tag:blogger.com,1999:blog-20155610.post9126728617502918512..comments2024-03-06T02:46:19.929+00:00Comments on Translation Tribulations: Holiday cookies for the Portuguese, Part 1Kevin Lossnerhttp://www.blogger.com/profile/14727800526216764023noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-20155610.post-43088933328428863432014-12-01T00:48:43.659+00:002014-12-01T00:48:43.659+00:00Portuguese "caramel syrup" is definitely...Portuguese "caramel syrup" is definitely not the same as the home-made stuff I know that my parents make candy with, but substituted 50% for the sugar it imparts a nice, brown color. And in the second batch of cookies I used fresh-ground dried ginger that I made in the afternoon in a dehydrator after I discovered the local market had run out. Wow. I'll never buy ginger powder again. The self-made stuff is so much more intense, and the cookies actually taste like fresh ginger root. The difference is just as dramatic as the fresh flour I used to grind for baking compared to the crap that sits in paper bags on a store shelf for months.Kevin Lossnerhttps://www.blogger.com/profile/14727800526216764023noreply@blogger.com