Chocolate Amaretto PuddingGennaro Contaldo

Hi lovely people of Food Tube, let me show
you what I'm going to make you now! Amaretti and chocolate pudding. If you feel a bit down
and you eat this pudding it's like wow! You get to buzz it up. Hallelujah! So simples,
you will love it! I have 500ml of luke warm milk, and I'm going to put inside two tablespoons
of sugar! One, two! The one tablespoon of flour. And switch on your gas, stir it.

I
put the flour inside when the milk is still warm, it's not very hot! The reason if you
do this, it won't go lumpy. And it will be fantastic. I'm going to add three caps of
amaretti, you know what. I love it so much I'm going to add an extra one! You don't have
to do that, but I love it! Stirring it, I.

Need a pod. This is all the seeds, can you
see? Stir it because you don't want it to get hot. So as this starts to get warm, it
starts to get thicker! While it starts to get thicker, you put 50 grams of butter. I
love the gas because you don't want to burn it.

Oh yes, get the nice chocolate. Crush
it, about 100grams! You don't have to do like me. The smell is incredible. It goes whoa,
whoa, whoa, whoa, whoa.

Chocolate is there, I'm going to put another 25grams of chocolate
inside. Yes, yes, yes! I wish your eyes could see what I can see! Don't you think this is
beautiful where I am? Look at that, I'm in my Kingdom. Yes, it's all beautiful. We have
it all inside.

On the gas, a little bit high. Keep stirring, it takes a minute. Don't do
like me. Oh my! Oh my, OH MY! Look at the bubbly on the side.

It's ready, you don't
want that to bubbly all over. Because you might burn. At this stage off, keep stirring
it. You lose the whisk and you get a spoon.

Yes! Look at that! Look how smooth and silky
it is. Then the last, not least, an ameretti biscuit. Crush it on top. Amaretti and chocolate
pudding.

Let us celebrate it this way. Hallelujah! Hallelujah! Hall - le - lu - jah. I can taste
inside, the amaretti, the liquor, the crunchiness of the amaretti, the vanilla pod and the chocolate.
Mmmmm. I'm buzzing again.

For now I say arriverderchi..

Read more »

Chia Seed Pudding 3 Ways (Easy & Healthy Breakfast Idea)Homemade Food by Amanda

Hi, this is Amanda. Welcome to my
channel. Today we are going to make chia pudding with three of my favorite
flavors, and I even give them names. They're Very berry, Tropical heat and Mocha love.
I like to have chia pudding for breakfast sometimes because they're very nutritious and they keeps full for quite a long time.

They're also very
easy to make! What I usually do is to make a basic chia pudding, leave them in the fridge over night and then the next morning I'll mixes with whatever flavor
I feel like having that day. And of course you can play with your own
combinations. Now let's get started! Let's start with the basic chia pudding. You'll need almond milk, chia seeds, maple syrup, and a mason jar.

I'm using a 500 milliliter jar.
When making basic chia pudding, the best chia seeds to liquid ratio is 1 to 6. Add
maple syrup as sweetener. Use a fork to give everything a good mix then we're
going to seal the jar and then leave it in the fridge for at least 4 hours to
overnight. After 4 hours when chia seeds absorb all the liquid, it should be
looking like this.

The first flavor is one of my favorite, Very Berry!
Ingredients you'll need are some frozen berries, water and yogurt. In the blender
I'm mixing all the ingredients together. You can also use coconut milk or almond
milk instead of yogurt and water. Now we're going to combine everything
together.

Add 1/2 cup of basic chia pudding then add the berry mix. You can
always add a splash of maple syrup into the berry mix. I like to add some walnuts
on top. That's it! The second flavor we are going to make is Tropical Heat.
So of course you need some tropical fruits, frozen bananas, yogurt and water.

Add everything in the blender and give it a good mix. I love using frozen
bananas not only its natural sweetener, it also gives the smoothie a right
consistency. Again we're going to assemble everything together by adding
1/2 glass of chia pudding and 1/2 glass of mango smoothie. You can garnish with
some fresh fruits and mint.

