fungus, not the chocolate) don’t make it into my kitchen. But I was so eager to taste smoked sugar —the final dish of a full-course meal — I was willing to throw myself into the unknown. [Read full article.]


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