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Roast beef, roast potatoes, carrots and peas…in a bowl made of yorkshire pudding. I know…food always looks gross in black and white, but I can assure you, this was a bit of alright.

I lumme some yorkshire pudding.

Honestly, folks, I don’t know what to say about politics at the moment. It’s not that I’m not following. I am. But damned if I can figure out where it’s going. Everything has an ominous, oppressive feeling, like the heavy air before a thunderstorm.

Though I should probably let you guys know, my gut feelings are *always* wrong.


Comment from Stark Dickflüssig
Time: October 3, 2013, 10:45 pm

I have a list.

I’ve checked it twice.

Comment from S. Weasel
Time: October 3, 2013, 10:46 pm

Oops…sorry, Stark. I didn’t see you were chatting with my comment spam and I biffed it.

Comment from Uncle Al
Time: October 3, 2013, 10:50 pm

I think I might buy some stock in the Acme Torch and Pitchfork Co.

Comment from Uncle Al
Time: October 3, 2013, 11:17 pm

That dish doesn’t look at all gross, quite the contrary! And being a fellow fan of Yorkshire pudding makes it even more attractive. In fact, the only niggling complaint I have is that it appears that, due to the absence of any serious glistening, you haven’t added enough butter.

Comment from Stark Dickflüssig
Time: October 3, 2013, 11:22 pm

It’s my fault, I forgot to quote the comments spam.

Actually, by `chatting` with it, I’m hoping to increase the odds that it gets seen & deleted, is that not a goodthink?

Comment from Stark Dickflüssig
Time: October 3, 2013, 11:25 pm

Also, yeah, that food looks pretty (how does the Ace fellow say?) f*ing delightful.

Comment from Skandia Recluse
Time: October 3, 2013, 11:46 pm

I love those kinds of meals. Shepard’s pie, Cornish Pastie. Everybody says English cooking is terrible, but I love it.

Comment from Can’t Hark My Cry
Time: October 4, 2013, 12:14 am

So, um, how does one make a bowl of yorkshire pudding?

Comment from Becca
Time: October 4, 2013, 12:23 am

I’ve always been confused by the Brit use of the word “pudding”. Here, of course, pudding is a sweet, gelatinous dessert. Never anything else.

There, it can be a sausage (black pudding), a meat-flavored muffin (Yorkshire pudding), and a fruitcake-like dessert (Christmas pudding).

What are the requirement to be called a pudding?

Comment from Stark Dickflüssig
Time: October 4, 2013, 12:27 am

A pudding is defined as anything that the damned Islanders call a pudding.

For instance: “Oy, mate, I think I’ll drive me pudding round to the pudding & get some pudding for my pudding.”


Comment from Uncle Al
Time: October 4, 2013, 1:23 am

@Skandia Recluse – The Brits generally don’t do so well on vegetables but no one can equal them on properly roasting meat.

Comment from Veeshir
Time: October 4, 2013, 2:26 am

I always got confused when I read about all the different things they call pudding.
I will say after reading a description, you couldn’t pay me to eat blood pudding. Well, since I’m a hoor you could, but it would have to be a lot of money.

Everything has an ominous, oppressive feeling, like the heavy air before a thunderstorm.
I’m getting the same feeling about everything. The Dems are fighting to make this a crisis.

I’ve been afraid of Obama’s intentions for a while. It’s appeared he’s been trying to rile up some civil disturbances, now this.

I could see him saying, “Since the GOP won’t do their job, I’m going to do just rule by royal decree” with our fine, media betters cheering him on.
They’re already urging him to do so.

Comment from bds
Time: October 4, 2013, 2:30 am

@Can’t Hark – When it bakes, it spreads and puffs up something fierce around the edges. I imagine all it takes is baking it in a small round pan or skillet. I usually use a 9″x13″ glass baking pan, & when it’s straight out of the oven the sides of the pudding are sometimes 6″ or more above the sides of the pan all around.

For those that don’t know what Yorkshire pudding is (like me until about a year ago), it’s basically just a thin batter of eggs, milk and flour baked with the drippings and grease from a roast beef. We haven’t had a roast beef without it since I first tried making one; I think the wife and kids would revolt if I skipped it.

Comment from Skandia Recluse
Time: October 4, 2013, 2:49 am

Just went over to the Food Network to look at recipes and for Yorkshire Pudding there was this :

Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter.

and I’m thinking , no way Jose. That’s a recipe for disaster.

Comment from Bob Mulroy
Time: October 4, 2013, 4:14 am

That looks amazing! ME WANT!

Comment from S. Weasel
Time: October 4, 2013, 10:42 am

That’s just how you do it, Skandia. It’s also how you do a proper southern cornbread.

Though I usually make mine in a skillet and get it smoking hot on the stove top.

Comment from Deborah
Time: October 4, 2013, 11:19 am

I prefer to make cornbread in a smoking hot cast iron skillet too, but Husband and Son both prefer muffins—so they get more crust. I just spent three weeks at Son’s house (his wife broke her leg), and I made corn bread muffins for him three times. He was properly grateful.

