Why does tapioca fail to set? I've been making tapioca pudding with large pearls for nearly twenty years. I've used the same process every time, and most times it thickens, but occassionally it just doesn't. I soak my pearls over night. I use a double boiler. I use a combination of whole milk and half and half. I use excessive numbers of egg yolks, and whip the whites for addition at the end. I stir continuously after the tempering and additon of the egg yolks. I've read (somewhere) that the tapioca loses it's thickening ability if left on the shelf too long. Just this weekend, I made two batches of tapioca, with two different packages of pearls, that were purchased from different sources, the day before use. Both were soupy failures. I've made literally hundreds of delicious batches of thick, scrumptious tapioca in my life, but sometimes it just fails. I suspect (though have no proof) that it is the quality of the pearls purchased from the retailer. It's also possible that using an electric burner, vs gas, could have an effect. But, with a double boiler, that shouldn't really make a difference. Anyway, it's really frustrating, when you want to provide a special treat to your family, and it fails. Twice. Arghhh! Martha

This is somewhat OT, but as long as we're talking about saltpeter (Potassium Nitrate): During the Civil War, the South had shortages of many items. One of the more critical ones was saltpeter, which is crucial for making gunpowder. A certain Judge John Haralson devised a way to extract potassium nitrate (also called 'nitre') from urine, and commenced upon a crusade to have the ladies of the Confederacy collect the contents of their chamber pots so they could make gunpowder. (I'm not making any of this up. Seriously.) When the word of this effort came out, there were several satirical ditties published. I have take one of the more widely circulated ones and bowdlerized it a bit to help evade the screening software, but I have no doubts that the intrepid denizens of this forum can (literally) fill in the blanks. I "Jno Haralson! Jno Haralson! We read in song and story That women's in all these years, Have sprinkled fields of glory; But never was it told before That how, midst scenes of slaughter Your Southern beauties dried their tears And went to making water. II No wonder, Jno., your boys were brave Who would not be a fighter If every time he shot his gun He used his sweetheart's nitre? And, vice verse what could make A Yankee soldier sadder Than dodging bullets fired from A pretty woman's bladder. III They say there was a subtle smell That lingered in the powder; And as the smoke grew thicker, And the din of battle grew louder That there was found in this compound This serious objection; The soldiers could not sniff it in Without getting an e________n."

I make a corn salad that's quite tasty from corn I've cooked on the grill (shucked, so the corn gets toasted and a bit caramelized), but there's no reason you couldn't caramelize it a bit in a fry pan instead if you're living where it's too cold to use the bbq now. Leftover Roasted Corn Salad 2 ears leftover fire-roasted corn 4 T lemon/lime juice 2 T honey 1 t salt 1/4 t black pepper 2 cups assorted grated or chopped vegetables. (I like grated carrot, chopped red bell peppers, green onions, diced cucumbers, chopped tomatoes, crunchy celery, thinly sliced radishes and frozen peas, but just use up whatever odds and ends your refrigerator or garden produces! I've even added chopped apples or pears at times!) 1/4-1/3 c toasted, roughly chopped pecans, cashews or hazelnuts* 1-2 T minced fresh herbs (basil, cilantro, tarragon or parsley) -optional- Cut leftover roasted corn from cobs into a bowl and then gently scrape the little juicy bits from the cob with the blunt side of a knife into the same bowl. Mix the lemon/lime juice, honey, salt and pepper in a bowl and whisk until the honey is completely dissolved. Toss the vegetables with the dressing, and let sit at least 10 minutes for the flavors to develop. If you are adding fresh herbs, toss them in just before serving. This salad is wonderful with any simply grilled meat or fish, and pairs quite well with rice or couscous as a starch. It can also be made hours ahead, although it might soften and the colors might fade a bit if you make it the day before. Sprinkle the nuts on top of the salad before serving. *Toasting the nuts really brings out their flavor. Before chopping, put the nuts into a pan over a medium-high heat. Shake the pan gently back and forth as though you were making popcorn until the nuts darken slightly and become fragrant. This is actually a recipe I use for pasta with veggies, but I have also used it simply as a sauce for vegetables, and it's quite good. It would be easy to cook the vegetables until just underdone and then heat them up in the sauce later. Toasted Nut Cream Sauce Walnuts, pecans, almonds or cashews-very finely chopped. Milk, half & half or cream (if you're feeling truly decadent) Garlic (one or two cloves, to taste...sliced paper thin on a mandolin) Nutmeg, bay leaves or citrus zest flour butter Salt & Pepper (black or red) Now, the proportions can be altered according to taste, but basically, you will need about 1/4 cup of nuts per cup of milk or cream, and about 1/2 T of butter & 1/2 T flour per each cup. Nutmeg-1/8 t per cup milk...bay leaves-1 per cup milk...citrus zest-generous 1/4 t per cup. It's easier to toast the nuts before you chop them, as toasting chopped nuts is a chancy business, they can go from just right to burnt in a second. You can dry roast the nuts in a fry pan or toaster oven, or fry them quickly in oil, draining them well before chopping. You want to bring the flavor out in the nuts, not singe them. Warm the milk or cream carefully, so you don't burn it. Just before it boils, add the chopped nuts & flavoring (nutmeg, bay leaves or citrus rind), remove from heat and set aside. Melt the butter over a medium heat, and add the garlic. Saute for about a minute, just to release the garlic aroma, and then stir in the flour to make a roux. Cook the roux for a few minutes, until it is cooked, but not browning at all. Then whisk the roux into the milk or cream. Salt & pepper to taste & serve with pasta & sauteed veggies of your choice. Chunks of roasted butternut squash, black olives & green oninos are good. Or crookneck squash & shredded kale with mushrooms. A bit unusual, but tasty, is celery (it should be sliced fairly thin, and quick sauteed so it's still crisp) with apples & peas. For some reason, I don't like bell peppers with this sauce, but that might just be me.

I don't have the recipe so I don't know how big it is to start with. We will have 12 at our meal and I shall make a corn casserole. I just make it in casserole bowl and transport it with the lid. I am of no help to you though as I don't see the recipe. Sue