And another novelty today: tapioca pudding

jake said:

In one word: it looked like GUNK. I had never sent tapioca pudding and
never really used tapioca before. So I winged it (foodie arrogance). 1.3
cups of tapioca, soaked in 2 cups of water. Which absorbed so quickly I
added lots of milk after about 30 minutes of soaking. Boiled it. Found
out I had to add much more milk. Added a little sugar. then even more
milk. I wound up with 6 bowls of gunk.

Still, it turned out way too solid for my taste. And I turn out not to
be a great fan of the labor of tapioca. At the same time, it does seem
to have all the makings to be a comfort food.

Nonetheless, I doubt I'll ever make it again. But it's good to get to
know what seems to be a tradition to people in North America (or am I
mistaken?)

Alton Brown on Food Network on his show "Good Eats" made this just the
other night. You might want to check it out to see how to prepare it
properly. You might like it.

jake said:

In one word: it looked like GUNK. I had never sent tapioca pudding and
never really used tapioca before. So I winged it (foodie arrogance). 1.3
cups of tapioca, soaked in 2 cups of water. Which absorbed so quickly I
added lots of milk after about 30 minutes of soaking. Boiled it. Found
out I had to add much more milk. Added a little sugar. then even more
milk. I wound up with 6 bowls of gunk.

Still, it turned out way too solid for my taste. And I turn out not to
be a great fan of the labor of tapioca. At the same time, it does seem
to have all the makings to be a comfort food.

Nonetheless, I doubt I'll ever make it again. But it's good to get to
know what seems to be a tradition to people in North America (or am I
mistaken?)

Alton Brown on Food Network on his show "Good Eats" made this just the
other night. You might want to check it out to see how to prepare it
properly. You might like it.

itsjoannotjoann said:

jake said:

In one word: it looked like GUNK. I had never sent tapioca pudding and
never really used tapioca before. So I winged it (foodie arrogance). 1.3
cups of tapioca, soaked in 2 cups of water. Which absorbed so quickly I
added lots of milk after about 30 minutes of soaking. Boiled it. Found
out I had to add much more milk. Added a little sugar. then even more
milk. I wound up with 6 bowls of gunk.

Still, it turned out way too solid for my taste. And I turn out not to
be a great fan of the labor of tapioca. At the same time, it does seem
to have all the makings to be a comfort food.

Nonetheless, I doubt I'll ever make it again. But it's good to get to
know what seems to be a tradition to people in North America (or am I
mistaken?)

Alton Brown on Food Network on his show "Good Eats" made this just the
other night. You might want to check it out to see how to prepare it
properly. You might like it.

Thank you - Would it be this recipe?

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29361,00.html

One time on Usenet, jake <[email hidden]> said:

<snip>

Quoted message said:

Nonetheless, I doubt I'll ever make it again. But it's good to get to
know what seems to be a tradition to people in North America (or am I
mistaken?)

Some areas of North America -- the only person I know who likes
it is Miguel (DH), but he's from the East Coast...

--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

jake said:

In one word: it looked like GUNK. I had never sent tapioca pudding and
never really used tapioca before. So I winged it (foodie arrogance). 1.3
cups of tapioca, soaked in 2 cups of water. Which absorbed so quickly I
added lots of milk after about 30 minutes of soaking. Boiled it. Found
out I had to add much more milk. Added a little sugar. then even more
milk. I wound up with 6 bowls of gunk.

Still, it turned out way too solid for my taste. And I turn out not to
be a great fan of the labor of tapioca. At the same time, it does seem
to have all the makings to be a comfort food.

Nonetheless, I doubt I'll ever make it again. But it's good to get to
know what seems to be a tradition to people in North America (or am I
mistaken?)

Good Eats just repeated their pudding episode.

So you soaked the tapioca pearls for about 30 minutes? Way too short,
according to the show. Try soaking the pearls in water overnight.

PastaLover said:

jake said:

In one word: it looked like GUNK. I had never sent tapioca pudding and
never really used tapioca before. So I winged it (foodie arrogance).
1.3 cups of tapioca, soaked in 2 cups of water. Which absorbed so
quickly I added lots of milk after about 30 minutes of soaking. Boiled
it. Found out I had to add much more milk. Added a little sugar. then
even more milk. I wound up with 6 bowls of gunk.

Still, it turned out way too solid for my taste. And I turn out not to
be a great fan of the labor of tapioca. At the same time, it does seem
to have all the makings to be a comfort food.

Nonetheless, I doubt I'll ever make it again. But it's good to get to
know what seems to be a tradition to people in North America (or am I
mistaken?)

Good Eats just repeated their pudding episode.

