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  #11  
Old 14-05-2018, 12:04 AM
Tobi Tobi is offline
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I was raised in the north of England where we had bitter winters, and we knew all about "comfort food".
We had some "reet good" puddings! Some of them were very nutritious. Plum or apple pudding for instance....with custard.
My Dad used to say "a good pudding should really stick to your ribs"
(no one was fat by the way.) I guess it was just so freezing cold that we needed the calories. But what a treat!
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Old 14-05-2018, 11:18 AM
Flexi-Girl Flexi-Girl is offline
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Quote:
Originally Posted by Tobi
I was raised in the north of England where we had bitter winters, and we knew all about "comfort food".
We had some "reet good" puddings! Some of them were very nutritious. Plum or apple pudding for instance....with custard.

I have never heard of plum or apple pudding. That sounds amazing.

Quote:
Originally Posted by Tobi
My Dad used to say "a good pudding should really stick to your ribs"
(no one was fat by the way.) I guess it was just so freezing cold that we needed the calories. But what a treat!

I can definitely understand the 'comfort food' context being where you were.
I just get the sense that more often then not, our society (at least in the US) places such a value on eating and comfort above any real meaningful connection.

Fried chicken, Mac and Cheese, Bacon double cheeseburgers are what pass as a good times for so many people. Stores bombard us with excessively high calorie, super tonnage packaging of excess. I want to buy a couple of items at the store without being blasted as soon as I walk inside, by this weeks 2 for 1 cookie explosion.
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Old 16-05-2018, 12:37 AM
Tobi Tobi is offline
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Yes well back in those days it was simple home cooking. Stores didn't bombard you with junk food offers as soon as you walked in, and there were no stores like that. People cooked up what they had seen their mothers cook up, and their grandparents. And the recipes were fairly simple and passed down. But it was that "special something" in the cooking that made one cake or pudding better than another. Sometimes it was as simple as cold fingers mixing the pastry, or ice water to mix it.
And the plums or apples would usually have been bottled (canned) from the previous August/September when they were gathered, to preserve for winter cooking or just to eat on their own!
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