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?)

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?)


Alton Brown on Food Network on his show "Good Eats" made this just the
other night. You might want to check it out to see how to prepare it
properly. You might like it.

itsjoannotjoann wrote:
> 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?)
>
>
>
> Alton Brown on Food Network on his show "Good Eats" made this just the
> other night. You might want to check it out to see how to prepare it
> properly. You might like it.
>

Thank you - Would it be this recipe?

http://www.foodnetwork.com/food/reci..._29361,00.html

jake wrote:
> itsjoannotjoann wrote:
> >
> > Alton Brown on Food Network on his show "Good Eats" made this just the
> > other night. You might want to check it out to see how to prepare it
> > properly. You might like it.
> >
>
> Thank you - Would it be this recipe?
>
> http://www.foodnetwork.com/food/reci..._29361,00.html


Yeppers, that's the one.

One time on Usenet, jake > said:

<snip>

> 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?)

Some areas of North America -- the only person I know who likes
it is Miguel (DH), but he's from the East Coast...


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

S'mee wrote:

> One time on Usenet, jake > said:
>
> <snip>
>
>
>>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?)
>
>
> Some areas of North America -- the only person I know who likes
> it is Miguel (DH), but he's from the East Coast...
>
>
So you don't like it, either?

One time on Usenet, jake > said:
> S'mee wrote:
>
> > One time on Usenet, jake > said:

> > <snip>

> >>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?)

> > Some areas of North America -- the only person I know who likes
> > it is Miguel (DH), but he's from the East Coast...

> So you don't like it, either?

No, I'm afraid not -- I don't like the little wads of tapioca,
but the flavor, IIRC, isn't too bad...


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

Jani replied about tapioca pudding:

>> So you don't like it, either?
>
> No, I'm afraid not -- I don't like the little wads of tapioca,
> but the flavor, IIRC, isn't too bad...

I don't know many people who like tapioca pudding, so it's a bit surprising
that bubble tea (tea with tapioca "marbles") is WILDLY popular. Maybe it's
just a herd thing. (I like both.)

Bob

at Mon, 12 Dec 2005 16:48:02 GMT in
>, (Bob
Terwilliger) wrote :

>Jani replied about tapioca pudding:
>
>>> So you don't like it, either?
>>
>> No, I'm afraid not -- I don't like the little wads of tapioca,
>> but the flavor, IIRC, isn't too bad...
>
>I don't know many people who like tapioca pudding...

Count me among those who LOVE it. I'm not quite sure what people find
offensive about it. The taste is usually pretty creamy/vanilla. Are people
being put off by texture? It's different from certain other textures, but
not in a bad way IMHO. Those soft balls sort of squish in your mouth - a
fun texture sensation.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Bob Terwilliger wrote:

> Jani replied about tapioca pudding:
>
>
>>>So you don't like it, either?
>>
>>No, I'm afraid not -- I don't like the little wads of tapioca,
>>but the flavor, IIRC, isn't too bad...
>
>
> I don't know many people who like tapioca pudding, so it's a bit surprising
> that bubble tea (tea with tapioca "marbles") is WILDLY popular. Maybe it's
> just a herd thing. (I like both.)
>
> Bob
>
>
Bublle tea looks so festive, so I can see why it's popular. Plus,
there's less tapioca in there.

Not that it's available here. But I had it in San Franscisco once.

Bob Terwilliger wrote:
> Jani replied about tapioca pudding:
>
>>> So you don't like it, either?
>>
>> No, I'm afraid not -- I don't like the little wads of tapioca,
>> but the flavor, IIRC, isn't too bad...
>
> I don't know many people who like tapioca pudding, so it's a bit surprising
> that bubble tea (tea with tapioca "marbles") is WILDLY popular. Maybe it's
> just a herd thing. (I like both.)
>
> Bob
>
>

I love bubble tea. Place by my office sells red bean and taro flavors (along
with the requisite lychee and coffee and strawberry and avocado flavors). Have
to be careful though, i think those things have mmore calories than a semi
truck full of big macs!

--
..:Heather:.
www.velvet-c.com

Bob Terwilliger wrote:

> Jani replied about tapioca pudding:
>
>
>>>So you don't like it, either?
>>
>>No, I'm afraid not -- I don't like the little wads of tapioca,
>>but the flavor, IIRC, isn't too bad...
>
>
> I don't know many people who like tapioca pudding, so it's a bit surprising
> that bubble tea (tea with tapioca "marbles") is WILDLY popular. Maybe it's
> just a herd thing. (I like both.)
>
> Bob
>
>
I have always like tapioca--and love bubble tea. Re the labor
(mentioned by the OP), Minute Tapioca, anyway, can be made in
the microwave.