Last flavor we are going to do Mocha
Love. Ingredients you'll need are some cocoa powder and cold coffee.
In the blender, I'm adding three tablespoons of chia pudding add cocoa
powder a splash of cold coffee and blend everything well. Assemble everything by
adding the basic chia seeds and the mocha chia mix. If you like your stronger
you can blend more chia pudding with coffee.

That's it three flavors of chia
pudding for breakfast give it a try and let me know in the comment which is your favorite flavor! Don't forget to subscribe. See you next time!.

Read more »

Caramel Custard pudding video recipe

Today we are learning to prepare Caramel custard pudding / flan Ingredients needed are 1.Milk  - 1.5 Cups( 2% or whole milk(full fat milk)
2.Eggs - 2 nos.
3.Sugar - 1/2 cup + (3 Tb sp for caramelizing)
4.Vanilla Essence - 1.5 Tsp
5.Water - 2 Tb sp for caramelizing + 2 cups for adding into the big dish and 3 small baking dishes To a heated pan,add 3 Tb sp sugar + 1 Tb sp water and stir continuously in medium flame for 2 minutes. Don't burn the sugar into black,it will tastes bitter Sugar gets crystallize and becomes white in colour.Add 1 Tb sp water(don't add more) and stir continuously,then it starts bubbling and becomes golden and then golden brown within 2 minutes Immediately transfer the syrup into 3 bowls and spread it all around the bowl(Forms a base layer)Do, it fast other wise syrup gets set.If it sets,don't worry,while baking syrup will spread Pre heat the oven to 350 deg F. In a bowl,add 2 eggs and 1/2 cup sugar and beat vigorously with a fork Add 1.5 Cups milk and 1.5 Tsp vanilla essence.Mix vigorously until sugar dissolves. Strain this mixture and carefully transfer it into 3 bowls Cover using an aluminium foil and keep these in a baking dish with 2 cups water for even baking of the pudding Bake this in a pre heated oven for 40 - 45 minutes at 350 deg F.

After baking,keep these bowls for cooling in counter top table for 1 hour Chill these pudding in refrigerator for 2-4 hours before serving. To unmold this pudding,run a knife along the sides of the bowl Place a plate upside down over the bowl.Now holding tightly,invert the bowl over the plate Gently lift the bowl upwards,caramel sauce will flow around the pudding forming a sweet layer. You can prepare easily at home for your friends & family and even for a surprise guest as well Thanks for watching my video. If you like the video, give me a thumbs up and share this video.

THANK YOU..

Read more »

Brioche Bread And Butter Pudding Keep Calm And Bake 5

Hi, I am Sim Smith, and welcome to my keep
calm and bake series. In this episode we are going to be making brioche bread and butter
pudding. [Music] This is a really easy recipe, it is one of
my mom's favorites, brioche bread and butter pudding. Now you can buy the brioche ready
sliced or you can buy it as a loaf, all you need to do is slice it and make sure you butter
it.

And what you are going to do is lay them in the base. Six slices going opposite ways,
and then on top of that you are going to sprinkle some mixed peel and some fruit, and you just
need about a handful. Sprinkle that over, and then you need to add in some soft brown
sugar, you can use Demerara. If you don't have brown sugar at home you can just use
some plain castor sugar that is absolutely fine.

So a couple of teaspoons of that. You
might need to break it up if it is Demerara because it has a tendency to stick together. For the full ingredients of this recipe you
can just check the description box. Press it down slightly, repeat the process
by just layering the brioche on again and the sugar again.

Now this makes a really lovely
pudding for autumn time I think it is great after a Sunday roast, it is brilliant for
after dinner parties. Everyone is really impressed, and who does not love a bread and butter pudding.
So for the final layer, you just put the brioche on this time none of the mixed peel but instead
you are going to sprinkle some cinnamon on top. Again really warming for the autumn,
spicy, sweet; and then some more sugar. Again 2-3 teaspoons is absolutely fine and you may
need to break it up with your fingers just to get an even covering.

