In praise of Yorkshire puddings
Apr 16, 2012 | 8:36 pm
#16
Join Date: Jan 2007
Posts: 371
The popovers were so delicious, I had to make them with prime rib for Christmas dinners. Sometimes in a square pan with drippings, sometimes in muffin tins which made them a bit lighter. Not at all hard to make.
http://www.grouprecipes.com/95177/ne...et-recipe.html
Apr 16, 2012 | 8:54 pm
#17
Join Date: Sep 2005
Location: YOW
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Is there anyplace on Earth with truly bad home cooking?
Apr 17, 2012 | 3:31 am
#18
Join Date: Oct 2004
Location: Asia/Europe
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More seriously, the food revival in England seems to have begun sometimes in the early or mid 90's. I remember to have noticed that something was going on when the publishers of "Loaded" launched a "laddish" food magazine sometime in 96 or 97.
Apr 17, 2012 | 11:58 am
#19
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They serve some very good popovers with strawberry butter at the Neiman Marcus restaurants. At least in Atlanta, once upon a time. I think it was Zodiac, though it's probably had a makeover and a name change.
The popovers were so delicious, I had to make them with prime rib for Christmas dinners. Sometimes in a square pan with drippings, sometimes in muffin tins which made them a bit lighter. Not at all hard to make.
http://www.grouprecipes.com/95177/ne...et-recipe.html
The popovers were so delicious, I had to make them with prime rib for Christmas dinners. Sometimes in a square pan with drippings, sometimes in muffin tins which made them a bit lighter. Not at all hard to make.
http://www.grouprecipes.com/95177/ne...et-recipe.html
Apr 17, 2012 | 1:50 pm
#20
Join Date: Jan 2007
Posts: 371
http://simplyrecipes.com/recipes/yorkshire_pudding/
Apr 22, 2012 | 9:57 am
#22
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My mom tried making yorkshire pudding a little while ago and for her first time it turned out well. In fact, it was better than the Gordon Ramsay version at the Savoy Grill (where we went for Sunday roast).
Apr 22, 2012 | 1:27 pm
#24
Join Date: Feb 2009
Location: Yorkshire, UK
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Yorkshire lass born and bred here. I LOVE Yorkshire Pud. Had it in individual little tins, big tins, GIANT tins at the local pub.
My mum always said the way to a great Yorkshire pud is to use 3 eggs, put lard (animal fat) in the tin and don't put the batter in until the melted lard starts to smoke.......can't beat mums puds.
Have also had them as a pudding with treacle on them.
When I grew up we used to save one small Yorkshire pud for out little old Jack Russell. She used to take them out to the garden and bury them. She would go back a day later and dig her pud up and then eat it!
My mum always said the way to a great Yorkshire pud is to use 3 eggs, put lard (animal fat) in the tin and don't put the batter in until the melted lard starts to smoke.......can't beat mums puds.
Have also had them as a pudding with treacle on them.
When I grew up we used to save one small Yorkshire pud for out little old Jack Russell. She used to take them out to the garden and bury them. She would go back a day later and dig her pud up and then eat it!
May 2, 2012 | 9:14 pm
#26
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There's a pub near where I live in the UK that serves a "mini Sunday roast" = roast beef and veggies placed in a plate size (8" diameter maybe) Yorkshire pudding with gravy on the side.
Very yummy...looking forward to having it when I get home next month!
Very yummy...looking forward to having it when I get home next month!
May 3, 2012 | 12:13 am
#27
Join Date: May 2005
Location: Mid-Atlantic
Posts: 5,024
That's for those too lazy to beat the eggs properly and wait for the fat to preheat. I've a dozen or more popover recipes and not one calls for baking powder. Eggs, milk, flour + hot fat in varying ratios.
May 6, 2012 | 3:53 am
#29
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