Page 9 | ... to be crushed, I tell you, crushed, by what I've just discovered in my food cupboard?

Gasp0deTheW0nderD0g · 2023-05-16T18:21:44+00:00

NO RICE PUDDING. That's what I've just found. No rice pudding. I just fancied some Ambrosia pudding but somehow there is none there. Nobody except me eats the stuff here so it's my fault the last tin used was never replaced. No one to blame but myself. That makes it a million times worse. [sad] Anybody got anything equally earth-shattering to share?

hellswelshy · 17/05/2023 11:29

This thread has made me laugh alot! So glad it's not just me who gets food disappointment 😆

Trudij123 · 17/05/2023 12:02

According to my sat nav I live 38 minutes away from the ambrosia creamery - I’m open to orders…..

SilentParrot · 17/05/2023 12:16

Ourladycheesusedatum · 17/05/2023 11:22

Just so you know, all three are revolting.

So is blancmange.

Show quote history

Rice Pudding is an top tier, elite, 10/10 food. I will hear no slander against it.

I've never encountered a blancmange outside of a Just William book (his main motivation in life seemed to be pinching a blancmange from the pantry) so can't comment on that one.

Original poster

Gasp0deTheW0nderD0g · 17/05/2023 13:07

I think blancmange is just another form of milk/starch/sugar pudding. Starchy bit here is cornflour. My Mum bought a packet mix in the 1960s and 1970s. Stuffed with every E number known, I expect. It was all right. Eaten cold. Semolina was a hot pudding. We never had sago and tapioca. Yoghurt was unknown to the average Briton until Ski started advertising heavily in the mid 60s.

OP posts:

Panteranoir · 17/05/2023 14:41

To be absolutely fair to TheYearOfSmallThings I think she's let us off lightly. There is a picture on Wikipedia of andouilette sausages set in aspic which is far far worse. It looks like giant grey bloated slugs set in a gelatinous pond.

My eyes were mortally offended.

Plump82 · 17/05/2023 16:35

sashh · 17/05/2023 06:14

Just get ordinary popcorn.

Get a pyrex dish with a lid, put in a thin layer of popcorn in the bottom and make sure you put the lid on, heat on full for 2 mins.

Show quote history

Do you need to use oil? I've got a huge back of kernels but don't want to make popcorn in a pot as I need to use oil.

sueelleker · 17/05/2023 17:10

Gasp0deTheW0nderD0g · 17/05/2023 13:07

I think blancmange is just another form of milk/starch/sugar pudding. Starchy bit here is cornflour. My Mum bought a packet mix in the 1960s and 1970s. Stuffed with every E number known, I expect. It was all right. Eaten cold. Semolina was a hot pudding. We never had sago and tapioca. Yoghurt was unknown to the average Briton until Ski started advertising heavily in the mid 60s.

My Mum used to buy the packs of assorted flavours. We had to make one from scratch in our school cookery class-it's made similarly to white sauce, but thicker.

Furrydogmum · 17/05/2023 17:15

I made slow cooked rice pudding on Sunday, with brown sugar and clotted cream.. It was delicious!

StripeyDeckchair · 17/05/2023 17:18

Skyrim40 · 16/05/2023 19:28

I was going to make rice pudding from scratch the other day because I ran out of Muller rice. Does anyone know if it's easy to make?

Rice pudding is super easy to make.
2oz pudding rice
1pint milk
Ground nutmeg
1 tablespoon sugar (more/less to taste)
Put it all in the slow cooker & you have fab rice pudding later.

Thomasina79 · 17/05/2023 17:22

No eggs, no milk. So had to go out in the cold. Poor me.

HowcanIgetoutofthisalive · 17/05/2023 17:48

notacooldad · 16/05/2023 20:09

I'm in a mood because what I found this afternoon. A full unopened tub of Philly cheese. I really wanted some yesterday to mash into my avocado and I couldn't see any at a glance and was gutted that I didn't have any. I used my avocado and now I've got the cheese.

Philly with Avocado?! Sounds blimmin lovely...what do you use it with?

SelfPortraitWithHagstone · 17/05/2023 17:59

Haven't RTFT - will come back to it, have to pick up DD from nursery - but on the subject of Although, given my tendency to put unlabelled things in the freezer ...

I once made a margarita from some lemon juice I'd found in the freezer (I remembered juicing a lemon too many for something else). It was strangely tasteless and slimy until I realised I'd used raw defrosted egg white.

HowcanIgetoutofthisalive · 17/05/2023 18:00

RicherThanYews · 16/05/2023 20:32

My husband ate my Turkish Delight chocolate bar despite it being my only item in the treat cupboard and he has 30 creme eggs and 3 bars of Hotel Chocolat in there 😡

LTB!!!!!

HowcanIgetoutofthisalive · 17/05/2023 18:09

BrandyandGinger · 16/05/2023 22:58

I'm definitely going to make a rice pudding with condensed milk at the weekend.
I've made rice pudding with left over coconut milk before and it's absolutely delicious.
I live with teenagers so am constantly disappointed about food. At the weekend I bought a 5 pack of milk chocolate bars and left them in the regular cupboard. They were a decoy because I had hidden hazelnut chocolate bars in the top of the fridge door where just the garlic and tomato paste live. It didn't work. All the cupboard chocolate and fridge chocolate disappeared before I got some.

