Sugar in Europe

Old Oct 13th, 2003, 03:12 PM
  #1  
ed
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Sugar in Europe

Has anyone else noticed that it takes longer for the sugar in the coffee to melt that it does in the states?

I have noticed this over many trips.

No, it isn't because put more sugar in. :-B
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Old Oct 13th, 2003, 03:21 PM
  #2  
ira
 
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Could it be that the coffee is not as hot?

Could the sugar be coarser?

Could you be wrong?
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Old Oct 13th, 2003, 03:32 PM
  #3  
Degas
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How highly perceptive of you. The EU has mandated highly restricted import standards. Sugar must now come from Rhodesia or Upper Silsia; both of which are known for expensive, but slow dissolving sugar due to a high mineral to moisture relativity count. Dr. Rene Jasmone, a famous Paris tour guide, has a list of cafes that keep a stash of the "old stuff" for discerning customers.
 
Old Oct 13th, 2003, 04:03 PM
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DEGAS>

GO TO YOUR ROOM!
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Old Oct 13th, 2003, 04:18 PM
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Awww, can't Degas stay and play a while longer? I'd like to find a cafe that serves the "good stuff."
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Old Oct 13th, 2003, 04:26 PM
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degas, how is Rene's tour business going? I need to get one of those original bricks from Notre Dame.
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