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Thread: Grocery store pudding

  1. #1
    Bryan Guest

    Default Grocery store pudding

    My wife called me from the grocery store, asking about the fats in the pudding. As recently as a few months ago, the all had partially hydrogenated fats. She called to ask if palm kernel oil was OK. YES! Not only did theyget rid of the trans fat, but they didn't substitute with unhealthful palmoil, but instead with healthful palm *kernel* and coconut oils. Good job.No, great job!

    --Bryan

  2. #2
    sf Guest

    Default Re: Grocery store pudding

    On Sun, 11 Mar 2012 17:24:00 -0700 (PDT), Bryan
    <[email protected]> wrote:

    > My wife called me from the grocery store, asking about the fats in the pudding. As recently as a few months ago, the all had partially hydrogenated fats. She called to ask if palm kernel oil was OK. YES! Not only did they get rid of the trans fat, but they didn't substitute with unhealthful palm oil, but instead with healthful palm *kernel* and coconut oils. Good job. No, great job!
    >


    Why don't you make pudding at home? There's no fat other than milk
    fat in that and it's brain dead easy.


    --
    Food is an important part of a balanced diet.

  3. #3
    Bryan Guest

    Default Re: Grocery store pudding

    On Sunday, March 11, 2012 7:25:50 PM UTC-5, sf wrote:
    > On Sun, 11 Mar 2012 17:24:00 -0700 (PDT), Bryan
    >
    > wrote:
    >
    > > My wife called me from the grocery store, asking about the fats in the pudding. As recently as a few months ago, the all had partially hydrogenated fats. She called to ask if palm kernel oil was OK. YES! Not only did they get rid of the trans fat, but they didn't substitute with unhealthful palm oil, but instead with healthful palm *kernel* and coconut oils. Good job. No, great job!
    > >

    >
    > Why don't you make pudding at home? There's no fat other than milk
    > fat in that and it's brain dead easy.
    >

    How do you make it?

    --Bryan

  4. #4
    Bull Guest

    Default Re: Grocery store pudding

    In article
    <24254385.1129.1331511840695.JavaMail.geo-discussion-forums@ynbo9>,
    Bryan <[email protected]> wrote:

    > My wife called me from the grocery store, asking about the fats in the
    > pudding. As recently as a few months ago, the all had partially hydrogenated
    > fats. She called to ask if palm kernel oil was OK. YES! Not only did they
    > get rid of the trans fat, but they didn't substitute with unhealthful palm
    > oil, but instead with healthful palm *kernel* and coconut oils. Good job.
    > No, great job!
    >
    > --Bryan


    Hopefully she/you are buying pudding for the child/children. Adults
    don't need to eat pudding unless they have a denture issue. There are
    way too many better deserts than pudding. Well I confess to loving
    tapioca pudding or bread pudding. Still I don't eat it often and never
    make it for mE.

    BULL

  5. #5
    Bull Guest

    Default Re: Grocery store pudding

    In article <[email protected]>,
    John Kuthe <[email protected]> wrote:

    > On Sun, 11 Mar 2012 18:00:28 -0700 (PDT), Bryan
    > <[email protected]> wrote:
    >
    > >On Sunday, March 11, 2012 7:25:50 PM UTC-5, sf wrote:
    > >> On Sun, 11 Mar 2012 17:24:00 -0700 (PDT), Bryan
    > >>
    > >> wrote:
    > >>
    > >> > My wife called me from the grocery store, asking about the fats in the
    > >> > pudding. As recently as a few months ago, the all had partially
    > >> > hydrogenated fats. She called to ask if palm kernel oil was OK. YES!
    > >> > Not only did they get rid of the trans fat, but they didn't substitute
    > >> > with unhealthful palm oil, but instead with healthful palm *kernel* and
    > >> > coconut oils. Good job. No, great job!
    > >> >
    > >>
    > >> Why don't you make pudding at home? There's no fat other than milk
    > >> fat in that and it's brain dead easy.
    > >>

    > >How do you make it?
    > >
    > >--Bryan

    >
    > OMFG!!! The man takes an obsessive interest in nutrtive fats and oils
    > and the precise nature of the body's use of them and comes here and
    > bores everyone silly with the minutia of how we are all fools for not
    > knowing that any one with Google could know if ony they were not so
    > lazy as to educate themselfes, and he asks how to make pudding?
    >
    > ;-)
    >
    > Here's a hint Bryan! What did I always say the "custard" in the
    > custard filled donuts was?
    >
    > John Kuthe...


