Can you...question about sucralose

"Bob M" wrote in message
news
On 31 Oct 2003 21:21:23 GMT, Chakolate
wrote:

Bob M wrote in
news
That's a good question. I don't know all of the flavors of
DaVinci's.
The flavors I've had probably wouldn't be suitable, but I don't
know
what flavors would. We need liquid splenda!


We have it:

http://www.locarber.com/store/index.php?&prodID=zcs-001

they call it 'syrup base', but it's liquid Splenda.

Chakolate


Interesting. I thought that no one was allowed to sell liquid
splenda in
the US?

As pure liquid splenda. I believe lowcarber.com gets away with this
because it's considered both a flavor -- "sweet"-- and a base to add
flavor to, not to mention they don't *call* it pure splenda, so mainly
I think this is a marketing thing. They *might* have been avoiding
the trap by 'reformulating' the pure splenda by adding a little
water/diluting it by some very small amount. This would probably
protect them legally. Since the distributors of splenda are
*apparently* only interested in protecting their rights, and not in
making lots of money from lowcarbers (I think they claim there isn't
enough interest for a liquid splenda) this doesn't surprise me much.
Then again, their attention may not have been drawn to it yet.

I personally think the manufacturer of splenda is missing out on a
fantastic opportunity. A small bottle, say an ounce or two, sold for
a generous markup (but not too much, wouldn't want the public to avoid
buying because of the price) would make them bundles of money, and
keep lowcarbers very loyal, and willing to buy often.

Thanks for the link Chakote, I'd lost mine in a crash and hadn't got
around to looking for it yet.

revek

"revek" wrote:
[mulled wine]
Hrmmm. What spices are used? Does DaVinci's have one or more
flavors that could be combined that would cover some of the spices?

I use cloves and cinnamon, usually in a little muslin bag so that they
can be fished out easily when the wine is spicy enough. But here in the
UK you can buy bags of mulled wine spices ready mixed that look like a
teabag, and I don't know what's in those.

--
Lexin
www.redrosepress.co.uk
www.livejournal.com/~lexin
LC since 9 June 2003
(300/253/182)

"Janice" wrote:
This is from the City Tavern Cookbook. The City Tavern is a
Colonial-Era
tavern in Philadelphia that serves the same food as was served during
colonial times.

Ah, I'd forgotten the nutmeg, thanks. Oh, and my recipe also calls for
about a half glass of brandy to give it a bit more of a 'kick'. Now you
see why my question about Splenda, because as I said I'm very fond of
mulled wine when I can gather a few friends to help me drink it.

--
Lexin
www.redrosepress.co.uk
www.livejournal.com/~lexin
LC since 9 June 2003
(300/253/182)

Chakolate wrote:

Bob M wrote in
news
That's a good question. I don't know all of the flavors of DaVinci's.
The flavors I've had probably wouldn't be suitable, but I don't know
what flavors would. We need liquid splenda!


We have it:

http://www.locarber.com/store/index.php?&prodID=zcs-001

they call it 'syrup base', but it's liquid Splenda.

Chakolate

That could be useful, but I wonder what one can use for the
necessary bulk?

--
Jean B.

Of course... it needs to be "de-carbohydrated"

Janice
Atkins since 9/7/03
250/238.5/140
November Goal: 233.5

I throw in 1/2 (with the juice squeezed out first) lemon, and 1/2 of the
empty wine bottle of water as well. Mulled wine should not be as strong as
normal in my belief.....

GT

revek wrote:

"Bob M" wrote in message
news
On Fri, 31 Oct 2003 11:08:55 -0500, Anne
wrote:

... I don't know what
*mulled wine* is!

Hi, Teeb:

Mulled wine is heated red wine with spices and subtle sweetener.


Hrmmm. What spices are used? Does DaVinci's have one or more
flavors that could be combined that would cover some of the spices?
I'd like to try mulled wine if I knew the spices to use.

Typically, cinnamon stick, a couple cloves, a grating of nutmeg, maybe
some ginger. The "sweet" spices.

Pastorio

"Jean B." wrote in message
...
Chakolate wrote:

Bob M wrote in
news
That's a good question. I don't know all of the flavors of
DaVinci's.
The flavors I've had probably wouldn't be suitable, but I don't
know
what flavors would. We need liquid splenda!


We have it:

http://www.locarber.com/store/index.php?&prodID=zcs-001

they call it 'syrup base', but it's liquid Splenda.

Chakolate

That could be useful, but I wonder what one can use for the
necessary bulk?

?

revek


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"revek" wrote in news:bnumjt$14kv0h$1@ID-
190183.news.uni-berlin.de:

Thanks for the link Chakote, I'd lost mine in a crash and hadn't got
around to looking for it yet.


Welcome!

Chakolate

--

On sadness:
The cure for this ill is not to sit still,
Or to frowst with a book by the fire,
But to take a large hoe and a shovel also,
And to dig till you gently perspire.
--Rudyard Kipling

"Jean B." wrote in :
(Speaking of liquid splenda)
That could be useful, but I wonder what one can use for the
necessary bulk?


You mean in recipes? I've mostly been using it in drinks and yogurt and
such, so I haven't tried much. Surely this calls for experimentation?

Chakolate

--

On sadness:
The cure for this ill is not to sit still,
Or to frowst with a book by the fire,
But to take a large hoe and a shovel also,
And to dig till you gently perspire.
--Rudyard Kipling

"Chakolate" wrote in message
.4...
"Jean B." wrote in :
(Speaking of liquid splenda)
That could be useful, but I wonder what one can use for the
necessary bulk?


You mean in recipes? I've mostly been using it in drinks and yogurt
and
such, so I haven't tried much. Surely this calls for
experimentation?

Powdered splenda is mostly air, I think. What looks to be massive
amounts of filler isn't, really, as you can see if you measure a
teaspoon of the powdered stuff into a glass of liquid and watch it
*fizz* itself away. My kids won't touch the stuff knowingly, as that
effect bothers them no end (cue scene from the movie "The Private
Eyes" where the killer drops something --assumed deadly--into Don
Knotts's tea and makes it fizz a *lot).

revek


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