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For Those With Strong Stomachs
From my friendsoffriends page, I was led to this

journal, where intrepid Americans try to recreate the Doctor's fishfingers and custard dish.

You have been warned.

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I'm just wondering why they tried eating the custard cold. But then, one can't expect Americans to appreciate the culinary delight that is Bird's Instant [Glyph of sarcasm]. They don't go in for hot puddings much at all, in my experience.

I thought they were very brave in trying to make proper egg custard. (It still makes me concentrate harder than anything else in the cooking line.)

I'm pretty sure that baked fish custard is a perfectly legitimate dish (in some parts of the world) - but I rather suspect that someone who was involved in that script had the experience of feeding a small child who discovered the delights of dipping Birdseye fish fingers into a jug of Birdseye custard and never forgot it.

In Japan, we ate a dish that was seasonal (in August/September) which appeared to be baked egg custard with stuff (sometimes chicken, sometimes mushroom, sometimes seafood, sometimes other unidentifiable stuff). I thought the first one I had was repulsive because I ate it in a theme park. I thought the second was suprisingly repulsive, given everything else in the feast at that ryokan was fabulous. Then when we stayed at a very top notch ryokan, where the mushroom and chicken in it were exquisite ... and the custard was nice ... still as a whole, it was a 'just about acceptable' dish (in the way a McDonalds burger is 'just about acceptable).
*googles* ah, here it is: Chawanmushi

Ok, I have a thing about things not tasting right: I am currently educating myself to eat olives, which I have a problem with because they are not grapes (I put one in my mouth, and go 'bleh! that is one bad grape!!!'). But this is the _only_ thing we ate in Japan that I didn't at least tolerate (the tofu was, well, tofu, and the thing that looked like a bit of bath-mat in Nagasaki was, well, a think that had all the texture and flavour of a bit of bath-mat - and apart from that, it was one delightful mouthful after another).

Since I don't have a sense of smell I rely entirely on taste and texture, so I have some sympathy with your olive problem ;)

One of my favourite dishes is South African bobotie, which is essentially mince with custard (a sort of lasagna-less lasagna...)

At school I found that the only way to make their custard edible was to smother it in - salt.

Re Ina's comment.

She will eat proper egg custard, particularly if it is frozen (i.e. good home made ice-cream) in sweet dishes, at least if I make it...

At least they didn't include videos.

They should definitely stick to US programs with American cuisine.

Edited at 2010-06-01 12:36 am (UTC)

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