    He didn't ask how to make it but how the SF makes it. SF probably chews
    on a lot of pudding so may have a good recipe?

    BULL

  6. #6
    John Kuthe Guest

    Default Re: Grocery store pudding

    On Sun, 11 Mar 2012 18:00:28 -0700 (PDT), Bryan
    <[email protected]> wrote:

    >On Sunday, March 11, 2012 7:25:50 PM UTC-5, sf wrote:
    >> On Sun, 11 Mar 2012 17:24:00 -0700 (PDT), Bryan
    >>
    >> wrote:
    >>
    >> > My wife called me from the grocery store, asking about the fats in the pudding. As recently as a few months ago, the all had partially hydrogenated fats. She called to ask if palm kernel oil was OK. YES! Not only did they get rid of the trans fat, but they didn't substitute with unhealthful palm oil, but instead with healthful palm *kernel* and coconut oils. Good job. No, great job!
    >> >

    >>
    >> Why don't you make pudding at home? There's no fat other than milk
    >> fat in that and it's brain dead easy.
    >>

    >How do you make it?
    >
    >--Bryan


    OMFG!!! The man takes an obsessive interest in nutrtive fats and oils
    and the precise nature of the body's use of them and comes here and
    bores everyone silly with the minutia of how we are all fools for not
    knowing that any one with Google could know if ony they were not so
    lazy as to educate themselfes, and he asks how to make pudding?

    ;-)

    Here's a hint Bryan! What did I always say the "custard" in the
    custard filled donuts was?

    John Kuthe...

  7. #7
    Bryan Guest

    Default Re: Grocery store pudding

    On Sunday, March 11, 2012 9:40:36 PM UTC-5, John Kuthe wrote:
    > On Sun, 11 Mar 2012 18:00:28 -0700 (PDT), Bryan
    >
    > wrote:
    >
    > >On Sunday, March 11, 2012 7:25:50 PM UTC-5, sf wrote:
    > >> On Sun, 11 Mar 2012 17:24:00 -0700 (PDT), Bryan
    > >>
    > >> wrote:
    > >>
    > >> > My wife called me from the grocery store, asking about the fats in the pudding. As recently as a few months ago, the all had partially hydrogenated fats. She called to ask if palm kernel oil was OK. YES! Not only did they get rid of the trans fat, but they didn't substitute with unhealthful palm oil, but instead with healthful palm *kernel* and coconut oils. Good job. No, great job!
    > >> >
    > >>
    > >> Why don't you make pudding at home? There's no fat other than milk
    > >> fat in that and it's brain dead easy.
    > >>

    > >How do you make it?
    > >
    > >--Bryan

    >
    > OMFG!!! The man takes an obsessive interest in nutrtive fats and oils
    > and the precise nature of the body's use of them and comes here and
    > bores everyone silly with the minutia of how we are all fools for not
    > knowing that any one with Google could know if ony they were not so
    > lazy as to educate themselfes, and he asks how to make pudding?
    >
    > ;-)
    >
    > Here's a hint Bryan! What did I always say the "custard" in the
    > custard filled donuts was?


    I was asking how "she" makes it.
    I may bore many with my posts, but you bore everyone. WTF dude?
    >
    > John Kuthe...


