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Bread Pudding
I know I don't usually post this late, but I jes made my very first
bread pudding! Oh, I've eaten it, before, but never made it from almost scratch (I bought day old bread). Jes popped it outta the oven. Looks pretty tasty. The entire house smelled great while it baked. I used this recipe: <http://thepioneerwoman.com/cooking/bread_pudding_f/> ......oops! Did I forget salt!? nb |
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Bread Pudding
On 2017-09-21, notbob > wrote:
><http://thepioneerwoman.com/cooking/bread_pudding_f/> Ick! Too much sugar!! ....and I have a serious sweet tooth. Tastes great, but waaaaay too sweet. Shoulda been 1-1/2 cups o' sugar .....or even 1 C. I think this recipe ywould absolutely kill Jill. (seriously) nb |
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Bread Pudding
On 9/21/2017 11:15, notbob wrote:
> On 2017-09-21, notbob > wrote: > >> <http://thepioneerwoman.com/cooking/bread_pudding_f/> > > Ick! Too much sugar!! ....and I have a serious sweet tooth. > > Tastes great, but waaaaay too sweet. Shoulda been 1-1/2 cups o' sugar > ....or even 1 C. I think this recipe ywould absolutely kill Jill. > (seriously) > > nb > LOL nb! That's why I don't make things like bread pudding! I do get the occasional craving for sweets. I buy cookies - ginger snaps are a fav. But really, I mostly only buy sugar to make nectar for the hummingbird feeder. I can't imagine abusing sour dough bread that way. LOL Jill |
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Bread Pudding
On 9/21/2017 11:55, notbob wrote:
> On 2017-09-21, jmcquown > wrote: > >> LOL nb! That's why I don't make things like bread pudding! > > Yeah, well the rest of it is going in the trash. I like sweets, but > this was sweet enough to gag-a-maggot! 8| > > nb > Obviously that's what Pioneer Woman was going for. The only recipe of hers I make consistently is this (obviously savory) one: http://thepioneerwoman.com/cooking/crash-hot-potatoes/ My herb of choice for this is not rosemary, it's dried dill weed. Jill |
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Bread Pudding
On 2017-09-21, jmcquown > wrote:
> LOL nb! That's why I don't make things like bread pudding! Yeah, well the rest of it is going in the trash. I like sweets, but this was sweet enough to gag-a-maggot! 8| nb |
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Bread Pudding
On 21 Sep 2017 15:55:00 GMT, notbob > wrote:
>On 2017-09-21, jmcquown > wrote: > >> LOL nb! That's why I don't make things like bread pudding! > >Yeah, well the rest of it is going in the trash. I like sweets, but >this was sweet enough to gag-a-maggot! 8| > >nb I read her recipe and didn't like it. She has an extreme tolerance for sweets. When she makes ice cream she tops it with chocolate sauce, caramel and several kinds of candy. shudder Also, I think a bread pudding sweet or savory should be soaked, allowed to absorb for at least several hours so that the bread isn't 'bread' or toast. And, who needs to carefully place the bread in a pattern. You mix, pour, soak. IMO Janet US |
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Bread Pudding
On 2017-09-21, U.S Janet B > wrote:
> You mix, pour, soak. IMO Agree. I shoulda let it soak, longer. But, I did add raisins. After I tasted it, I was glad I didn't waste perfectly good Bourbon on even more sweetness. 8| nb |
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Bread Pudding
notbob wrote:
> > On 2017-09-21, jmcquown > wrote: > > > LOL nb! That's why I don't make things like bread pudding! > > Yeah, well the rest of it is going in the trash. I like sweets, but > this was sweet enough to gag-a-maggot! 8| > > nb That's sad. Try again someday and use much less sugar. It's a good dessert if you get it right. |
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Bread Pudding
On 2017-09-21 11:15 AM, notbob wrote:
> On 2017-09-21, notbob > wrote: > >> <http://thepioneerwoman.com/cooking/bread_pudding_f/> > > Ick! Too much sugar!! ....and I have a serious sweet tooth. > > Tastes great, but waaaaay too sweet. Shoulda been 1-1/2 cups o' sugar > ....or even 1 C. I think this recipe ywould absolutely kill Jill. > (seriously) > Yeah, I imagine it would be way too sweet. That recipe calls for about twice as much sugar as most other bread pudding recipes. Things like bread pudding that are usually served with a sauce can stand to be a lot less sweet, and then the sweet tooth can be indulged with extra sauce. |
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Bread Pudding
"notbob" > wrote in message
... > On 2017-09-21, notbob > wrote: > >><http://thepioneerwoman.com/cooking/bread_pudding_f/> > > Ick! Too much sugar!! ....and I have a serious sweet tooth. > > Tastes great, but waaaaay too sweet. Shoulda been 1-1/2 cups o' sugar > ....or even 1 C. I think this recipe ywould absolutely kill Jill. > (seriously) > > nb I like a lot of her recipes, but I do tailor many of them to suit my preference, I do that with a lot of the TV cooks. Cheri |