Then press it down
again. Then what you need to do is take your eggs, put them into the cream and milk mixture,
you need to mix it in really well and slowly pour it over the top. What you will find is
if you can try and put it into the holes down the side it will get right to the bottom and
soak in all of the brioche. The aim is not to have it pouring over the top.

There we
go. Again, you can just press it down to make sure each piece is really coated. And that
is it, now it is time to pop it into the oven for 30 minutes at 180 degrees. Our brioche bread and butter pudding is out
of the oven now and it is puffy and looking delicious.

I think the best way to serve it
is with cream, or ice cream if you prefer and some people even like to have it with
custard. I hope you enjoyed this recipe and if you did please subscribe to the channel.
I hope to see you soon..

Read more »

Boiled Pudding part 1 - 18th Century Cooking SeriesS2E2

Puddings. Many people hear the word pudding
today and what do they think about? They think about some little custardy stuff in a cup
or something you buy at the grocery store in a box and mix it up with some milk. Pudding
has a much deeper richer history. Today were going to look at boiled puddings from the
17th and 18th century.

So the word pudding is based on the old English
words for gut or for stomach. In the original puddings were actually meat or organ meats
mixed with grains and cooked in stomachs or in intestines, so much more like say, modern
day sausage or, if youve ever heard of a Scottish haggis. Haggises are like a true
old pudding. So these original puddings had their ingredients
stuffed in a stomach and then that tied off and they were put in boiling water and they
were boiled for many hours.

It wasnt until the 17th century, the early 17th century,
when there was a change, there was an evolution in this pudding. They started making these
puddings in cloth sacks instead of in stomachs, and we started seeing the ingredients change
a lot too. Some of the meats were taken out and more grains and some other things put
in there, so were starting to see an evolution in puddings, and puddings started to become
very popular in the 17th and 18th century. Most of those puddings in the 18th century
cookbooks call for 4 main ingredients.

They called for flour. They called for milk. They
called for eggs, and they called for some kind of fat. Usually suet is the one thats
most often referred to in the cookbooks.

Suet can be very hard to come by in the United
States. Its not commonly used in cooking, so today were going to substitute butter
for the suet. So today were going to be working on a
simple boiled plum pudding. Lets get started.

So in addition to our four main ingredients,
weve got some other smaller ingredients that were going to talk about now. Weve
got salt which is in most recipes. We also have a nutmeg were going to grate into
that, which nutmeg is in all the different pudding recipes. Weve got some mace which
is in most of them which is related to nutmeg.

Weve got ground ginger. Ground ginger was
inexpensive in the time period and a very commonly used spice. Its a plum pudding
and the plums arent plums, but theyre raisins in this. These have regular raisins.
We also have some currants and currants in English cookbooks from the time period are
actually just miniature seedless raisins from the Corinth region, and we also have some
sugar that were going to add into this recipe.

So before we get going and start mixing things,
we need to have some things happening in the background. Ive got some water boiling
here. Were going to need a pot, at least a gallon or so, so that we can boil our pudding.
We also need a pudding cloth, a piece of tightly woven fabric, something not soapy but nice
and clean. Im going to toss this in the pot and then we can start mixing.

Im just
going to toss this cloth in. Were going to leave it in here until Ive got the batter
all mixed up and ready to put inside of it. Well, lets start getting our ingredients
mixed up. Lets start with out wet ingredients.

We need 2 eggs and we dont want all of
both of them, we want actually 1 whole egg and then just the yolk from the other one.
This egg lets separate out. We just want the yolk so Im going to split this open
and separate it. There we are. So with our egg and a half here were going
to add about 4 ounces of milk, and that should be about right.

Thats half a cup. Lets
whisk this up and get these mixed well. Okay, once weve got that mixed well, were
going to set these wet ingredients aside. So for our dry ingredients, we need our mixing
bowl, were going to add about 4 ounces of flour, should be about a cup, and this
is just plain rough ground wheat flour.

