For lunch we had a basic Waldorf salad -- apples, grapes, and pecans (rather than walnuts) -- but I tossed it in plain lowfat Dannon yogurt, curry powder (Ziyad brand, hot), and a little baker's sugar to take the bitter edge off the spice and the sour edge off the yogurt. I served it with cinnamon toast from homemade challah. We've been having problems with our appetites in the fierce humidity, but we really chowed down on this.
Is baker's sugar the same as confectioner's sugar?
Posted by: BillyDinPVD | July 27, 2008 at 05:00 PM
I don't know what Gail used, Billy, but baker's sugar is a finer granulated sugar. Powdered, or confecitoner's sugar, is even finer, with cornstarch added to keep the granules separated.
Posted by: Scott P | July 27, 2008 at 05:43 PM
I used the fine granulated sugar, not confectioner's. I buy it at the grocery in the baking aisle. It dissolves better than the regular grade.
Posted by: gail | July 27, 2008 at 07:02 PM
BTW Billy, the reason Scott answers cooking questions so authoritatively is that he's a professional chef. He has his own company, which makes Survival Spice. (You'll probably hear its praises sung now and then in the Food entries and comments.)
Posted by: gail | July 27, 2008 at 07:25 PM
It's also referred to as castor sugar, especially by Brits.
Posted by: Scott P | July 27, 2008 at 10:48 PM
I'm going to try this for dinner tomorrow. I'm trying to teach my partner that not all food comes out of the sandwich and wrap section of Whole Foods.
Posted by: BillyDinPVD | July 28, 2008 at 01:12 AM
Bon appetit. Add just a little curry at a time, and taste, then add more if you want. If you get too much curry into something, it will turn bitter.
Posted by: gail | July 28, 2008 at 07:37 AM