    --Bryan

  8. #8
    Judy Haffner Guest

    Default Re: Grocery store pudding


    I found the most DELICIOUS organic tapioca pudding at Costco a few days
    ago in the refrigeration section. Well, actually they were handing out
    little cups of pudding samples in it and it was so good, that I went
    back and found it! It tasted just like my mother use to make. I have
    made it, but not in a very long time, as I'm the only one that eats it
    here.

    Occasionally I do make rice pudding, or bread pudding, as we like those
    real well.
    We also really like a good custard, but mostly make a custard pie.

    Judy


  9. #9
    sf Guest

    Default Re: Grocery store pudding

    On Sun, 11 Mar 2012 18:00:28 -0700 (PDT), Bryan
    <[email protected]> wrote:

    > On Sunday, March 11, 2012 7:25:50 PM UTC-5, sf wrote:
    > > On Sun, 11 Mar 2012 17:24:00 -0700 (PDT), Bryan
    > >
    > > wrote:
    > >
    > > > My wife called me from the grocery store, asking about the fats in the pudding. As recently as a few months ago, the all had partially hydrogenated fats. She called to ask if palm kernel oil was OK. YES! Not only did they get rid of the trans fat, but they didn't substitute with unhealthful palm oil, but instead with healthful palm *kernel* and coconut oils. Good job. No, great job!
    > > >

    > >
    > > Why don't you make pudding at home? There's no fat other than milk
    > > fat in that and it's brain dead easy.
    > >

    > How do you make it?
    >


    I've made the chocolate pudding with two hyped up 8 year old boys, so
    it has to be easy - here are a some recipes for various flavors. Try
    the lemon pudding "cake" sometime, it's delicious!

    Chocolate Pudding
    http://www.food.com/recipe/lower-cal...pudding-310072

    Splenda substituted for sugar.

    Ingredients

    1/3 cup *Splenda granular
    1/4 cup cocoa
    3 tablespoons cornstarch
    1/8 teaspoon salt
    2 cups **skim milk
    1 teaspoon vanilla extract

    Directions

    1. In a 2-qt. ***microwave-safe bowl, combine the first four
    ingredients.
    2. Stir in milk until smooth.
    3. Microwave, uncovered on high for 3 minutes; stir.
    4. Microwave 4-6 minutes longer or until thickened, stirring after
    each minute.
    5. Stir in vanilla.
    6. Pour into individual serving dishes; cool.
    7. Refrigerate.


    *Substitute an equal amount of sugar for Splenda
    **Use any milk you wish, make it full fat if that's what you have on
    hand
    ***Use the stovetop method and use a saucepan

    ===============

    Butterscotch Pudding
    http://www.epicurious.com/recipes/fo...Pudding-351291
    Gourmet | February 2009

    Makes 4 servings

    Ingredients

    1/2 cup packed dark brown sugar
    2 tablespoons plus 2 teaspoon cornstarch
    1 1/2 cups whole milk
    1/2 cup heavy cream
    2 tablespoons unsalted butter, cut into bits
    1 teaspoon pure vanilla extract

    Accompaniment: lightly sweetened whipped cream


    Preparation

    Whisk together brown sugar, cornstarch, and 1/4 teaspoon salt in a
    heavy medium saucepan, then whisk in milk and cream. Bring to a boil
    over medium heat, whisking frequently, then boil, whisking, 1 minute.
    Remove from heat and whisk in butter and vanilla. Pour into a bowl,
    then cover surface with buttered wax paper and chill until cold, at
    least 1 1/2 hours.
    ===============

    Vanilla Pudding
    http://www.nytimes.com/2007/02/21/di...mrex.html?_r=1
    Published: February 21, 2007

    4 servings

    Time: 20 minutes, plus chilling

    2 1/2 cups half-and-half or whole milk
    2/3 cup sugar
    Pinch of salt
    1 vanilla bean or 1 teaspoon vanilla extract
    3 tablespoons cornstarch
    2 tablespoons unsalted butter, softened (optional).

