Ashley I looked up google the difference between our sugar an American sugar is we use cane sugar an American uses sweet beets for sugar. You may understand that more then I do. Hope this helps.
If you are using an American recipe, and find it is not as sweet, I suggest using caster sugar instead. US sugar I think is finer grained than the standard white sugar sold in Australia, closer to caster sugar. I have never had an issue really but if it was not working right or tastes less sweet, that would likely make it closer. My inner nerd says it could be because of the finer grain, if you are measuring by volume rather than weight, a courser grain would mean you would get less sugar and thus it would be (a little) less sweet.
I am fascinated with USA biscuits. I want to try a packaged version prior to making them myself from scratch, just to get an angle on what they are supposed to be like. They look wonderfully buttery and fluffy and fabulous! Thank you for the video.
White sugar is very pure. They refine it well. It's almost 100% sucrose with some impurities remaining. I can't see that being any different in the US. The only time it really changes is with raw or brown sugars which have molasses added. I wouldn't be surprised if your tastebuds have changed. They do over time I believe
I totally love visiting USA FOODS. They’ve got Sees candies now in stock, which I’m really happy about. The store is about a 10 minute drive from my house
I really appreciate your efforts! Just a quick off-topic question: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How should I go about transferring them to Binance?
Ashleigh, try using the flour from USA foods. I’m Australian but used the flour from USA foods for making plain vanilla cakes and the texture and taste was very different.
Cute pre Christmas vlog 😊🎄. Re the cookies, we usually use caster sugar here for baking. That's possibly the difference in the taste? It looks like nostalgic fun going through the USA foods market.
Hi Ashleigh great video and did you say where it is? Because my son is coming back to Australia and would like to show him because when we were in The States he was going nuts in the supermarket
@coffeeenut I was thinking that it looked like Keys Rd Moorabbin thanks for that Ashleigh he is coming home in early February from London were he is living and he just had his first winter Christmas 🎁
There's a couple of possibilities re the taste of your recipe: 1. Measures. Most US recipes are by volume, not weight. If you check the expected weight of an Australian cup of sugar (225 g) vs a USA cup (200 g) there is a significant difference. Flour is 125g vs 120g. So your measures may be off, depending on which country's measures you are using. Also Australia is one of the few places that uses a 20g tablespoon. Pretty much everywhere else uses a 15g tablespoon (or close). 2. Salted vs unsalted butter/fat. Salt usually intensifies sweet flavours so if the fats used here are less salted, that will change the taste slightly. The recipes my family used to use for baking used a lit of Crisco but we found here that using margarine worked better than the thing that looked most similar: Copha. That was 50 years ago so things may have changed. Also the saltiness strength of "cooking salt" vs "sea salt" is different (refer RecipeTin Eats for more details). 3. Its possible that more US sugar may come from sugar beets rather than sugar cane, and maybe there is a flavour difference. This last one I don't know much about, just remembering sources of sugar from my US childhood. The weights & measures thing really caught my family when we first moved to Australia in the 70s, but metric measures brought the equivalent measures a little mire into line with the US except for tablespoons. To really get them right, have a set of measuring spoons & cups sent over from the US as a start.
Hey Ashleigh, hope you had an awesome Xmas. My partner is also Lactose Intolerant. We found this product in the Woolies vitamin isle. They’re tablets called Lacteeze. You take a tablet before a meal or when you know it may contain Lactose. It stops the bloating and other yucky reactions. Not sure if you know about them or have tried them. Just makes life a little easier. Especially when going out for a meal. Also, did you know Tomatoes have Lactine in the skin and seeds. Once cooked they’re fine for you to eat. I’ll have to get to that store, as I would love to get some Rotel and Kraft Cheese and some proper corn chips…. All the best from Pakenham, Melbourne Australia.
Hi Ashleigh. I don't think our sugar is as sweet, and I found that in the US people use either raw sugar or castor sugar rather than the regular white sugar we use here. I'm sure others will probably add to the topic. Love USA Foods!
Hope you didn't feel too homesick with so many memories of home. Actually as a marine biologist don't you wish you were currently in Tasmania with their huge bioluminescent algae.
Thanks for sharing ...but I have to ask ...how do you know you are in melbourne if you don't see one of the hemsworth kids? Like Where are they? We see the Zuckerberg kids everywhere here in SF ...;)
man love your blogs...about to head back to a saudi for new years, as I regularly done for the last 35 years, (totally unrelated to anything?_)...show me the $, actually the red sea projects looking for marine biologists....might be an opening...
