I've no patience for anyone, but I've lots of time for you

[venta]

[Poll #1965203]

Comments

[pseudomonas.livejournal.com]

Is that like the skin you get on the top of custard?

[sammason.livejournal.com]

Or is it the gooey mess when you eat pudding in bed and droop your blanket into it?

[lnr]

I assume you mean the skin, but I'd not heard it called that before, so nearly ticked the 'what' option

[bopeepsheep.livejournal.com]

To be fair, my general response to custard is 'God, no', so the skin or any other component isn't going to get any better reaction, really.

[pseudomonas.livejournal.com]

The skin is great :)

[sammason.livejournal.com]

Does your skin have hairs, zits or both?

[venta.livejournal.com]

Exactly the same :)

[venta.livejournal.com]

My skin? Both. But my custard has neither.

[venta.livejournal.com]

You get skin on hot milk. It's thicker on custard, so a blanket :)

(Yes, logically, I should claim milk has a sheet :)

[strange-complex.livejournal.com]

Fellow members of the anti-custard brigade unite!

[(Anonymous)]

The considered opinion of this hold is that we can discount your opinion because you are clearly Wrong.

Custard is mute or less a religious tenet round here :)

[venta.livejournal.com]

Um, that was me. Logged in but posting anonymously for some inexplicable reason.

[venta.livejournal.com]

...and I can't edit my typos. "House" and "more", if you didn't work it out.

[pseudomonas.livejournal.com]

It is lovely, in that case.

[bopeepsheep.livejournal.com]

There's more of us than people like venta (those strange ones known as 'custard lovers' *shudder*) will ever admit to, I'm sure. :)

[lnr]

I guess it depends how thick you make the custard. Mike loves it as thick as possible, but I think even by his standards I overdid it a bit last week. When it cooled it set almost like jelly and went very odd when reheated for supper!

I like it anyway, whether on custard, hot chocolate or rice pud (though the last is probably my favourite).

[keris.livejournal.com]

Mmmmmm custard...

[shermarama]

Another anti-custardite here. Can we start a heresy?

[sammason.livejournal.com]

Oh dear, how frustrating for you. Next time you could sprinkle the custard with glace cherries and desiccated coconut.

[sammason.livejournal.com]

Custard sex games might be quite nice. But a new kind of 'unsafe sex accident' might occur, involving scalded bits.

[davefish.livejournal.com]

venta does well - I am guessing we will be having custard soon :)

[sammason.livejournal.com]

Was that custard-powder custard? The kind made from cornflour, as invented by Mr Bird because iirc 'real' custard, ie egg custard, didn't suit his wife's digestion.

If you mean Bird's custard, I love it when it's gone cold and jelly-like. Better to eat it cold, perhaps with extras (fruit, nuts, chopped chocolate) than to reheat. Cold Bird's custard makes a good sweet treat as part of a packed lunch. Come to think of it, so does cold egg custard. Here in Britain, the custard tart is a classic snack. Thence came the custard pie throwing of slapstick comedy.

[Edit] For some reason I thought you were American. Now checked your LJ userinfo and found that you're an Oxford graduate living in Yorkshire. Me too! The land of the world's best custard tarts.

[lnr]

I'm an Oxford grad *from* Yorkshire living just outside Cambridge - I'd best check my profile :). And yes, it was Bird's custard, made with 50g rather thn 35g of powder :) I think you're right it probably would have been nicer cold.

I do love both English custard tarts and vanilla slices, and those little Portuguese pasteis de natas - yum! Better still in Yorkshire - curd tart! Now I have a craving!

[sammason.livejournal.com]

I'd never heard of pasteis de natas (which is a little bit odd, seeing as I used to cook for a living) but goofle has just shown me that this is another treat to add to my wish list!

Do you talk real Yorkshire? My partner does. I've picked up a few phrases, aye lass, an' ah loove t'genuine coostard taat.

[lnr]

My accent is very watered down these days, but I can still talk proper like what I used to. I always find Yorkshire accents written phonetically very odd, and found them completely incomprehensible til I realised you have to read them with a southern accent for them to come out right. :)

[sammason.livejournal.com]

Years ago I had a Scottish girlfriend whose family name was Aitken. Her job often required her to state her personal details by phone, and she told me that she'd found the only way to say AITKEN comprehensibly to English people was to do it in Mockney.

As for me, I talk Mockney most of the time but I can easily go cut-glass, which is a great way to open professional doors. By now (12 years off cum'd'un) I can do Yorkshire too, semi-convincingly and risibly I'm told. If we ever meet in person, remind me to tell you of the time a security guard at Leeds University told me that his friend 'bats for t'other team,' then didn't believe me when I said, 'So do I!' 'No y'doant. You can't do. You're an attractive young leedy!'

[rapperaddict.livejournal.com]

If you're calling it a 'Skin' on milk then, logically, the thicker article on custard should be called a 'callous'. Just for consistency and all...

[lnr]

:)