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BS: dessert and more dessert
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Subject: BS: dessert and more dessert From: keberoxu Date: 08 Sep 21 - 08:03 PM Dessert and Mudcat go together and have gone together for some time. Submitting a post about dessert, even in opening a new thread, feels like a response to an ongoing incessant conversation. An earlier post from me, last month, was about crème brulée which caught the attention of a few people. That was a while ago. ah, but tonight! Tonight, the kitchen followed through with a reservation/request for homemade tiramisú. Not an empty table nor an empty seat in the dining hall. And we ran out of tiramisú, naturally, with people calling out for more. Yes, it was pretty darned good. I especially savored the coffee flavors in the cake part. |
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Subject: RE: BS: dessert and more dessert From: keberoxu Date: 08 Sep 21 - 08:06 PM A birthday thread inspired a Mudcatter to extol the virtues of pastel de nata, a Portuguese specialty. This is a dish unknown to me, actually. My last rental apartment, though, was in the greater Boston area, where in fact many Brazilian-Americans locate, the result of work migrations. The nearby town of Framingham has got at least two bakeries that are Brazilian/Portuguese and they both do pastel de nata. I just have yet to try it. |
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Subject: RE: BS: dessert and more dessert From: JennieG Date: 08 Sep 21 - 11:52 PM I have just two words to say. Portugese tarts. |
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Subject: RE: BS: dessert and more dessert From: Senoufou Date: 09 Sep 21 - 06:09 AM We've recently become addicted to toffee and pecan roulade (with gallons of double cream) I wonder why our clothes are getting a bit tight? |
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Subject: RE: BS: dessert and more dessert From: Steve Shaw Date: 09 Sep 21 - 06:23 AM I was that Mudcatter. The Portuguese tarts vary slightly from one bakery to the next, but if you find a good one you are halfway to heaven. Sadly, they are not easy to make. Another delicacy we discovered in Madeira was pitanga jam, made from the fruits of the Surinam cherry (not a true cherry...)...or just pitanga. I've never seen it anywhere else. I smuggled some seeds back four years ago and I now have four pathetically small pitanga plants in pots. The Cornish climate is useless for growing pitanga. I hear that it's a nuisance weed in some hot countries. Get your hands on a few kilos of pitanga fruit if you ever see them and make jam. You won't taste a better jam. |
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Subject: RE: BS: dessert and more dessert From: Charmion Date: 09 Sep 21 - 09:10 AM I can just see myself in jail for smuggling pitanga! Probably busted at the airport by a disgustingly cute beagle in green jacket that says Agriculture Canada. I’m still working on my crème brûlée skills. In the hope of not screwing it up the normal way next time, I bought a culinary blow-torch. Let’s see if I manage to keep my eyebrows. |
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Subject: RE: BS: dessert and more dessert From: Stilly River Sage Date: 09 Sep 21 - 10:53 AM You sure you want to grow that, Steve? Eugenia uniflora is a large shrub or small tree with a conical form, growing slowly to 8 metres (26 ft) high. When bruised, crushed or cut, the leaves and branches have a spicy resinous fragrance, which can cause respiratory discomfort in susceptible individuals. The leaves are without stipules, ovate, glossy and held in opposite pairs.[5] New leaves are bronze, copper or coppery-pinkish in color, maturing to a deep glossy green, up to 4 centimetres (1.6 in) long. During winter the leaves turn red. |
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Subject: RE: BS: dessert and more dessert From: Steve Shaw Date: 09 Sep 21 - 11:19 AM Well as I live in neither a tropical nor a sub-tropical area the plant is no threat to my environment and is a mere curiosity in clay pots. In Madeira we stayed in a guest house which had a garden full of it, and they used the fruit to make the jam. Although it merrily seeded itself around it was well under control. The spicy fragrance from the crushed leaves is a actually quite pleasant. It wouldn't survive winter frosts here. When we stayed in Florence in 2017 the lady of the house provided us with a bowl of fresh fruit that contained a smallish, orange-coloured stone fruit that I'd never seen before. I ate the fruit and smuggled the large pips home. I got just the one to grow and it's now a proud 7-foot tall loquat tree in my garden. I live in hope of a crop one day but I'm not holding my breath. |
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Subject: RE: BS: dessert and more dessert From: keberoxu Date: 09 Sep 21 - 07:11 PM mmmmmmmm . . . the dessert in the dining hall tonight was rice pudding ... still warm ... ornamented with a sparing amount of golden raisins ... maybe it's a good thing that I was as late as I was for supper. Because, had I come earlier, I would have stuffed myself with multiple helpings of rice pudding. As it was, I had just enough time to fill a small bowl, to heaping, with the warm creamy sweet rice pudding. When I finished that bowlful, the rice pudding had been whisked away and supper was over for the night. Saved by the proverbial bell? |
