On Mon, 15 Feb 2010 16:39:55 -0600, Sqwertz wrote:

> On Mon, 15 Feb 2010 14:12:14 -0500, blake murphy wrote:
>
>> On 13 Feb 2010 23:43:47 GMT, Nick Cramer wrote:
>>
>>> blake murphy > wrote:
>>>> [ . . . ]
>>>> i can't speak to how well this would work on salmon, but i do make my own
>>>> teriaki sauce:
>>>> [recipe saved]
>>>
>>> Sounds good, Blake. What is 'brownulated' sugar?
>>
>> it's a product put out by domino sugar:
>>
>> <http://www.dominosugar.com/Product.aspx?id=7>
>>
>> it's brown sugar that doesn't harden or clump up. the 'brown sugar' or
>> molasses taste is not as strong though.
>>
>> i recently bought some 'real' brown sugar, and i'm hoping putting a moist
>> paper towel section in the jar will keep it from forming monster clumps.
>
> Bunch of clumpophobes, the whole lot of you.
>
> My brown sugar clumps, but they're easy to break up. It's no big
> deal really. If it's really old, sometimes it form rocks.
>
> of course we Genuwine Asians would be using slightly refined palm
> sugar made out of trees, not brown sugar from piddly little beets
> and overgrown grass.
>
> But if you have problem with brown sugar, then you definitely have
> trouble with palm sugar - it almost always comes pre-clumped (so you
> don't have to worry about clumping).
>
> -sw

well, maybe i should try some. i like products that save a step.

your pal,
blake