Frogleg wrote:

On Sat, 31 Jan 2004 21:11:40 +0200, "Opinicus"
wrote:

(Subject changed from "Horn & Hardart")

"Charles Gifford" wrote in message news:bTJSb.3891

HORN AND HARDART'S BAKED MACARONI AND CHEESE
8snip!
2 tsp. sugar

Another US-origin recipe for a savory dish that includes sugar...

Why? Why does sugar get put into so many unlikely things in North America?

AFAIK, it's regional in the US. I was surprised when I moved from CA
to VA to find 'sweet' in salad dressings and vegetables and all manner
of foods that I considered non-sweet. OTOH, sometimes sugar in small
(very small) quantities is more of a 'seasoning.' in some dishes. I
have a jar of palm sugar specifically for an Indonesian beef stew
recipe that calls for (as I recall) 1Tblsp for 1lb meat and a whole
raft of onions.

In Europe you find sugar, honey, or other sweet items in savoury dishes
to counter the acidity of other ingredients. Red wine and tomatoes come
to mind.
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!