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Post by bluemingidiot on Aug 19, 2022 8:27:13 GMT
Or was that the pot thickens?
Thick pudding is good.
But a pudding head not so much.
Pudding began as a pod. The belly was the part of a pod that swells.
But a belly that swells, is not so swell.
Although a pudding is.
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jenn
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Posts: 226
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Post by jenn on Dec 7, 2022 17:12:09 GMT
bluemingidiot Many belly swells are well anticipated and well come. But not so permanent as the belly swell I get from eating well of pudding. Once I tried boiling cake batter in a double boiler (not a cloth pod as I guess 'pudding' as in 'figgy pudding' or 'blood pudding' was/is done in England, and it was pretty good with no dry edges and I presumed a safe to eat gooey center. A second attempt with a better lid cooked it through better with again no dry edges. However it was really glued in the pan and was spooned out not removed then cut. Cloth or silicon might have enabled me to unwrap it. However for true pudding, or what I consider true pudding (it's all language- one country's word of love is another's cuss word) here, I have to hail and thank the onset of the microwave. As a youngster I spent many an hour over the stove stirring, stirring, stirring then of course getting bored about the time it will stick and burn to the bottom. Both with pudding from a box (hello Jello) and from scratch ie starch ie corn starch (haven't done it with flour except for a white sauce for cheese sauce in which the thickening is so quick I only burn about 5% of my white sauces) or tapioca as well of course with porridge which really is like what we call puddings here in the US. Now I mix my ingredients, microwave until it starts boiling, watch it with repeated 30 second bursts of microwave boil up then calm down for a few minutes, get bored and leave it microwaving for 30-120 seconds sometimes with reduced power, and when I return the pudding (or porridge) has boiled over and that is the signal that it is done. If the microwave glass platter is clean enough I can eat the overflow before giving it to the dog to clean off. (It is always clean of dog spit- wash that off before replacing it in the microwave- but if it's been a long time since an overflow there might be beans and chili and tomato sauce under the over flow. My joy and challenge is to actually scientifically calculate weights measures and times so I can set the microwave for 5 minutes then return to do the 30 second bursts under observation. I wrote "over 9 minutes but under 12 minutes for tapioca" on the calender last month but when I used that recipe I was eating overflow again and decided perhaps that had been a double recipe in a larger container. Pot? Not. Naughty potty not a pot. I use (since microwaves supposedly act funny with metal though I have experimented with metal bowls and cans without injury to self or appliance) usually glass measuring cups 2 4 16 cup size. If you take 1 pack of butterscotch pudding (cook not instant) in a 2 cup/ 1/2 liter glass measuring cup, slowly mix in milk (it used to be much harder to mix in the powder than it is now- no doubt the miracle of chemistry) to get it all wet then more quickly enough milk to get to the 500 ml line, then microwave 3 minutes IN MY OLD MICROWAVE- POWERS DIFFER AND MIGHT ALTER COOKING TIMES- you can then watch it carefully without running out of patience and letting it boil over. This might apply to all other Jello pudding cook not instant 2 cup mixes. I have even though what wot gone back to the pot or metal bowl for bread- for which I make a porridge of steel cut oats, millet, cracked wheat and oat groats- to use less containers to make the bread. I pour boiling water over the ~1 cup of grain then heat slowly (all day before I want to make bread) on the stove to keep that water simmering. What I haven't yet sorted out is exactly how much water is now in my dough mix when 1 cup of grain has absorbed some and I've added and boiled off all day. I did the weighing portion but still didn't boldly add all the plain flour appropriate for that weight of water and again ended up with pretty sticky dough and long power mixing adding another and another 1/2 c flour. Perhaps if I kept a logbook like a real scientist my kitchen work would be more scientific.
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jenn
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Post by jenn on Dec 7, 2022 17:16:51 GMT
PS it might be the thought plickens. Hot chickens. Naught sickens.
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Post by bluemingidiot on Dec 7, 2022 19:22:10 GMT
Thank you for sharing your pudding adventures. It is always good to get the opposite sex's pudding perspective.
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