Originally Posted by buccaneer
I cooked 4 different beans recipes from USA, and all 4 got the eaters freaking out and saying it was a dessert.
I learned, and my bean recipes this last year have contained NO sugar(or syrup etc) or just a smidge if acidic
and have been raved about.
It also makes me think the opposite may be a problem, if I cooked my chili or beans recipes over there I may be getting dirty looks?
We note not only in BBQ but in cooking in general, American recipes use buckets of sugar compared to our tastes, and since sugar is a flavour masker that becomes a real issue with the expectations of the eaters.
Different cultures is all.
It's not just you. Many of the recipes I have from my fathers mother are less sweet. Depression era cooking. When I go through the recipes I've printed out for my own use, I find notes that I used 1/2 to 1/3 the listed amount of sugar.