This dairy free block is relatively new. I only just tried it this month but there's been chatter about it in my dairy-free groups for maybe another month before that. I really like it!
@@coffeeenutI've been gfdf since the 90s, when there were very few specialty foods available, and even then I avoided nuttelex as much as possible. I never understood why it was the go-to df spread.
Ashley I looked up google the difference between our sugar an American sugar is we use cane sugar an American uses sweet beets for sugar. You may understand that more then I do. Hope this helps.
If you are using an American recipe, and find it is not as sweet, I suggest using caster sugar instead. US sugar I think is finer grained than the standard white sugar sold in Australia, closer to caster sugar. I have never had an issue really but if it was not working right or tastes less sweet, that would likely make it closer. My inner nerd says it could be because of the finer grain, if you are measuring by volume rather than weight, a courser grain would mean you would get less sugar and thus it would be (a little) less sweet.
super interesting! thank you so much for giving me your insight!
I am fascinated with USA biscuits. I want to try a packaged version prior to making them myself from scratch, just to get an angle on what they are supposed to be like. They look wonderfully buttery and fluffy and fabulous! Thank you for the video.
If you want good bagels go to a highly populated Jewish area such as Caulfield and surrounding suburbs.
Suggest that you can get great bagels at Aviv cakes & bagels, Elsternwick
White sugar is very pure. They refine it well. It's almost 100% sucrose with some impurities remaining. I can't see that being any different in the US. The only time it really changes is with raw or brown sugars which have molasses added. I wouldn't be surprised if your tastebuds have changed. They do over time I believe
super interesting thank you!
I totally love visiting USA FOODS. They’ve got Sees candies now in stock, which I’m really happy about.
The store is about a 10 minute drive from my house
sees candies?
@ it’s a chocolate company based in LA. I always get some when I visit my relatives in Southern California.
I really appreciate your efforts! Just a quick off-topic question: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How should I go about transferring them to Binance?
We had dunkaroos here for a few years in the 90s, I still remember the strawberry & the chocolate, delish!
omg strawberry? i don’t think we had those
Ashleigh, try using the flour from USA foods. I’m Australian but used the flour from USA foods for making plain vanilla cakes and the texture and taste was very different.
Come to South Australia and go to Drakes Supermarket at Pasadena..A whole other experience in Aussie food..
Cute pre Christmas vlog 😊🎄.
Re the cookies, we usually use caster sugar here for baking. That's possibly the difference in the taste?
It looks like nostalgic fun going through the USA foods market.
Hi Ashleigh great video and did you say where it is? Because my son is coming back to Australia and would like to show him because when we were in The States he was going nuts in the supermarket
Moorabbin! about 45 minutes south of Melbourne CBD!
@coffeeenut I was thinking that it looked like Keys Rd Moorabbin thanks for that Ashleigh he is coming home in early February from London were he is living and he just had his first winter Christmas 🎁
Just send your dad home with a big jar or two of the Vittoria Freeze Dried coffee. So much better than any American coffee.
😂😂😂
Purchased things from them online a few times when they have a discount coupon for the product or 9n free delivery
whaaaa that’s so good to know! thank you
I wish they stocked Butlers Soy Curls. They'd sell like crazy once the word got around amongst vegetarians and vegans.
That american store was my obsession as a kid. Long car ride for what is all high fructose corn syrup tbh
omg i wasn’t sure how long the store has been around
@coffeeenut I wish we had more ! It makes me very sad seeing a superstore vs Aussie supermarket lol
@coffeeenut also now that I think about it, I think it's been there for 30 years!! Bless the American couple who came here and opened it!
Hi Ashley how are you happy Monday night and I enjoy your channel and you are amazing supporter
thank you! happy monday
There's a couple of possibilities re the taste of your recipe:
1. Measures. Most US recipes are by volume, not weight. If you check the expected weight of an Australian cup of sugar (225 g) vs a USA cup (200 g) there is a significant difference. Flour is 125g vs 120g. So your measures may be off, depending on which country's measures you are using. Also Australia is one of the few places that uses a 20g tablespoon. Pretty much everywhere else uses a 15g tablespoon (or close).
