Bread Pudding

[itsjoan...@webtv.net]

Actually, I made it with marked down croissants than I tore into small
chunks. Unfortunately, I did not have a useable can of evaporated milk
so I had to use some heavy cream diluted with half and half. Even though
croissants are heavy with butter I still added a melted half stick, two eggs,
and a bit over a half cup of sugar. It probably could have stood a full three-
quarter cup of sugar, but next time I'll add more. Also, a smidge of vanilla
extract and a tiny shake of nutmeg.

Into the oven in a square Pyrex dish for about 45 minutes at 350°F. It's
out of the oven, a small bite, and it's pretty darn good.

[Cindy Hamilton]

On 2023-02-28, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
>
> Actually, I made it with marked down croissants than I tore into small
> chunks. Unfortunately, I did not have a useable can of evaporated milk
> so I had to use some heavy cream diluted with half and half.

Evaporated milk is a substitute for cream (which is clearly superior).
You ended up doing it the right way despite yourself.

--
Cindy Hamilton

[Dave Smith]

I love bread pudding. I had it made with croissants once in a Peruvian
restaurant, not that it is a Peruvian dessert, and it was delicious, but
I was disappointed that it was such a small serving. Bread pudding is a
comfort food dessert and it calls for a fairly hefty serving, certainly
more generous than those three spoonfuls.

[Dave Smith]

On 2023-02-28 4:28 p.m., itsjoan...@webtv.net wrote:
>

[itsjoan...@webtv.net]

> Cindy Hamilton
>
Evaporated milk is slightly, ever so slightly sweet and has an entirely different
taste and results from heavy cream. Less fat and calories than heavy cream
but it turned out quite good.

[itsjoan...@webtv.net]

On Tuesday, February 28, 2023 at 5:28:09 PM UTC-6, Dave Smith wrote:
>
> I love bread pudding. I had it made with croissants once in a Peruvian
> restaurant, not that it is a Peruvian dessert, and it was delicious, but
> I was disappointed that it was such a small serving. Bread pudding is a
> comfort food dessert and it calls for a fairly hefty serving, certainly
> more generous than those three spoonfuls.
>

Come to my house and I'll give you a large bowl to nosh on.

When I tried to duplicate my mother's recipe it was just too 'flat' tasting using
just milk. But I knew she didn't use heavy cream as I never, ever, ever saw it
in our refrigerator. She did use evaporated milk quite a bit, so I tried that and
SUCCESS! It was just the right amount of richness needed.

[Sqwertz]

I can't picture it.

And aren't raisins required in bread pudding? I would have added
brown sugar and more of it, and let it caramelize during the bake.
And what hell, add some rum to it. Can't go wrong with rum <swig>
and raisins.

I did something fantastic with my stale croissants recently but I
can't remember what it was.... Must have been the rum.

Oh, that's right - I made garlic-herbed "croisstinis" but I forgot
to turn down the heat on the air fryer from the default 380F and
they went Poof! Yep, it WAS the rum.

-sw

[itsjoan...@webtv.net]

On Tuesday, February 28, 2023 at 6:54:31 PM UTC-6, Sqwertz wrote:
>
> And aren't raisins required in bread pudding? I would have added
> brown sugar and more of it, and let it caramelize during the bake.
> And what hell, add some rum to it. Can't go wrong with rum <swig>
> and raisins.
>

Raisins are optional but we never had bread pudding at home with that
addition. Brown sugar neither.

[Sqwertz]

Brown sugar substitutes 1.1:1 for white sugar in all recipes and
makes for more flavor - especially in baked goods.

Now I need a couple snickerdoodles (which I made with half brown
and half white sugar, contrary to the recipe that called for all
white).

