WWTBAM Bored

Erin says I can have that. She wants the chocolate coulding. She took the boxes out of the pantry and is carrying them around in her packpack until Stephen comes home, then we'll make the coulding.

kayrharris wrote:I'm craving "fluffy" tapioca pudding my mother used to make. None of my
family will eat it. It's a good day for me to make something like that, so maybe I will.

I just made some yesterday (yes, the fluffy variety. What do you think I am, a Philistine?). Fall on by and get yourself some before my sister comes over and gets it!

Steve spent his teen years in a seminary where the nuns did the cooking, so he doesn't like any of those homey, cheap desserts like bread pudding (or "coulding"), rice pudding, or tapioca, so I have to have those in diners or wherever I can find them. If I make them at home, I'll eat it all.

Yesterday, he picked up some Ghiradelli brownie mix that was BOGO, but they have walnuts in them, which means the kids won't touch them and I'll end up scarfing down half the pan by myself.

Did someone say crapioca pudding?

Blech!

Nothing beat the old Jell-O chocolate pudding the the box...... with uncreamed powder lumps! They were the best part.....

lb13

littlebeast13 wrote:Did someone say crapioca pudding?

Blech!

Nothing beat the old Jell-O chocolate pudding the the box...... with uncreamed powder lumps! They were the best part.....

lb13

Excellent! I'll mix it by hand so it's still lumpy, and mail you some!

I like it when my hot chocolate has the powder lumps, too. But the last time I had hot chocolate was the time I put the peppermint schnapps in to clear my sinuses, so I made it unlumpy.......

littlebeast13 wrote:Did someone say crapioca pudding?

Blech!

Nothing beat the old Jell-O chocolate pudding the the box...... with uncreamed powder lumps! They were the best part.....

lb13

You are obviously confusing it with that instant shit or the snot in a cup you buy premade. If you haven't had homemade fluffy tapioca, you haven't had tapioca!

WheresFanny wrote:

littlebeast13 wrote:Did someone say crapioca pudding?

Blech!

Nothing beat the old Jell-O chocolate pudding the the box...... with uncreamed powder lumps! They were the best part.....

lb13

You are obviously confusing it with that instant shit or the snot in a cup you buy premade. If you haven't had homemade fluffy tapioca, you haven't had tapioca!

Maybe I shoulda have clarified....

Tapioca anything is crapioca......

lb13

littlebeast13 wrote:

WheresFanny wrote:

littlebeast13 wrote:Did someone say crapioca pudding?

Blech!

Nothing beat the old Jell-O chocolate pudding the the box...... with uncreamed powder lumps! They were the best part.....

lb13

You are obviously confusing it with that instant shit or the snot in a cup you buy premade. If you haven't had homemade fluffy tapioca, you haven't had tapioca!

Maybe I shoulda have clarified....

Tapioca anything is crapioca......

lb13

LB sounds like everyone in my family! Fanny is correct, if you haven't had homemade
fluffy tapioca, you haven't had the real stuff. Whatever they sell in the grocery is a bad imitation, very
bad.

WheresFanny wrote:

littlebeast13 wrote:Did someone say crapioca pudding?

Blech!

Nothing beat the old Jell-O chocolate pudding the the box...... with uncreamed powder lumps! They were the best part.....

lb13

You are obviously confusing it with that instant shit or the snot in a cup you buy premade. If you haven't had homemade fluffy tapioca, you haven't had tapioca!

The stuff in a cup could probably be used to repair the Space Shuttle. If I ever find some in my refrigerator again after the m-i-l leaves, I think I'll try to see if it comes out whole on a stick, like a popsicle or something. It is congealed nastiness!

I used to like to see if I could remove the mashed potatoes from a TV dinner in a whole slab. I prefer to call it "intellectual curiosity" rather than "playing with my food".........

kayrharris wrote:I don't think I've ever found tapioca pudding out where it tastes like the
stuff you make at home. The good about it, is the recipe really doesn't make all that much
(I usually double it if I have someone else who'll eat it) and it's relatively low fat.

Fanny, your sisters are lucky! I wish I could find someone in my family who would even
attempt to make it!

I have to make a triple batch every couple of weeks because everybody wants it but I'm the only one that can make it. I make so much of it that I buy tapioca by the case online because it's less than one quarter the price of buying a box of Minute at the store. And I use non-fat milk, so the only fat at all comes from the one egg yolk per batch!

Finding somebody to make it in Alabama shouldn't be hard, it should be a cinch to make down there. One of the reasons that I'm the only one to make it is because it's so labour intensive up here where there's no air in the air. Once I was in Nebraska and my brother started talking about how he hadn't had tapioca in so long, so I said I'd make some for him. It was so quick to boil that I didn't even have my egg whites prepared! Up here it's a 45 minute ordeal of constant stirring.

WheresFanny wrote:

kayrharris wrote:I don't think I've ever found tapioca pudding out where it tastes like the
stuff you make at home. The good about it, is the recipe really doesn't make all that much
(I usually double it if I have someone else who'll eat it) and it's relatively low fat.

Fanny, your sisters are lucky! I wish I could find someone in my family who would even
attempt to make it!

I have to make a triple batch every couple of weeks because everybody wants it but I'm the only one that can make it. I make so much of it that I buy tapioca by the case online because it's less than one quarter the price of buying a box of Minute at the store. And I use non-fat milk, so the only fat at all comes from the one egg yolk per batch!

