Pleading the Fifth (Day of Seven Days of Alton Brown): The Proof (of Deliciousness) is in the Pudding!

Hello again, let’s keep this ship afloat! This is the fifth day in a row of my very disciplined blogging of the Alton Brown series to commemorate my meeting of the very awesome, science in cooking guru Alton Brown.

As you recall from yesterday’s post, vanilla wafers are awesome, and they’d be making a feature in the next post, and I shall deliver. They might have been a little too awesome, since the first step of this application involved making an entirely new batch of wafers, since my mother was a little too giddy about the ones I didn’t tell her I was reserving for this awesome dessert: Banana pudding.

The extra effort to make them? Completely worth it.



According to AB, there’s two schools of thought on banana pudding, refrigerated and baked (even though this can be refrigerated later.) The refrigerated variety hails from more northern climes with a whipped topping, the baked variety a solidly southern dish with a meringue on top.