Were going to add some salt, not any great quantity,
a teaspoonful or so. Were also going to add our mace, again about a teaspoon full.
The recipes arent real specific so its really a flavor, how much you want, how much
you like, and some of the ground ginger. Now lets grind up some of our fresh nutmeg. Okay, looks about right, and finally we have
about a tablespoon of sugar.

Now its time to get the butter into these
dry ingredients. Thats going to be a little bit tricky. Ive already chopped this butter
up and Im just going to put it in here and then use the spoon, mush it around and
then crumble it up to get it in there. In the period recipes, when theyre using
suet, they actually were specific about not getting the suet too well mixed so that the
suet would end up being in little pockets in the finished pudding and not spread completely
throughout it.

This, we want to get the butter pretty mixed up in here. Were going to use about 4 ounces of butter.
Okay that looks pretty good. Now its time to mix in our milk and our eggs. Now its
time to add our final ingredient here.

Were going to add our raisins and currants. Okay,
there we are, and were going to mix those in well. So, we want to get a consistency
thats sort of a stiff battery kind of a drop biscuit consistency, not too stiff and
not so runny that it runs around. If its too runny, add a little bit of flour.

If its
a little too stiff, add a little bit more milk. Youll get to about this consistency.
Lets get the bag ready to put this in. Now lets take our cloth, we just brought
it out of the hot water, you want to be kind of careful if its too hot, were going
to lay it out on the bowl here and were going to flour the inside of our bag or our
piece of cloth, so Im going to take some flour and going to make sure that the whole
inside of this is nice and floured. There we are, now we can get
our batter here and put it in.

Now lets wrap it up and we just need to
tie this off. Ive just got a little strip of fabric Im going to use to tie it. So, when were ready to put the pudding
in, you want to make sure that the water is fully boiling. Were going to drop this
pudding in.

This is a smaller size pudding. Its about a quarter of a normal recipe,
so this one should take about 2 hours and maybe as much as 3 hours to cook. I wouldnt
cook it any more than that. 2 Hours is about right.

You dont really have a good way
to know exactly when its done. I mean its not a good way to check it, so you just have
to know that this size takes about 2 hours. Thats about it. Usually if its a full
recipe size like most of the ones use a pound of flour and a pound of suet, those are much
bigger, almost a soccer ball size, those take quite a while to cook, 4 hours at least and
probably more like 5 or 6.

When our pudding is about done, its time
to work on the sauce portion and weve got a nice red ware pipkin that were going
to prepare our sauce in. Our sauce has 3 components. Weve got some sac wine which is a white
wine from Spain commonly known today as sherry. We need some sugar and then were going
to add some butter, but first lets put together the sac and the sugar and warm them up.

So, lets warm up our pipkin. Were going
to add about a cup of our sac wine. There we go, and were going to start to put in
our sugar. This is about 2 tablespoons of sugar were going to add in, and lets
get these mixed up and warmed up.

So, lets take our sac and our sugar off the fire now
and now that its warm, were going to take and were going to add our butter in
a little bit at a time. Were going to stir it in, whisk it in, its best if your butters
cold and that way it wont separate. Were going to add about 3 tablespoons of butter
just a little bit at a time and keep whisking it up. So you want to keep whisking and slowly incorporate
the butter one piece at a time.

As it gets incorporated, then you add the next little
piece and just keep whisking the whole time. Thats going to taste really good on this
pudding. Our sauce were going to set that away from the fire so it doesnt heat up
and separate. Lets get this pudding out.

Okay there it is. Okay were going to put this in cold water
here just to cool it off and now we can open it up. Okay, lets crack this open and Ill turn
it out onto a plate. Lets see, ah, here, scissors.

And now a little sauce. Mmm, this puddings really great. The sauce
really lifts it up and the raisins are really, really good in this bready kind of a pudding
mix. Very nice.

You know, Ive prepared some variations on this same basic recipe. Heres a cornmeal pudding. This ones
got butter but its a plain cornmeal pudding, like a cornmeal dumpling. Heres a pudding
that I did, its a plain bread pudding, but its got carrots in it though, and then
heres a final one over here.