--
Jean B.

S'mee wrote:

> One time on Usenet, jake > said:
>
>>S'mee wrote:
>>
>>
>>>One time on Usenet, jake > said:
>
>
>>><snip>
>
>
>>>>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?)
>
>
>>>Some areas of North America -- the only person I know who likes
>>>it is Miguel (DH), but he's from the East Coast...
>
>
>>So you don't like it, either?
>
>
> No, I'm afraid not -- I don't like the little wads of tapioca,
> but the flavor, IIRC, isn't too bad...
>
>
I think it might taste better with some lemon.

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?)

Good Eats just repeated their pudding episode.

So you soaked the tapioca pearls for about 30 minutes? Way too short,
according to the show. Try soaking the pearls in water overnight.

PastaLover wrote:

> 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?)
>
>
> Good Eats just repeated their pudding episode.
>
> So you soaked the tapioca pearls for about 30 minutes? Way too short,
> according to the show. Try soaking the pearls in water overnight.

I don't know if mine were instant? The texture was fine, after boiling.
And i tried one or two pearls before I decided to start boiling them.
The uncooked pearls disintegrated between my fingertips and didn't taste
grainy. Should I have waited anyway?

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?)

This works well...

Pearl Tapioca Pudding

1/2 cup tapioca
2 1/2 cups milk
1/2 teas salt
1/2 cup sugar
2 eggs, separated
1/2 teas vanilla

Soak Tapioca in 2 cups room temp water overnight.
Drain water. In double boiler, heat milk until
just no longer cold. Add salt and tapioca. Continue
heating till small bubbles appear at side of pan.
Cover, turn heat to very low, and cook for one hour.
Make sure milk mixture does not simmer or boil.
Separate egg whites from yolks. Beat yolks and sugar
together till light yellow. Add a little of the hot
mixture to the egg yolks and blend. Then add yolk
mixture to the hot milk mixture, stirring constantly.
Place double boiler over medium heat and cook till
thick, about 15 minutes. Beat egg whites till stiff,
fold into the hot mixture, add vanilla. Serve warm or
chilled.


Sheldon

Sheldon wrote:

> 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?)
>
>
> This works well...
>
> Pearl Tapioca Pudding
>
> 1/2 cup tapioca
> 2 1/2 cups milk
> 1/2 teas salt
> 1/2 cup sugar
> 2 eggs, separated
> 1/2 teas vanilla
>
> Soak Tapioca in 2 cups room temp water overnight.
> Drain water. In double boiler, heat milk until
> just no longer cold. Add salt and tapioca. Continue
> heating till small bubbles appear at side of pan.
> Cover, turn heat to very low, and cook for one hour.
> Make sure milk mixture does not simmer or boil.
> Separate egg whites from yolks. Beat yolks and sugar
> together till light yellow. Add a little of the hot
> mixture to the egg yolks and blend. Then add yolk
> mixture to the hot milk mixture, stirring constantly.
> Place double boiler over medium heat and cook till
> thick, about 15 minutes. Beat egg whites till stiff,
> fold into the hot mixture, add vanilla. Serve warm or
> chilled.
>
>
> Sheldon
>
Thank you. This looks a lot like what I had found in They Joy of
Cooking, except that they double boiled for three whole hours, which I
can't fit into my schedule. And I just couldn't believe that it would
take that long. So I winged my recipe instead.

jake wrote:

>
>
> Thank you. This looks a lot like what I had found in They Joy of
> Cooking, except that they double boiled for three whole hours, which I
> can't fit into my schedule. And I just couldn't believe that it would
> take that long. So I winged my recipe instead.

Maybe you should give it a try with minute tapioca. You can put the tapioca,
sugar milk and egg in a sauce pan and let it sit for 10 -15 minutes then cook
it for 15.... has to be stirred . It is pretty good though IMO, not as good
as pearl tapioca.

