Um, Matt, I think ita likes a little sippy-sip in her eggnog if you know what I mean?
Hard to taste egg with all the liquor.
Sorry, Captain. I'm real sorry. I shoulda kept better care of her. Usually she lets me know when something's wrong. Maybe she did, I just wasn't paying attention...
Kaylee ,'Out Of Gas'
Natter 70: Hookers and Blow
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
le nubian - Oct 05, 2012 1:05:16 pm PDT #24645 of 30001
"And to be clear, I am the hell. And the high water."
Scrappy - Oct 05, 2012 1:31:49 pm PDT #24646 of 30001
Life moves pretty fast. You don't stop and look around once in a while, you could miss it.
Custard is much smoother and silkier than pudding. Think flan or creme brulee. And if you haven't tried either of these, GO GIT YERSELF SOME.
Typo Boy - Oct 05, 2012 1:46:50 pm PDT #24647 of 30001
Calli: My people have a saying. A man who trusts can never be betrayed, only mistaken.Avon: Life expectancy among your people must be extremely short.
Egg custard (as opposed to other custards) normally has no flour or corn meal or corn starch or gelatin as thickener. It is egg yolks (maybe with whole eggs), whole milk/cream (or both), sugar and choice of spices such as nutmeg and cinnamon. Many variations - but if someone say "egg custard they probably mean something along the line. Timing is a bit tricky, and heat can't be too high. The usual way around that is putting actual cups in which custard is made in a pan of hot water while baking. The water jacket slows down cooking and keeps the heat applying evenly, which makes it easier to get the timing right. I've known good chefs with good ovens to make great egg custard without the water jacket, but I sure can't do it.
Steph L. - Oct 05, 2012 1:47:20 pm PDT #24648 of 30001
this mess was yours / now your mess is mine
I had creme brulee for the first time maybe 2-3 years ago. Because prior to that, whenever I was dining out, if I got dessert, it was very likely going to involve chocolate (I realize there is chocolate creme brulee, but I don't remember ever seeing it on a menu, and anyway, I was more likely to go with cake).
But the combination of gluten intolerance and a really persistent acquaintance who kept telling me that this one restaurant's creme brulee was amazing led to me trying it. And damn if she wasn't right. Holy god.
Typo Boy - Oct 05, 2012 1:47:28 pm PDT #24649 of 30001
Calli: My people have a saying. A man who trusts can never be betrayed, only mistaken.Avon: Life expectancy among your people must be extremely short.
An example of a custard with no eggs is umm blanc mage? I'm probably not spelling it right.
Dana - Oct 05, 2012 1:50:33 pm PDT #24650 of 30001
I'm terrifically busy with my ennui.
Now I am sad because Steph has never had chocolate creme brulee.
askye - Oct 05, 2012 1:51:31 pm PDT #24651 of 30001
Thrive to spite them
The best creme brulee I had was a lavender. It didn't taste soapy like lavender stuff can, it was light and creamy and floral and really yummy.
-t - Oct 05, 2012 1:52:15 pm PDT #24652 of 30001
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
See, I would call that a pudding rather than a custard. But I only learned the ways of custards recently, so I'm all book-learning and no traditional lore on the subject.
-t - Oct 05, 2012 1:53:18 pm PDT #24653 of 30001
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
That's good to know, askye, I intend to try making lavender creme brûlée sometime, since I've got the lavender plant and all.
Dana - Oct 05, 2012 1:58:01 pm PDT #24654 of 30001
I'm terrifically busy with my ennui.
Oh, man, lavender is awesome too.