Heres a suet and oatmeal. So theres a lot of different
interesting variations you can do, plain ones to go along with different meats, you can
add vegetables, you can change the grains, so theres so many interesting things you
can do with boiled puddings. I really encourage you to try one of these boiled puddings out.
Very popular for an 18th century dish. So all the things youve seen here today,
the utensils, the cooking equipment, even the clothing, all these things are available
on our website or you can get our print catalog and dont forget to follow us on Facebook
and hey, Im going to go eat the rest of this pudding..

Read more »

Blind Pudding Taste Test Ft. Chandler Riggs

What have they been putting
in our pudding? Let's talk about that. <I> ( music playing )</i> Good Mythical Morning. You've chosen wisely
in joining us today because today's episode
is phenomenal with a capital "F"! Wha-- "Ph". In just a bit, we'll be
scientifically determining which fast foods
rats love most.

Yes, that's what we're doing. And we'll be jumping
into the popular new world of soap cutting. But first, we got boatloads
of pudding to eat. Mm-hmm, and these aren't
just any puddings.

These are puddings we typically
wouldn't be caught dead eating, which is great
because we've got a guest who knows a thing or two
about the dead... And the undead. It's time to play.... For this mystery food
taste test, we just so happen
to have the star of one of the most iconic
pudding scenes in TV history! From "The Walking Dead"
and the upcoming movies "Only" and
"Inherit the Viper," Please welcome
Chandler Riggs.

- Welcome to the show, man.
- Give us one of these. - Thank you.
- Oh, there it is. - Double shake.
- Yeah. Oh, yeah.

- Welcome to the show...
- Yeah, thanks, guys. ( Shuddering ) Yes, that iconic scene,
we're going to show
a little still here. <I>You're sitting on the roof,
as Carl,</i> <i>eating an economy sized
bucket of pudding</i> <i>while a walker
is reaching for you.</I> I mean, this could be
the most iconic pudding scene
in history. You may be the author of that.

Did you know,
when you were eating
the pudding, that, oh,
it's like this is big. No, I really just thought,
like, "Wow, when can I stop eating
this pudding?" - You ate a lot of pudding?
- It was a lot of pudding. Oh, you weren't
spitting it out? No, no, I had to eat it.
Yeah, yeah. You might be spitting
some of this out.

- Yeah, today.
- Yeah, that's right. I don't know what's in it. We've got several rounds
of mystery puddings, and they're not typical
pudding flavors. These puddings
are made out of things
that you will not, or maybe should not
ever find on the shelves.

Yes, and whoever wins will be labeled
the Prince of Pudding and be awarded
the royal sword, which may or may not
look exactly like a large wooden spoon used
to mix the pudding. All right,
let's get to pudding. The generic looking pudding
is before us, but something tells me the
flavor is nothing but generic. And we're sharing this,
I see.

Nothing but generic?
Does that make sense? - Anything but generic.
- Anything but generic. We knew what you meant. All right, let's take a dip. - Don't be sh-- you guys
 are going small here.
- That's plenty.

Okay, dink it. - Oh, oops.
- Oh, drop it. Oh, I wanted to dink so bad. Dink it.

Ooh, you having trouble?
Is it bad? - Yeah, it's bad.
- ( Chandler coughing ) - It's-- it's spicy.
- Whoo! Your body is trained to know
what pudding tastes like, so when it tastes like this-- - That is not pudding.
- It's horrible. It's not that bad, guys.
Come on. It's spicy. Um, oh, man.

Okay, so here's
how this works. Oh, gosh. Stevie's gonna count down
from three, and we're gonna say
our guesses. That's if you have a guess.

And if you have a guess, and you get it right,
you get two points. However, if you think
that you need a hint,
if she gives a hint, and then the first person
to get it right after that hint
gets one point. Okay? And if you guess during
the two-point round, during the countdown, you cannot guess
after the hint. I know what this is because my mama put this
on lots of things.