Dave Smith wrote:

> jake wrote:
>
>
>>
>>Thank you. This looks a lot like what I had found in They Joy of
>>Cooking, except that they double boiled for three whole hours, which I
>>can't fit into my schedule. And I just couldn't believe that it would
>>take that long. So I winged my recipe instead.
>
>
> Maybe you should give it a try with minute tapioca. You can put the tapioca,
> sugar milk and egg in a sauce pan and let it sit for 10 -15 minutes then cook
> it for 15.... has to be stirred . It is pretty good though IMO, not as good
> as pearl tapioca.
>
>
>
I think what I had was pearl tapioca. i had bought it in Germany and the
packaging said Perlsago. There were tiny balls inside. Whether it was
instant or not, I don't know. It is the kind available that I know of.
When I bought it, I didn't know sago was tapioca. I also didn't know you
*can* buy it in Holland these days. i recently saw it at a Hindustani store.

jake wrote:

>
> I think what I had was pearl tapioca. i had bought it in Germany and the
> packaging said Perlsago. There were tiny balls inside. Whether it was
> instant or not, I don't know. It is the kind available that I know of.
> When I bought it, I didn't know sago was tapioca. I also didn't know you
> *can* buy it in Holland these days. i recently saw it at a Hindustani store.

There are at least three types, minute (it actually takes longer than a minute) and
large and small pearl. The pearl variety has to be soaked in water, 3 hours for
the small and overnight for the large. The minute tapioca can be done in less than
30 minutes, but the pearl should be down on a double boiler. Minute tapioca is a
great thickener for some fruit pies. It works great with sour cherries.

jake wrote:
>
> I think what I had was pearl tapioca. i had bought it in Germany and the
> packaging said Perlsago. There were tiny balls inside. Whether it was
> instant or not, I don't know. It is the kind available that I know of.
> When I bought it, I didn't know sago was tapioca.

It's not tapioca. Sago pearls is made from the starch of the sago
palm. It is culinarilly interchangeable and indistinguisable from
tapioca... cooks exactly the same. Actually if you read the
ingredients many products labeled tapioca is actually sago.

sago
[SAY-goh]
A starch extracted from the sago (and other tropical) palms that is
processed into flour, meal and pearl sago, which is similar to tapioca.
South Pacific cooks frequently use sago for baking and for thickening
soups, puddings and other desserts. In the Orient and in India it's
used as a flour and in the United States it's occasionally used as a
thickener.
---
tapioca; tapioca flour [tap-ee-OH-kuh]
A starchy substance extracted from the root of the CASSAVA plant. It's
available in several forms including granules, flakes, pellets (called
pearl tapioca ) and flour or starch. The most widely available forms
are tapioca flour (also called cassava flour ) and pearl tapioca. The
flour is used as a thickening agent for soups, fruit fillings, glazes,
etc., much like cornstarch. Pearl tapioca is used mainly to make
pudding and comes in several sizes, regular or instant forms and in a
variety of prepackaged flavors. Pearl tapioca is available in most
supermarkets, whereas the other forms are more commonly found in
health-food stores and Asian markets. If stored in a cool, dark place,
all types of tapioca will keep indefinitely.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


Sheldon

On Tue 13 Dec 2005 01:58:01p, Thus Spake Zarathustra, or was it jake?

> Dave Smith wrote:
>
>> jake wrote:
>>
>>
>>>
>>>Thank you. This looks a lot like what I had found in They Joy of
>>>Cooking, except that they double boiled for three whole hours, which I
>>>can't fit into my schedule. And I just couldn't believe that it would
>>>take that long. So I winged my recipe instead.
>>
>>
>> Maybe you should give it a try with minute tapioca. You can put the
>> tapioca, sugar milk and egg in a sauce pan and let it sit for 10 -15
>> minutes then cook it for 15.... has to be stirred . It is pretty good
>> though IMO, not as good as pearl tapioca.
>>
>>
>>
> I think what I had was pearl tapioca. i had bought it in Germany and the
> packaging said Perlsago. There were tiny balls inside. Whether it was
> instant or not, I don't know. It is the kind available that I know of.
> When I bought it, I didn't know sago was tapioca. I also didn't know you
> *can* buy it in Holland these days. i recently saw it at a Hindustani
> store.

Yes, you had pearl tapioca. Pearl tapioca can vary in size from slightly
less than 1/8" to nearly 1/4" in diameter, the larger requiring longer
cooking.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Mon 12 Dec 2005 01:51:09p, Thus Spake Zarathustra, or was it jake?