    1. Put 2 cups of half-and-half or milk, sugar and salt in a small or
    medium saucepan over medium-low heat. If using a vanilla bean, split
    in half lengthwise and scrape seeds into milk or half-and-half using
    small sharp knife, then add pod. Cook just until mixture begins to
    steam.

    2. Combine cornstarch and remaining milk or half-and-half in a bowl
    and blend; there should be no lumps. Fish pod from pot and discard.
    Add cornstarch mixture; cook, stirring occasionally, until mixture
    starts to thicken and barely reaches a boil, about 5 minutes.
    Immediately reduce heat to very low and stir for 5 minutes or so until
    thick. Stir in butter and vanilla extract, if using.

    3. Pour mixture into a 1-quart dish or 4 to 6 small ramekins or bowls.
    Put plastic wrap directly on the pudding to prevent formation of a
    skin, or do not cover if you like skin. Refrigerate until chilled, and
    serve within a day, with whipped cream if you like. Whisk to remove
    lumps if needed.

    =====================
    HBO's Lemon Cakes
    http://www.l2cook.com/2011/04/hbos-lemon-cakes/
    Which don't have to be made individually (see below)

    Meyer Lemon Buttermilk Pudding Cake
    http://www.epicurious.com/recipes/fo...Berries-231451
    Bon Appétit | January 2005

    6 to 8 servings

    ingredients

    1 1/2 cups buttermilk
    1 cup sugar, divided
    4 large egg yolks
    1/3 cup fresh Meyer lemon juice
    1/4 cup all purpose flour
    1/4 cup (1/2 stick) unsalted butter, melted
    1/8 teaspoon salt
    3 large egg whites

    Whipping cream
    Assorted fresh berries
    preparation

    Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend
    buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and
    salt in blender until smooth. Transfer buttermilk mixture to medium
    bowl. Using electric mixer, beat egg whites in large bowl until soft
    peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff
    but not dry. Gently fold buttermilk mixture into whites in 3 additions
    (batter will be runny).

    Pour batter into prepared dish. Place dish in roasting pan. Pour
    enough hot water into roasting pan to come halfway up sides of dish.
    Bake until entire top is evenly browned and cake moves very slightly
    in center but feels slightly springy to touch, about 45 minutes.
    Remove dish from roasting pan.

    Cool cake completely in baking dish on rack. Refrigerate until cold,
    at least 3 hours and up to 6 hours. Spoon pudding cake out into
    shallow bowls.

    Pour cream around cake. Top with berries.



    --
    Food is an important part of a balanced diet.

  10. #10
    George M. Middius Guest

    Default Re: Grocery store pudding

    sf wrote:

    >> > Why don't you make pudding at home? There's no fat other than milk
    >> > fat in that and it's brain dead easy.
    >> >

    >> How do you make it?


    >I've made the chocolate pudding with two hyped up 8 year old boys


    Did you just confess to child abuse on a public forum?



  11. #11
    John Kuthe Guest

    Default Re: Grocery store pudding

    On Sun, 11 Mar 2012 20:30:20 -0700 (PDT), Bryan
    <[email protected]> wrote:
    ....
    >I was asking how "she" makes it.
    >I may bore many with my posts, but you bore everyone. WTF dude?
    >>
    >> John Kuthe...

    >
    >--Bryan


    There's only about a zillion recipies on the Internet for puddings,
    I'm sure. Why not use your obsessive Googling skills to find one? It
    would certainly be more productive than asking anyONE for a recipe.

    John Kuthe...

  12. #12
    Bryan Guest

    Default Re: Grocery store pudding

    On Sunday, March 11, 2012 8:41:58 PM UTC-5, Bull wrote:
    > In article
    > <24254385.1129.1331511840695.JavaMail.geo-discussion-forums@ynbo9>,
    > Bryan
    > wrote:
    >
    > > My wife called me from the grocery store, asking about the fats in the
    > > pudding. As recently as a few months ago, the all had partially hydrogenated
    > > fats. She called to ask if palm kernel oil was OK. YES! Not only didthey
    > > get rid of the trans fat, but they didn't substitute with unhealthful palm
    > > oil, but instead with healthful palm *kernel* and coconut oils. Good job.
    > > No, great job!
    > >
    > > --Bryan

    >
    > Hopefully she/you are buying pudding for the child/children. Adults
    > don't need to eat pudding unless they have a denture issue. There are
    > way too many better deserts than pudding. Well I confess to loving
    > tapioca pudding or bread pudding. Still I don't eat it often and never
    > make it for mE.


