Angel Delight

[Gillthepainter Profile Website]

That's such a cliche, Q.
What a plonker.

That's rather fortunate that you both enjoy the same pie.

I've just remembered that it's probably being brought up with evap. canned cream that I use coffee compliment powder in my coffee these days.

[Sakkarin Profile]

Coffee Compliment? That's as much a chemical brew as Angel Delight!

Water, Vegetable Oils (Coconut, Palm), Maltodextrin, Milk Proteins, Sugar, Acidity Regulators (Disodium Phosphate, Sodium Bircarbonate), Emulsifiers (Mono- and Diglycerides of Fatty Acids, Polysorbate 60), Stabiliser (Carrageenan), Colour (Beta-Carotene)

Still preferable to evap though.

Incidentally I would have thought the correct word was "complement" not "compliment".

Complement:
A thing that contributes extra features to something else in such a way as to improve or emphasize its quality.

Compliment:
A polite expression of praise or admiration.

[Renée Profile]

Well, that's it, QinNortham! I'm going to Sainos this morning and am feeling like some comfort food at the mo, so will pick up an individual pie and not the larger one! I suppose that plenty of veg with it will make it healthier?

[QinNortham Profile]

Gill, plonker doesn't begin to describe what people at the rugby club called him and he got no sympathy when thrown out by the "other woman".

Nearly forgot, Mr Q sometimes has a yearning for a tin of mandarin orange segments but not asked for the Carnation to go with them.

Renee, oh we go the whole hog and have a tin of mushy peas alongside!

[Lusciouslush Profile]

Message received loud & clear Q - techie gremlins have spread from Hove to Devon then!

[Renée Profile]

Sorry, QN! Absolutely NO mushy peas! It must have been early 60s when I last had one of those pies and certainly before I started cooking for children.

[Binky Profile]

Blimey. I thought that you were all gourmets.....but the secret's out now. Fray Bentos pies, tinned mushy peas, evaporated milk, Dream Topping, and coffee-mate.

We only need someone to mention how they secretly desire a Vesta chow mein, and we'll have an 'Artificial Foods' bingo call of 'House!!'

[Gillthepainter Profile Website]

Sakkarin, I think there's a mistake on that list of ingredients.
They've forgotten to include the complimentary creamy cream that's surely in there.

Binky.
I draw the line at bingo!

[Renée Profile]

Binky, I think that Vesta Chow Mein was my first introduction to Chinese food! Mind you, it was very many years ago! I think that everyone loved the crispy noodles that went on top.

[Stokey Sue Profile]

We didn't all eat Dream Topping, it was just mentioned Binky, always loathed it, never had it at home, last had it when it cropped up in a trifle kit when I was a student, many moons ago

I do remember making Instant Whip in a washing up bowl to feed a pack of Brownies, but in my defence it was 1964 and I much preferred Brown and Polson's blancmange

With you on the Vesta crispy noodles Renee, I do think everyone liked them, but no wish to revisit the rest of the meal

There are lots of recipes around for Chinese American crispy noodles but none seem to make the puffed up Vesta kind

[Renée Profile]

I'd better post tonight's meal on here. It was alright, but way too filling for me these days.

[Gillthepainter Profile Website]

Good for you, Renee.
You really are up for it, and make me smile.

[Renée Profile]

It was just a one-off, Gill! There was steam coming off the peas and beans which made them look slightly blurred.

Sue, I once looked into the ingredients for the crispy noodles and they contain Rice Flour, Wheat Flour, Tapioca Starch, Ground Turmeric, Salt.

[Stokey Sue Profile]

Sue, I once looked into the ingredients for the crispy noodles and they contain Rice Flour, Wheat Flour, Tapioca Starch, Ground Turmeric, Salt.

Thanks that's useful
Mainly noodles are made with one flour, not three, never seen any that look like that mix
Next time I'm deep frying I should try frying one of each noodle I have, probably rice more likely to work as they are already cooked

[Sakkarin Profile]

Curiously the crispy noodles are the only edible part of Vesta Chow Mein.

[Renée Profile]

That is so true, Sakks! Surprisingly, I still see Vesta products in the supermarkets.

[Renée Profile]

Prawn crackers puff up too, Sue, but they're made from cassava flour and not rice flour.

[Badger's Mate Profile]

I was thinking of prawn crackers, too, so maybe the tapioca starch is key to the puffiness.

I've had rice vermicelli fried, and they puff up a bit, but not sure the expansion is of prawn cracker proportions.

[Sakkarin Profile]

The thing that aways amazed me about prawn crackers is that they actually contain prawn.

The amount rice vermicelli puff up varies hugely from brand to brand. For "mee grop" (Thai puffed rice noodles), my favourite were the Sharwood straight ones, but they seem to have disappeared from supermarket shelves these days. The temperature has to be spot on too, or they don't puff properly. They certainly don't puff as much as prawn crackers though.

Indian farfar are made of potato starch.

https://www.youtube.com/watch?v=qa9tNNJWxKs

[Joanbunting Profile]

I have been known to make deep fried rice noodles to top a HM stir fry. They always go down well with the GCs.

A Fray bentos pie was my feast 12 hours after DD was born. I know I have told the tale of the problems M and his friend had cooking it. Never had another since.