"Bryan" > wrote in message
...
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 The outdated chocolate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.
>
> > > Felice

> > "There's an art to" making crappy instant pudding? I guess you could
> > sat that "there's an art to" paint by number too.
>
> > --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?
>
> Felice

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

--Bryan

This is Felice, whose OE quote function is on vacation, pointing out:

Bryan, your priority is the parts; at times my priority is simply the sum of
the parts. If it tastes good, I swallow it!

Felice