Transphobic attitudes contradict the good feminism does everyday

I’ve never had milk in bubble tea... usually they are peach or other fruit flavoured in these parts. Sometimes with exotic herb additives. Cold. Balls. No milk.
I’m no connoisseur mind.

I don't get why it's called a phobia. It doesn't seem to be on the same lines as (example) arachnophobia or claustrophobia.

I assume it is labelled ’phobia’ to appear as if it were a natural extension of ‘homophobia’.

I have been told (but this is purely anecdotal; no veracity guaranteed) that ‘homophobia’ used to be reached for as a mitigating explanation for men murdering gay men in the US. The defence would be that the other man being homosexual ‘at him’, made the murderer fear that he himself had become gay in the presence of such homosexuality.

So the defendant was gripped by irrational fear of homosexuality, which caused him to murder the homosexual man, to remove the cause of the fear.

I am told this defence did result in shorter sentences. I have no idea whether it is true, but it would explain the ‘phobia’ wording of ‘homophobia’, and thus why TRAs are catching a ride off the backs of achievements made by lesbian and gay rights advocates by using the same wording.

That sounds good TheBewildernessisWeetabix.

I love all things custard or custard adjacent. A friend and I once cooked a three course dinner based entirely on custard.

In the old days, when friends weren’t the vectors for a horrible death.

Thanks Gibbons

I make this in the microwave at half power in 30 second bursts stirring between each.
Beat one or two ounces of granulated sugar into three eggs.
Heat 12 ounces cream (355 ml) to 150f or 65c.
Pour slowly into eggs while whisking constantly.
Heat to 160f 71c.
Stir in 6 oz chopped chocolate or two teaspoons vanilla. Either is delish. Sometimes I pour half into another bowl and make half vanilla and half chocolate.
Put plastic food wrap right down on surface to prevent crust developing.
Chill it and serve with whipped cream or eat it warm with popovers/vanilla yorkshires.

I don't get why it's called a phobia. It doesn't seem to be on the same lines as (example) arachnophobia or claustrophobia.
Shouldn't it be an ist? Like racist.

Yes, I know I'm super-late.

I learn so many things here many horrifying... such as bubble tea is COLD & MILKY whyyyyy??! Cold yes, milky sure, both??!! Hell no

MrsTerryPratchett
I'm making that chocolate orange thing.
You won’t regret it
Two jelly packs made up with half the usual water plus 200g choc chips, tin of evaporated milk
The evaporated milk whips up better if very cold & the jelly/chocolate mixture should be a thicker than egg white consistency before you beat the milk in.

Rice pudding is brilliant. I can go to bed less nauseated now.

I'm saving that one Dido, thank you.

I also love rice pudding. If it isn't delicious it wasn't made properly!

www.google.com/amp/s/amp.theguardian.com/lifeandstyle/wordofmouth/2010/nov/18/how-make-perfect-rice-pudding

The sherry is not "optional"

I love this recipe.

I also love the really, thick, cold caramelised rice pudding you can buy in Normandy and Picardy. I've not been able to replicate it. Or the fantastic school dinner rice pudding. I don't know what the dinner ladies did to it.

Is blancmange the same thing as junket?

A bit- junket is a softer set.

Tim Tams are much overrated. They’re way too sweet and don’t taste of much. The texture is nice though.

The best Australian biscuit is the Lemon Crisp. Sweet lemon filling, crisp, salty biscuits. I have a rainy day project is recreating them as a non-industrial biscuit.

Is blancmange the same thing as junket? I liked that as a kid. The little tablets are rennet, like for setting cheese - I think you can still buy them, vanilla and raspberry flavoured.

And for those of you dissing rice pudding. Make it up at night, cover the top well and let it cook overnight it a low oven (or your wood stove after you shut it down for the night). The sugar caramelises, and then you can eat it for breakfast with a drizzle of cream.

When someone can't tell the difference between when you use a full stop and when you use a question mark expecting their usernname to make sense may be a bit optimistic.

One last thing. Do you thing the OP was trying for ‘blahmange’ and failed?

Weird things to make with milk. It could be a new YouTube concept.

Mix milk with cuprinol for an all purpose skin softening tanning lotion.

Take some cottage cheese and dunk a spoonful in your camomile for a chunky bedtime drink.

Tired of food with a pleasant texture? Eat this fecking blancmange.

Tried the penguin and it never made the grade for dunking or Tim tam slamming.

Love how peeps are more interested in talking about puddings that taking the troll-bait.

Sorry. The Australians took the penguin and made the superior Tim tam. The poor Penguin never had a chance.

I feel like if a food can be described as going splat that's probably not a good sign.

This is the most revolting recipe thread a MN wankxer has ever produced.

Well now. Nothing more slimy in the fruit world than tinned peaches. There is something I will never forget. ... no amount of ice cream can fix that. I could not imagine them covered in blancmange as well.....

The closest thing you'll get to a Tim Tam in the UK is a Penguin.
I don't drink tea so can't comment on the suitability.

Time I said goodnight.