Comment from ed
Time: October 4, 2013, 12:08 pm

Everything has to be very hot before the batter goes in otherwise it won’t rise properly. So you need to preheat the oven to 450f-500f and then put the pan in 5 minutes prior to putting in the batter. The drippings help have a high smoke point and they help keep everything from sticking.

Here in the USA we generally call them “Popovers” and there are a huge number of recipes.

Comment from Can’t Hark My Cry
Time: October 4, 2013, 1:35 pm

OK–been awhile since I made yorkshire pudding, and I don’t remember the sides being that much higher than the middle, but maybe I didn’t do it right. Oh, gosh. Guess I’ll have to make it again sometime soon, huh? 🙂 And, Stoaty beat me to the Southern cornbread comment. Nothing scary about pouring batter into hot drippings, honestly, Skandia Recluse. Although if you use a cast iron pan (essential for cornbread, probably contraindicated for yorkshire pudding), as one ages the weight could be a factor, I suppose.

Comment from Oceania
Time: October 4, 2013, 2:07 pm

Hmmmm breaking news: http://rt.com/news/syria-sarin-saudi-provocation-736/

When will it come out that Obama ordered the Hit with the CIA?

Comment from drew458
Time: October 4, 2013, 2:38 pm

I have long been confused about Yorkshire pudding. My mother used to make it, and while it did puff up quite a lot in the oven, by the time it got to the table what we got was more like slabs of greasy bread. Leathery, kind of yellow, browned on the edges. Thicker and firmer than tofu. And it tasted wonderful, OMG. I went to a local English restaurant, got the Yorkies, and was served something nearly hollow that resembled a cupcake left in the oven for about a month. Popovered to death. Crispy and nearly tasteless. Recipes I’ve seen say to bake them until they’re about that done. So I asked my sister in law’s mother in law, who was English, how to make them, and she didn’t even use drippings. And cooked them crisp. WTH??

So somebody please tell me the proper way to go, and what they are supposed to be like. Maybe mom always did it wrong, but my gosh, that chewy meat bread she made was fantastic.

Comment from S. Weasel
Time: October 4, 2013, 2:59 pm

They vary quite a lot, Drew. Sometimes dry and hard and crispy and almost pastry-like, sometimes soft and moist. They make little ones in a thing like a shallow muffin pan, for individual servings, and big slabs of it in large, square cake pans.

Uncle B makes a killer yorkshire (and toad in the hole, which is basically a big yorkshire with sausages baked in the middle). Though I *love* the ones in the cheap frozen toads-in-the-hole, too.

I like them best when they’re squodgy. It’s a sort of…wet egg bread.

I like eggy things: custards and chollah and toads…

Comment from stina
Time: October 4, 2013, 4:24 pm

Looks delicious (once I translated it into color in my mind, that is… I’m with you on the black-and-white pictures of food thing).

The bowl part is kind of like a Dutch Baby – those eggy mega-pancakes that you make in a cast iron skillet then put in the oven; they puff up like crazy then collapse, and you pile applesauce or preserves in it or pour maple syrup/whipped cream on it and eat till you burst.

I hadn’t heard of them until I moved to Chicago; it’s a bit alarming to see “Delicious Dutch Baby – $5.99” listed on a breakfast menu…

They really are yummy, once you get past the name.

Comment from Davem123
Time: October 4, 2013, 5:43 pm

That looks delicious.

OT, are you moonlighting for the Wall Street Journal? I saw this graphic of Teh Won from yesterday and thought of you:


Comment from bds
Time: October 4, 2013, 9:42 pm

Going to have to try the toad in the hole. The English get a bad rap on their food, but they have the absolute bestest names.

Comment from Anonymous
Time: October 8, 2013, 12:24 am

Yup, big slabs is the way we always had it. You get to put lots more drippings and roast juices in that way.

Oooh, I’m so jonesing. I might just have to go and get myself a 5lb roast beef. Maybe an 8lb one, since you need a good size chunk of beef to make a proper roast.

Comment from beasn
Time: October 8, 2013, 2:07 am

Late to the party, again.

Everything has an ominous, oppressive feeling, like the heavy air before a thunderstorm.

Yes. Been feeling it since ’06 but it has been gaining steam and is now choking. The past several weeks are just awful with all of the ‘tools’ being as mean-spirited and vile as their dear leader.
I have an uncle who says, that the GOP needs to be put in jail. For doing what they are supposed to be doing – the dumbass. He lurves him some government teat.

Comment from Eddie
Time: March 7, 2015, 1:23 am

Oooh….I love Yorkshire pudding and yours look pecrfet! Spotlighting your post on my Facebook page today.Thank you for being a part of “A Little Birdie Told Me…” Tuesday at Rook No. 17! This week’s party is in full swing and I’d be honored if you’d come by and share more of your talent!Warmest wishes,Jenn/Rook No. 17

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