sutomcat
No recent Cali or Iggy awards; Mr Irrelevant
- Joined
- Aug 15, 2011
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Welcome to National Vanilla Custard Day!
The history of custard is long and complicated. Ancient Roman cooks were the first to recognize the binding properties of eggs. They were experts at creating several egg-based dishes, most notably patinae, crustades and omlettes. These foods were either savory (made with cheese, meat, pepper etc.) or sweet (flavored with honey, nuts, cinnamon etc.).
Food historians generally agree that custard, the sweet almost pudding-like substance we Americans know today, dates to the Middle ages. At that time custard was eaten alone or used as fillings for pies, tarts, pastry, etc. Flan is probably the the most famous and widely adapted custard dessert in the world. It is important to note that custard was not unique to Europe. Similar recipes flourished in Asia.
Classic recipes for sweet custards were introduced to America by European cooks. Culinary evidence confirms American cooks readily embraced these recipes. Europeans also brought with them pudding recipes, which were a very different kind of food at that time. 18th century European puddings were typically boiled compositions of legumes, sometimes infused with meat products.
The distinction between European custard and American pudding got muddled sometime in the 1840s. At that time in America, traditional boiled puddings were no longer necessary to feed the average family. There was plenty of food. This also happened to be the same time when Alfred Bird, an English chemist, introduced custard powderas an alternative to egg thickeners. It wasn't long before Americans began using custard powder and other cornstarch derivatives as thickeners for custard-type desserts. This proved quite useful for overlander (conestoga wagon) cooks who did not have ready access to a reliable supply of fresh eggs.
In the last decades of the 19th century some American social reformers and food companies endeavored to tranform custard/pudding from dessert to health food. American custards and puddings were thusly marketed for their nutritional benevolence with special respect to invalids and children. Yes, this means chocolate pudding was perceived by some as a health food. Late 19th century cookbooks and company brochures (Jell-0, Royal) were replete with "quick" custard and pudding recipes, often touting arrowroot and tapicoca as the healthy ingredients. By the 1930s instant custard & pudding mixes were readily available to the American public.
SU News
Tyus and His Brother Khalif Will Play at St Joseph's Metuchen This Season
Tyus Battle Will Play Senior Season at St Joe's-Metuchen (thejuice.com; Cheng)
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In the basketball recruiting world, 2016 Syracuse commit Tyus Battle is changing homes. Battlehad played at Gill St. Bernard’s in Gladstone, N.J. for the first three years of high school, but will finish his career at St. Joe’s-Metuchen. The story was first reported by NJ.com’s Jeremy Schneider. “They have a lot of great pros, really good players come out of St. Joe’s,” Battle said.
The Under Armour Elite 24 rosters were released on Friday, and there are a couple names to keep track of if you’re a Syracuse fan. Recruits Hamidou Diallo and Trevon Duval will be suiting up for team EZ Pass. The event will be played at Pier 2 in Brooklyn on Aug. 22.
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What to Expect From Franklin Howard in 2015-16 (TNIAAM; Burke)
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It's difficult to know for sure, as I haven't had the luxury of watching Howard play much. But from the limited amount of him that I have seen, it's clear why the Syracuse coaches felt he would be a good fit. He's a particularly active defender, and at 6-foot-5, he's long for a guard, which will translate well into SU's 2-3 zone.
Offensively, he needs to be developed. Howard struggles at times with his ball-handling and should look to add some weight, which would aid him in being able to finish through contact.
He's also an inconsistent shooter, but he's able to create his own shot, both from the perimeter and the mid-range. He looks at times like a natural point guard -- even though he's not -- and makes smart, crisp passes. He's also a fluid athlete and quite a good slasher, something that has frequently been noted.
Obviously, we'll know much more about Howard once he actually plays for Syracuse. And, again, that might not be until 2016-17. By that point, he should be at the center of the Orange's plans. Both Gbinije and Trevor Cooney will have departed, presumably leaving their spots in the rotation to be taken over by Howard and Class of 2016 recruit Tyus Battle.
And while Battle will be a potential one-and-done player, there's a good chance Howard could stay for four years -- or even a fifth year if he redshirts. So get used to him, because he should be around awhile.
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Other
Star Wars, Baseball and a Heat Wave (PS; Nett)
Star Wars day at NBT Stadium where the Syracuse Chiefs played the Buffalo Bisons.
There were people dressed as the movie characters where baseball fans could have their photos taken with them..
The fans braved the 90 degree temperatures to watch a ball game, but unfortunately the Chiefs lost to the Buffalo Bisons.
