10 Answers
My mom liked to make corn and raisin pudding. Cream, eggs, sugar, canned cream of corn and raisins baked until browning on top. This would sit out to cool and often server warm after dinner. But then there was the inevitable left-overs the next day or the day after that may sit out to warm up a little and( too often for my taste) would send all who ate it out to throw-up and experience gushing craps that their bodies rebelliously expelled. The bacteria that produces this experience is one that has no noticeable odor or taste to my recognition and simply needs such a concoction, warm to room temperature and a little time to do its magic. The Romans likely originated the custom of serving similar deserts as their development of the “vomitorium” and studies of native purgatives testifies.
12 years ago. Rating: 4 | |