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Subject: RE: BS: dessert and more dessert From: Steve Shaw Date: 09 Sep 21 - 07:51 PM I don't suppose that you colonial types have ever encountered tinned Ambrosia rice pudding, or Ambrosia creamed rice as it's sometimes known. As far as I'm concerned, it's the finest thing that has ever come out of a tin. Open the tin, grab a spoon and eat it from the tin. All of it. Just you. Or waste precious minutes to warm it up (not necessary in m'humble, and it dirties a pan). If you do warm it up, add a blob of jam to it. Any jam. A tin of Ambrosia was invented for men who get home from the pub after six pints, who search the food cupboard for what they want but what the missus hasn't bought, until they see the tin of Ambrosia rice pudding. When you're a bit pissed, the disposal of an empty can (bury it under other rubbish in the kitchen bin) and the washing-up of a single dessert spoon is just what you need in order to remove all risk of the possible detection the next morning of your midnight profligacy ( though you will have to urgently replace the tin of rice pudding as soon as possible). Unlike toast, or eggs on toast, or beans on toast, or cheese on toast (the ideal), there's no lingering smell. Failing that, you could eat about ten custard creams... By the way, I'm proud to announce that Ambrosia is made less than twenty miles away from my house... |
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Subject: RE: BS: dessert and more dessert From: JennieG Date: 09 Sep 21 - 09:44 PM "You colonial types"......pompous or what, Steve? As for rice pudding - no. Just no. Taste is a personal thing, but for for me rice goes with savoury dishes, not sweet. My former MIL (my first husband's mother, a jolly woman with whom I got along well, shame about her son) made vermicelli custard which received the same reaction from me as rice pudding. No. |
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Subject: RE: BS: dessert and more dessert From: Stilly River Sage Date: 09 Sep 21 - 10:12 PM Bread pudding is a wonderful staple around my house. I grew up eating rice pudding on occasion, but bread pudding was the one we really all preferred. I add raisins or chopped dates to the bread and custard. |
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Subject: RE: BS: dessert and more dessert From: Black belt caterpillar wrestler Date: 10 Sep 21 - 03:42 AM I did not encounter rice as a savoury item until I was in my teens. Always better as a dessert in my view. Robin |
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Subject: RE: BS: dessert and more dessert From: Mr Red Date: 10 Sep 21 - 03:48 AM pastel de nata. I just have yet to try it. experimente um com framboesa - você vai me agradecer tchau tchau |
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Subject: RE: BS: dessert and more dessert From: Dave the Gnome Date: 10 Sep 21 - 04:18 AM I'm not big fan of puddings. Yes, it is pudding. Not desert. But here in Yorkshire they have the curd tart which I love. And, yes, we do call it the Yorkshire turd cart. Look them up. Better still, find them. You will not regret it. They also vary baker to baker and the best I have had so far is Botham's of Whitby. |
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Subject: RE: BS: dessert and more dessert From: Steve Shaw Date: 10 Sep 21 - 04:20 AM C'mon, Jennie, where's yer sense of humour! :-) Horses for courses with rice. Pudding rice, generally short-grain, is a totally different beast from basmati, the only long-grain rice I use. Like risotto rice or paella rice, pudding rice is meant to shed its lovely gooey creaminess during cooking, whereas you want basmati to be nice and fluffy without being sticky. I don't see it as one or the other and I devour all of 'em with relish, sweet and savoury. You just have to cook 'em right, that's all. No chalk in the risotto, no goo in the curry, no hard granules in the rice pud. I've been served up plenty of badly-cooked rice in my time and I suspect that bad cookery has persuaded many people that they don't like rice in one form or another. A bit like Brussels sprouts... |
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Subject: RE: BS: dessert and more dessert From: Dave the Gnome Date: 10 Sep 21 - 04:23 AM Incidentally, on our last visit to Whitby, just last week, we discovered the finest tea bags I have ever had. Endeavour tea. Again from Botham's. To sit with a cup of that and a slice of turd cart in the shadow of the Abbey was heaven :-) |
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Subject: RE: BS: dessert and more dessert From: Steve Shaw Date: 10 Sep 21 - 04:24 AM I love bread pudding too. It isn't a contest in m'humble! |
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Subject: RE: BS: dessert and more dessert From: Black belt caterpillar wrestler Date: 10 Sep 21 - 04:50 AM And also bread and butter pudding. Had an excellent example down on the Lizard a couple of years back at the Ship, near Mawgan i think. Went back there on another trip to Cornwall but it wasn't open on that day of the week! Robin |
