[Sca-cooks] Real bacon (now custard)

[Jessica Tiffin]

At 12:50 AM 10/6/04, Jadwiga wrote:
>Not only are we not custard concious, we really don't even talk about
>custard. Are you discussing frozen custard, or something along the lines
>of what Americans would call vanilla pudding?
Well, difficult to say... what _do_ Americans call vanilla pudding? 
;>.  Actually, other posts have covered this; custard is a milk or cream 
sauce, thickened with eggs and sweetened, usually cooked in a double boiler 
or it curdles. Use in place of cream on most desserts.  Or in addition to 
cream, if you're my non-health-conscious late grandmother.  Not frozen, no.

Here in South Africa we can get custard powder or the premade version, 
stored, as someone else noticed, in cardboard cartons like fruit juice.  My 
friend couldn't even find the powder anywhere in America, though.   We do 
get the flavoured versions, a few of them - caramel comes to mind.  The 
standard stuff is pretty heavily vanilla and, as Adamantius notes, is 
artificially stabilised.  Very creamy, smooth, pouring 
consistency.  Curiously comfort food, actually, despite its obvious 
artificiality.

thanks to all commenters - we now return you to your scheduled bacon 
question, which I have successfully sidetracked... there is no end to my evil!

JdH

Baroness Jehanne de Huguenin (Jessica Tiffin) * Drachenwald Chronicler
Shire of Adamastor, Cape Town, South Africa
melisant at iafrica.com ***  http://users.iafrica.com/m/me/melisant
There is only one rule in the SCA: "Thou shalt not be tacky". All the rest 
is commentary. (Barak Raz, Silverwing's Laws 1).