> Sheldon wrote:
>
>> 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?)
>>
>>
>> This works well...
>>
>> Pearl Tapioca Pudding
>>
>> 1/2 cup tapioca
>> 2 1/2 cups milk
>> 1/2 teas salt
>> 1/2 cup sugar
>> 2 eggs, separated
>> 1/2 teas vanilla
>>
>> Soak Tapioca in 2 cups room temp water overnight.
>> Drain water. In double boiler, heat milk until
>> just no longer cold. Add salt and tapioca. Continue
>> heating till small bubbles appear at side of pan.
>> Cover, turn heat to very low, and cook for one hour.
>> Make sure milk mixture does not simmer or boil.
>> Separate egg whites from yolks. Beat yolks and sugar
>> together till light yellow. Add a little of the hot
>> mixture to the egg yolks and blend. Then add yolk
>> mixture to the hot milk mixture, stirring constantly.
>> Place double boiler over medium heat and cook till
>> thick, about 15 minutes. Beat egg whites till stiff, fold into the hot
>> mixture, add vanilla. Serve warm or chilled.
>>
>>
>> Sheldon
>>
> Thank you. This looks a lot like what I had found in They Joy of
> Cooking, except that they double boiled for three whole hours, which I
> can't fit into my schedule. And I just couldn't believe that it would
> take that long. So I winged my recipe instead.
>

Long, slow cooking in a double boiler is essential for the best tapioca
pudding. It gives the tapioca ganules a chance to swell properly, become
tender, and contribute to the creamy texture.

If you don't have the time to make it properly, then you probably should
make it at all.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote:

> On Mon 12 Dec 2005 01:51:09p, Thus Spake Zarathustra, or was it jake?
>
>
>>Sheldon wrote:
>>
>>
>>>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?)
>>>
>>>
>>>This works well...
>>>
>>>Pearl Tapioca Pudding
>>>
>>>1/2 cup tapioca
>>>2 1/2 cups milk
>>>1/2 teas salt
>>>1/2 cup sugar
>>>2 eggs, separated
>>>1/2 teas vanilla
>>>
>>>Soak Tapioca in 2 cups room temp water overnight.
>>>Drain water. In double boiler, heat milk until
>>>just no longer cold. Add salt and tapioca. Continue
>>>heating till small bubbles appear at side of pan.
>>>Cover, turn heat to very low, and cook for one hour.
>>>Make sure milk mixture does not simmer or boil.
>>>Separate egg whites from yolks. Beat yolks and sugar
>>>together till light yellow. Add a little of the hot
>>>mixture to the egg yolks and blend. Then add yolk
>>>mixture to the hot milk mixture, stirring constantly.
>>>Place double boiler over medium heat and cook till
>>>thick, about 15 minutes. Beat egg whites till stiff, fold into the hot
>>>mixture, add vanilla. Serve warm or chilled.
>>>
>>>
>>>Sheldon
>>>
>>
>>Thank you. This looks a lot like what I had found in They Joy of
>>Cooking, except that they double boiled for three whole hours, which I
>>can't fit into my schedule. And I just couldn't believe that it would
>>take that long. So I winged my recipe instead.
>>
>
>
> Long, slow cooking in a double boiler is essential for the best tapioca
> pudding. It gives the tapioca ganules a chance to swell properly, become
> tender, and contribute to the creamy texture.
>
> If you don't have the time to make it properly, then you probably should
> make it at all.
>

Duly noted for the next time round

On Sun, 11 Dec 2005 21:33:55 +0100, 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.

Did you add vanilla?

> 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.

It shouldn't be solid at all. Should be nice and creamy, with
non-salty, non-fishy, yummy caviar in it.

> 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?)

I don't know a whole lot of people who like tapioca pudding, but
that's okay. They can give theirs to me. I make double batches of
it, and it's gone within an hour. Sometimes Crash even gets a little.


* Exported from MasterCook *

Tapioca Pudding

Recipe By :Kraft Foods
Serving Size : 6 Preparation Time :0:30
Categories : comfort foods desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sugar
3 tablespoon tapioca -- quick
2 3/4 cup milk
1 large egg -- well beaten
1 teaspoon vanilla

Mix sugar, tapioca, milk and egg in medium saucepan. Let stand 5
minutes.