So you soaked the tapioca pearls for about 30 minutes? Way too short,
according to the show. Try soaking the pearls in water overnight.

I don't know if mine were instant? The texture was fine, after boiling.
And i tried one or two pearls before I decided to start boiling them.
The uncooked pearls disintegrated between my fingertips and didn't taste
grainy. Should I have waited anyway?

S'mee said:

One time on Usenet, jake <[email hidden]> said:

<snip>

Quoted message said:

Nonetheless, I doubt I'll ever make it again. But it's good to get to
know what seems to be a tradition to people in North America (or am I
mistaken?)

Some areas of North America -- the only person I know who likes
it is Miguel (DH), but he's from the East Coast...

So you don't like it, either?

jake said:

In one word: it looked like GUNK. I had never sent tapioca pudding and
never really used tapioca before. So I winged it (foodie arrogance). 1.3
cups of tapioca, soaked in 2 cups of water. Which absorbed so quickly I
added lots of milk after about 30 minutes of soaking. Boiled it. Found
out I had to add much more milk. Added a little sugar. then even more
milk. I wound up with 6 bowls of gunk.

Still, it turned out way too solid for my taste. And I turn out not to
be a great fan of the labor of tapioca. At the same time, it does seem
to have all the makings to be a comfort food.

Nonetheless, I doubt I'll ever make it again. But it's good to get to
know what seems to be a tradition to people in North America (or am I
mistaken?)

This works well...

Pearl Tapioca Pudding

1/2 cup tapioca
2 1/2 cups milk
1/2 teas salt
1/2 cup sugar
2 eggs, separated
1/2 teas vanilla

Soak Tapioca in 2 cups room temp water overnight.
Drain water. In double boiler, heat milk until
just no longer cold. Add salt and tapioca. Continue
heating till small bubbles appear at side of pan.
Cover, turn heat to very low, and cook for one hour.
Make sure milk mixture does not simmer or boil.
Separate egg whites from yolks. Beat yolks and sugar
together till light yellow. Add a little of the hot
mixture to the egg yolks and blend. Then add yolk
mixture to the hot milk mixture, stirring constantly.
Place double boiler over medium heat and cook till
thick, about 15 minutes. Beat egg whites till stiff,
fold into the hot mixture, add vanilla. Serve warm or
chilled.

Sheldon

jake said:

itsjoannotjoann said:

Alton Brown on Food Network on his show "Good Eats" made this just the
other night. You might want to check it out to see how to prepare it
properly. You might like it.

Thank you - Would it be this recipe?

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29361,00.html

Yeppers, that's the one.

One time on Usenet said:

S'mee said:

One time on Usenet, jake <[email hidden]> said:

Quoted message said:

Quoted message said:

<snip>

Quoted message said:

Quoted message said:

Quoted message said:

Nonetheless, I doubt I'll ever make it again. But it's good to get to
know what seems to be a tradition to people in North America (or am I
mistaken?)

Quoted message said:

Quoted message said:

Some areas of North America -- the only person I know who likes
it is Miguel (DH), but he's from the East Coast...

Quoted message said:

So you don't like it, either?

No, I'm afraid not -- I don't like the little wads of tapioca,
but the flavor, IIRC, isn't too bad...

--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

Jani replied about tapioca pudding:

Quoted message said:

Quoted message said:

So you don't like it, either?

No, I'm afraid not -- I don't like the little wads of tapioca,
but the flavor, IIRC, isn't too bad...

I don't know many people who like tapioca pudding, so it's a bit surprising
that bubble tea (tea with tapioca "marbles"😉 is WILDLY popular. Maybe it's
just a herd thing. (I like both.)

Bob

On Sun, 11 Dec 2005 21:33:55 +0100, jake <[email hidden]>

Quoted message said:

In one word: it looked like GUNK. I had never sent tapioca pudding and
never really used tapioca before. So I winged it (foodie arrogance). 1.3
cups of tapioca, soaked in 2 cups of water. Which absorbed so quickly I
added lots of milk after about 30 minutes of soaking. Boiled it. Found
out I had to add much more milk. Added a little sugar. then even more
milk. I wound up with 6 bowls of gunk.

Did you add vanilla?

Quoted message said:

Still, it turned out way too solid for my taste. And I turn out not to
be a great fan of the labor of tapioca. At the same time, it does seem
to have all the makings to be a comfort food.

It shouldn't be solid at all. Should be nice and creamy, with
non-salty, non-fishy, yummy caviar in it.

Quoted message said:

Nonetheless, I doubt I'll ever make it again. But it's good to get to
know what seems to be a tradition to people in North America (or am I
mistaken?)

I don't know a whole lot of people who like tapioca pudding, but
that's okay. They can give theirs to me. I make double batches of
it, and it's gone within an hour. Sometimes Crash even gets a little.