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Subject: RE: BS: dessert and more dessert From: Steve Shaw Date: 10 Sep 21 - 05:49 AM I think I mean bread and butter pudding!I Now how about this for a bit of a coincidence, Robin. We'd heard great things about Ann's Pasties in Lizard village, so we made a special trip there on my 60th birthday (we were staying at the Halzephron Inn at Gunwalloe). Guess what: we went on the one day that the shop was shut! A similar thing happened to us years ago, just after Rick Stein opened his chippy in Padstow. We drove down one pleasant Wednesday evening, hoping to eat the fish and chips whilst dangling our legs over the edge of the quay (you can do that there). Guess what: it was the one night of the week that it was closed! |
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Subject: RE: BS: dessert and more dessert From: Dave the Gnome Date: 10 Sep 21 - 07:43 AM My Nana used to make bread pudding as opposed to bread and butter pud. The difference, in my mind anyway, was that B&B was individual slices of bread, buttered, with dried fruit on and custard poured over to set. My Nana's was stale bread bashed into crumbs, mixed with dried fruit and custard. It set in a way that you you could slice it but it was too soft to eat with your fingers - Always a spoon. |
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Subject: RE: BS: dessert and more dessert From: Bonzo3legs Date: 10 Sep 21 - 07:55 AM The ultimate desserts for my taste buds are flan con dulce de leche, treacle pudding & thick custard and definitely not fruit of any description!!! |
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Subject: RE: BS: dessert and more dessert From: Steve Shaw Date: 10 Sep 21 - 09:07 AM I have been known to eat dulce de leche straight from the tin. I can't have it in the house. |
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Subject: RE: BS: dessert and more dessert From: Dave the Gnome Date: 10 Sep 21 - 12:31 PM Not quite a pudding but after my Friday fish and chips I just had... A glass of Vimto! It were reet gradely |
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Subject: RE: BS: dessert and more dessert From: Steve Shaw Date: 10 Sep 21 - 12:52 PM My mum ran her chippy in Radcliffe for ten years in the fifties and early sixties. Lickle bockles of Vimto were just as popular as dandelion and burdock. |
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Subject: RE: BS: dessert and more dessert From: Dave the Gnome Date: 10 Sep 21 - 01:00 PM Coincidentally I just came across the name "Newmans of Radcliffe". In context of the search I guess it is a cake shop. Do you know of it, Steve? |
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Subject: RE: BS: dessert and more dessert From: Steve Shaw Date: 10 Sep 21 - 01:07 PM It's been there for only a few years, Dave. My ancient aunt, now long gone, used to live off Turks Road so I know the area but not the cake shop! Do you know if the Coffee Sack in Prestwich has survived the pandemic? It is/was run by absolutely lovely people who were always very nice to my disabled mum. They served the best avocado on toast topped with a poached egg in England and the best coffee outside Italia... |
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Subject: RE: BS: dessert and more dessert From: Dave the Gnome Date: 10 Sep 21 - 01:40 PM Glad to hear it :-) Must make good on my promise to visit soon. I am in the old city quite often so must make the effort. |
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Subject: RE: BS: dessert and more dessert From: Stilly River Sage Date: 11 Sep 21 - 05:38 PM Dave, I love Vimto! I buy the cans of soda (it also comes as a syrup concentrate in bottles) when the Halal grocery has it in stock. At the library one of our Iraqi students told me about that being her favorite soda so I tried it. It's a nice fruity flavor and I have often treated a glass of that as dessert after a meal. |
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Subject: RE: BS: dessert and more dessert From: Steve Shaw Date: 11 Sep 21 - 07:01 PM On hot summer days I swig Vimto with gay abandon to keep me fruitily hydrated in the garden. But there's the old tasteless joke that always springs to mind: Did you hear about the dyslexic rock star who died of a drug overdose? He choked on his own vimto... I'll get me coat... |
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Subject: RE: BS: dessert and more dessert From: Stilly River Sage Date: 11 Sep 21 - 09:34 PM My cookbook has bread pudding and bread and butter pudding - two different dishes. I will have to pull out the book later to compare them. The bread pudding I make is a custard made with day-old bread broken into pieces, milk heated, and the bread is soaked in it and a few tablespoons of butter melted in it. Eggs, sugar, a little salt, and chopped dates or raisins. Baked. |
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Subject: RE: BS: dessert and more dessert From: Dave the Gnome Date: 12 Sep 21 - 04:35 AM Being the health conscious person I am (or should be) I have the sugar free cordial and can't tell the difference between that and full fat. When our grandkids visit, one always asks for fizzy Vimto and is happy with the cordial diluted with lemonade :-) On a visit to Wigan once we were offered a Vimto rip off called, I think Tono. Can't Remember what it was like though. |
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Subject: RE: BS: dessert and more dessert From: Steve Shaw Date: 12 Sep 21 - 05:29 AM Mrs Steve makes all the puddings (though I'm a dab hand with the ice cream scoop, especially once she's gone to bed...). I didn't know that there were two distinct types of pud with bread in 'em... |
