You tell 'em. It's like saying scoria from Mt. Fuji and Mt. St. Helens
are the same. They're both rocks. Sure they're similar vesicular
basalts. But they don't taste anything alike. Er, wait, I was going
someplace with that, I thought...
-Rob (us artboy types mostly took Geology...heh...)
On Nov 27, 2003, at 10:28 PM, Joshua Putnam wrote:
Table sugar and HFCS may both be sugars in the chemical sense of the
word, but they have very different properties in food -- different
taste, different effect on the taste of other ingredients, different
effect on texture and mouth feel, etc. In the world of food, the
distinction between "real sugar" and corn syrup is quite valid.
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