sweasel.com

I have a list.

I’ve checked it twice.

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

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

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.

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?

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

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

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

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?

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.”

Simple!

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

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.

@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.

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.

That looks amazing! ME WANT!

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.

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.

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.

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.

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?

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.

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…

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.

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:

http://si.wsj.net/public/resources/images/OB-ZD596_1003ob_P_20131003113512.jpg

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.

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.

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.

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