-sw

[lucr...@florence.it]

On Wed, 1 Mar 2023 02:07:05 -0600, Sqwertz <sqwe...@gmail.invalid>
wrote:

>On Tue, 28 Feb 2023 18:58:01 -0800 (PST),
>itsjoan...@webtv.net wrote:
>

>> On Tuesday, February 28, 2023 at 6:54:31?PM UTC-6, Sqwertz wrote:
>>>
>>> And aren't raisins required in bread pudding? I would have added
>>> brown sugar and more of it, and let it caramelize during the bake.
>>> And what hell, add some rum to it. Can't go wrong with rum <swig>
>>> and raisins.
>>>
>> Raisins are optional but we never had bread pudding at home with that
>> addition. Brown sugar neither.
>
>Brown sugar substitutes 1.1:1 for white sugar in all recipes and
>makes for more flavor - especially in baked goods.
>
>Now I need a couple snickerdoodles (which I made with half brown
>and half white sugar, contrary to the recipe that called for all
>white).
>
>-sw

This is my recipe (handed down in our family) a bit of trouble but the
final result is requested time and time again.

6oz raisins – soaked in rum
8 thin slices of white bread
2 oz. unsalted butter
4 oz . apricot jam
10.oz full milk
10.oz blend
3 lge eggs
Caster Sugar (fine sugar used in England, I just use regular sugar)
Vanilla

Butter the slices of bread, spread with apricot jam, cut off crusts
and cut into quarters.

Place in dish. Sprinkle the raisins over sandwiches.

Beat the eggs – Heat the milk, sugar and vanilla. When hot, add a
little very slowly to the egg mixture until it is all combined.

Pour over the sandwiches and bake in a 325 deg oven for appx. 45mins.
to an hour.

(The baking dish should be placed in a larger dish with water reaching
up at least half way)

Best served warm, but not hot.

[itsjoan...@webtv.net]

On Wednesday, March 1, 2023 at 2:07:12 AM UTC-6, Sqwertz wrote:
>
> On Tue, 28 Feb 2023 18:58:01 -0800 (PST),
> itsjoan...@webtv.net wrote:
>
> > Raisins are optional but we never had bread pudding at home with that
> > addition. Brown sugar neither.
> >
> Brown sugar substitutes 1.1:1 for white sugar in all recipes and
> makes for more flavor - especially in baked goods.
>

> -sw
>
I'm using the recipe my mother always made and it did not contain brown
sugar. And as far as flavor there was never a spoonful left of her bread
pudding and she always made a large pan.

[songbird]

Sqwertz wrote:
...

> And aren't raisins required in bread pudding?

*gack!* no! i like raisins in rice pudding but
not in bread pudding.


songbird

[songbird]

:) nothing wrong with any of that to me.

yesterday i made a few quarts of tapioca pudding since
the milk was getting in danger of going off, i didn't have
enough milk for the full two quarts so i used some dry milk
powder to make up the difference. the flavor was not bad
and i'll enjoy eating it, but dry milk does have a certain
flavor that some people don't like. i used to make it into
little chewy blobs and eat it like that instead of making
milk.

for emergency rations it's fine. :) the other use i had
for it years ago was when i'd not be drinking enough milk
to make it worth it to me to buy a gallon or half gallon at
a time. dry milk would store pretty much as long as wanted.

i've only used evaporated milk a few times for cooking
and it was ok, but our normal version is the sweetened
condensed kind. i love that stuff. sugar and milk...
i avoid it now, but my more recent translation is just
making tapioca pudding and that works to fit my sweet-
tooth even if i cut the sugar back some from the recipe.


songbird

[dsi1]

I use evaporated milk for Chinese custard pie. It's pretty awesome. I also make an American style custard pie that uses regular milk. Here's a pie with coconut on top.

https://photos.app.goo.gl/sbL7MERsVEAqvkPg8

[S Viemeister]

And I prefer it the other way around - NO raisins in rice pudding, but
golden raisins/sultanas are ok in bread pudding.

[GM]

Your custard "weeps" bitter tears, Unca Syneresis ...!!!

What is weeping custard?

