(no subject)

[which_chick]

Meme time. It's the cooking thing I mentioned a couple of days ago. I tell you to make something and if you've already made it, you get to tell me something to make back. If that's the case, hit me with a comment. (Suggestions can ping-pong until we run into something that hasn't been done. The whole point here is to try something new.) Of course, report back (on your LJ or whatever) with how it went and what (if anything) you learned about the process. A couple of other riders -- don't pick stuff with difficult, expensive, or arcane ingredients or techniques. I am not going to expect anyone to have a piping kit (like for making frosting decorations) or green cardamom pods or white truffles. That's not fair. Also, please do not suggest that I make things that hinge upon fish or aquatic (lobster, clams, oysters, shrimp, shark, octopus, etc.) beasties as I don't eat them.

Your mission, should you choose to accept it, is to make cornstarch pudding from scratch. Jell-O or other box pudding does not count. You can make vanilla or chocolate or butterscotch or whatever flavor you can find directions for, but the whole thing here is that there will be a recipe and ingredients. There will not be a prepackaged mix.

If the NYT didn't keep running stupid articles like this and the WaPo didn't also write crap like this, I wouldn't feel so moved to get people to actually try stuff in the kitchen.

Comments

[which-chick.livejournal.com]

It tastes less chemical-y to me, but I'm kind of picky about that sort of thing. Box Jell-O (the cooked kind) is better than Box Jell-O (the instant kind) but I really like the scratch kind better than both.

[cousin-sue.livejournal.com]

I meant box jello pudding the cooked kind.

I have never made the instant kind...

I was just glad I didn't have any lumps in it...but otherwise it tasted much like the cooked boxed kind.