h a l f b a k e r yClearly this is a metaphor for something.
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Found next to the regular sugar and salt packets on your table, unsweet packets will remove the sweet taste from a beverage. If you're in the south you don't have to worry about specifying "unsweet tea", because if you do get sweet you can always add a couple of unsweetening packets.
I haven't
found a chemical compound which would completely remove sweet flavor without killing you yet, but there is a solution to every problem... Maybe it could be something as simple as a very bitter powder (ever tasted dandelion stems?) or calcium.
Halfbakery: Anti-Sugar
Anti-Sugar
[marked-for-deletion] redundant, unless you want to argue that packaging the nonexistent material differently would stand on its own... [jutta, Jun 18 2009]
[link]
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I imagine chefs are doing this all the time - adding ingredients to tweak up the taste until it suits them. what's the opposite of sweet? sharp, acidic?
so lemon, citrus? |
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Should be something bonded to a stick that in turn bonds with sugar, so you can stir until the tea is unsweet enough, then remove. |
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(synthetic version of your sweet-receptor's proteins? This would ensure getting anything that would engage those, e.g sweeteners apart from sugar, different sugars, etc) |
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Uh oh. I like this. And I've stood at Dunkin Donuts
and tasted my already sweetened coffee, which
by mistake got too sweet, and wished I could
unsweeten it right away. |
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I've thrown whole larder/keg sized lattes away for
that very reason. |
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Now the prob with the prob is that [DIYMatt] isn't
really able to convey how his idea would work.
And since *I* don't know or I would have posted it
as an idea most likely, I can't yet grant this coffee
and coffee cup saving idea a true, warm, frosted,
glistening, cinnamon roll. (AKA a bun). |
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Quest, care to qualify? I'm gonna take a guess and say 'no'. The stick idea is pretty sweet! + |
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[+] for the idea but [-] for the post: WIBNI. |
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Perhaps you could filter the sugar out with some sort of visking membrane? |
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