Puddin’

Discussion in 'Camp Cooking' started by tenngun, Jul 26, 2019.

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  1. Jul 30, 2019 #21

    Loyalist Dave

    Loyalist Dave

    Loyalist Dave

    Cannon MLF Supporter

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    I thought so too, but I discovered that in Britain before cornmeal caught on as it had in The American Colonies, they were a bit more elaborate:

    Hasty Puddings 1753.JPG
    From The Compleat Housewife 1753

    LD
     
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  2. Jul 30, 2019 #22

    tenngun

    tenngun

    tenngun

    Cannon

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    D~~n those Brits stealing our ideas... even before we had them.
    I’ve been at events when tourist came through as I was eating breakfast from ‘can’( tin cup I cooked in).
    A conversation goes like this:
    Tourist ‘what’s you eating?’
    Me ‘Hasty pudding’ I say with a smile
    T ‘what’s that?’
    M ‘ well in this case it’s chocolate multimeal with raisins, back then it was boiled corn meal. Just boiled grain or now we call it hot cereal.
     
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  3. Jul 30, 2019 #23

    Loyalist Dave

    Loyalist Dave

    Loyalist Dave

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    Now THAT sounds like an actual treat, especially on a cold morning!

    LD
     
  4. Aug 4, 2019 #24

    RAEDWALD

    RAEDWALD

    RAEDWALD

    40 Cal.

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    Ah. Rillette here. The above would also be related to brawn if made from a calf/sheep's head. But we digress from the OP.

    BTW the same fat that makes suet is also the ideal choice for making tallow.
     
  5. Aug 6, 2019 #25

    Loyalist Dave

    Loyalist Dave

    Loyalist Dave

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    It's also the right fat for good, hard salami, which is why the butchers around me have it as guys make venison salami.
    OH, and it's also good when properly hot, for cooking original, vintage, French fries..., the kind you used to get at diners and fast food restaurants, circa 1965. NOT at all "heart healthy", but if you make them once a year for the 4th of July..., well...., ;)

    LD
     

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