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Old 09-28-2006, 01:53 AM   #11
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Quote:
Originally Posted by Ayrton
Lynan? Ishbel? Can you confirm what's been written above and also give us your very best-est definition of "pudding" so that we can get on with that forum?

(and, no, Lynan, you can not come to love decaf. You can come to tolerate it.)
http://en.wikipedia.org/wiki/Pudding

I never thought I would be referring to Wikipedia as much as I do. Often info is wrong but in this case, re Puddings, they do the work of explaining a darned sight better than I could!

Ayrton, you are right about decaf.
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Old 09-28-2006, 03:32 AM   #12
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Quote:
Originally Posted by Lynan
http://en.wikipedia.org/wiki/Pudding

I never thought I would be referring to Wikipedia as much as I do. Often info is wrong but in this case, re Puddings, they do the work of explaining a darned sight better than I could!

Ayrton, you are right about decaf.
I know I am, dearie ... right about decaf, that is. Are you absolutely obligated to drink the stuff??

Wikipedia is just wonderful, isn't it. The pudding article was great, and the "custard" and "dessert" articles helpful too. I think it's not too surprising we Yanks have been a bit confused!

Meanwhile, I think a "Puddings" forum IS merited as it appears they have somewhat unique characteristics. How does one go about officially proposing such a thing?

Yoo, hoo ... administrator!
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Old 09-28-2006, 03:46 AM   #13
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'Dessert' and 'pudding' are fairly interchangeable descriptions for the sweet course - and of course, they can also be called 'sweets' - not to be confused with sweets, which are known as candy in the US!

Ah yes, once again, nations divided by a common language!

Creme Anglaise is the Frenchified name for custard. Or then again, you can use the English pantry standby of Birds Custard Powder!
http://en.wikipedia.org/wiki/Bird's_Custard
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Old 09-28-2006, 06:13 AM   #14
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yes much different then baked custard..

and CUSTARD HAS NOOOOOOOOOOOOOO other thickening agents just egg yolks...


you make it into pastry creamif you add cornstarch :)
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Old 09-28-2006, 06:14 AM   #15
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Yes most people over here ask to see the:

Sweets Board (or menu)

Dessert Board (or menu)

And generally my Motheri n law always asks "Do you fancy a pudding"

all meaning the same thing!
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Old 09-28-2006, 06:24 AM   #16
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"Do you fancy a pudding?"

What a silly question!
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Old 09-28-2006, 07:57 AM   #17
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In the recent past I made a suggestion for a new sub category called Spoon Desserts for such things as creme brulees, mousses etc. You can read it here

If there's enough critical mass, maybe the admins will accede to our requests :-)
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Old 09-29-2006, 04:59 PM   #18
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I love love love steamed puddings. I made one three years ago for the first time, for Christmas. It was an orange cranberry pudding. I've been hooked ever since.

I generally only do this in the autumn and winter, but it's a wonderful dessert!
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Old 09-29-2006, 05:04 PM   #19
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Quote:
Originally Posted by Chopstix
In the recent past I made a suggestion for a new sub category called Spoon Desserts for such things as creme brulees, mousses etc. You can read it here

If there's enough critical mass, maybe the admins will accede to our requests :-)
*Sigh* I'm not saying yes, as it will require discussion by all Admins...but what would you call it if it were created?

Keep in mind the different cultures represented on the boards. Could it work as UK based Custards? Is Spoon Desserts a possibility? I would need a description of what exactly those are. And which one of you rabble rousers is going to send me a bonus if I create this sub and then have to move all the various recipes already scattered throughout the forum? ;)
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Old 09-29-2006, 05:04 PM   #20
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OK, all you residents of the UK - yes, I know the diff betwee our pudding and your puddings (all lovely, by the way), but 'splain the diff between a Yorkshire pudding and the others.
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