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Post by onlyMark on Nov 5, 2014 15:02:30 GMT
I'm not so sure about some of these at all. Mrs M says she wouldn't go for any of them. I think a few could be tried but I'm a bit of a traditionalist and think yorkshires should only be served in one of two ways - either with a Sunday roast or a big one before a Sunday roast with onion gravy. www.buzzfeed.com/ailbhemalone/yorkshire-pudding-recipes
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Post by lagatta on Nov 5, 2014 15:26:35 GMT
The little savouries work for me - they are a riff on the large Yorkshire pud served BEFORE the roast, a starter.
Our helpers will probably move this to the recipes page...
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Post by Deleted on Nov 5, 2014 15:26:33 GMT
NOOOO! Yorkshire pudding = Sunday roast, that's it. All the rest is abomination.
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Post by patricklondon on Nov 5, 2014 18:47:45 GMT
It's basically just using the batter mix as a pie crust. No reason why you shouldn't (plenty of pub menus so that sort of thing), but that's not Yorkshire puddings, it's variants on toad in the hole, only a bit more upmarket- Cuisses de grenouilles en croûte, or any other posh amphibian you might think of. My blog | My photos | My video clips"too literate to be spam"
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Post by Deleted on Nov 5, 2014 20:47:45 GMT
This is one dish I have never had, and always wanted to.
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Post by Deleted on Nov 5, 2014 20:50:03 GMT
Be careful, casi, there is a LOT of bad Yorkshire pud out there. One pub version almost sent my husband screaming but I managed to pull him back with some good homemade stuff.
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Post by Deleted on Nov 5, 2014 20:53:03 GMT
Well, it would have to be homemade because it is not something you would find on any menu here in NOLA.
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Post by Deleted on Nov 5, 2014 21:12:35 GMT
If you ever made it up north here, it is often a pub menu staple. It really only goes with a full roast/gravy dinner.
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Post by Deleted on Nov 5, 2014 21:24:39 GMT
Oh, I have seen picture posts of it on here and it is something I always wanted to try. And, they were always portrayed in the manner of which you describe. It just never crosses my mind until I hear about it brought up. British food is not something that one rarely if ever sees here or for that matter,even in NY. There's a thread on here about British food and most of it does seem to be abominable. No offense all you Brits out there.
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Post by mickthecactus on May 29, 2020 17:44:12 GMT
I love that insincere last paragraph...
At least we eat our own bacon.
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Post by kerouac2 on May 29, 2020 18:09:35 GMT
I still don't know what Yorkshire pudding is (I will look it up on Google), and I do not recognise any of the 'deleted' comments as having been made by me. (I might be wrong.). Of course, like most non-Brits, I don't even understand what 'pudding' is supposed to mean in British English. I know that sometimes it means 'dessert' but sometimes it appears to be something quite weird, at least in my own limited vision.
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Post by patricklondon on May 29, 2020 18:47:05 GMT
"Pudding" is a generic term for different things. Either the dessert course in general, or any number of individual dessert recipes, but also many sorts of savoury or sweet semi-solid/set mixtures, or steamed puddings that use hard fat (suet) mixed with flour to make a casing. But Yorkshire pudding is a plain batter mix baked in a VERY HOT oven, so hot that the oil/fat in the baking tray is almost starting to smoke. It should puff up very crisp on the outside. My blog | My photos | My video clips | My Librivox recordings"too literate to be spam"
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Post by kerouac2 on May 29, 2020 19:23:17 GMT
It's kind of funny that when one grows up in the United States, any reference to 'suet' implies poverty-stricken diets in declining countries from the past. Triumphant rich Americans would never consume such a thing. And yet whenever it is referred to as 'beef drippings' it becomes much more appetizing, not for everybody but for quite a few people.
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Post by cheerypeabrain on May 30, 2020 11:24:42 GMT
My Mum sometimes put dried fruit and sugar in leftover Yorkshire batter as a treat...I say treat...she loved it and scoffed most of it...
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Post by cheerypeabrain on May 30, 2020 11:42:45 GMT
I often make little Yorkshire instead of a great big one. Use a 6 hole muffin tin.
60g plain flour 100ml milk 2 eggs, beaten Pinch salt.
Put a tiny nub of lard in each well of the bun tin. You could use oil but I get better results with lard. Put the tin in the oven at 200°C until the fat is melted and very hot.
Quickly whisk the milk and eggs into the flour and salt. Mix thoroughly, you won't necessarily get all of the lumps out but you want a nice smooth batter. I mix it all up in a jug for easy pouring.
When the fat if hot and spitting, take the tin out of the oven and stand on a level, heatproof surface. Carefully pour the batter into the wells, try to share the mixture evenly between them. If the fat is hot enough then the batter will start to cook as soon as you pour it in.
Pop into the hot oven on the middle shelf. Close the door and don't open again for 10-15 minutes.
Your little darlings will be well risen and golden, crisp on the outside and soft in the middle.
2 each is enough (I'm happy with one, and I'm greedy). I sometimes make 4 bugger ones (same quantity of ingredients) using tins what have larger, shallower wells and then fill them with beef stew or similar...using them like a little bowl (do still USE a bowl/plate or it could get very messy)
It's nice to play...
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Post by cheerypeabrain on May 30, 2020 11:49:00 GMT
I would add that 'proper' Yorkshire pudding needs to be cooked in the meat juices when you make a Sunday roast, preferably in the tin that the joint was cooked in whist the beef is resting before carving...but these days our supermarkets pump water into our meat so the yorkies end up soggy (imo) and don't rise as well. I'll shut up now.
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