However if the proteins are overcooked, either by using a temperature that is too high or just
cooking for too long, then the proteins will come together so tightly that they will start to
queeze out water and this causes the weeping in an egg custard (or the scientific
term for this is syneresis).

👺

--
GM

[Dave Smith]

I like raisins in both, and they can be regular black raisins or golden.
It doesn't matter.

[lucr...@florence.it]

My aunts recipe you soaked the raisins in rum overnight - gave them a
nice little punch :)

[dsi1]

“The first principle is that you must not fool yourself and you are the easiest person to fool.”

— Physicist Richard P. Feynman

[Hank Rogers]

She only used rum because she couldn't get crystal palace.

[GM]

I hope that our dear Popeye is allowed a "quaff" or three of CP in the rehab center...

Has he fucked any nurses yet I wonder... especially of the "dusky - hued" variety...

Pwincess Jill can maybe clue us commoners in about his condition...

IMWTK...!!!

--
GM

[S Viemeister]

My mother's recipe used sherry. Very tasty.

[songbird]

dsi1 wrote:
...

> I use evaporated milk for Chinese custard pie. It's pretty awesome. I also make an American style custard pie that uses regular milk. Here's a pie with coconut on top.
>
> https://photos.app.goo.gl/sbL7MERsVEAqvkPg8

looks fine to me, but why not some coconut milk in there?


songbird

[Bryan Simmons]

On Tuesday, February 28, 2023 at 3:58:16 PM UTC-6, Cindy Hamilton wrote:

Very true. Evaporated milk is a shitty thing. Heavy cream
diluted with half and half is a wonderful thing.
>
> --
> Cindy Hamilton

--Bryan

[Bryan Simmons]

Like my mother, your mother grew up in an age of
shitty cooking.

--Bryan

[lucr...@florence.it]

On Sat, 4 Mar 2023 16:28:33 -0600, Hank Rogers <ha...@nospam.invalid>
wrote:

I'm not familiar with crystal palace, what was it? Sounds like a gin.

[lucr...@florence.it]

On Sat, 4 Mar 2023 23:15:41 +0000, S Viemeister

<firs...@lastname.oc.ku> wrote:

>On 04/03/2023 21:47, lucr...@florence.it wrote:
>> On Sat, 4 Mar 2023 20:52:48 +0000, S Viemeister
>> <firs...@lastname.oc.ku> wrote:
>>
>>> On 04/03/2023 14:53, songbird wrote:
>>>> Sqwertz wrote:
>>>> ...
>>>>> And aren't raisins required in bread pudding?
>>>>
>>>> *gack!* no! i like raisins in rice pudding but
>>>> not in bread pudding.
>>>>
>>> And I prefer it the other way around - NO raisins in rice pudding, but
>>> golden raisins/sultanas are ok in bread pudding.
>>
>> My aunts recipe you soaked the raisins in rum overnight - gave them a
>> nice little punch :)
>>
>My mother's recipe used sherry. Very tasty.

I think sherry was very popular back when, my grandmothers trifle was
well loaded with it :)

[Bruce]

It's Sheldon's parrot soup.

[Bruce]

Sherry was as popular in the 70s as it is unpopular today.

[Dave Smith]

On 2023-03-04 9:32 p.m., lucr...@florence.it wrote:
> On Sat, 4 Mar 2023 23:15:41 +0000, S Viemeister
>

>>> My aunts recipe you soaked the raisins in rum overnight - gave them a
>>> nice little punch :)
>>>
>> My mother's recipe used sherry. Very tasty.
>
> I think sherry was very popular back when, my grandmothers trifle was
> well loaded with it :)

My wife likes dry sherry and I have tried it a few times. I just can't
get into it. I like good beers, red wine, white wine, Port. I like most
liquors straight, There's something weird about sherry. It's liquid but
when you drink the stuff it is not wet. It's strange.

