0_Wizard
Pudding is a gooey type food thats a dessert, do you like it?
Pudding is a type of food that can be either a dessert or a savory dish.
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Pudding
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Gooey butter cake
Gooey butter cake (occasionally called "chess cake") is a type of cake traditionally made in the American Midwest city of St.Louis. Gooey butter cake is a flat and dense cake made with wheat cake flour, butter, sugar, and eggs, typically near an inch tall, and dusted with powdered sugar. While sweet and rich, it is somewhat firm, and is able to be cut into pieces similarly to a brownie. Gooey butter cake is generally served as a type of coffee cake and not as a formal dessert cake. There are two distinct variants of the gooey butter: a bakers' gooey butter and a cream cheese and commercial yellow cake mix variant.
Rice pudding
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple. Some variants are thickened only with the rice starch, others include eggs, making them a kind of custard. Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the selected ingredients.
Christmas dinner
Christmas dinner is a meal traditionally eaten at Christmas. This meal can take place any time from the evening of Christmas Eve to the evening of Christmas Day itself. The meals are often particularly rich and substantial, in the tradition of the Christian feast day celebration, and form a significant part of gatherings held to celebrate Christmas. In some cases, there is a ritual element to the meal related to the religious celebration. The actual meal consumed varies in different parts of the world with regional cuisines and local traditions. In many parts of the world, particularly former British colonies, the meal shares some connection with the English Christmas dinner involving roasted meats and pudding of some description.
Christmas traditions
Christmas traditions vary from country to country. Christmas celebrations for many nations include the installing and lighting of Christmas trees, the hanging of Advent wreaths, Christmas stockings, candy canes, and the creation of Nativity scenes depicting the birth of Jesus Christ. Christmas carols may be sung and stories told about such figures as the Baby Jesus, St Nicholas, Santa Claus, Father Christmas, Christkind or Grandfather Frost. The sending and exchange of Christmas card greetings, observance of fasting and special religious observances such as a midnight Mass or Vespers on Christmas Eve, the burning of a Yule log, and the giving and receiving of presents.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Jell-O
Jell-O is a registered trademark of Kraft Foods for varieties of gelatin desserts, including fruit gels, puddings and no-bake cream pies. Jell-O is sold prepared (ready to eat) or in powder form, and is available in various colors and flavors. The powder contains powdered gelatin and flavorings, including sugar or artificial sweeteners. It is dissolved in hot water, then chilled and allowed to set. Fruit, vegetables, and whipped cream can be added to make elaborate snacks that can be molded into shapes. Jell-O must be put in a refrigerator until served, and once set, it can be eaten. There are non-gelatin pudding and pie filling products sold under the Jell-O brand.
Pudding
Pudding is a type of food that can be either a dessert or a savory dish. The word "pudding" is believed to come from the French "boudin", originally from the Latin "botellus", meaning "small sausage", referring to encased meats used in medieval European puddings. In the United Kingdom and some of the Commonwealth countries, the word "pudding" can be used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, "pudding" is used as a synonym for a dessert course. Dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding, steamed cake mixtures such as treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding.
1_Apprentice
I love it! Chocolate for me please!
0_Wizard
Chocolate for me too! In United Kingdom pudding can be a savory dish with blood meat in it!
In the United Kingdom and some of the Commonwealth countries, the word "pudding" can be used to describe both sweet and savory dishes.
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Pudding
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Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing.
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Pudding
Pudding is a type of food that can be either a dessert or a savory dish. The word "pudding" is believed to come from the French "boudin", originally from the Latin "botellus", meaning "small sausage", referring to encased meats used in medieval European puddings. In the United Kingdom and some of the Commonwealth countries, the word "pudding" can be used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, "pudding" is used as a synonym for a dessert course. Dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding, steamed cake mixtures such as treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding.
Offal
Offal , also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including "foie gras", "pâté" and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays.
1_Apprentice
I have heard that it is good actually
0_Wizard
Black pudding sounds gross to me but a savory pudding or steak pudding might be good
Savory dishes include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding.
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Pudding
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Pudding
Pudding is a type of food that can be either a dessert or a savory dish. The word "pudding" is believed to come from the French "boudin", originally from the Latin "botellus", meaning "small sausage", referring to encased meats used in medieval European puddings. In the United Kingdom and some of the Commonwealth countries, the word "pudding" can be used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, "pudding" is used as a synonym for a dessert course. Dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding, steamed cake mixtures such as treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding.
Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing.
Black pudding
Black pudding is a type of blood sausage commonly eaten in Great Britain, Ireland and in other parts of Europe. It is generally made from pork fat or beef suet, pork blood and a relatively high proportion of oatmeal, in some recipes mixed with oat groats and sometimes even barley groats. Black pudding is often grilled, fried, baked or boiled in its skin. It can be eaten cold as it is cooked in production. It was occasionally flavoured with pennyroyal, differing from continental European versions in its relatively limited range of ingredients and reliance on oatmeal and barley instead of onions or chitterlings to absorb and be mixed with the blood.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
List of Dungeons &amp; Dragons creatures (B)
In the Dungeons & Dragons fantasy role-playing game, the babau () is a demon. They belong to the category of demon known as tanar'ri. The babau (minor demon) debuted in the first edition "Monster Manual II" (1983), under the demon entry. The babau greater tanar'ri appeared in second edition first in the "Monstrous Compendium Volume Outer Planes Appendix" (1991), under the tanar'ri entry. The babau greater tanar'ri also appeared for the Spelljammer setting in "The Astromundi Cluster" (1993), and for the Planescape campaign setting in the first "Planescape Monstrous Compendium Appendix" (1994). The babau (tanar'ri) appears in third edition in the "Book of Vile Darkness" (2002).
Offal
Offal , also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including "foie gras", "pâté" and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays.
Blood sausage
Blood sausages are sausages filled with blood that are cooked or dried and mixed with a filler until they are thick enough to solidify when cooled. Variants are found worldwide. Pig, cattle, sheep, duck, and goat blood can be used, varying by country. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, and oatmeal. In Spain, Portugal, and Asia, northern-climate cereals are often replaced by rice. In Kenya "Mutura" is a traditional dish among the people of central Kenya, although today popular among all. It is made with meat, blood, spices all encased in the animal's intestines or stomach.
1_Apprentice
Yeah I have heard it is made with blood
0_Wizard
I like the milk based pudding in the US  and the egg custard puddings or a mousse is good too
In the United States and some parts of Canada, "pudding" characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar collagen agent such as the Jell‑O brand line of products.
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Pudding
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Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Pudding
Pudding is a type of food that can be either a dessert or a savory dish. The word "pudding" is believed to come from the French "boudin", originally from the Latin "botellus", meaning "small sausage", referring to encased meats used in medieval European puddings. In the United Kingdom and some of the Commonwealth countries, the word "pudding" can be used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, "pudding" is used as a synonym for a dessert course. Dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding, steamed cake mixtures such as treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding.
Eggnog
Eggnog , egg nog or egg-nog, historically also known (when alcoholic beverages are added) as milk punch or egg milk punch, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks (which gives it a frothy texture, and its name). In some contexts, distilled spirits such as brandy, rum, whisky or bourbon are added to the drink. Throughout Canada and the United States, eggnog is traditionally consumed over Christmas season every year, from late November until the end of the holiday season. Eggnog has also gained popularity in Australia.
Christmas pudding
Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in the UK, Ireland and in other countries where it has been brought by British emigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just "pud", though this can also refer to other kinds of boiled pudding involving dried fruit. Despite the name "plum pudding," the pudding contains no actual plums due to the pre-Victorian use of the word "plums" as a term for raisins. The pudding is composed of many dried fruits held together by egg and suet, sometimes moistened by treacle or molasses and flavoured with cinnamon, nutmeg, cloves, ginger, and other spices.
Egg tart
The egg tart (commonly romanized as daahn tāat ()", dàn tǎ (Mandarin), or dan tat") is a kind of custard tart found in Hong Kong, Taiwan, Portugal, Brazil, Britain, and various Asian countries, which consists of an outer pastry crust and is filled with egg custard and baked. The English custard tart and the Portuguese pastel de nata are European forerunners of the Chinese egg tart which displays characteristics of both. Before egg tart was introduced to Hong Kong, it is reported that it was first found in 1920s Guangzhou. Taking reference from the recipes of fruit tarts, the chefs in Guangzhou turned it into egg tarts by filling egg custards in the middle instead, a similar way to make simmered eggs with milk (燉蛋).