* Exported from MasterCook *

Tapioca Pudding

Recipe By :Kraft Foods
Serving Size : 6 Preparation Time :0:30
Categories : comfort foods desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sugar
3 tablespoon tapioca -- quick
2 3/4 cup milk
1 large egg -- well beaten
1 teaspoon vanilla

Mix sugar, tapioca, milk and egg in medium saucepan. Let stand 5
minutes.

Stirring constantly, cook on medium heat until mixture comes to full
boil. (Pudding thickens as it cools.) Remove from heat. Stir in
vanilla. Cool 20 minutes; stir. For creamier pudding, place plastic
wrap on surface of pudding while cooling. Stir before serving. Serve
warm or chilled. Store leftover pudding in refrigerator.

MICROWAVE: Mix sugar, tapioca, milk and egg in large microwavable
bowl; let stand 5 minutes.

Microwave on HIGH 10 to 12 minutes or until mixture comes to full
boil, stirring every 2 minutes. Stir in vanilla. Cool 20 minutes;
stir.

Note: Recipe can be doubled, using 1/3 cup MINUTE Tapioca.

Source:
"http://www.kraftfoods.com/"
Start to Finish Time:
"0:57"

- - - - - - - - - - - - - - - - - - -
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

In article <[email hidden]>,

jake said:

In one word: it looked like GUNK. I had never sent tapioca pudding and
never really used tapioca before. So I winged it (foodie arrogance). 1.3
cups of tapioca, soaked in 2 cups of water. Which absorbed so quickly I
added lots of milk after about 30 minutes of soaking. Boiled it. Found
out I had to add much more milk. Added a little sugar. then even more
milk. I wound up with 6 bowls of gunk.

Still, it turned out way too solid for my taste. And I turn out not to
be a great fan of the labor of tapioca. At the same time, it does seem
to have all the makings to be a comfort food.

Nonetheless, I doubt I'll ever make it again. But it's good to get to
know what seems to be a tradition to people in North America (or am I
mistaken?)

If tapioca pudding is a tradition in North America, its either a
regional thing or in certain ethnic groups. I can easily find tapioca
pudding on the menu at many diners and most grocery stores in my area
(Philadelphia and Southern New Jersey), but I haven't eaten any in
decades and I don't recall anyone I know being a fan of it.

at Mon, 12 Dec 2005 16:48:02 GMT in
<[email hidden]>, virtualgoth@die_spammer.biz (Bob
Terwilliger) wrote :

Quoted message said:

Jani replied about tapioca pudding:

Quoted message said:

Quoted message said:

So you don't like it, either?

No, I'm afraid not -- I don't like the little wads of tapioca,
but the flavor, IIRC, isn't too bad...

I don't know many people who like tapioca pudding...

Count me among those who LOVE it. I'm not quite sure what people find
offensive about it. The taste is usually pretty creamy/vanilla. Are people
being put off by texture? It's different from certain other textures, but
not in a bad way IMHO. Those soft balls sort of squish in your mouth - a
fun texture sensation.

--
Alex Rast
[email hidden]
(remove d., .7, not, and .NOSPAM to reply)

Alex Rast said:

Count me among those who LOVE it. I'm not quite sure what people find
offensive about it. The taste is usually pretty creamy/vanilla. Are people
being put off by texture? It's different from certain other textures, but
not in a bad way IMHO. Those soft balls sort of squish in your mouth - a
fun texture sensation.

I'm with you. I love the stuff and love the little lumps. I like food
with interesting textures, like playing with the little balls in okra,
you know?
I wonder if the OP's dislike had something to do with the way he
prepared it?

Bob Terwilliger said:

Jani replied about tapioca pudding:

Quoted message said:

Quoted message said:

So you don't like it, either?

No, I'm afraid not -- I don't like the little wads of tapioca,
but the flavor, IIRC, isn't too bad...

I don't know many people who like tapioca pudding, so it's a bit surprising
that bubble tea (tea with tapioca "marbles"😉 is WILDLY popular. Maybe it's
just a herd thing. (I like both.)

Bob

Bublle tea looks so festive, so I can see why it's popular. Plus,
there's less tapioca in there.

Not that it's available here. But I had it in San Franscisco once.

Goomba38 said:

Alex Rast said:

Count me among those who LOVE it. I'm not quite sure what people find
offensive about it. The taste is usually pretty creamy/vanilla. Are
people being put off by texture? It's different from certain other
textures, but not in a bad way IMHO. Those soft balls sort of squish
in your mouth - a fun texture sensation.

I'm with you. I love the stuff and love the little lumps. I like food
with interesting textures, like playing with the little balls in okra,
you know?
I wonder if the OP's dislike had something to do with the way he
prepared it?