    She just had her last session of chemotherapy last Tuesday. It's got a lotof aspects of her life kind of weird, especially her sense of taste. One thing I like is that almost all of her hair fell out, and it's fun giving her head massages with flavored coconut oil. She has a very attractive head..
    >
    > BULL


    --Bryan

  13. #13
    sf Guest

    Default Re: Grocery store pudding

    On Mon, 12 Mar 2012 11:30:25 -0400, George M. Middius
    <[email protected]> wrote:

    > sf wrote:
    >
    > >> > Why don't you make pudding at home? There's no fat other than milk
    > >> > fat in that and it's brain dead easy.
    > >> >
    > >> How do you make it?

    >
    > >I've made the chocolate pudding with two hyped up 8 year old boys

    >
    > Did you just confess to child abuse on a public forum?
    >

    I certainly felt like it at one point, but they escaped unscathed.

    --
    Food is an important part of a balanced diet.

  14. #14
    sf Guest

    Default Re: Grocery store pudding

    On Mon, 12 Mar 2012 10:40:45 -0600, John Kuthe <[email protected]>
    wrote:

    > On Sun, 11 Mar 2012 20:30:20 -0700 (PDT), Bryan
    > <[email protected]> wrote:
    > ...
    > >I was asking how "she" makes it.
    > >I may bore many with my posts, but you bore everyone. WTF dude?
    > >>
    > >> John Kuthe...

    > >
    > >--Bryan

    >
    > There's only about a zillion recipies on the Internet for puddings,
    > I'm sure. Why not use your obsessive Googling skills to find one? It
    > would certainly be more productive than asking anyONE for a recipe.
    >

    I posted several, they didn't go through?



    --
    Food is an important part of a balanced diet.

  15. #15
    Jerry Avins Guest

    Default Re: Grocery store pudding

    On 3/12/2012 12:40 PM, John Kuthe wrote:
    > On Sun, 11 Mar 2012 20:30:20 -0700 (PDT), Bryan
    > <[email protected]> wrote:
    > ...
    >> I was asking how "she" makes it.
    >> I may bore many with my posts, but you bore everyone. WTF dude?
    >>>
    >>> John Kuthe...

    >>
    >> --Bryan

    >
    > There's only about a zillion recipies on the Internet for puddings,
    > I'm sure. Why not use your obsessive Googling skills to find one? It
    > would certainly be more productive than asking anyONE for a recipe.


    Bah! If you're trying to sneer, don't put yourself in a position to be
    sneered at. If I want to know how _you_ sharpen a knife, who should I
    ask? I thought you had more sense than that.

    Jerry
    --
    Engineering is the art of making what you want from things you can get.
    ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ

  16. #16
    Bob Terwilliger Guest

    Default Re: Grocery store pudding

    Bull wrote:

    > Hopefully she/you are buying pudding for the child/children. Adults
    > don't need to eat pudding unless they have a denture issue. There are
    > way too many better deserts than pudding. Well I confess to loving
    > tapioca pudding or bread pudding. Still I don't eat it often and never
    > make it for mE.


    That's a matter of personal taste, obviously. I love pudding, and
    sometimes it's the perfect dessert, especially as part of a comfort-food
    dinner.

    I don't consider bread pudding to be a "normal" pudding; it's more like
    a cross between a baked custard and French toast.

    Bob

  17. #17
    RussianFoodDire Guest

    Default Re: Grocery store pudding


    I hate too much of fat. The taste degrades if too much of fat is used.




    --
    RussianFoodDire

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