On Topic Discussion Cooking questions

[rareboy]

I'm a Professional Chef with a cooking question.

So I do this basic layered chocolate pudding graham crackers Cool Whip thing.

We always made it with My T Fine cook and serve pudding or Jello cook and serve pudding.

After taking pudding off the flame....

Can I add some good quality dark chocolate to the pudding?

Either good quality chips or small broken pieces from a chocolate bar?

Consistency would be fine and just richer?


Thanks for any thoughts.

Ok,

My Tante Aukje made this incredibly smooth liquid vanilla pudding. Almost like creme anglais.

And then put rum filled dark chocolates on the bottom of the bowl and it was eaten warm

I can't see any reason why adding chocolate bits wouldn't amp up the fuck out of pudding.

Do it.

 

[Vannie]

Ok,

My Tante Aukje made this incredibly smooth liquid vanilla pudding. Almost like creme anglais.

And then put rum filled dark chocolates on the bottom of the bowl and it was eaten warm

I can't see any reason why adding chocolate bits wouldn't amp up the fuck out of pudding.

Do it.

Yeah. That's what I was thinking.

I mean I can make a very rich homemade chocolate pudding but this is an old throwback everybody makes. I just wanted to enrich the boxed pudding mix somewhat.

I'm gonna do it.

 

[NotHardUp1]

Both suggestions sound good.

For rareboy's aunt's recipe, I like the suprise element, a hidden treat under a seeminly bland surface.

Tapioca could be done in a similar way. I can imagine some chocolate and orange chocolates at bottom.

DO report back.

 

[Vannie]

Both suggestions sound good.

For rareboy's aunt's recipe, I like the suprise element, a hidden treat under a seeminly bland surface.

Tapioca could be done in a similar way. I can imagine some chocolate and orange chocolates at bottom.

DO report back.

So I was more concerned about the consistency of the layers of pudding. It's a ice cold dessert. It goes into the refrigerator overnight.

I figured a small to moderate amount of chocolate pieces mixed into the still warm pudding would just make the final product a bit thicker.

I'll see how it goes.

 

[NotHardUp1]

So I was more concerned about the consistency of the layers of pudding. It's a ice cold dessert. It goes into the refrigerator overnight.

I figured a small to moderate amount of chocolate pieces mixed into the still warm pudding would just make the final product a bit thicker.

I'll see how it goes.

Of course. I thought it was to be served warm. I'd never suggest chilling chocolate pieces in a soft matrix. Those chunks have a bad mouth feel.

I feel excited vicariously, and the next time I am serving a hot meal to guests, I'm going to try the warm one.

 

[fredroy]

Sorry. Hate to whine. I'm just not interested in cooking lately. I have stuff I want to cook. But it's just me now and I'd be having to eat that stuff for a couple of weeks. And with that, here's somting to cook!

 

[fredroy]

Several dishes from the Naples area are named for the local volcano,
hence the "alla Vesuviana" appellation of this classic dish.

Spaghetti with Olives and Capers (Spaghetti alla Vesuviana)

3 Tbs (45 ml) olive oil
1-3 cloves garlic, finely chopped
A pinch of crushed red pepper flakes
2 cups (500 ml) canned tomatoes with their liquid, chopped
Salt and freshly ground pepper to taste
8-12 green olives, pitted and chopped
8-12 Kalamata olives, pitted and chopped
2 Tbs (30 ml) capers
1 tsp (5 ml) chopped fresh oregano leaves or 1/2 tsp
(2 ml) dried
1 lb (450 g) spaghetti or other thin noodle, cooked
according to package directions

Heat the oil in a large skillet over moderate heat and saute the
garlic and red pepper flakes for about 2 minutes. Add the tomatoes,
salt, and pepper and cook uncovered until most of the liquid has
evaporated, 15 to 20 minutes. Add the olives, capers, and oregano
and cook for 5 minutes. Add the cooked pasta to the skillet and
toss to combine. Serves 4 to 6.

-----
I use a small can of sliced black olives and about the same of the sliced pimento stuffed green olives. No complaints.... The olives from the deli at the grocery store are stupid expensive.
I do cook the sauce longer that the directions say. And I add more than a pinch of pepper flakes.

This is one of those things you can take for lunch at work. If some retard has a Stouffers lasagna in the nuker (takes 20 minutes and lunch is half an hour) if's still good at room temperature.

But nuke it, folks are going "what is that it smells great!"

 

[me203]

I use a small can of sliced black olives and about the same of the sliced pimento stuffed green olives.

My thought as I was reading the recipe: "I think I'll just get regular stuffed green olives!"

The olives from the deli at the grocery store are stupid expensive.

I haven't priced them lately, but I wouldn't be surprised.

At one time, one store I shopped had a olive bar. Different olives that one could select from, sold out of a bulk container. One could spoon the desired quanitty into a small plastic container. IIRC, they had interesting olives...but the prices... Ouch. That vanished, probably when bulk bins went away in 2020.

 

[me203]

Sorry. Hate to whine. I'm just not interested in cooking lately. I have stuff I want to cook. But it's just me now and I'd be having to eat that stuff for a couple of weeks. And with that, here's somting to cook!

At the end of my mother's life, when I was caring for her, I was a lot more ambitious in the kitchen than now. Once it was just me, I lost interest in doing much.

One reason I get into a soup rut in winter these days: it's fast and easy to make soup.