Author Topic: Sugar in Lekker things!  (Read 1383 times)

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Offline Michael Alexander

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Sugar in Lekker things!
« on: August 01, 2012, 09:23:46 AM »
Saw this somewhere yesterday.... made for both interesting and scary reading............

The amount of sugar in your average chocolate..:

Mars: 43.6 grams or 11 teaspoons of sugar


Twix: 38.0 grams or 9.5 teaspoons of sugar


Turkish Delight: 37.9 grams or 9.5 teaspoons of sugar


Snickers: 34.1 grams or 8.5 teaspoons of sugar


Kit Kat (4 fingers): 28.2 grams or 7 teaspoons of sugar


Cadbury Dairy Milk: 27.9 grams or 7 teaspoons of sugar


Crunchie: 27.8 grams or 7 teaspoons of sugar


Aero: 25.6 grams or 6.5 teaspoons of sugar


Twirl: 23.8 grams or 6 teaspoons of sugar


Dipped Flake: 22.8 grams or nearly 6 teaspoons of sugar

Read more: http://wiki.answers.com/Q/How_much_sugar_is_in_a_chocolate_bar#ixzz22HE8odXd
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Offline Michael Alexander

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Re: Sugar in Lekker things!
« Reply #1 on: August 01, 2012, 09:54:09 AM »
and it get's scarier.... check the number of tablespoons of sugar that we find in your local cooldrink can...

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Offline toonfandangl

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Re: Sugar in Lekker things!
« Reply #2 on: October 16, 2012, 08:48:26 AM »






                                                                  Rum

 10 Things Every Bartender Should Know About Rum

 1. Rum is a spirit distilled from Sugar cane juice… either from the molasses created as part of making sugar (Rum Industrial) or directly from the sugar cane juice (Rhum Agricole and Cachaca) and can only be made in a country that grows sugar cane



 2. Sugar cane grows in hot climates only around the world since it was introduced by Christopher Columbus


 3. Traditional Rum producing areas are the Caribbean Islands, South and North America and Australia and the Asia-Pacific Islands


 4. Rum must be at least 37.5% abv tho’ many rums can be as high as 85% abv.


 5. Rum comes in three main styles: white rum (good cocktail/mixed drink base), Gold or Aged (cocktails, mixed drinks and sipping) and Dark (mixed drinks and cocktails)


 6. The main Rum brands are Bacardi (multi site), Bundaberg (Australia), Appleton Estate (Jamaica), Havana Club (Cuba) and Mount Gay (Barbados) with the USA being the largest market worldwide.


 7. Aged rums pick up flavour from the barrel and because of the heat it gets a lot of flavour very quickly compared to Whisky or Brandy.


 8. The main factors that will influence the quality and style of a rum are:
• The source of the sugar (sugar cane direct or molasses)
• The length of fermentation (short equals light rum; long equals heavy/dark rum)
• The type of Still (Pot equals heavy; Continuous equals light)
• The length of time in the barrel
• The strength of the rum at bottling


 9. Rum is the base for many of the world’s most popular cocktails: the “Cubans” (Mojito, Cuba Libre and Daiquiri) and the “Islands” (Pina Colada, Mai tai, Zombie) as well as being versatile enough to be drunk in mixed drinks or neat.


 10. One of the most popular new rum styles is Cachaca which is an Agricole Rum made only in Brazil and is the main ingredient in a Caipirinhia.





 Definition

 Rum must be made from sugar cane and distilled in a country in which sugarcane grows, although it may be aged and bottled anywhere. It must be bottled at a strength no lower than 37.5% abv.

 History

 Rum is historically known by many different names. It is believed that the name ‘Rum’ originated in Barbados although no one knows for sure. It has been called ‘Rumbustion’, Barbados Water’, ‘Red Eye’, ‘Rumscullion’, ‘Devil’s Death’, ’Nelson’s Blood’, ‘Rumbo’ and Kill-Devil’. All these names imply rum to have been a fiery, strong and powerful spirit inducing the drinker into drunken stupor with ease. It was known as ‘Nelson’s Blood’ as it was believed that Admiral Nelson’s body was carried back to England in a barrel of Rum. The sailors on the boat, although greatly respecting Nelson, started to siphon off the rum to drink. When they got back to England the barrel was empty of rum, so the sailors had been drinking Nelson’s Blood. Modern rum brands will translate rum into the language historically of the colonized area – Rum (English islands), Rhum (French islands) and Ron (Spanish and Portuguese islands).

 Sugar cane (the raw ingredient of rum) first arrived in the Caribbean with Christopher Columbus in 1493 on his second voyage. This makes the Caribbean the birthplace of the rum industry although rum was produced earlier in other parts of the world. 2000 years ago, sugar cane grew like weeds in India and China. After his conquest of the Punjab, Alexander the Great’s armies spread the cane through Egypt and the Mediterranean. Later, the Moors took the cane to Europe having learned the skills of distillation from the Saracens. This knowledge and skills were taken to the Caribbean by the 16th Century Spanish Conquistadors. Their original hopes of finding gold were dashed and so they turned to rum that turned out to be just as profitable. It is funny to think that such a valuable product comes from molasses, the waste product of sugar refinement! With the English, Dutch, Spanish and French colonizing the Caribbean during the 1600’s, rum soon became the corner-stone of the Caribbean economy.

 The British Royal Navy has a long history with rum. Life on board the naval vessels of the 1600’s was primitive and hard. It was made harder by the fact there was very few comforts – in particular drink – apart from stale beer and foul water stored for weeks in wooden casks. When Vice-Admiral William Penn captured Spanish Jamaica in 1655, the local rum was brought on board. The sailors must have loved this sweet tasting spirit to lift them out of their misery. By 1731, a daily rum issue was commonplace on board ships stationed in the West Indies. At first, the rum ration simply replaced the beer ration, which meant each sailor was drinking ½ a pint of crude and very strong rum every day in one gulp. Extreme drunkenness was inevitable causing sickness and deaths through accidents. By 1740, Vice-Admiral Edward Vernon ordered that rum was no longer served as a ½ pint ration but at two half rations diluted at 4:1 with water. Vernon’s nickname of “Old Grogram” was shortened to “grog” and used as the name for the ration. Over the years, the ration weakened so that by 1850, the ration was only a quarter of the original amount. With the ever-increasing sophistication of modern weapon systems, the Royal Navy had to abandon the rum ration on July 31st, 1970 – “Black Tot Day” – the final ration was drunk with the traditional toast of “Up Spirits”.

The Bastard 1740, Vice-Admiral Edward Vernon................ There's a lot of sugar in there that Rum   BierSuip






Freedom is the freedom to say two plus two makes four. If this is granted then all else follows".......George Orwell 1984........UTRINQUE PARATUS.

Offline Michael Alexander

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Re: Sugar in Lekker things!
« Reply #3 on: October 16, 2012, 09:03:29 AM »
Top Selling South African Rum.....

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Offline toonfandangl

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Re: Sugar in Lekker things!
« Reply #4 on: October 16, 2012, 11:46:26 AM »

I only drank "Oude Meesters Brandy" while over there among other beverage's......... quickdop







Freedom is the freedom to say two plus two makes four. If this is granted then all else follows".......George Orwell 1984........UTRINQUE PARATUS.