"Here’s the thing with this pudding. Do you know when you make pudding at home - not the already made cups of Jello you find next to the cheese in the dairy aisle of your supermarket. I’m talking about the mixing the milk in the bowl with the powder kind. Or perhaps you are a gourmet and you use the heat and set kind. Whichever one you make at home - you know how if you leave it a day or two in the fridge, the top gets that protective skin on it? It’s kind of a rubbery substance that forms on top of the pudding and tastes yucky. Yeah, you know what I’m talking about. Anyway, this whole can of pudding reminded me of that rubbery protective skin that old pudding gets."