I don't mean
to give you a hint 'cause I could be
totally wrong, but I'm guessing
'cause I'm going
for the two points - right off the bat.
- I'm gonna take a hint. Uh, uh... Stevie:<i>
Okay, who's guessing?</I> - Me.
-<I> Three, two, one...</I> Gravy on my mama's
country fried steak. <I> No.</I> - What?
- Well-- My mama puts this
on country style steak, and I am right.

- Maybe she's been putting
 pudding on there.
- Yeah. Okay, fine,
you guys get the hint. <I> Okay, here's the hint.</I> <i> Spotted cats
love this pudding.</I> Spotted--
What's a spotted cat? - Spotted cats?
- A leopard? - Chandler's getting close.
- A cheetah pudding? They don't feed pudding
to those critters. <I> Okay, guys, I'm just gonna
give this one to you.</I> <i> It's Flamin' Hot Cheetos.</I> - Oh, Chester the Cheetah.
- Link: What? So now we've messed up
pudding and Cheetos.

- Spotted cats.
- This one is l-- This one's a lighter brown,
Chandler. I don't-- I don't like this. Let's get a three-way dink it
and sink it on this one. Okay, all right.

Dink it, sink it. ( Shudders ) The consistency of pudding, combined with anything
besides what should be pudding is horrible. - Oh, my.
- I think I might
 actually have this one. I definitely have a guess, but I'm trying to narrow it down
between two different things.

Oh. This is so bad. There's one thing in it
that I think is rancid. - Rhett: Man...
- You guys think-- you-- Chandler has a guess.

Are you going
for the two points? - I'm going--
- I'm going for it, too. - Yeah.
- I'm not. <I> Okay, three, two, one...</I> - Mashed potatoes.
- Asparagus. - Mashed potatoes?
-<I> Incorrect.</I> I said asparagus.
That's not right? -<I> That is not correct.

</I>
- Dang it! - Is mashed potatoes correct?
- So, Link, here's your hint. No. It is a green thing
that kids don't like to eat. Yeah, that was my other guess.

Broccoli. -<I> Correct. </I>
- Yeah. - Broccoli.
- I was, like-- I couldn't tell if it was
broccoli or asparagus.

I can totally taste it. And I went with
the wrong one. One point for Daddy. Okay.

Now, this one-- this one-- You know,
any unsuspecting passerby just might say, "Let me dip
into some of this pudding." It's a little bit lighter
than you would typically enjoy. Chandler, I can't help but
notice you're getting less
and less. For a reason,
for a very good reason. You're learning
that it doesn't take much.

Dink it and sink it. Rhett: Uh-oh. ( Gags ) - Savory?
- Oh, man. - What? What?
- Oh, h-- Ooh, I'm getting
something oceanic.

- Oceanic.
- Link: Yeah. - A lot more than you can taste.
- Oh, my God, yeah. I know what this is. Hold on.

Hold on. Oh, you swimming with me? Now that I'm smelling it, yes. Yeah, but which oceanic
thing is it? - You think you know
 for certain?
- Yeah. Well, I'm already in the lead,
so I'm going to push further.

I'm trying to be
aggressive here. <I> All right, who's gonna guess
without a hint?</I> Me. I mean, I have a guess, but I'm not confident enough
without a hint. That's right.
He's not confident enough.

Here we go. <I> All right. Link, go ahead.</I> Clam chowder. <I> Incorrect.</I> ( mocking )
Clam chowder.

Did it not--
Does it taste-- If I told you
that was clam chowder,
would you believe me? - Honestly, yes.
- See? - Yes.
- Okay, but I'm wrong.
 What's the hint? <I> Okay, so this thing
also functions</i> <i> as an insult
for small people.</I> - Uh--
-<i> Oh, come on.</I> - Oh, count--
- Shrimp! -<I> Correct. </I>
- Hah! I almost said, "Oyster?" I'm having so much fun just
eating pudding with you guys. - It's so great.
- I don't like this. We should-- You don't like--
You're not having a good time? We're gonna run into
each other on the street, and you're just gonna run
the other direction.

