Comments on: On Sugar Rations

By:

Mon, 08 Mar 2010 13:32:56 +0000

Yup, as long as I don’t do a lot of baking (not an issue in this heat), we should be good for a few months.

By: Trudy

Trudy — Sun, 07 Mar 2010 07:08:33 +0000

An arroba is a 25 pound bag, so you should be set. I had no idea there is no sugar! I haven´t run into such a problem with our distributors, but it is a good thing to know.

By:

Sat, 06 Mar 2010 23:58:31 +0000

I’ve been using a grater, too, but it requires a lot of muscle! Course, Dante gets into the cupboard and digs into it with his bare fingers and eats a cup of the stuff, no problem!

By: Cristina

Cristina — Sat, 06 Mar 2010 18:51:13 +0000

Yeah, I know panela is really hard to break apart. Maybe you could use a pestle, kind of like what you use to make chirmol? I’ve tried using a grater, too.

By:

Sat, 06 Mar 2010 18:14:12 +0000

I like a lot of sugar in my coffee, too, I have to admit.

By: Leiani

Leiani — Sat, 06 Mar 2010 04:00:28 +0000

Life around here would be, lets just say, not as pleasant if I didn’t my 3 sugars in my coffee. Yes 3! In my defence it’s the only thing I add sugar to though.

By:

Fri, 05 Mar 2010 07:14:25 +0000

I do have panela, actually, but I’ve found it very difficult to break apart, any tips? From what I hear, there is still going to be sugarcane milling, the sugar just won’t be staying in the country, so hopefully there will still be panela. Might stock up on that anyway, though!

By: Cristina

Cristina — Fri, 05 Mar 2010 03:44:51 +0000

We Guatemalans are not into molasses, but into panela, which is basically hardened molasses. You can find it in the market, but seeing how sugar is so scarce, I bet panela is also going to be hard to come by, since it’s an intermediate product in sugarcane milling.
I always buy an arroba (25 lbs) of sugar, and it usually lasts like a month. I bet not many people will be making pan de yemas for this Semana Santa.