Stan Horwitz wrote:

> In article >,
> jake > wrote:
>
>
>>In one word: it looked like GUNK. I had never sent tapioca pudding and
>>never really used tapioca before. So I winged it (foodie arrogance). 1.3
>>cups of tapioca, soaked in 2 cups of water. Which absorbed so quickly I
>>added lots of milk after about 30 minutes of soaking. Boiled it. Found
>>out I had to add much more milk. Added a little sugar. then even more
>>milk. I wound up with 6 bowls of gunk.
>>
>>Still, it turned out way too solid for my taste. And I turn out not to
>>be a great fan of the labor of tapioca. At the same time, it does seem
>>to have all the makings to be a comfort food.
>>
>>Nonetheless, I doubt I'll ever make it again. But it's good to get to
>>know what seems to be a tradition to people in North America (or am I
>>mistaken?)
>
>
> If tapioca pudding is a tradition in North America, its either a
> regional thing or in certain ethnic groups. I can easily find tapioca
> pudding on the menu at many diners and most grocery stores in my area
> (Philadelphia and Southern New Jersey), but I haven't eaten any in
> decades and I don't recall anyone I know being a fan of it.

It is not known here at all, so when I did see American recipes for it,
I thought it was a well-known food. It is interesting to learn that it
is regional.