mentalrph

I found a marvelous tea merchant in Chinatown (SF) a couple of weeks ago. Their staff is very knowledgeable and quite helpful. I have always been an English breakfast tea drinker (w/cream and sugar) but have been converted to straight up tea. Check out their website www.redblossomtea.com

Love ya! Mean it. Thanks again...It's back to the kitchen I go.

"Boiled Custard" sounds right! AND yes, my dear deep dyed in the wool Methodist Gram lives in Pine Bluff, Arkansas! Her mental status is such that I could get a recipe from her. I know that she liked her after dinner liquers but I think she only used bourbon in one of her many types of divinity! She also made 2-3 fudges, a black walnut caramel roll with a creamy nougat and various other confectionaries. But I still loved the boled custard & caramel nut roll the best as I associate them with the holidays & my birthday. Could someone enlighten me on how to make a boiled custard? Thanks bunches

Sorry for my inadequate descriptions... Gram's "custard" was a viscous yet drinkable concoction that may well be closer to a nog in appearance yet not in taste. I do remember that it tasted much like custard yet didn't have that firmer body... The epicurious recipe was NOT a baked item strictly oven/counter top but it did end up in an ice water bath. I appreciate yall's replies and wish each and every one of you a bountiful new year!

At Christmas, I had a severe attack of holiday sentimentality & tried to make egg custard "like my grammama used to make". She used to bring it in a gallon milk jug. I remember it was smooth, cold & tasty to drink. So I tried a "rich custard" recipe from epicurious .com but it was funny ( not ha ha) tasting. I have a number of confounding variables; type of vanilla ( fake crap ), 2% milk, bad cook/technique, crummy recipe and/or a combination of the above. I might add that the texture & appearance were what I remember but the flavor was bad off. I really enjoy the egg custard pudding that Picadilly (chain of cafeterias) serves in a cup although it's always a bit too nutmeggy. Wouldn't mind making something akin to that as well. But that's for another day. Any suggestions? BTW, I almost always order flan, creme brulee', custards, chess pie & so on when dining out. What's yall's opinion(s) about what makes a custard-based recipe turn out well? Thanks in advance and Happy New Year! Kelly C

I am an extremely new "newbie" to yall's board so be kind! I am had BBQ, Bar-B-Que, barbeque, etal all over this country & really am partial to deep south pork. BUT I could never be so arrogant as to claim superiority of our BBQ over any other region & style of Que! To paraphrase Duke Ellington; "There ain't but two kinds of BBQ, Good and Bad" and to add the KY addenda "I cain't define BBQ but I know it when I eat it." Kelly "KY" Cummins aka Mentalrph P.S. I really feel that I have found a gold mine in e-gullet and hope that I may give back a small proportion of what I gain from all these resources. Sorry about not having an avatar but will work on it.