Of late I've been bemoaning the abscence of Pudding Pops. Ah Pudding Pops, those creamy frozen treats from our youth and the reference point of every bad Cosby impression. I find it dissapointing that such a unique, brand backed product would shrivel up an dissapear from the market. Everytime we went to the store, every grocery store, I'd search up and down the frozen food aisle. But to no availe. Not even a no-name brand knock-off.
Until last week.
What glorious sight should i see in my grocers freezer but the familiar "Jello Pudding Pops" logo. Now produced not under their own power, but co-branded under the "Popsicle" brand. Popsicle(TM) is one of those brandless brands. They make all those frozen ice-creamy things sold by ice cream trucks. Items that you probably think of as being beholden to no one brand. Like Fudgesicle(TM) and Cremesicle(TM).
Sadly, whether it be me or the recipe, I find the new pudding pops less satisfactory. The shape has changed. Once a flat wedge with rounded top, it is now cyclindrical in shape. i prefered the former. It allowed these wonderful sheets of ice to develop around the pop - sliding off as you licked. Loved that.
They also seem to be softer, not as initially sturdy (though maybe this is a difference in freezer settings).
And finally, the consistance is a little chalky. Especially on the vanilla. The chocolate is creamier, but Amy notes it tastes pretty much like a fudgsicle (which isn't really a bad thing, in my book ).
Onthe topic of more helathy, but still not entirely satisfying food, I made brussel sprouts for Easter Dinner. This was, surprisingly, the first stime either Amy or myself have had brussel sprouts. What we learned from this cullinary expedition into the unknown is that, regardless what the recipe may say, brussel sprouts do not cook well by sauteing. Flavor: not bad. Texture: not even resembling cooked. Next time, I'm a-broilin'
But the roasted pear and walnut salad, carrot and apricot julliene, and cherry pecan stuffed pork loin were mighty tasty indeed.
Subscribe to:
Post Comments (Atom)
4 comments:
The key to brussels sprouts is that you have to braise them for a bit before proceeding to another cooking method. Throw them in a pot and pour in some water until it is maybe 1/3 the way up the sprouts, then put the lid on and cook for about 5 minutes. Then you can saute (my favorite- saute with garlic and pine nuts- yum). Braising in cream with a little bit of nutmeg is also good.
Wandering Grammer Marm says:
- avalie -> avail
- if you prefer the cylinder you prefer the latter if you prefer the flat one you prefer to former
- cyclindrical -> cylindrical
- i -> I
- helathy -> healthy
- pork loin -> manna
Wandering grammer marm can piss off. I'm not copy editing my blogs.(though I might go back and edit the latter/former oops)
tp
You have to admit that Wandering Grammar marm is correct about the pork loin, though.
a
Post a Comment