On Feb 11, 10:43*am, "Felice" > wrote:
> "Bryan" > wrote in message
>
> ...
> On Feb 8, 9:30 am, "Felice" > wrote:
>
> > Thank you all for your "Go for it" advice. The outdated chocolate cooked
> > up
> > just fine, the pudding was delicious, and I woke up this morning.
>
> > But you know what? I still prefer My-T-Fine, because it develops a nice,
> > leathery skin on top, and I serve it in wide, shallow soup dishes for
> > maximum skin.
>
> > Then I dig a hole in the center and pour in heavy cream and, working from
> > the center out, enlarge the hole as I eat and add more cream as needed.
>
> > There's an art to it.
>
> "There's an art to" making crappy instant pudding? *I guess you could
> sat that "there's an art to" paint by number too.
>
> > Felice
>
> --Bryan
>
> I never said "instant", Bryan. My-T-Fine makes an instant that is, indeed,
> crappy, but it also makes a cooked pudding that forms a skin and is quite
> good. And the "art" comment follows, and refers to, the method of consuming
> the pudding and heavy cream together.
>
> But then, that's way out of your comfort zone, isn't it?

Partially hydrogenated oils, artificial flavors, vegetable gums,
artificial colors, that's some quality stuff.
>
> Felice

--Bryan