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Thursday, November 25, 2010

Brown Sugar

I made a pineapple upside-down cake last night. Here is a question. If I make a pineapple upside-down cake in the Southern hemisphere, using a recipe from a North American cookbook, is it really a "Pineapple Right-Side Up Cake"?

Anyway, the cake came out OK, but the real reason for this post is, that brown sugar has been unavailable in any of the large stores for over a year. I have asked and apparently the factories just weren't making it. I had planned on finding some molasses (melaza) and making my own brown sugar, when lo and behold, brown sugar reappeared on the shelves of my local Tienda Inglesa. Admittedly, it was not the thick, dark brown sugar that I bought here before, but it was brown and labeled "azucar rubio", so it is the best I can get (at this time). I bought 5 packages, just in case.

This just highlights on of the disadvantages of living in a smaller country. You can't always get what you want. But if you try sometimes, you just might find, that you get what you need (excuse me, I couldn't help myself).

Along with that, I was able to make a lovely guacamole, and fried up some of the corn tortillas we found in Piriapolis, to make a great dip. So things are not all that bad. We are not exactly being deprived by living in this tiny South American country.


Anonymous said...

...Wally... the cake looks great!!


Denise said...

It tasted great too! Denise,the happy cake eater.

Seamus said...

Muy estimado senor Glass:

Wally, I knew you was an all right cigar! For all my mediocre success with bread, and my total failure with bread based pastries such as Danish, and my inability with puff pastry, Pineapple Upside-down cake NEVER fails.

If I may be so bold to advise a genius how he may improve on perfection, the little spaces between the pineapple rings are crying out for large pieces of walnuts or pecans.