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Post by ken on Jan 16, 2009 15:30:47 GMT
Tapioca was called frog spawn, although it contains less calories than the real thing.
KC
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Post by peppercat on Jan 16, 2009 19:32:12 GMT
Yeuk Ken..
Yes Lynnrose you ave tapped the tapioca....
I went looking for a definition of same and found this..
I’m convinced there is a contingent of people out there who are “texture eaters.” Just like there are “supertasters,” who are acutely aware of flavors the average person cannot detect, these “supersensers” are extremely sensitive to a food’s texture. Most people I’ve met who would fall into this category don’t like oatmeal, oysters, sushi, or even yogurt — anything that might feel slippery, strange or lumpy on the tongue.
For these people, or ones approaching that level of sensitivity, tapioca pudding provides the ultimate ick factor: it’s slippery, lumpy and unusual. The tapioca balls, which are small balls of dried cassava starch, become jelly-like when cooked in the custard mixture. So not only do you have the slickness of the custard itself; you also have a bunch of slippery little buggers floating around in there.[/b]
Sounds true to me--I left the swear word in there to see what mr censor made of it..
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Post by ken on Jan 16, 2009 23:31:24 GMT
I wonder what these texture eaters would make of Gumbo, these is nothing more slimy than Okra. Lovely stuff. Then wash it down with a Latin American drink called Chan. You mix lemon juice with sugar water to make a weak lemonade. Then you put Chan seeds in and they soak and form little balls like tapioca. The difference is the balls have a bright purple centre that looks like a tadpole. Its whats known as an acquired taste.
KC
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Fozzie
Full Member
I like a nice chilled salad with radishes and hard boiled eggies. I like playing Scrabble, too.
Posts: 233
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Post by Fozzie on Jan 17, 2009 0:08:06 GMT
What kind of school did you go to, Ken? I can't imagine any school outside of Peru would make you eat that sort of muck...
I liked school banana custard! I always wanted seconds... Used to play havoc with my cross country times though if we had games straight after lunch. [/color][/size][/font] |
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Post by Angelstardust on Jan 17, 2009 22:39:48 GMT
Okra is very slimy, I tried it in a balti.
Dunno about textures, but I can taste a food and tell you most of the ingredients.
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Post by ken on Jan 18, 2009 14:09:20 GMT
When you mention Gumbo people think of a dish of fish and shell fish like bouillabaisse. Bouillabaisse doesn't become Gumbo until you add Okra. In the Southern States, just about any stew becomes Gumbo, by putting Okra in it. Its a useful vegetable, it can be boiled, fried, or even pickled in vinegar. Its guaranteed to stay slimy, no matter what you do to it. I'd swear that some of the Red Necks even put it in their gearboxes. They live on Gumbo and Grits.
KC
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Post by movieman36 on Jan 18, 2009 18:53:26 GMT
I loved school dinners. That's proper school dinners not the feeble excuse they slop out now days.
My fav's, all of them....for pudding I went for the chocolate sponge with chocolate icing with custard. I used to let it sit a minute to allow the chocolate to melt into the custard...mmm.
I used to like them so much I used to be able to swing two dinners some days. A friend had free school dinners redeemable with a token, he used to go home most days so I would have his token. Go round once for my paid for meal then again with the token for seconds.....That's why I was so svelte like at school.
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Post by Lynnrose on Jan 18, 2009 19:22:39 GMT
Well I said I was going to have chocolate sponge and pink custard today and I have! Made it the 'blancmange' way...delicious![/size][/font]
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Post by Angelstardust on Jan 19, 2009 16:58:39 GMT
Did you look at the list of ingredients on the packet? You can get them all and make your own cheaper and just as fast.
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Post by Lynnrose on Jan 19, 2009 17:03:16 GMT
I shall have a look and try that next time Angel  [/size][/font]
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