2. Salted vs unsalted butter/fat. Salt usually intensifies sweet flavours so if the fats used here are less salted, that will change the taste slightly. The recipes my family used to use for baking used a lit of Crisco but we found here that using margarine worked better than the thing that looked most similar: Copha. That was 50 years ago so things may have changed. Also the saltiness strength of "cooking salt" vs "sea salt" is different (refer RecipeTin Eats for more details).
3. Its possible that more US sugar may come from sugar beets rather than sugar cane, and maybe there is a flavour difference. This last one I don't know much about, just remembering sources of sugar from my US childhood.
The weights & measures thing really caught my family when we first moved to Australia in the 70s, but metric measures brought the equivalent measures a little mire into line with the US except for tablespoons. To really get them right, have a set of measuring spoons & cups sent over from the US as a start.
i appreciate the tips! so many factors. thankfully i’m using the same recipe of my moms in the US, so it’s all by volume :)
Hey Ashleigh, hope you had an awesome Xmas. My partner is also Lactose Intolerant. We found this product in the Woolies vitamin isle. They’re tablets called Lacteeze. You take a tablet before a meal or when you know it may contain Lactose. It stops the bloating and other yucky reactions. Not sure if you know about them or have tried them. Just makes life a little easier. Especially when going out for a meal. Also, did you know Tomatoes have Lactine in the skin and seeds. Once cooked they’re fine for you to eat. I’ll have to get to that store, as I would love to get some Rotel and Kraft Cheese and some proper corn chips…. All the best from Pakenham, Melbourne Australia.
Hi Ashleigh. I don't think our sugar is as sweet, and I found that in the US people use either raw sugar or castor sugar rather than the regular white sugar we use here. I'm sure others will probably add to the topic. Love USA Foods!
so true! i forgot there’s technicalities with white and caster sugar!!
Hope you didn't feel too homesick with so many memories of home. Actually as a marine biologist don't you wish you were currently in Tasmania with their huge bioluminescent algae.
Thanks for sharing ...but I have to ask ...how do you know you are in melbourne if you don't see one of the hemsworth kids? Like Where are they? We see the Zuckerberg kids everywhere here in SF ...;)
never seen any hemsworth 😂 i assumed they lived in queensland
They live in Port Douglas bloody miles and miles and miles and miles away.
@@dianacasey6002 sorry I was trying to be silly ...you know like walmart greeters there be a hemsworth there
@@coffeeenut I wonder bc in Sweden they do have the Skarsgard kids ;)
@@PatriciainOz sorry I was a bit quick of the mark.😊
I’ve always found them to be waaaay too expensive compared to what it costs in the U.S.
yes because import taxes
man love your blogs...about to head back to a saudi for new years, as I regularly done for the last 35 years, (totally unrelated to anything?_)...show me the $, actually the red sea projects looking for marine biologists....might be an opening...
Mr Nice Guy in Ascot Vale is entirely vegan.
And at least a quarter is also gluten free
woah... you said melbourne correctly, how long did it take to practise not using the letter R? xD
as an aussie, i am proud of you.
I'm confused. You said this was American. But one of the Breakfast items on the menu said "Turkish Breakfast"?
the usa food store is american….
rainbow bagels
Flora has been around since forever.
yes as a spread but not in block form
Flora has been in Australia for 40+ years...
yes as the spread… the block kind was labeled as “new” in cole’s…
This dairy free block is relatively new. I only just tried it this month but there's been chatter about it in my dairy-free groups for maybe another month before that. I really like it!
In Australia, we called them biscuits I hate when people call them cookies
in the US biscuits and cookies are different….
@@coffeeenut here cookies only refers to the american style chocolate chip cookie, everything else is either a scone or biscuit
Sugar warehouse
and?
@coffeeenut just an obvious
American “food”😂
yes
This is ‘American goes to Australia’s American grocery store’! 🇺🇸 🛒 🇦🇺
Herrs chips and snacks are the best things I've ever eaten. Beats any Australian snack like Cheezels or Cheetos.
omg!!
Why can't you have stuff with dairy in it? Are you lactose intolerant?
i didn’t love the way dairy made me feel gross and bloated so i cut it out years ago! i don’t miss it
Some of those margarine/butter spreads say on the label “Not for cooking or baking”
yes! but depending which ones you’re referring to exactly - i’ve tried nuttulex baking and it’s horrible
@@coffeeenutI've been gfdf since the 90s, when there were very few specialty foods available, and even then I avoided nuttelex as much as possible. I never understood why it was the go-to df spread.