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Posted
2 hours ago, Katie Meadow said:

I've never seen canned pudding. Is it actually a can? If so, don't underestimate the hazards.

 

I'd hate to think what it'd be like if it weren't in the can.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Posted
2 hours ago, JoNorvelleWalker said:

 

I'd hate to think what it'd be like if it weren't in the can.

 

You sure it's still in there?  The can hasn't "blown it's top" so to speak?

Posted
5 hours ago, ElsieD said:

You sure it's still in there?  The can hasn't "blown it's top" so to speak?

 

I have not seen it for a while.  I once had a can of cream of coconut blow up in my kitchen.  It wasn't pretty.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Posted

My first time posting to this topic.

I will never again add an entire deseeded Carolina Reaper pepper to a batch of chili. I had to add more beans and serve with a lot of rice to tone it down and it was still sinus clearing.

And this is coming from someone who regularly adds half a Habanero or more to a breakfast wrap.

 

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'A drink to the livin', a toast to the dead' Gordon Lightfoot

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