Posted by Alan Hakim on October 22, 2000 at 22:43:51 from 195.44.2.50:
In Reply to: Re: Pigeon Post Observations (not posted by David Chorley on October 22, 2000 at 19:29:59:
An afterthought about caster sugar. It occurs to me that perhaps in the USA, this is the standard type. Certainly in France, their only "Sucre en Poudre" is Caster texture. In the UK, the standard everyday sugar, for putting in tea and coffee, as well as for cooking, is "Granulated" which has larger crystals - though still quite small.