Hasty pudding
Hasty pudding is a pudding or porridge of grains cooked in milk or water. In the United States, it often refers to a version made of ground corn. Hasty pudding is notably mentioned in a verse of the early American song "Yankee Doodle". Since at least as early as the 16th century, hasty pudding has been a British dish of wheat flour cooked in boiling milk or water until it reaches the consistency of a thick batter or an oatmeal porridge. Hasty pudding was used as a term for the latter by Hannah Glasse in "The Art of Cookery" (1747). "Hasty-pudding" is also mentioned in Samuel Johnson's Dictionary of 1755 as a combination of either milk and flour or oatmeal and water.
Rice pudding
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple. Some variants are thickened only with the rice starch, others include eggs, making them a kind of custard. Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the selected ingredients.
1_Apprentice
That sounds good I have never had that
0_Wizard
Have you tried the Jello Brand puddings and products? They use a collagen agent in those!
In the United States and some parts of Canada, "pudding" characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar collagen agent such as the Jell‑O brand line of products.
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Pudding
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Pudding
Pudding is a type of food that can be either a dessert or a savory dish. The word "pudding" is believed to come from the French "boudin", originally from the Latin "botellus", meaning "small sausage", referring to encased meats used in medieval European puddings. In the United Kingdom and some of the Commonwealth countries, the word "pudding" can be used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, "pudding" is used as a synonym for a dessert course. Dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding, steamed cake mixtures such as treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding.
Collagen
Collagen is the main structural protein in the extracellular space in the various connective tissues in animal bodies. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whole-body protein content. Collagen consists of amino acids wound together to form triple-helices to form of elongated fibrils. It is mostly found in fibrous tissues such as tendons, ligaments and skin. Depending upon the degree of mineralization, collagen tissues may be rigid (bone), compliant (tendon), or have a gradient from rigid to compliant (cartilage).
Nerve guidance conduit
A nerve guidance conduit (also referred to as an artificial nerve conduit or artificial nerve graft, as opposed to an autograft) is an artificial means of guiding axonal regrowth to facilitate nerve regeneration and is one of several clinical treatments for nerve injuries. When direct suturing of the two stumps of a severed nerve cannot be accomplished without tension, the standard clinical treatment for peripheral nerve injuries is autologous nerve grafting. Due to the limited availability of donor tissue and functional recovery in autologous nerve grafting, neural tissue engineering research has focused on the development of bioartificial nerve guidance conduits as an alternative treatment, especially for large defects.
Tendon
A tendon or sinew is a tough band of fibrous connective tissue that usually connects muscle to bone and is capable of withstanding tension. Tendons are similar to ligaments; both are made of collagen. Ligaments join one bone to another bone, while tendons connect muscle to bone. Histologically, tendons consist of dense regular connective tissue fascicles encased in dense irregular connective tissue sheaths. Normal healthy tendons are composed mostly of parallel arrays of collagen fibers closely packed together. They are anchored to bone by Sharpey's fibres. The dry mass of normal tendons, which makes up about 30% of their total mass, is composed of about 86% collagen, 2% elastin, 1–5% proteoglycans, and 0.2% inorganic components such as copper, manganese, and calcium.
Gelatin
Gelatin or gelatine (from meaning "stiff", "frozen") is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal body parts. It is commonly used as a gelling agent in food, pharmaceutical drugs, vitamin capsules, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called "gelatinous". Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis results in the reduction of protein fibrils into smaller peptides, which will have broad molecular weight ranges associated with physical and chemical methods of denaturation, based on the process of hydrolysis.
Jello Biafra
Jello Biafra (born Eric Reed Boucher; June 17, 1958) is the former lead singer and songwriter for the San Francisco punk rock band Dead Kennedys. He is currently both a musician and spoken word artist. After he left the Dead Kennedys, he took over the influential independent record label Alternative Tentacles, which he had co-founded in 1979 with Dead Kennedys bandmate East Bay Ray. Although now focused primarily on spoken word, he has continued as a musician in numerous collaborations. Politically, Biafra is a member of the Green Party of the United States and actively supports various political causes.
Hydrolyzed collagen
Hydrolyzed collagen is a form of collagen and is also referred to as collagen hydrolysate, gelatine, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides. Hydrolyzed collagen is produced from collagen found in the bones, skin, and connective tissue of animals. The process of hydrolysis involves breaking down the molecular bonds between individual collagen strands and peptides using combinations of physical, chemical or biological means. Typically, with skin-sourced collagen (Type-I collagens), hides are put in a lime slurry pit for up to 3 months, loosening collagen bonds; the hides are then washed to remove lime, and the collagen extracted in boiling water.