[dsi1]

There's a pie that uses coconut milk that's very popular over here: chocolate haupia pie. I've never made that but I have eaten it enough times. I've never tried making a custard pie with coconut milk.

https://www.favfamilyrecipes.com/chocolate-haupia-pie-teds-bakery-copycat/

We were at a fund-raiser for our granddaughter's immersion school i.e., a school where only Hawaiian is spoken. They had a Hawaiian plate that was just okay. There was also a Samoan drink - vaifala. Damn, I love that stuff. It was made with condensed milk, water, and canned crushed pineapple. The drink can be made with milk and coconut milk too. It was selling for 10 bucks a shot but I was unable to get a bottle - they had run out. No matter, it's easy enough to mix up a batch.

https://photos.app.goo.gl/KCKPQ5TWmtDMeqAD9

https://photos.app.goo.gl/uBkc721X3t4W1iMv5

https://www.ksbe.edu/article/kukahekahe-an-easy-recipe-for-ono-vaifala/

[itsjoan...@webtv.net]

On Saturday, March 4, 2023 at 7:17:10 PM UTC-6, Bryan Simmons wrote:
>
> Like my mother, your mother grew up in an age of
> shitty cooking.
>
> --Bryan
>

No asshole, she could cook rings around you.

Your ignorant ass doesn't even know what evaporated milk is. It's actually
a very concentrated pasteurized milk with 60% of the water evaporated,
thus the name.

[lucr...@florence.it]

On Sun, 05 Mar 2023 13:53:06 +1100, Bruce <Br...@invalid.invalid>
wrote:

I still keep a bottle, somehow can't imagine trifle without it -

[Gregory Morrow]

In article <mkv70i18khf14984g...@4ax.com>, lucr...@florence.it says...

> I'm not familiar with crystal palace, what was it? Sounds like a gin.
>

It turned me into a homosexual.

--
GM

[Bryan Simmons]

I know what evaporated milk is, and I'm sure that you
prefer shitty cooking. If you like the taste of evaporated
milk, you'd also enjoy the shelf stable crap they sell at
Dollar Tree. It tastes like reconstituted evaporated milk.
I use it to make probiotic. It's pre-sterilized, and the
cultured stuff I make with it is for health, not flavor.

--Bryan

[Gary]

One must wonder if Princess is gay. She lives in a Crystal Palace.
Killfile is set on the front gate.

[S Viemeister]

My mother's recipe for trifle (learnt from her mother), included
generous amounts of sherry. I used to make two when we had the extended
family to dinner on 1 January - a tipsy one for the adults, and a
tee-total for the kids.

[lucr...@florence.it]

On Sun, 5 Mar 2023 07:47:57 -0500, Gregory Morrow <g...@noneya.none>
wrote:

>In article <mkv70i18khf14984g...@4ax.com>, lucr...@florence.it says...
>> I'm not familiar with crystal palace, what was it? Sounds like a gin.
>>
>It turned me into a homosexual.

Why are you cross posting???

[Gregory Morrow]

In article <mib90i5ggvqihdrdv...@4ax.com>, lucr...@florence.it says...

Why not?

--
GM

[%]

She needs a ride on the baloney pony.

[itsjoan...@webtv.net]

On Sunday, March 5, 2023 at 7:44:14 AM UTC-6, Bryan Simmons wrote:
> >
> I know what evaporated milk is, and I'm sure that you
> prefer shitty cooking. If you like the taste of evaporated
> milk, you'd also enjoy the shelf stable crap they sell at
> Dollar Tree. It tastes like reconstituted evaporated milk.
> I use it to make probiotic. It's pre-sterilized, and the
> cultured stuff I make with it is for health, not flavor.
>
> --Bryan
>

Don't forget. We see some of that stuff you proudly post here. Like that
plate yesterday with the green diarrhea splattered over the top. That
green goo that somehow you think adding cactus to it elevates it to
James Beard award worthy.

[Dave Smith]

Maybe he posts like he dresses.