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Bread Pudding
On Thu, 21 Sep 2017 11:15:14 -0700, "Cheri" >
wrote: >"notbob" > wrote in message ... >> On 2017-09-21, notbob > wrote: >> >>><http://thepioneerwoman.com/cooking/bread_pudding_f/> >> >> Ick! Too much sugar!! ....and I have a serious sweet tooth. >> >> Tastes great, but waaaaay too sweet. Shoulda been 1-1/2 cups o' sugar >> ....or even 1 C. I think this recipe ywould absolutely kill Jill. >> (seriously) >> >> nb > > >I like a lot of her recipes, but I do tailor many of them to suit my >preference, I do that with a lot of the TV cooks. > >Cheri I like her stuff but shy away from her sweets. Janet US |
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Bread Pudding
On Thursday, September 21, 2017 at 2:43:27 PM UTC-5, U.S. Janet B. wrote:
> > I like her stuff but shy away from her sweets. > Janet US > > I've made her dump cake using a yellow cake mix (white would work, too) and it's terribly sweet. But vanilla ice cream really cuts through all the sugary taste. I make the cherry, sans pineapple, version and my nephew is in heaven when he eats it. I've yet to make a peach or apple version as they keep requesting the cherry version. |
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Bread Pudding
On Wednesday, September 20, 2017 at 7:44:33 PM UTC-7, notbob wrote:
> I know I don't usually post this late, but I jes made my very first > bread pudding! > > Oh, I've eaten it, before, but never made it from almost scratch (I > bought day old bread). Jes popped it outta the oven. Looks pretty > tasty. The entire house smelled great while it baked. I used this > recipe: > > <http://thepioneerwoman.com/cooking/bread_pudding_f/> > > .....oops! Did I forget salt!? > > nb To me, Commander's Palace is the essential bread pudding. Had it often when I lived there. Sublime. https://www.epicurious.com/recipes/f...y-sauce-104643 |
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Bread Pudding
On 2017-09-21 6:09 PM, ImStillMags wrote:
> On Wednesday, September 20, 2017 at 7:44:33 PM UTC-7, notbob wrote: >> I know I don't usually post this late, but I jes made my very first >> bread pudding! >> >> Oh, I've eaten it, before, but never made it from almost scratch (I >> bought day old bread). Jes popped it outta the oven. Looks pretty >> tasty. The entire house smelled great while it baked. I used this >> recipe: >> >> <http://thepioneerwoman.com/cooking/bread_pudding_f/> >> >> .....oops! Did I forget salt!? >> >> nb > > To me, Commander's Palace is the essential bread pudding. Had it often when I lived there. Sublime. > > https://www.epicurious.com/recipes/f...y-sauce-104643 > That recipe looks like it would be as sweet as notbob's. His recipe had two cups sugar to two cups milk. This one has only one cup of sugar and one cup of cream. |
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Bread Pudding
notbob wrote in rec.food.cooking:
> On 2017-09-21, notbob > wrote: > > ><http://thepioneerwoman.com/cooking/bread_pudding_f/> > > Ick! Too much sugar!! ....and I have a serious sweet tooth. > > Tastes great, but waaaaay too sweet. Shoulda been 1-1/2 cups o' sugar > ....or even 1 C. I think this recipe ywould absolutely kill Jill. > (seriously) > > nb Blech. Sorry, just reading it made me want to sand my eyeballs from all the sugar. -- |
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Bread Pudding
jmcquown wrote in rec.food.cooking:
> On 9/21/2017 11:15, notbob wrote: > >On 2017-09-21, notbob > wrote: > > > > > <http://thepioneerwoman.com/cooking/bread_pudding_f/> > > > > Ick! Too much sugar!! ....and I have a serious sweet tooth. > > > > Tastes great, but waaaaay too sweet. Shoulda been 1-1/2 cups o' > > sugar ....or even 1 C. I think this recipe ywould absolutely kill > > Jill. (seriously) > > > > nb > > > LOL nb! That's why I don't make things like bread pudding! I do get > the occasional craving for sweets. I buy cookies - ginger snaps are > a fav. But really, I mostly only buy sugar to make nectar for the > hummingbird feeder. I can't imagine abusing sour dough bread that > way. LOL > > Jill I do make the occasional bread pudding but they are savory types, no sugar added or if it is, it's more like a vanilla/Lavender or honey sort where the measure to their dish would be 3 TB max. -- |
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Bread Pudding
"U.S. Janet B." > wrote in message
