Random DIY mixing and More

[Koolkiz]

Good morning! It's still late morning here. Going to do some gardening work today. I had a night from hell last night at work. I could write a book on it.
Hopefully, I can mix something tonight. I'm still wanting to mix the cake and frosting mix. I'm holding out on flavor orders because I have flavors from last year I have not touched. I'm thinking of trying to use and or make use of flavors I already have. Some are completely horrible to my taste. I still have the Stixx mix (I did try one mix) I need to try.

 

[Zazie]

I've always thought of custard as being thickened only with egg yolks, but I've noticed that cooking shows, both English and American, now use the term for sauces/puddings made with cornstarch (or some other starchy thickening agent) as well. Bird's Custard Powder is cornstarch, salt, coloring, and flavoring.

As far as I understand it, in the UK, "custard" usually refers to a sauce meant to be poured over other desserts (crumbles, cobblers, etc.). Traditionally, it would contain no cornstarch, but that has changed in modern times (it's way, way easier to make custard/pudding with cornstarch than with egg yolks only). In the US, "custard" usually describes a concoction made with only eggs (usually just the yolks), cream/milk, sugar, and vanilla that is baked in a bain marie.

 

[charlie1465]

Just off the top of my head.... blackberry creamy cheesecake recipe.... haven't tried it yet. 30ml

FA BlackBerry 1 drop in 30ml
FA blackcurrant 0.5%
OOO Cream (Milky undertone) 2.5%
FA Fresh cream 1.5%
INW Ywc 2%
FA Custard 2.5%

Try at own risk....I'll try and mix it tomorrow.

 

[charlie1465]

I've always thought of custard as being thickened only with egg yolks, but I've noticed that cooking shows, both English and American, now use the term for sauces/puddings made with cornstarch (or some other starchy thickening agent) as well. Bird's Custard Powder is cornstarch, salt, coloring, and flavoring.

As far as I understand it, in the UK, "custard" usually refers to a sauce meant to be poured over other desserts (crumbles, cobblers, etc.). Traditionally, it would contain no cornstarch, but that has changed in modern times (it's way, way easier to make custard/pudding with cornstarch than with egg yolks only). In the US, "custard" usually describes a concoction made with only eggs (usually just the yolks), cream/milk, sugar, and vanilla that is baked in a bain marie.

That's what it means in the UK too but lots of people do opt for Bird's custard powder from convenience.....it's yuk. I think it came about from the shortages in WWll. The actual custard recipe with eggs, cream, milk, sugar and sometimes vanilla has its roots in France and is also basically an ice cream base before freezing. For pudding/cake fillings in the UK it's always the correct custard for decent products but we generally never use 'creme patissiere' as they do in most cakes/flans and dessert cakes here in France.
We do make it as a pouring consistency for use like a hot cream topping. The UK also uses double and clotted cream which you can't find in France

 

[FranC]

Checked out at BCF with First Class shipping. USPS

 

[englishmick]

Yesterday we took the GGD to a parade in the small town where she lives, we had her because mother was off with the Guard and father is sick and waiting for a covid test to come back. She was on the Scouts float for some reason. We got there really early and grabbed a prime spot at a table outside DQ. Perfect weather for it. Lots of fun, the parade was an hour long. Everything you could imagine. A local Corvette club had a dozen cars, Harleys, fire engines and antique fire engines, floats advertising local businesses, marching bands, church groups. Everyone was throwing handfuls of candy to the kids at the side of the road. The kids had plastic shopping bags and some of them were almost full of candy by the end.

There were some political floats which seemed a bit off to me. Floats promoting multiple candidates for Police Chief. It's probably a 90% rep town. The dems had a flat top with 3 elderly ladies sitting in chairs, one of whom appeared to be asleep. The reps had several vehicles covered in Trump banners, with young ladies in cheerleader outfits marching on both sides waving huge flags that said "Trump Won - I Know It, You Know It.

Afterwards we took the kid to another grandparent house and we all went out to eat. The specialty was baked potatoes and I ate a giant spud covered in bacon and cheese.

Then I went home and spent the evening getting up to date with vapes. New coils and wicks in 8 tanks. Also swapped out several flavors. I'm getting bored with flavors quickly these days. And vaping less. I can almost imagine getting down to one vape and just hitting it once in a while.

 

[FranC]

I have a plan to replace my oldest flavors a few at a time. The oldest are 8-9 years old. No time like the present.

 

[hittman]

I've got the 510 adapter in and it's punchy enough at 25watts. I never believe the suggested wattages.... they're like... here's how to burn your coil out as quickly as possible

But I guess you're testing for review,!

Yeah, I usually end up running lower than recommended watts on most sub coils but try to get close. There are some I like and will use regularly as high as 45 but not many higher than that unless testing for a review.

 

[hittman]

I'm a big fan of excedrin too.

I did go ahead and mix 40ml of your custard base. I guess it needs a month?

 

[hittman]

I got quite a bit done this morning. I got my flavors put away, mixed the custard base and another bottle of the Meuler one shot, cleaned out some bottles and a couple tanks. Just finished a workout and very much need a shower.

 

[FranC]

I did go ahead and mix 40ml of your custard base. I guess it needs a month?

It does to be best. I’d compromise and say at least 3 weeks.

 

[FranC]

I got quite a bit done this morning. I got my flavors put away, mixed the custard base and another bottle of the Meuler one shot, cleaned out some bottles and a couple tanks. Just finished a workout and very much need a shower.

You’ve been way busier than me.

 

[hittman]

I just loaded a Dvarw with the pudding base #2 that I added 1% red raspberry and 5 drops of pur raspberry to. Maybe I need to break in the wick more but first reaction is it’s really sweet and can barely taste the raspberry. Definitely needs more.

 

[Skeebo]

My Miami Dolphins looked great today!

 

[FranC]

I just loaded a Dvarw with the pudding base #2 that I added 1% red raspberry and 5 drops of pur raspberry to. Maybe I need to break in the wick more but first reaction is it’s really sweet and can barely taste the raspberry. Definitely needs more.

I typically use 2 or3% of PUR Raspberry in a mix. Not very strong to me.

 

[charlie1465]

Good night all.... early night as usual

 

[FranC]

Shopping trip to Walmart and target. Dd and I both got misc food and cleaning stuff. I got a couple small items for GD's birthday the 27th.

 

[FranC]

Good night all.... early night as usual

Good night, Charlie

 

[Zazie]

That's what it means in the UK too but lots of people do opt for Bird's custard powder from convenience.....it's yuk. I think it came about from the shortages in WWll. The actual custard recipe with eggs, cream, milk, sugar and sometimes vanilla has its roots in France and is also basically an ice cream base before freezing. For pudding/cake fillings in the UK it's always the correct custard for decent products but we generally never use 'creme patissiere' as they do in most cakes/flans and dessert cakes here in France.
We do make it as a pouring consistency for use like a hot cream topping. The UK also uses double and clotted cream which you can't find in France

Bird's is disgusting and dumb.

I read something this morning that claimed English custard is considered a being unto itself, even though, in its pure form, it's just the same as crème anglaise. The use of cornstarch in modern preparations is what sets it apart.

I don't know why custard in the English sense isn't popular here. It's delicious on so many desserts. I think we tend to use vanilla ice cream or whipped cream (crème Chantilly) in its stead.

 

[FranC]

Wow, I was gone almost three hours and hardly any posts. These ball games are taking way too much attention