[bruce bowser]

On Tuesday, February 28, 2023 at 6:47:13 PM UTC-5, itsjoan...@webtv.net wrote:
> On Tuesday, February 28, 2023 at 3:58:16 PM UTC-6, Cindy Hamilton wrote:
> >
> > On 2023-02-28, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:
> > >
> > > Actually, I made it with marked down croissants than I tore into small
> > > chunks. Unfortunately, I did not have a useable can of evaporated milk
> > > so I had to use some heavy cream diluted with half and half.
> > >
> > Evaporated milk is a substitute for cream (which is clearly superior).
> > You ended up doing it the right way despite yourself.
> >

> > Cindy Hamilton
>
> Evaporated milk is slightly, ever so slightly sweet and has an entirely different
> taste and results from heavy cream. Less fat and calories than heavy cream
> but it turned out quite good.

I might try it in my bran flakes one day.

[Bruce]

But not many people drink it anymore. Unless it becomes all the hype
in a couple of years, of course. It's about time.

[Bruce]

Yes, that front gate's very symbolic of her attitude.

[lucr...@florence.it]

On Mon, 06 Mar 2023 05:57:49 +1100, Bruce <Br...@invalid.invalid>

wrote:

>On Sun, 05 Mar 2023 08:36:44 -0400, lucr...@florence.it wrote:
>
>>On Sun, 05 Mar 2023 13:53:06 +1100, Bruce <Br...@invalid.invalid>
>>wrote:
>>
>>>On Sat, 04 Mar 2023 22:32:33 -0400, lucr...@florence.it wrote:
>>>
>>>>I think sherry was very popular back when, my grandmothers trifle was
>>>>well loaded with it :)
>>>
>>>Sherry was as popular in the 70s as it is unpopular today.
>>
>>I still keep a bottle, somehow can't imagine trifle without it -
>
>But not many people drink it anymore. Unless it becomes all the hype
>in a couple of years, of course. It's about time.

I rarely drink anything other than red wine and very occasionally a
gin and It.

[Bruce]

What's an It?

[lucr...@florence.it]

On Mon, 06 Mar 2023 08:16:46 +1100, Bruce <Br...@invalid.invalid>

wrote:

>On Sun, 05 Mar 2023 16:44:57 -0400, lucr...@florence.it wrote:
>
>>On Mon, 06 Mar 2023 05:57:49 +1100, Bruce <Br...@invalid.invalid>
>>wrote:
>>
>>>On Sun, 05 Mar 2023 08:36:44 -0400, lucr...@florence.it wrote:
>>>
>>>>On Sun, 05 Mar 2023 13:53:06 +1100, Bruce <Br...@invalid.invalid>
>>>>wrote:
>>>>
>>>>>On Sat, 04 Mar 2023 22:32:33 -0400, lucr...@florence.it wrote:
>>>>>
>>>>>>I think sherry was very popular back when, my grandmothers trifle was
>>>>>>well loaded with it :)
>>>>>
>>>>>Sherry was as popular in the 70s as it is unpopular today.
>>>>
>>>>I still keep a bottle, somehow can't imagine trifle without it -
>>>
>>>But not many people drink it anymore. Unless it becomes all the hype
>>>in a couple of years, of course. It's about time.
>>
>>I rarely drink anything other than red wine and very occasionally a
>>gin and It.
>
>What's an It?

Italian - Martini Rossi

[Bruce]

Sounds interesting.

[Bryan Simmons]

Joan, you cook like a 1980s housewife who learned
to cook from a 1960s housewife who learned to cook
from *ladies magazines* from the checkout lanes at
the supermarket.

Here's what's for dinner.
https://www.flickr.com/photos/36178182@N08/52727841797/in/dateposted-public/

--Bryan

[dsi1]

My daughter gave me some bread pudding from a restaurant called "Istanbul." It was quite different from the bread puddings we get around here. There was cheese and something similar to shredded wheat - shredded phylo. That's pretty trick.

https://www.youtube.com/watch?v=8-t2PxesyRk

[Bruce]

On Sun, 5 Mar 2023 15:20:14 -0800 (PST), dsi1 <dsi...@hawaiiantel.net>
wrote:

Are you and is RFC aware that we're not supposed to say Turkey
anymore, but Turkeya or summin'? Fascist dictator Erdogan thought it
was dumb that the country had the same name as the bird.