Stirring constantly, cook on medium heat until mixture comes to full
boil. (Pudding thickens as it cools.) Remove from heat. Stir in
vanilla. Cool 20 minutes; stir. For creamier pudding, place plastic
wrap on surface of pudding while cooling. Stir before serving. Serve
warm or chilled. Store leftover pudding in refrigerator.

MICROWAVE: Mix sugar, tapioca, milk and egg in large microwavable
bowl; let stand 5 minutes.

Microwave on HIGH 10 to 12 minutes or until mixture comes to full
boil, stirring every 2 minutes. Stir in vanilla. Cool 20 minutes;
stir.

Note: Recipe can be doubled, using 1/3 cup MINUTE Tapioca.

Source:
"http://www.kraftfoods.com/"
Start to Finish Time:
"0:57"

- - - - - - - - - - - - - - - - - - -
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress wrote:

> On Sun, 11 Dec 2005 21:33:55 +0100, 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.
>
>
> Did you add vanilla?
>

A touch, yes. of vanilla extract.
>
>>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.
>
>
> It shouldn't be solid at all. Should be nice and creamy, with
> non-salty, non-fishy, yummy caviar in it.
>
Now that does sound more promising.
>

>>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?)
>
>
> I don't know a whole lot of people who like tapioca pudding, but
> that's okay. They can give theirs to me. I make double batches of
> it, and it's gone within an hour. Sometimes Crash even gets a little.
>
>
> * Exported from MasterCook *
>
> Tapioca Pudding
>
> Recipe By :Kraft Foods
> Serving Size : 6 Preparation Time :0:30
> Categories : comfort foods desserts
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/3 cup sugar
> 3 tablespoon tapioca -- quick
> 2 3/4 cup milk
> 1 large egg -- well beaten
> 1 teaspoon vanilla
>
> Mix sugar, tapioca, milk and egg in medium saucepan. Let stand 5
> minutes.
>
> Stirring constantly, cook on medium heat until mixture comes to full
> boil. (Pudding thickens as it cools.) Remove from heat. Stir in
> vanilla. Cool 20 minutes; stir. For creamier pudding, place plastic
> wrap on surface of pudding while cooling. Stir before serving. Serve
> warm or chilled. Store leftover pudding in refrigerator.
>
> MICROWAVE: Mix sugar, tapioca, milk and egg in large microwavable
> bowl; let stand 5 minutes.
>
> Microwave on HIGH 10 to 12 minutes or until mixture comes to full
> boil, stirring every 2 minutes. Stir in vanilla. Cool 20 minutes;
> stir.
>
> Note: Recipe can be doubled, using 1/3 cup MINUTE Tapioca.
>
> Source:
> "http://www.kraftfoods.com/"
> Start to Finish Time:
> "0:57"
>

Thank you. I have decided that some day I'll give tapioca a second chance.
> - - - - - - - - - - - - - - - - - - -

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.

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.

Stan Horwitz wrote:

> 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.

I generally don't like the tapioca one can purchase, although
Kozy Shak (?) isn't bad. I put LOTS of nutmeg in mine--in
addition to vanilla.

--
Jean B.

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.
>

I can imagine that it was way too solid. That was a lot of tapioca. With
minute tapioca you only use a few tablespoons.. If you used 1 1/3 cups of
milk you probably needed a whole cup of sugar, two eggs and about 6 cups of
milk.

You might have tried following a recipe. You may have mad a more acceptable
result. When I use minute tapioca I soak the tapioca in milk for about 10
minutes, which in the sugar and egg and cook it for about 15 minutes on
direct heat. When cooking Fish Eyes and Glue I soak pearl tapioca in water
over night, drain off the water and cook it in a double boiler for about two
hours, then add sugar and milk and cook it until it thickens. The last batch
I made used a different recipe that involved baking it in a greased pan for
a half hour at the end. That turned out nicely.

In article >, Dave Smith
> wrote:

What about tapioca as a thickener? Do you use the instant or minute
stuff? What proportions and how does it compare with flour and
cornstarch? I've a couple of recipes that call for it, but from the
discussion here it seems like it would glob up.

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?)

Next time try following the directions on the box.

djs0302 wrote:

> 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?)
>
>
> Next time try following the directions on the box.
>
There were none!

On Tue 13 Dec 2005 01:59:57p, Thus Spake Zarathustra, or was it jake?

> djs0302 wrote:
>
>> 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?)
>>
>>
>> Next time try following the directions on the box.
>>
> There were none!

Then it would be hard to do. <g>

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!