Finding somebody to make it in Alabama shouldn't be hard, it should be a cinch to make down there. One of the reasons that I'm the only one to make it is because it's so labour intensive up here where there's no air in the air. Once I was in Nebraska and my brother started talking about how he hadn't had tapioca in so long, so I said I'd make some for him. It was so quick to boil that I didn't even have my egg whites prepared! Up here it's a 45 minute ordeal of constant stirring.

Does boiling water soak into a grit faster on his stove?

minimetoo26 wrote:

WheresFanny wrote:

kayrharris wrote:I don't think I've ever found tapioca pudding out where it tastes like the
stuff you make at home. The good about it, is the recipe really doesn't make all that much
(I usually double it if I have someone else who'll eat it) and it's relatively low fat.

Fanny, your sisters are lucky! I wish I could find someone in my family who would even
attempt to make it!

I have to make a triple batch every couple of weeks because everybody wants it but I'm the only one that can make it. I make so much of it that I buy tapioca by the case online because it's less than one quarter the price of buying a box of Minute at the store. And I use non-fat milk, so the only fat at all comes from the one egg yolk per batch!

Finding somebody to make it in Alabama shouldn't be hard, it should be a cinch to make down there. One of the reasons that I'm the only one to make it is because it's so labour intensive up here where there's no air in the air. Once I was in Nebraska and my brother started talking about how he hadn't had tapioca in so long, so I said I'd make some for him. It was so quick to boil that I didn't even have my egg whites prepared! Up here it's a 45 minute ordeal of constant stirring.

Does boiling water soak into a grit faster on his stove?

Oh, don't start THAT up again!

lb13

minimetoo26 wrote:

WheresFanny wrote:

kayrharris wrote:I don't think I've ever found tapioca pudding out where it tastes like the
stuff you make at home. The good about it, is the recipe really doesn't make all that much
(I usually double it if I have someone else who'll eat it) and it's relatively low fat.

Fanny, your sisters are lucky! I wish I could find someone in my family who would even
attempt to make it!

I have to make a triple batch every couple of weeks because everybody wants it but I'm the only one that can make it. I make so much of it that I buy tapioca by the case online because it's less than one quarter the price of buying a box of Minute at the store. And I use non-fat milk, so the only fat at all comes from the one egg yolk per batch!

Finding somebody to make it in Alabama shouldn't be hard, it should be a cinch to make down there. One of the reasons that I'm the only one to make it is because it's so labour intensive up here where there's no air in the air. Once I was in Nebraska and my brother started talking about how he hadn't had tapioca in so long, so I said I'd make some for him. It was so quick to boil that I didn't even have my egg whites prepared! Up here it's a 45 minute ordeal of constant stirring.

Does boiling water soak into a grit faster on his stove?

Uh, sure.......

I guess.

littlebeast13 wrote:

minimetoo26 wrote:

WheresFanny wrote: I have to make a triple batch every couple of weeks because everybody wants it but I'm the only one that can make it. I make so much of it that I buy tapioca by the case online because it's less than one quarter the price of buying a box of Minute at the store. And I use non-fat milk, so the only fat at all comes from the one egg yolk per batch!

Finding somebody to make it in Alabama shouldn't be hard, it should be a cinch to make down there. One of the reasons that I'm the only one to make it is because it's so labour intensive up here where there's no air in the air. Once I was in Nebraska and my brother started talking about how he hadn't had tapioca in so long, so I said I'd make some for him. It was so quick to boil that I didn't even have my egg whites prepared! Up here it's a 45 minute ordeal of constant stirring.

Does boiling water soak into a grit faster on his stove?

Oh, don't start THAT up again!

lb13

Our waiter at Carmine's joined in when we started up on the My Cousin Vinny stuff. He got a huge tip....

minimetoo26 wrote:

littlebeast13 wrote:

minimetoo26 wrote: Does boiling water soak into a grit faster on his stove?

Oh, don't start THAT up again!

lb13

Our waiter at Carmine's joined in when we started up on the My Cousin Vinny stuff. He got a huge tip....

Was he a yute?

lb13

littlebeast13 wrote:

minimetoo26 wrote:

littlebeast13 wrote:
Oh, don't start THAT up again!

lb13

Our waiter at Carmine's joined in when we started up on the My Cousin Vinny stuff. He got a huge tip....

Was he a yute?

lb13

What the Hell is a yute?

minimetoo26 wrote:

littlebeast13 wrote:

minimetoo26 wrote: Our waiter at Carmine's joined in when we started up on the My Cousin Vinny stuff. He got a huge tip....

Was he a yute?

lb13

What the Hell is a yute?

How many fingers am I holding up?

Fickle Finger Of WWTBAM wrote:

minimetoo26 wrote:

littlebeast13 wrote:
Was he a yute?

lb13

What the Hell is a yute?

How many fingers am I holding up?

Mrs. Riley. And ONLY Mrs. Riley..........

I have to go make the coulding now. She won't wait until 4 when Stephen comes. She just plopped the box in my lap.

I'll mail you the lumpy parts!

minimetoo26 wrote:
Does boiling water soak into a grit faster on his stove?

My movie! Mini loves my movie too!

Erin is so cute.

Of course you have to make it now and not wait!

Hey, can one of you fluffy tapioca people add that to the recipe thread?

Sounds like something the family1111 would love.

christie1111 wrote:Hey, can one of you fluffy tapioca people add that to the recipe thread?

Sounds like something the family1111 would love.

Don't make the regular recipe on the back of the box! It's easier, but it's not nearly as good. There are a couple of different ways to do the fluffy kind, I sort of combine the two.

I would add it, but I wasn't even aware that there was a recipe thread. Goes to show what I know. Ha!

I opened this thread because I thought this was going to be a future trivia question about some celebrities baby's name.