[lucr...@florence.it]

On Mon, 06 Mar 2023 09:44:16 +1100, Bruce <Br...@invalid.invalid>

Still quite a popular drink.

[ganjafor everyone]

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[itsjoan...@webtv.net]

On Sunday, March 5, 2023 at 4:55:57 PM UTC-6, Bryan Simmons wrote:
>
> On Sunday, March 5, 2023 at 10:03:48 AM UTC-6, itsjoan...@webtv.net wrote:
> >
> Joan, you cook like a 1980s housewife who learned
> to cook from a 1960s housewife who learned to cook
> from *ladies magazines* from the checkout lanes at
> the supermarket.
>

Ha! Guess again. My mother was a 16-year-old newlywed in 1929 who learned
her cooking from her mother and helping with that cooking to feed nine (9) brothers
and sisters. My mother never looked at a "ladies magazine" with the exception of
"Southern Living" and occasionally a "Better Homes & Gardens."

>
> Here's what's for dinner.
>
> https://www.flickr.com/photos/36178182@N08/52727841797/in/dateposted-public/
>
> --Bryan
>

Your fire looks far too low. Your steaks look like they need a good sear.

[dsi1]

Beats the heck out of me. I still call the place "Constantinople."

https://www.youtube.com/watch?v=0XlO39kCQ-8

[jmcquown]

Yep, the coals are far too low and although the steaks do have have
grill marks yet they look pathetically *dry*.

Jill

[Michael Trew]

That was weird. I was fully expecting your link to take me to the Four
Lads singing. I was mildly disappointed. I'll fix it for you, below:

https://www.youtube.com/watch?v=Wcze7EGorOk

[Michael Trew]

On 3/4/2023 21:30, lucr...@florence.it wrote:

> On Sat, 4 Mar 2023 16:28:33 -0600, Hank Rogers<ha...@nospam.invalid>
> wrote:
>> lucr...@florence.it wrote:
>>>
>>> My aunts recipe you soaked the raisins in rum overnight - gave them a
>>> nice little punch :)
>>

>> She only used rum because she couldn't get crystal palace.

>>
> I'm not familiar with crystal palace, what was it? Sounds like a gin.

Sheldon's favorite brand of vodka. Best stuff in the universe, I've heard.

[GM]

It can even fuel rocket ships to fly all over the universe, lol...

--
GM

[dsi1]

I like most music but the Four Lads version lacks the snap of the They Might Be Giants version. I guess it sounds too 50ti-ish for me. OTOH, I love this version of a jaunty mariachi-band favorite. Caetano Veloso turn the tune completely on its head. That's music for you - it's a mystery how it works.

https://www.youtube.com/watch?v=-CsA1CcA4Z8

[lucr...@florence.it]

Thanks, wondered. I do have a bottle of vodka (in case anyone asked
for a vodka) but it's never been opened lol

[Bruce]

On Mon, 6 Mar 2023 15:28:08 -0000 (UTC), heyjoe <add...@is.invalid>
wrote:

>Gary wrote :
>
>crosspost removed.

You get the Useless Post Award.

[%]

heyjoe wrote:
> Gary wrote :
>
> crosspost removed.
>

You just *had* to post that and *nothing*
about the topic, net-nanny fuckwit.

[Leonard Blaisdell]

When I used to work in the tungsten mill, in the middle of nowhere, we
called evaporated milk, high-grade. It went, and still goes well, with
peach pie and peach cobbler.

