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hot tea is positively unnatural Horror! Has the whole world turned upside down?? 
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Interesting that 'icing' seems to be used more in certain parts of the US and 'frosting' in others. I'd like to get a fix on which is used where. Around here (mid-Atlantic USA) it's nearly always 'icing'. How about you Brits and Antipodeans?
Another set of words like this is 'dressing' vs. 'stuffing' and 'filling' (referring to the savory mixture that goes into a turkey, or a roulade, or pork chops, etc., or which is served by itself as a vegetable in Pa. Dutch eateries and called 'filling'). We use both 'stuffing' and 'dressing', and there is no rhyme or reason to which one is used when. How about the rest of you?
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old hand
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old hand
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> Around here (mid-Atlantic USA) it's nearly always 'icing'. How about you Brits and Antipodeans?
Icing, and, medical opinion to the contrary notwithstanding, it isn't just a stingy way to stop a cake from drying out. It can, instead, add a great deal to a cake, especially if it has a different but complementary flavour. An example of this is a beautiful, incredibly dark chocolate cake my wife makes with an icing of pure white chocolate. Given the cost, it certainly isn't stingy. Heavenly, yes, stingy, no way.
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addict
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[turning into a food thread]
especially if it has a different but complementary flavour
Sorry to do a "me too" post, but we had a banana cake with passionfruit icing the other day ... mmmm, yum! So nice. Perfectly complimentary flavours. Now, my stomach is grumbling... thanks, you guys.
[/turning out of a food thread]
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Carpal Tunnel
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Carpal Tunnel
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Well, you ain't et till you've et the Southern Living carrot cake with cream cheese icing. That cream cheese icing is the best I have ever et. And the carrot cake ain't nothin' to ignore either. One without the other isn't so good as the two together. Draft effect. Racing again.
Who cares if it's a food thread?
We use "stuffing" and "dressing" both here in slightly southern Virginia. We do not use filling except for sweet things. We stuff our hens and turkeys, but we also serve dressing. I'd say we tend to use dressing more that stuffing, but this is an unscientific guess and I have been known to be wrong many times in my life. Fillings would be more for pies and other pastries.
What I'd like to know is what do you call that suet ball of plum pudding you hang in November to have ready by Christmas? Is there anything in particular that it should be called? I've heard pudding bag, but only in a child's song.
Batter regards,
WW
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Britlish goes for icing on a cake ( frosting on Frosties ) and stuffing in a turkey or chicken. Dressing is what you put on a salad, the most popular being French Dressing (essentially oil, vinegar and mustard). Dunno about the "suet ball of plum pudding" WW. Both Xmas puds and Xmas cakes don't tend to get hung up around here - instead they sit around in the kitchen and get "fed" loads of alcohol  . Funny thing is the bottle of spirits in the kitchen always disappears quicker than it goes into the cake/pud. Can't think why. [innocence]
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Carpal Tunnel
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OP
Carpal Tunnel
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Horror!
Has the whole world turned upside down??Yes, according to my beloved friend from Up Over. And he has the globe to prove it.
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Carpal Tunnel
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Carpal Tunnel
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re:Dunno about the "suet ball of plum pudding" WW
Hard sauce! you can by it ready made, but its basicly confection (10X) sugar, butter (lots!) and a little cream..
but other desserts get soft custard, which in our house was just called "Birds" the brand name of the company that made the flavored powder mix.. in the north East, Birds is pretty much a staple good, and found in most stores.
Birds Custard is basically a cooked pudding (milk, sugar, vanilla flavor and some corn starch, heated till it thinkens.)but thinner.. it never gets as thick as pudding but always "pourable" like gravy. it can be "enriched" by adding an egg, and making it into a real custard.
In US, pudding is almost always a milk pudding, (sweetened, flavored milk, cooked with corn starch till thick, and cooled--but nowday, often instant-- no cooking needed)
Custard is similar, but it is thickened with eggs, (and is harder to make, since you need to heat the milk to thicken, but if you boil it, it tends to curdle. )
Both would be "soft solids" if molded into a cup, they could be unmolded and would keep there shape.(mostly, they would sag)
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Carpal Tunnel
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Carpal Tunnel
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The hard sauce goes on the plum pudding after you've boiled or baked the plum pudding. The pudding itself, if made the old-fashioned way, is hung in a bag where the alcohol works a little wonder. If memory serves me, the suet pudding is made late November and hangs till Christmas...? I think some people pour more alcohol onto the pudding and flame it when serving, and then a boat of hard sauce is passed around and the dinner guests pour on as much sauce as they please--depending upon, I suppose, how sauced they are!
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Complementary icing on cake does indeed do wonders. In our family you always got to choose what kind of cake you wanted for your birthday. My brothers and I always chose dark chocolate with peanut butter icing. PB icing is made by adding smooth peanut butter to vanilla butter cream icing.
Then there is one of my favorites, which is maybe not exactly 'icing' - gingerbread covered with whipped cream, sweetened and flavored with finely grated orange zest.
Pardon my perpetuating a food thread.
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