We survived the chocolate pudding

S

saalik

New member
Thank you all for your "Go for it" advice. The outdated chocolate cooked up
just fine, the pudding was delicious, and I woke up this morning.

But you know what? I still prefer My-T-Fine, because it develops a nice,
leathery skin on top, and I serve it in wide, shallow soup dishes for
maximum skin.

Then I dig a hole in the center and pour in heavy cream and, working from
the center out, enlarge the hole as I eat and add more cream as needed.

There's an art to it.

Felice
 
On 08/02/2011 10:30 AM, Felice wrote:


You can avoid the skin by laying plastic wrap on the surface, but I
suppose you wouldn't be interested in that tip if you like the skin.
 
On Tue, 8 Feb 2011 11:19:46 -0500, "Felice"
wrote:

I'd like the recipe *you* used, Felice! Even the quickie pudding
recipe with cornstarch (posted here a couple of weeks ago) develops
skin... maybe it's not as thick as you like, but it's still skin. :)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 2/8/2011 10:30 AM, Felice wrote:

Yeah, I like pudding skin, too. Haven't had any for ages.
Maybe I should buy a box of Royal chocolate pudding mix and
make some pudding - allowing a nice skin to form on each bowl.
I haven't made pudding like that in many years. Used to do it
all the time as a kid.

Kate

--
Kate Connally
?If I were as old as I feel, I?d be dead already.?
Goldfish: ?The wholesome snack that smiles back,
Until you bite their heads off.?
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]
 
"Felice" wrote in message
news:[email protected]...

I don't really like pudding but I like the skin.

Years ago I had a microwave cookbook with a recipe for chocolate pudding. I
made it in a large glass measuring cup and I cooked it for a lot longer.
The whole thing came out like skin! Oh yum!
 
Felice wrote:

I thought I was the only person on earth who likes skin-on pudding, and the
only person who put milk or cream on pudding. I've eaten it that way since
my mom started me on it as a kid.

Have you ever done that with a big piece of gingerbread? Just serve it in a
bowl and pour in some whole milk or half and half. Yum.

I do it to my cream of wheat too, plus some maple syrup.

MartyB
 
In article ,
Nunya Bidnits wrote:

My grandmother, may her memory always be a blessing, liked a float of half
and half on just about everything sweet and more besides, I think. I
rarely have H&H in the house but often have cream. When the chips are
down I have some chocolate or tapioca pudding, Grandma-style.

I can take or leave the skin but it has to be the full-cooked version, NOT
INSTANT.


Plain cereals == butterfat delivery vehicle IMO. Cream's good if you've
got it ;).

Charlotte
--
 
Charlotte L. Blackmer wrote:

Agree completely, no instant pudding. I'm on board with the cream too. I was
just thinking half and half was a little more PC, and if I keep heavy cream
around, it becomes borderline abuse. ;-) Maybe I need to go to CA and work
the steps.

I'm in love with Plugra butter too... it's Euro style with that more
enhanced butterfat flavor. Clarified, with some garlic and a bit of lemon
juice, it's the ultimate seafood and steamed artichoke dip. And it makes
anything baked with butter better.

Truthfully, I can put both Plugra butter and cream on my cream of wheat, and
then still add the maple syrup. I think at that point I can throw out the
CoW nutritional label.

You're right! Butterfat rules!

MartyB
 
On Feb 8, 10:30?am, "Felice" wrote:

Chalk me up as one who HATES skin on pudding. Each to her own.
I don't think I've even heard anyone say he likes skin - maybe you're
in a minority? Chatty Cath - is it time for a poll?
 
On Feb 8, 9:30?am, "Felice" wrote:

"There's an art to" making crappy instant pudding? I guess you could
sat that "there's an art to" paint by number too.

--Bryan
 
"Bryan" wrote in message
news:0e3a91e1-21e5-4c28-8eb2-bd17fb7ccf35@z31g2000vbs.googlegroups.com...
On Feb 8, 9:30 am, "Felice" wrote:

"There's an art to" making crappy instant pudding? I guess you could
sat that "there's an art to" paint by number too.


--Bryan

I never said "instant", Bryan. My-T-Fine makes an instant that is, indeed,
crappy, but it also makes a cooked pudding that forms a skin and is quite
good. And the "art" comment follows, and refers to, the method of consuming
the pudding and heavy cream together.

But then, that's way out of your comfort zone, isn't it?

Felice
 
On Fri, 11 Feb 2011 11:43:20 -0500, "Felice"
wrote:

Felice, I thought only Live Mail didn't insert quote markers but it
looks like you're using OE. What gives?



--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Feb 11, 10:43?am, "Felice" wrote:

Partially hydrogenated oils, artificial flavors, vegetable gums,
artificial colors, that's some quality stuff.

--Bryan
 
On Fri, 11 Feb 2011 17:39:54 -0500, "Felice"
wrote:

It would have been a problem if I'd actually wanted to reply to the
message because then *I* would have been stuck fixing the quote
markers.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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