[itsjoan...@webtv.net]

On Monday, March 6, 2023 at 5:36:55 PM UTC-6, Leonard Blaisdell wrote:
>
> When I used to work in the tungsten mill, in the middle of nowhere, we
> called evaporated milk, high-grade. It went, and still goes well, with
> peach pie and peach cobbler.
>

Did/do you pour it over the pie/cobbler?

I remember my mom and dad used evaporated milk in their coffee.

[Leonard Blaisdell]

On 2023-03-05, Bruce <Br...@invalid.invalid> wrote:

> Are you and is RFC aware that we're not supposed to say Turkey
> anymore, but Turkeya or summin'? Fascist dictator Erdogan thought it
> was dumb that the country had the same name as the bird.

The good citizens of Wien also have a case. Peking has become Beijing.
Bombay has become Mumbai. I can't keep up.

[Bruce]

On 7 Mar 2023 00:17:31 GMT, Leonard Blaisdell

You just did! But what's the problem with Wien?

[Leonard Blaisdell]

In all fairness to the truth, I always use heavy cream. Nevertheless,
if I had some evaporated milk, I'd use it in a heartbeat. I don't
suppose that I've bought any evap in twenty years.
It's transparent to my mind, until I have an opportunity to eat peach pie
or cobbler. Then I wish I had it for old times sake, and I wouldn't
regret the notion.

[Leonard Blaisdell]

On 2023-03-07, Bruce <Br...@invalid.invalid> wrote:
> On 7 Mar 2023 00:17:31 GMT, Leonard Blaisdell

>>The good citizens of Wien also have a case. Peking has become Beijing.
>>Bombay has become Mumbai. I can't keep up.

> You just did! But what's the problem with Wien?

Just that hot-dogs, or wieners should be called viennaers.
Don't you remember the great "tube of meat wars" between Wien and
Frankfurt? Frankfurt won, and Hitler rose to power.
What the hell did they teach you in Dutch schools?

[GM]

Ed, you are the "wurst", lol...

B-)

--
GM

[Bruce]

On 7 Mar 2023 02:10:46 GMT, Leonard Blaisdell

The city's called Wien in German, not Vienna. And in Dutch schools
they don't teach you that Americans call hotdogs wieners. I learnt
very little about Americans in school. I remember that WW2 and Uncle
Joseph were mentioned a lot. I don't know how it is now.

[Michael Trew]

On 3/6/2023 5:50, dsi1 wrote:
> On Sunday, March 5, 2023 at 7:49:09 PM UTC-10, Michael Trew wrote:
>> On 3/5/2023 19:38, dsi1 wrote:
>>>
>>> https://www.youtube.com/watch?v=0XlO39kCQ-8
>> That was weird. I was fully expecting your link to take me to the
>> Four Lads singing. I was mildly disappointed. I'll fix it for you,
>> below:
>>
>> https://www.youtube.com/watch?v=Wcze7EGorOk
>
> I like most music but the Four Lads version lacks the snap of the
> They Might Be Giants version. I guess it sounds too 50ti-ish for me.

Perhaps I'm just tired, but that really threw me off, also. I had too
read "50ti-ish" about 6 times over before I realized that you meant
"fifty-ish". I'm assuming that is your own creation, Lol.

> OTOH, I love this version of a jaunty mariachi-band favorite. Caetano
> Veloso turn the tune completely on its head. That's music for you -
> it's a mystery how it works.
>
> https://www.youtube.com/watch?v=-CsA1CcA4Z8

Interesting.

[Michael Trew]

On 3/6/2023 20:51, Leonard Blaisdell wrote:
> On 2023-03-07, itsjoan...@webtv.net<itsjoan...@webtv.net> wrote:
>> On Monday, March 6, 2023 at 5:36:55 PM UTC-6, Leonard Blaisdell wrote:
>
>>> When I used to work in the tungsten mill, in the middle of nowhere, we
>>> called evaporated milk, high-grade. It went, and still goes well, with
>>> peach pie and peach cobbler.
>
>> Did/do you pour it over the pie/cobbler?
>
>> I remember my mom and dad used evaporated milk in their coffee.