... > On Thu, 21 Sep 2017 11:15:14 -0700, "Cheri" > > wrote: > >>"notbob" > wrote in message ... >>> On 2017-09-21, notbob > wrote: >>> >>>><http://thepioneerwoman.com/cooking/bread_pudding_f/> >>> >>> Ick! Too much sugar!! ....and I have a serious sweet tooth. >>> >>> Tastes great, but waaaaay too sweet. Shoulda been 1-1/2 cups o' sugar >>> ....or even 1 C. I think this recipe ywould absolutely kill Jill. >>> (seriously) >>> >>> nb >> >> >>I like a lot of her recipes, but I do tailor many of them to suit my >>preference, I do that with a lot of the TV cooks. >> >>Cheri > > I like her stuff but shy away from her sweets. > Janet US Honestly, I eat very few sweets ever, maybe a bite of two of this or that, except on Thanksgiving, Christmas, and my birthday. Cheri |
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Bread Pudding
On Wednesday, September 20, 2017 at 4:44:33 PM UTC-10, notbob wrote:
> I know I don't usually post this late, but I jes made my very first > bread pudding! > > Oh, I've eaten it, before, but never made it from almost scratch (I > bought day old bread). Jes popped it outta the oven. Looks pretty > tasty. The entire house smelled great while it baked. I used this > recipe: > > <http://thepioneerwoman.com/cooking/bread_pudding_f/> > > .....oops! Did I forget salt!? > > nb I made some bread pudding a couple of weeks ago. It was okay. There was some King's Hawaiian Rolls laying around the house that was getting kinda stale so it was made into pudding. I don't have any comments on Ms. Drummond's recipe except that I agree with her ideas on vanilla usage. I recommend that cooks be liberal when using vanilla. All the old recipes are based on the fact that vanilla was expensive back in the day. In these days of warehouse club vanilla that's no longer the case. I have a couple of pints of the stuff. It cost me about 6 bucks a pint. Prices have gone up since I purchased the bottles but it's still pretty cheap. https://www.amazon.com/photos/share/...6ORoIUT7wIrLZa |
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Bread Pudding
"dsi1" wrote in message
... On Wednesday, September 20, 2017 at 4:44:33 PM UTC-10, notbob wrote: > I know I don't usually post this late, but I jes made my very first > bread pudding! > > Oh, I've eaten it, before, but never made it from almost scratch (I > bought day old bread). Jes popped it outta the oven. Looks pretty > tasty. The entire house smelled great while it baked. I used this > recipe: > > <http://thepioneerwoman.com/cooking/bread_pudding_f/> > > .....oops! Did I forget salt!? > > nb I made some bread pudding a couple of weeks ago. It was okay. There was some King's Hawaiian Rolls laying around the house that was getting kinda stale so it was made into pudding. I don't have any comments on Ms. Drummond's recipe except that I agree with her ideas on vanilla usage. I recommend that cooks be liberal when using vanilla. All the old recipes are based on the fact that vanilla was expensive back in the day. In these days of warehouse club vanilla that's no longer the case. I have a couple of pints of the stuff. It cost me about 6 bucks a pint. Prices have gone up since I purchased the bottles but it's still pretty cheap. https://www.amazon.com/photos/share/...6ORoIUT7wIrLZa == That looks wonderful. Yummie -- http://www.helpforheroes.org.uk |
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Bread Pudding
On 2017-09-21, ImStillMags > wrote:
> To me, Commander's Palace is the essential bread pudding. Had it > often when I lived there. Sublime. <https://www.epicurious.com/recipes/food/views/bread-pudding-souffle-with-whiskey-sauce-104643> I try and use Epicurious recipes, but I only had milk on hand, not 20 oz's o' heavy cream. I love Cajun/Creole food. Usta have a little hard-cover cookbook that had all the famous recipes from Naw'lins. No doubt it had some Commander's Palace recipes in it. Brennan's Bananas Foster came out perfect, but I never got around to doing a full-on Café Brűlot: <https://www.epicurious.com/recipes/food/views/Cafe-Brulot-350239> I've tried many recipes from this webpage, too. All excellent!: <http://www.gumbopages.com/food/> nb |
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Bread Pudding
notbob wrote:
> > On 2017-09-21, U.S Janet B > wrote: > > > You mix, pour, soak. IMO > > Agree. I shoulda let it soak, longer. But, I did add raisins. > > After I tasted it, I was glad I didn't waste perfectly good Bourbon on > even more sweetness. 8| You don't want to put bourbon IN bread pudding. It's the white sauce topping that someone suggested that contains the bourbon. I tried Martha Stewarts recipe for the white sauce. Too much bourbon. My bread pudding without a sauce topping was very good. |
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Bread Pudding
On 2017-09-23 12:52 PM, Gary wrote:
> notbob wrote: > You don't want to put bourbon IN bread pudding. It's the white > sauce topping that someone suggested that contains the bourbon. I > tried Martha Stewarts recipe for the white sauce. Too much > bourbon. My bread pudding without a sauce topping was very good. > I wonder how Emeril would handle it. He used to have the idea that is some was good more was better and always seemed to add way too much booze. |
