20 Comments on There isn’t enough Brandy in the world
Plum pudding = fruit cake.
6
I wanna know how they get the raisins stoned.
6
I draw the line at Fig Newtons and that’s it.
4
My sister made it and it’s damn good
8
Not enough “nope” in the world.
1
I grew up in an area where persimmon pudding was a thing at holiday time and we usually had at least two–usually more–batches of it courtesy of the aunts and grandmas. My mom was of the **you WILL eat some to be polite** school, so it mattered not that I detested the stuff. I soon found that if I buried it in Cool Whip I could choke it down. I would apply the same approach to the figgy variant.
3
Beats an Impossible Burger, I’ll take it.
3
Please, sir, may I have some more?
I like it. And I also like a good, well-aged fruit cake.
I’m the same way with mincemeat. Ths, though, doesn’t sound bad.
2
Can’t be any worse than blood pudding.
1
I’ve made Christmas pudding and served it with pleasure. I used high quality ingredients, and fresh pure suet. Homemade is the best, you cannot just go out and buy a good one.
4
Zonga
DECEMBER 25, 2021 AT 1:03 PM
I’ve made Satan’s blood pudding and served it with vile pleasure. I used high quality ingredients, and fresh pure aderenochrome culled from frightened children just before they are murdered painfully and slowly. Homemade is the best, you cannot just go out and buy a good one.
Seems like pretty typical ingredients for bread pudding, though I’d find an alternative to suet, perhaps shorting?
They did a couple of bread puddings on “Good Eats” this week, I’d make one except no one else in the household seem interested in enjoying it with me. Don’t worry though, I’ll be making my patented stuffed cabbage for New Years.
1
@ Hillary December 25, 2021 at 1:06 pm
Yer killin’ me! heh!
Luv ya
My parents cooked a war-ration recipe that uses grated carrot and potato to reduce the need for suet/lard (it uses a cube of butter]. Also, no brandy. I made some yesterday for Christmas Eve dinner — my first attempt. It was well received.
1
Cranberry pudding or plumb pudding are both awesome. The hard sauce makes it. I’ve foundered myself on both more than once.
That is the treat that they are referring to in figgy pudding
Irish make both. Most of the Irish food isn’t fit for man or beast, their dairy, their bread and some of their deserts are the exception. Give the bastards a prime rib roast and they will throw it in a pot of water and boil the damn thing until it is a universal shade of grey and as disgusting as it sounds.
2
Sidebar:
My grandmother made a fantastically good fruit cake. But she was a firm Southern Baptist, thus booze was simply unthinkable to her. But (another but), and utterly essential fruit cake ingredient is booze.
Here’s how she managed it. She would never, ever set foot in a liquor store, nor would she ask someone else to go there — and SIN! — on her behalf. So, she would get some good apple cider, non-alcoholic to start with, and let it ferment into a good hard cider. Then, in the cold winter nights of mountainous Southwest Virginia, she would pour some cider into a pan and set it out on the back porch. In the morning, she’d lift out the ice that had formed and pour the remaining cider, now with a higher alcohol concentration, into a bottle. She’d repeat this until she had a goodly supply of some really kick-butt apple jack. Who needs a still? She had Old Man Winter and the lively yeast made by God. And she didn’t stint on the apple jack as long as it went into her fruit cake.
I highly recommend the substitution of apple jack for brandy in fruit cakes and plum pudding. It is wonderful!
2
Nuthin involving kidneys or even close to the kidney for me! Someone I had a business meeting with had kidney pie for lunch when I was in British Columbia and I damn near had to leave because of the smell!
great … where am I gonna find mace? the best I can do is pepper spray
is that ok?
Plum pudding = fruit cake.
I wanna know how they get the raisins stoned.
I draw the line at Fig Newtons and that’s it.
My sister made it and it’s damn good
Not enough “nope” in the world.
I grew up in an area where persimmon pudding was a thing at holiday time and we usually had at least two–usually more–batches of it courtesy of the aunts and grandmas. My mom was of the **you WILL eat some to be polite** school, so it mattered not that I detested the stuff. I soon found that if I buried it in Cool Whip I could choke it down. I would apply the same approach to the figgy variant.
Beats an Impossible Burger, I’ll take it.
Please, sir, may I have some more?
I like it. And I also like a good, well-aged fruit cake.
Think there’s enough brandy to make US hot?
https://cf.geekdo-images.com/camo/99ce1dd767d4cda43f946a0b2d6c86facbee818d/687474703a2f2f322e62702e626c6f6773706f742e636f6d2f5f2d7847644f766b435853552f53724f364d58716a4973492f41414141414141414155302f6e31547854526335755f672f533537302f6c69626572616c5f776f6d656e2e6a7067
I’m the same way with mincemeat. Ths, though, doesn’t sound bad.
Can’t be any worse than blood pudding.
I’ve made Christmas pudding and served it with pleasure. I used high quality ingredients, and fresh pure suet. Homemade is the best, you cannot just go out and buy a good one.
Zonga
DECEMBER 25, 2021 AT 1:03 PM
I’ve made Satan’s blood pudding and served it with vile pleasure. I used high quality ingredients, and fresh pure aderenochrome culled from frightened children just before they are murdered painfully and slowly. Homemade is the best, you cannot just go out and buy a good one.
Seems like pretty typical ingredients for bread pudding, though I’d find an alternative to suet, perhaps shorting?
They did a couple of bread puddings on “Good Eats” this week, I’d make one except no one else in the household seem interested in enjoying it with me. Don’t worry though, I’ll be making my patented stuffed cabbage for New Years.
@ Hillary December 25, 2021 at 1:06 pm
Yer killin’ me! heh!
Luv ya
My parents cooked a war-ration recipe that uses grated carrot and potato to reduce the need for suet/lard (it uses a cube of butter]. Also, no brandy. I made some yesterday for Christmas Eve dinner — my first attempt. It was well received.
Cranberry pudding or plumb pudding are both awesome. The hard sauce makes it. I’ve foundered myself on both more than once.
That is the treat that they are referring to in figgy pudding
Irish make both. Most of the Irish food isn’t fit for man or beast, their dairy, their bread and some of their deserts are the exception. Give the bastards a prime rib roast and they will throw it in a pot of water and boil the damn thing until it is a universal shade of grey and as disgusting as it sounds.
Sidebar:
My grandmother made a fantastically good fruit cake. But she was a firm Southern Baptist, thus booze was simply unthinkable to her. But (another but), and utterly essential fruit cake ingredient is booze.
Here’s how she managed it. She would never, ever set foot in a liquor store, nor would she ask someone else to go there — and SIN! — on her behalf. So, she would get some good apple cider, non-alcoholic to start with, and let it ferment into a good hard cider. Then, in the cold winter nights of mountainous Southwest Virginia, she would pour some cider into a pan and set it out on the back porch. In the morning, she’d lift out the ice that had formed and pour the remaining cider, now with a higher alcohol concentration, into a bottle. She’d repeat this until she had a goodly supply of some really kick-butt apple jack. Who needs a still? She had Old Man Winter and the lively yeast made by God. And she didn’t stint on the apple jack as long as it went into her fruit cake.
I highly recommend the substitution of apple jack for brandy in fruit cakes and plum pudding. It is wonderful!
Nuthin involving kidneys or even close to the kidney for me! Someone I had a business meeting with had kidney pie for lunch when I was in British Columbia and I damn near had to leave because of the smell!
great … where am I gonna find mace? the best I can do is pepper spray
is that ok?