I've now had to hide my chocolate or sweets in the veg/salad drawer of the fridge as I know neither of the kids ever venture into it. Win!!

Neverknowinglysensible · 17/05/2023 18:11

Gasp0deTheW0nderD0g · 17/05/2023 13:07

I think blancmange is just another form of milk/starch/sugar pudding. Starchy bit here is cornflour. My Mum bought a packet mix in the 1960s and 1970s. Stuffed with every E number known, I expect. It was all right. Eaten cold. Semolina was a hot pudding. We never had sago and tapioca. Yoghurt was unknown to the average Briton until Ski started advertising heavily in the mid 60s.

My sister and I were always desperate to try junket. Can’t remember why now, was it mentioned in The St Clare’s/Mallory Towers/Chalet School books at all?
Needless to say, we never had it, although semolina and jam was an omnipresent and much hated school pudding!

Allthegoodusernamesareused · 17/05/2023 18:14

My youngest DD loves rice pudding more than life.
I have discovered that 2oz of cheap long grain rice (the value stuff) with 1oz of sugar, a pint of milk and a splash of vanilla cooked together over a low heat for about an hour (stirred constantly) makes a rice pudding just as good as ambrosia. I know it should be pudding rice, but honestly the cheap long grain rice works so well!

Completelydonechick · 17/05/2023 18:44

Aldi do an amazing rip off of NikNaks in massive bags(better than NikNaks) that I might have been snaffling on the drive home(I know…) when they fell off between the front sets of my car!! Gutted because there was at least half a bag wasted(I might have eaten some from the top of the pile…5 second rule!). It also meant a bloody nightmare trying to hoover them up with the handheld hoover, there are still some wedged, so my car now smells ‘nice and spicy’!!! Oh, and the passenger door fell off in my hand when attempting to hoover up the knobbly escapees!!! FML!!! 2 hours ago….I’m still gutted!

HarrietPoole · 17/05/2023 18:48

Guilty pleasure is a mars bar and a glass of full fat milk. For obvious reasons it's not an everyday thing. Had a day off planned, bought mars bar and milk in advance. Poured milk. Searched for mars bar, only to discover that my absolute arse of a husband had eaten it.

I fully intend to LTB should it happen again.

sueelleker · 17/05/2023 18:51

SelfPortraitWithHagstone · 17/05/2023 17:59

Haven't RTFT - will come back to it, have to pick up DD from nursery - but on the subject of Although, given my tendency to put unlabelled things in the freezer ...

I once made a margarita from some lemon juice I'd found in the freezer (I remembered juicing a lemon too many for something else). It was strangely tasteless and slimy until I realised I'd used raw defrosted egg white.

Should have pretended it was a White Lady. https://www.bbcgoodfood.com/recipes/white-lady

wellstopdoingitthen · 17/05/2023 19:20

I come home for lunch today visualising & taste buds ready for my mushroom & cheese omelette 😋.

Some greedy bugger has eaten all the eggs 😡

Cheese sarnie just doesn't hit the spot.

wellstopdoingitthen · 17/05/2023 19:22

Azealeasinbloom · 16/05/2023 19:33

@Skyrim40 creamed rice , like from a tin, is fairly easy. Pint of full fat milk, 3 tablespoons of rice of your choice ( long grain or arborio are fine, you don’t need pudding rice) , sugar to taste ( 1 tablespoon ?)
simmer very slowly on the hob stirring as often as you can be bothered ( just don’t let it stick)- bit like milky risotto. Could take 45 mins depending on the rice.

if you want a baked rice pudding with the caramelised skin, you need an oven, but I have never done that.

Don't forget to to grate nutmeg over the top & adding a desert spoon of cream makes it extra yummy.

ExpatAl · 17/05/2023 19:36

Shortly after having dd and bf every 9.8 seconds I thought what I needed was nourishing rice pudding. Bleurgh. Slides up same way it slides down. I have no pity. And I thought you were going to either say baby chicks (hatched from your eggs) or a nutmeg that can be traced back 19 generations. So I just feel disappointment.

alied321 · 17/05/2023 19:44

Really easy and much tastier than tinned.

... to be crushed, I tell you, crushed, by what I've just discovered in my food cupboard?

Ourladycheesusedatum · 17/05/2023 19:44

wellstopdoingitthen · 17/05/2023 19:20

I come home for lunch today visualising & taste buds ready for my mushroom & cheese omelette 😋.

Some greedy bugger has eaten all the eggs 😡

Cheese sarnie just doesn't hit the spot.

I'd have done cheese on toast. A sarnie just isnt going to hit the spot.
And now I want cheese on toast. Ffs

Mummymoomingrumpy · 17/05/2023 19:46

Rice pud easy - rice milk sugar, low temp for an hour in oven - lovely! Not too much rice - just a covering of the Pyrex base.