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Old 01-18-2012, 10:06 PM   #11
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Yeh, well remind me to throw my prayer rug down first next time. It's hard on the knees down there. And it ain't so easy getting up again either
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Old 01-18-2012, 10:08 PM   #12
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Quote:
Originally Posted by Gourmet Greg View Post
You're doing pretty good as long as you aren't down on your hands and knees worshiping the porcelain idol of the great god Ralph!

Worshipers are known to call out his name!

OH, I just got it!!
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Old 01-18-2012, 10:10 PM   #13
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And speaking for all men, please don't put the frilly thing on the cover. Unless you provide some means for it to stay up while men are concentrating.
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Old 01-19-2012, 10:17 AM   #14
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I think we've gotten a little off topic here. We have a new member looking for help. And yes, I thiknnk google is teh place to look here, unless someone is familiar with making home-made puddings, of the North America variety. And yes, I realize that I was the one who first mentioned British Puddings.

Power-Append, if you want custard recipes, I can help with that.

Seeeeeeya; Chief Longwind of the North
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Old 01-20-2012, 07:10 AM   #15
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Quote:
Originally Posted by Chief Longwind Of The North View Post
I think we've gotten a little off topic here. We have a new member looking for help. And yes, I thiknnk google is teh place to look here, unless someone is familiar with making home-made puddings, of the North America variety. And yes, I realize that I was the one who first mentioned British Puddings.

Power-Append, if you want custard recipes, I can help with that.

Seeeeeeya; Chief Longwind of the North
I used to make the cooking kind of the box puddings. Then I felt adventerous and decided to make it from scratch. Have never looked back since. It is best if made in a double boiler. (double boilers were covered in a previous posting) But if that is not feasible, you MUST stir it constantly and with vigor. Can be very tiring. Don't blink, it will thicken instantly and burn even quicker. I prefer a metal saucepan over a non-stick. But you must make sure you get along that edge of the bottom. Or it will burn. Cook on low heat.

Any recipe on the 'net will do. As stated, they all contain some standard ingredients. When I see a recipe with less than five stars, I question the impatience of the cook, not the recipe. Good Luck.
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