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Bread Pudding
On Saturday, September 23, 2017 at 12:35:26 PM UTC-5, Dave Smith wrote:
> > I wonder how Emeril would handle it. He used to have the idea that is > some was good more was better and always seemed to add way too much booze. > > Some people at work had the same attitude about rum balls. They usually just ended up tasting like gasoline to me. |
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Bread Pudding
On Sat, 23 Sep 2017 10:43:01 -0700 (PDT), "
> wrote: >On Saturday, September 23, 2017 at 12:35:26 PM UTC-5, Dave Smith wrote: >> >> I wonder how Emeril would handle it. He used to have the idea that is >> some was good more was better and always seemed to add way too much booze. >> >> >Some people at work had the same attitude about rum balls. They usually >just ended up tasting like gasoline to me. In my experience it depends upon the rum balls recipe. I like rum balls but I want a certain texture and a certain taste. I haven't made or tasted any in years and years. Janet US |
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Bread Pudding
On 9/23/2017 12:32 PM, Wayne Boatwright wrote:
>> In my experience it depends upon the rum balls recipe. I like rum >> balls but I want a certain texture and a certain taste. I haven't >> made or tasted any in years and years. >> Janet US >> > When I uaed to make them I always used Meyer's Plantation Rum, a very > rummy flavor. I bet the spiced rums that are out now would be great too! |
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Bread Pudding
" wrote:
> > On Saturday, September 23, 2017 at 12:35:26 PM UTC-5, Dave Smith wrote: > > > > I wonder how Emeril would handle it. He used to have the idea that is > > some was good more was better and always seemed to add way too much booze. > > > > > Some people at work had the same attitude about rum balls. They usually > just ended up tasting like gasoline to me. LMAO! Funny. I don't drink bourbon but I do like a hint of it in bbq sauce which made me buy a pint almost 2 years ago. I finally got a good honey-bourbon bbq sauce but only after several tries and each one, I reduced the amount of bourbon. Same deal with the Martha Stewart icing for bread pudding recipe. I trusted her and made it as stated but it was way too strong. I ended up tossing it. If I try it again, I'll start with 1/4 the amount that she said. |
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Bread Pudding
On 2017-09-23 2:17 PM, U.S. Janet B. wrote:
>> Some people at work had the same attitude about rum balls. They usually >> just ended up tasting like gasoline to me. > > In my experience it depends upon the rum balls recipe. I like rum > balls but I want a certain texture and a certain taste. I haven't > made or tasted any in years and years. To some degree... like the amount of rum in the recipe. I like rum balls and I like rum, but there should be a little more than a hint, not an overpowering amount of rum. The last time we were in Paris my wife had ordered "Savarin Cake Imbibed in Rum". It was more like drowning in rum. |
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Bread Pudding
On 2017-09-23 2:31 PM, Wayne Boatwright wrote:
> On Sat 23 Sep 2017 10:36:18a, Dave Smith told us... >> >> I wonder how Emeril would handle it. He used to have the idea that >> is some was good more was better and always seemed to add way too >> much booze. >> > > He added way too much booze to his belly, too! Perhaps, but he could not hold a candle to Graham Kerr's alcohol intake... the old fun Graham Kerr. |
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Bread Pudding
On Saturday, September 23, 2017 at 1:17:37 PM UTC-5, U.S. Janet B. wrote:
> On Sat, 23 Sep 2017 10:43:01 -0700 (PDT), " > > wrote: > >> > >Some people at work had the same attitude about rum balls. They usually > >just ended up tasting like gasoline to me. > > In my experience it depends upon the rum balls recipe. I like rum > balls but I want a certain texture and a certain taste. I haven't > made or tasted any in years and years. > Janet US > > These were so strong I was afraid to light a cigarette after consuming one. Since I quit smoking 17 years ago, it's been awhile since I've had any rum balls. The person making these admitted he had doubled the amount of rum called for. |
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Bread Pudding
On Saturday, September 23, 2017 at 1:32:21 PM UTC-5, Wayne Boatwright wrote:
> > > On Sat, 23 Sep 2017 10:43:01 -0700 (PDT), > > " > wrote: > > > >>Some people at work had the same attitude about rum balls. They > >>usually just ended up tasting like gasoline to me. > > When I used to make them I always used Meyer's Plantation Rum, a very > rummy flavor. > > But I'm guessing you didn't double or triple the amount of called for. |
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