Not evap. milk, but Sheldon touted sweetened condensed milk poured over
ice cream several times. Apparently, it crystallizes, and it's pretty
good. I'll try that the next time I have a can open.

> In all fairness to the truth, I always use heavy cream. Nevertheless,
> if I had some evaporated milk, I'd use it in a heartbeat. I don't
> suppose that I've bought any evap in twenty years.

I always keep a few cans in the cupboard, but it's rare that I use one.

[Michael Trew]

I'm told it will last forever, due to the alcohol content. I don't have
any alcohol on hand, but I grandpap had a sealed bottle of vodka from
over 40 years ago, floating around somewhere. If I come across it, I
plan to get some vanilla beans and make my own extract. That stuff is
just too expensive, so I normally use imitation.

[itsjoan...@webtv.net]

If you think vanilla extract is expensive, you're in for a huge shock when
you buy whole vanilla beans to make your own extract. Don't knock over
any store displays when you faint.

[dsi1]

Cucurrucucu Paloma is an old mariachi piece about a dove. "Cucurrucucu" is the sound a dove (paloma) makes. That's all I know about that. This is how the piece is typically done - it's a lot of fun.

https://www.youtube.com/watch?v=82cd-EUdmWs

[dsi1]

Vanilla is kind of expensive but I used to get 16 oz bottles of the stuff from Costco for under 7 bucks. I used to be an advocate for using vanilla in large amount because it was so cheap. That was not received well in rfc. These days I'm not so sure. I have used imitation vanilla but I can hardly taste it - even when using large amounts of it. It's pretty strange.

[Ed Pawlowski]

On 3/7/2023 1:46 AM, dsi1 wrote:

>
> Vanilla is kind of expensive but I used to get 16 oz bottles of the stuff from Costco for under 7 bucks. I used to be an advocate for using vanilla in large amount because it was so cheap. That was not received well in rfc. These days I'm not so sure. I have used imitation vanilla but I can hardly taste it - even when using large amounts of it. It's pretty strange.

Just checked. BJs has 16 oz for $20. Cheaper than I thought.

[Dave Smith]

I was under the impression that the price of vanilla was dropping a bit.
I grabbed some at Costco a few months ago only because it was so much
cheaper than I had paid for the previous one.

[f...@sdf.org]

what are you all using vanilla extract in? we rarely use it. the little
1 or 2 oz bottles of it we get get tossed before they are empty.

--
SDF Public Access UNIX System - https://sdf.org

That which does not kill you makes you stranger.
-- Trevor Goodchild - AEon Flux

[Dave Smith]

I use it in baking and for puddings. I used the real stuff for things
like pudding that don't involve much cooking. I can get away with
artificial if the stuff is being baked.

[Bruce]

"Hey, I have a great idea! I'm going to add a chemical imitation of
vanilla to my home made thing! And where is the xanthan gum on
special?"

[f...@sdf.org]

ah. is used mostly in baking apparently. i use some for french toast and
my wife uses it when making sweets around the holidays. she rarely does
any baking any other time of year and i don't do any at all unless getting
baked on weed and tossing pre-made frozen monkey bread in a microwave to
quench the munchies counts. i thought i may have been missing something in
my cooking.

[Michael Trew]

On 3/7/2023 1:28, itsjoan...@webtv.net wrote:
> On Monday, March 6, 2023 at 11:43:09 PM UTC-6, Michael Trew wrote:
>>

>> ...plan to get some vanilla beans and make my own extract. That stuff is

>> just too expensive, so I normally use imitation.
>>
> If you think vanilla extract is expensive, you're in for a huge shock when
> you buy whole vanilla beans to make your own extract. Don't knock over
> any store displays when you faint.

LOL... I've seen the cost of them. I rarely buy things on-line, but you
can buy the "B" grade beans, which aren't as pretty, for a lot less.
Some claim that they like the flavor of the "B" grade ones better.