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poliphiloAnd then there's custard.
Proper custard is concocted out of milk, egg yolk and sugar, but that's not what I'm talking about here. I'm talking about the economy version- which is a powder you mix with milk to create a thick, bright yellow glop which grows a skin if allowed to cool. The magic ingredient is cornflour. It masks the flavour of whatever you drop it on and tastes of nothing. I mean, what exactly is the point?
When I was a kid they smothered it on everything. Some kids (Ailz for example) got a taste for it and adopted it as a beloved comfort food. For me it's a symbol of oppression.
Show me the tin- with its three happy tweety-birds- and I flip straight back to Cumnor House School with its Oliver Twist-like dining arrangements and its perpetually grim-faced headmaster. Why do people who hate children go into education? Maybe because there's nothing else they're good for. *sigh*.
I feel a rant coming on so I'll shut up.
Alfred Bird- the Birmingham chemist- who invented custard powder for a wife who loved custard but was allergic to eggs- Awwwww.
Proper custard is concocted out of milk, egg yolk and sugar, but that's not what I'm talking about here. I'm talking about the economy version- which is a powder you mix with milk to create a thick, bright yellow glop which grows a skin if allowed to cool. The magic ingredient is cornflour. It masks the flavour of whatever you drop it on and tastes of nothing. I mean, what exactly is the point?
When I was a kid they smothered it on everything. Some kids (Ailz for example) got a taste for it and adopted it as a beloved comfort food. For me it's a symbol of oppression.
Show me the tin- with its three happy tweety-birds- and I flip straight back to Cumnor House School with its Oliver Twist-like dining arrangements and its perpetually grim-faced headmaster. Why do people who hate children go into education? Maybe because there's nothing else they're good for. *sigh*.
I feel a rant coming on so I'll shut up.
Alfred Bird- the Birmingham chemist- who invented custard powder for a wife who loved custard but was allergic to eggs- Awwwww.
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no subject
Date: 2007-11-25 05:26 pm (UTC)I have a cornstarch pudding recipe that calls for an egg-yolk, so it's a bit of a hybrid, I guess.
As for the stuff one spreads on toast, I think the U.S. nomenclature is:
* fruit juice, pectin and sugar, to make clear stuff = jelly
* well-mashed fruit, pectin and sugar = jam
* fruit that is whole or close to it, pectin and sugar = preserves
I could go look it up in my Ball Blue Book of Canning and Preserving but I'm feeling lazy.