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Subject: RE: BS: dessert and more dessert From: Mrrzy Date: 12 Sep 21 - 09:10 AM They can't dust for vitmo, you know. Lava cake. |
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Subject: RE: BS: dessert and more dessert From: Dave the Gnome Date: 12 Sep 21 - 11:16 AM Maybe the Wigan rip off manufacturer was a Lone Ranger fan and it was called Tonto? So many years ago... |
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Subject: RE: BS: dessert and more dessert From: Tattie Bogle Date: 14 Sep 21 - 05:58 PM Hardly ever eat desserts these days, but if I did it would be sticky toffee pudding - or as known in our house - stiffy tocky pudding! A good one is a delight, but it can be a big disappointment in restaurants, when they have obviously just microwaved a loaf of pudding, carved off a slice of it, and poured over something wet and warm that is vaguely caramel flavoured. The other family favourite/standby is Pavlova, if you can get the meringue just right - crisp on the outside, chewy on the inside, and use your own garden strawbs and rasps. |
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Subject: RE: BS: dessert and more dessert From: Steve Shaw Date: 14 Sep 21 - 06:16 PM Superb suggestions there, Tattie. In line with my favourites. Though if I've had a particularly heavy repast, just damn good quality ice cream will do me. With a bit of fruity sauce and clotted cream, preferably... And Mrs Steve makes superb sticky toffee puddings... I also like an espresso grande after my pud. No sugar, no messing about. I really don't get cheeseboards. I need to select my own cheeses and the usual restaurant fare is generally awful... |
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Subject: RE: BS: dessert and more dessert From: Black belt caterpillar wrestler Date: 15 Sep 21 - 03:44 AM We watched a program on TV the other night about Britain's favourite desserts, and apple pie came out top.Now I prefer apple crumble but it still is outside the top 10 for me. They also had the cheese board as one of the top 20. All the "experts" reviewing the choices were in agreement that the cheeseboard is not a dessert! Robin |
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Subject: RE: BS: dessert and more dessert From: Senoufou Date: 15 Sep 21 - 03:49 AM I remember something called Arctic Roll when I was much younger. I wonder if it's available nowadays? |
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Subject: RE: BS: dessert and more dessert From: Dave Hanson Date: 15 Sep 21 - 07:06 AM I don't eat desserts any more, cheese and biscuits after a meal. Dave H |
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Subject: RE: BS: dessert and more dessert From: Rapparee Date: 15 Sep 21 - 07:58 AM Bread pudding is something I like very much and fortunately isn't often available in restaurants. Therefore, I will make my own. I want to next make it with brioche and a bourbon-based hard sauce. |
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Subject: RE: BS: dessert and more dessert From: Dave the Gnome Date: 15 Sep 21 - 01:51 PM Just remembered an old favourite of mine that I have not had for ages. Hot treacle tart with vanilla ice cream. Must give it a try again |
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Subject: RE: BS: dessert and more dessert From: Charmion Date: 15 Sep 21 - 04:48 PM Sticky toffee pudding was ubiquitous on pub menus when I was last in the UK and my husband always ordered it. I never did because just looking at it made my teeth ache. I might have reconsidered if it had come with ice cream. I think I would eat a deep-fried road apple if it came with ice cream. |
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Subject: RE: BS: dessert and more dessert From: Dave the Gnome Date: 16 Sep 21 - 02:34 AM The best sticky toffee pudding comes from just up the road from us in Cartmel. Lovely place to visit too but not on race days. |
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Subject: RE: BS: dessert and more dessert From: Stilly River Sage Date: 16 Sep 21 - 11:42 AM Private Selection is a store brand in the Kroger grocery chain, and their Denali Extreme Moose Tracks ice cream is to die for. |
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Subject: RE: BS: dessert and more dessert From: Rapparee Date: 16 Sep 21 - 08:26 PM The best ice cream I've had was from Graeters in Cincinnati. I used to be able to get it at Smith's here (a Kroger store by another name) but not for several years now. |
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Subject: RE: BS: dessert and more dessert From: Charmion Date: 17 Sep 21 - 11:33 AM Moose Tracks is a thing here, too. In fact, it's wildly popular. It's a proprietary recipe invented by Denali Flavors, Inc., a Wisconsin company that makes, not ice cream, but flavour additives for the people who do make ice cream. In Ontario, it's made by the Kawartha Dairy Company, in Bobcaygeon, Ontario, a village on the scrubby southern fringes of the bleak Canadian Shield. I've driven through there on the way from Petawawa to Parry Sound (and back), and I'm here to tell you that the dominant landscape features are rocks and trees, and rather a lot of little lakes. Whoever had the brilliant idea of making luxury ice cream up there deserves a knighthood; 40 years ago, the local economy depended on seasonal tourism and forest products. |