Very well possible. There was water, skim mlik and about 2 tbs of sugar.
And 1.3 cups of tapioca. So the tapioca flavour really came through. And
tehre was no creaminess.

Sheldon said:

jake said:

In one word: it looked like GUNK. I had never sent tapioca pudding and
never really used tapioca before. So I winged it (foodie arrogance). 1.3
cups of tapioca, soaked in 2 cups of water. Which absorbed so quickly I
added lots of milk after about 30 minutes of soaking. Boiled it. Found
out I had to add much more milk. Added a little sugar. then even more
milk. I wound up with 6 bowls of gunk.

Still, it turned out way too solid for my taste. And I turn out not to
be a great fan of the labor of tapioca. At the same time, it does seem
to have all the makings to be a comfort food.

Nonetheless, I doubt I'll ever make it again. But it's good to get to
know what seems to be a tradition to people in North America (or am I
mistaken?)

This works well...

Pearl Tapioca Pudding

1/2 cup tapioca
2 1/2 cups milk
1/2 teas salt
1/2 cup sugar
2 eggs, separated
1/2 teas vanilla

Soak Tapioca in 2 cups room temp water overnight.
Drain water. In double boiler, heat milk until
just no longer cold. Add salt and tapioca. Continue
heating till small bubbles appear at side of pan.
Cover, turn heat to very low, and cook for one hour.
Make sure milk mixture does not simmer or boil.
Separate egg whites from yolks. Beat yolks and sugar
together till light yellow. Add a little of the hot
mixture to the egg yolks and blend. Then add yolk
mixture to the hot milk mixture, stirring constantly.
Place double boiler over medium heat and cook till
thick, about 15 minutes. Beat egg whites till stiff,
fold into the hot mixture, add vanilla. Serve warm or
chilled.

Sheldon

Thank you. This looks a lot like what I had found in They Joy of
Cooking, except that they double boiled for three whole hours, which I
can't fit into my schedule. And I just couldn't believe that it would
take that long. So I winged my recipe instead.

Damsel in dis Dress said:

On Sun, 11 Dec 2005 21:33:55 +0100, jake <[email hidden]>

Quoted message said:

In one word: it looked like GUNK. I had never sent tapioca pudding and
never really used tapioca before. So I winged it (foodie arrogance). 1.3
cups of tapioca, soaked in 2 cups of water. Which absorbed so quickly I
added lots of milk after about 30 minutes of soaking. Boiled it. Found
out I had to add much more milk. Added a little sugar. then even more
milk. I wound up with 6 bowls of gunk.

Did you add vanilla?

A touch, yes. of vanilla extract.

Quoted message said:

Quoted message said:

Still, it turned out way too solid for my taste. And I turn out not to
be a great fan of the labor of tapioca. At the same time, it does seem
to have all the makings to be a comfort food.

It shouldn't be solid at all. Should be nice and creamy, with
non-salty, non-fishy, yummy caviar in it.

Now that does sound more promising.

Quoted message said:

Quoted message said:

Quoted message said:

Nonetheless, I doubt I'll ever make it again. But it's good to get to
know what seems to be a tradition to people in North America (or am I
mistaken?)

I don't know a whole lot of people who like tapioca pudding, but
that's okay. They can give theirs to me. I make double batches of
it, and it's gone within an hour. Sometimes Crash even gets a little.

* Exported from MasterCook *

Tapioca Pudding

Recipe By :Kraft Foods
Serving Size : 6 Preparation Time :0:30
Categories : comfort foods desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sugar
3 tablespoon tapioca -- quick
2 3/4 cup milk
1 large egg -- well beaten
1 teaspoon vanilla

Mix sugar, tapioca, milk and egg in medium saucepan. Let stand 5
minutes.

Stirring constantly, cook on medium heat until mixture comes to full
boil. (Pudding thickens as it cools.) Remove from heat. Stir in
vanilla. Cool 20 minutes; stir. For creamier pudding, place plastic
wrap on surface of pudding while cooling. Stir before serving. Serve
warm or chilled. Store leftover pudding in refrigerator.

MICROWAVE: Mix sugar, tapioca, milk and egg in large microwavable
bowl; let stand 5 minutes.

Microwave on HIGH 10 to 12 minutes or until mixture comes to full
boil, stirring every 2 minutes. Stir in vanilla. Cool 20 minutes;
stir.

Note: Recipe can be doubled, using 1/3 cup MINUTE Tapioca.

Source:
"http://www.kraftfoods.com/"
Start to Finish Time:
"0:57"

Thank you. I have decided that some day I'll give tapioca a second chance.

Quoted message said:

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