Yeah, yeah.
Not again. You've eaten pudding
in the presence
of rotting flesh, man. - You can handle anything.
- That's true. Chandler: I don't like
the consistency of this.

This one's more liquefied. This is really liquid. - Triple wooden dink?
- Dink. Triple sink.

Rhett: Hmm. Oh, God. What are you experiencing? Like lots of pain and sadness. This is bad.

But I think that what it is
was good at one point. Let's convince ourselves
that it was good. I think you gotta cut
through the pudding and find the prize. You know what I'm saying? I'm trying, man.
I'm trying.

The problem is the coldness. The coldness-- No, it's ultimately good. It is ultimately good. People are ultimately good.

And whatever is in his pudding is ultimately good as well. I have an optimistic viewpoint
on the world, boys. I'm just getting
cold gravy again. I have no clue.

- It's super meaty.
- It's meaty, right? Meaty, saucy. -<I> Anybody wanna guess? </I>
- Nope. - ( Chandler groans )
- You wanna guess? - No.
- I need a clue. <I> The clue is it's good
for the soul.</I> Soup! Campbell's soup--
chicken soup.

<I> It's chicken soup.</I> - Chicken noodle soup.
- Soup! Chicken-chicken! We cannot let him
run away with this. Yeah. So, Chandler,
when you leave here, what are you
gonna tell people about your Good Mythical
experience? - Great time, great time.
- The guys are-- great time. Great pal, great people.

- So you're gonna lie.
- Yeah. - Good, good.
- Yes. Yeah. Don't worry.

That's good. I love how
you're pre-coughing. Yep. Okay, I just--
You know? Oh, whoa, it's a--
It's a big mass.

Chandler:
This is chunky. Okay. What in the world's
happened there? - It's like it's got
 its own shape to itself.
- Look at that. What do you mean it's got
its own shape to itself? It's separating from the sides.
It wants to be one thing.

You know what I'm saying?
It doesn't wanna spread. It wants to accumulate. Okay. Dink 'er, sink 'er.

I gotta guess.
Hah! I really gotta guess. There's a gripping flavor
to this one. - Gripping.
- Yeah. It's actually good.

Yeah, it's not bad. This is the best one so far. - Yeah.
- It's giving me signals that says, "Not a pudding! Enjoy it as something
totally different."
You know? Okay, here's what
I'm gonna do for you guys. I feel very confident
in what this is, but if I get it right
without a hint, I go up to four points, and you guys are just left
in the dust.

- Do you think you know
 what it is?
- I have no clue. I'm taking myself
out of the pre-guess. I'm taking myself--
but if you give me a hint, oh, boy, I'm gonna take it. I'm gonna take it, so...

You think you know
what it is? - Yeah, I-- I mean, again--
- It's sour. I've been on this show
long enough to know that
I could be completely wrong, but it feels so obvious to me, but I could be
completely wrong. Let's talk
our way through this. How does it taste to you?
What are you getting? I mean, it's-- yeah,
it's got, like, a sour-- it's very strong.
It's like...

Guys, I feel like it cuts
through in such a way that the pudding
doesn't even influence it. - It's pungent.
- It doesn't, yeah. You've tasted this before. <I> All right, who's gonna guess
without a hint?</I> I'm gonna take a hint.

- I don't-- I want a hint.
- Yeah. <I> This is the only other
ingredient</i> <i> on a Chick-fil-A sandwich.</I> - Pickles.
-<I> Correct.</I> Oh-- Here's a thing I will say, being in the lead
at this point, this isn't a skill
that you need to be proud of. You know what I'm saying? Where are you gonna apply
this to normal life? I mean, this isn't anything
to care about, right? It's like,
"What are you good at?" "Well, if you put
weird stuff in pudding, I can tell you what it is.
4.2 GPA." I think what Rhett's
getting at is the bragging rights go to
the person with zero points, so you're doing great. It just means you're
the most normal one.

No sniffing. But just taste it. Just dip it and then dink it, but I think the smell
is gonna go a long way, just based on what I just did. Chandler, given our
experience on this show, I'll go ahead and tell you,
this being the last pudding, it's probably not
gonna be gross at all.

It's gonna be really tasty. Oh. Your face says, "Not tasty." Oh. Yeah.

Yeah. It's got a strong
medicinal smell. I'm pretty sure I know
what this is as well. Oh, gosh, it's so strong.

Is it a fruit?
Is it a fruit? Or is it something
from the medicine cabinet? How specific do we need to be? -<I> It's pretty generic. </I>
- Okay. I'm definitely thinking
this is something that you find in a bathroom. - Yeah.

Okay, how about--
- But I don't know what. How about I'll give
the hints now? - What?
- You definitely find-- - You definitely find--
- You know what it is? Yes. You definitely
find this in a bathroom. ( Spits )
What are you tasting? I think I know what it is.
I'm not gonna say it, though.

Did you swallow it? - Yeah.
- Eww! All right, here--
All right, Chandler, you're our guest.
Here's what I suggest. He thinks he knows
what it is. Let him guess
for two points. - Yeah.
- You know what?
 Three points.

And then if he gets it wrong, he still gets to respond
to the hint. - Okay.
- Before you, but not me. - I'm not responding at all.
- What's your guess? - It's just soap?
-<I> Correct.</I> - It is just soap!
- Okay, yeah. It's just soap.

- And you swallowed it.
- Yeah. It doesn't need to be
in pudding. It doesn't taste
like you would think, but it smells like
you would-- yeah. I need some more pickle pudding - to get this soap taste
 out of my mouth.
- Yeah, to dilute this.

Okay, let's bring in
the scepter. Congratulations, guys. The two of you have tied,
so you have to fight over the magnificently large
wooden spoon. You know what,
Prince of Pudding?
You can have it.

- Oh. Wow.
- You can hang that over-- You can carry that
through town today. - Yes.
- Hang it on your wall in your-- in your apartment. Look, it's got a little
ornamentation there.

- Chandler: It does, yeah.
- What is that? Looks like a ghost
from Pac-Man taking a crap. All right, be sure to watch
"The Walking Dead" on AMC. And check out Chandler
in the upcoming movies "Only" and "Inherit the Viper"
in theaters soon. And keep watching - just to hang out
 with us some more.
- Yeah.

Rhett:<i> Want a new way
to enjoy pudding
or just a beverage?</I> <i>Get our
Ear Biscuits mason jar,</i> <i>available at mythical.Store.</I>.

Read more »

Black Sesame Pudding Recipe (Exquisite Dessert with Rich Sesame Flavor)Cooking with Dog

Hi, Im Francis,  the host of this show "Cooking with Dog." First, measure out the water in a cup  and rehydrate the gelatin powder. Stir to mix and let it sit for about 5 minutes. In the meantime, heat a pot of milk  and add the sugar.   The appropriate temperature  to dissolve the gelatin is about 50~60C (122~140F).

When the sugar is dissolved,  remove the pot from the burner. And add the rehydrated gelatin. Stir to mix and dissolve the gelatin completely. Then, pour the mixture into a bowl  with the black sesame paste.

Make sure to add it a little at a time  while mixing vigorously. You should also mix the sesame paste  before use since it often separates. When evenly combined,  float the bowl on ice water and continue to mix. When cooled, add the heavy cream.

Keep chilling it while mixing. Now, the mixture should thicken and the sesame paste  will remain suspended in the pudding. Clean the bottom of the bowl with a towel  and pour the mixture into small cups. Let the pudding sit in the fridge  for over an hour until firmed up.

Now, the pudding is chilled and firmed up. Garnish with the whipped cream. And top with the black sesame seeds. The sesame paste goes great with the milk and heavy cream.

Instead of the whipped cream,  you can also top with black sesame paste,  kinako, roasted soybean flour  and kuromitsu, Japanese black sugar syrup. If the sesame paste isnt available,  you can toast sesame seeds  and then thoroughly grind them to use in this recipe. It will not be as smooth as the sesame paste  but you can still enjoy this delicious dessert. Good luck in the kitchen!.

Read more »