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Post by lugg on Feb 8, 2022 19:36:48 GMT
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Post by lugg on Jun 17, 2022 21:16:42 GMT
Here today we enjoyed our (one day of) Summer. So tonight the air in Bartestree is thick with the smoke from an annual BBQ that many are cooking tonight. My Zeb is almost apoplectic with all the smells coming from sizzling sausages and burgers drifting across the garden.
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Post by kerouac2 on Jul 2, 2022 18:23:31 GMT
90% of these items do not at all correspond to my concept of British food. But most of it looks really good.
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Post by lugg on Jul 3, 2022 20:50:33 GMT
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Post by tod2 on Jul 6, 2022 12:37:32 GMT
The Yorkshire pud looks a complete triumph! I could never only have one....
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Post by kerouac2 on Jul 6, 2022 16:06:31 GMT
I still have never had a Yorkshire pudding. Should I put it on my bucket list?
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Post by bixaorellana on Jul 6, 2022 17:11:54 GMT
You and your sister seem to ferret out the best places to eat, Lugg! Although I love fish & that hake seems exquisitely prepared, I can't help but wonder how your sister felt looking at her plate & then at yours. Her posture in the photo seems quietly resigned.
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Post by patricklondon on Jul 6, 2022 17:38:14 GMT
I still have never had a Yorkshire pudding. Should I put it on my bucket list? Not exactly exciting, and not that difficult to make yourself - provided you can get the oven and the cooking dish hot enough before you put the batter in.
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Post by casimira on Jul 6, 2022 19:45:36 GMT
I still have never had a Yorkshire pudding. Should I put it on my bucket list? Me neither. And I don't know where one would go here to find it offered. I would have to make it myself and don't feel very confident about how to even begin. There was a restaurant some years back that featured British fare, but it was very short lived. It all looks very appetizing.
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Post by lugg on Jul 6, 2022 19:50:26 GMT
I can't help but wonder how your sister felt looking at her plate & then at yours. Her posture in the photo seems quietly resigned. Lol Bixa - you got it in one
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Post by lugg on Jul 6, 2022 20:02:39 GMT
To be frank the Yorkshire pud was not a patch on those I make - all crisp outside- tick -good but no substance on the inside ...cross still have never had a Yorkshire pudding. Should I put it on my bucket list? Absolutely - its up there with moules and frites quote author=" casimira" source="/post/392459/thread" timestamp="1657136736"]I would have to make it myself and don't feel very confident about how to even begin.[/quote] I usually just make it ...no recipe as I've done it for so long but here is a fail proof recipe that I have tried out and sent to others for those that wish to make it themselves ...courtesy of Jamie ... www.jamieoliver.com/recipes/eggs-recipes/amazing-yorkies/As Patrick mentioned the key is to getting your oven hot --but also heating up the oil before you put the batter in
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Post by lugg on Jul 6, 2022 20:24:35 GMT
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Post by kerouac2 on Jul 6, 2022 20:39:55 GMT
Is there any way to make it look appetising?
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Post by bixaorellana on Jul 6, 2022 21:02:35 GMT
I have to say, back when I had a good (i.e., American) oven, I could turn out a perfect roast beef every single time. Ditto Yorkshire pudding, which is quite easy to make, but impressive regardless. I believe the classic method is to put the batter in the drippings that are in the pan you just roasted the beef in, although that's not always the most practical way.
Edited to add that anyone who can make a popover can easily make a Yorkshire pudding.
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Post by casimira on Jul 7, 2022 14:28:19 GMT
Maybe when I have a decent sized and well-equipped kitchen to give it a try.
Thank you, ladies, for your input/recipes
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Post by tod2 on Jul 7, 2022 15:45:48 GMT
Yorkshire puddings are not a food item to be consumed on its own as it is purposefully bland, but when paired with a delicious slice of rare roast beef and a really nice gravy, a smidgeon of horseradish sauce, it's a match made in heaven!
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Post by kerouac2 on Jul 7, 2022 16:30:11 GMT
Thanks, tod. That's what I never understood. It is always mentioned as though it is a special dish in itself.
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Post by lugg on Jul 7, 2022 20:34:55 GMT
Well certainly I remember it as a special dish in itself. My maternal grandmother was from Yorkshire and although she made good Yorkies what I really remember from childhood are visits to my Great Aunts for Sunday lunch - she served it in the traditional way - ie before the roast- a starter but it was never known as such at this time. It was cooked in a range by the fire and served on its own with onion gravy. The reason for this historically was because it filled everyone up before having the much scarcer / more expensive meat .
K2 it may look unappealing to anyone who has not eaten it but a fter you have had a good one it will never look unappealing again.
Now - onto Toad In The Hole maybe ... and more European - Clafouti . Both of which use versions of the same batter mix.
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Post by tod2 on Jul 8, 2022 16:21:44 GMT
Understood Lugg, but you mentioned the pud served as a starter with onion gravy. Well there it is. Not eaten on its own but with a delicious sauce of some kind. I've known it to be eaten as a dessert with somethin sweet like a syrup. I'm a wife married to the son of a Yorshireman. I'm halfway there ha ha!
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Post by casimira on Jul 8, 2022 17:20:30 GMT
Well certainly I remember it as a special dish in itself. My maternal grandmother was from Yorkshire and although she made good Yorkies what I really remember from childhood are visits to my Great Aunts for Sunday lunch - she served it in the traditional way - ie before the roast- a starter but it was never known as such at this time. It was cooked in a range by the fire and served on its own with onion gravy. The reason for this historically was because it filled everyone up before having the much scarcer / more expensive meat . K2 it may look unappealing to anyone who has not eaten it but a fter you have had a good one it will never look unappealing again. Now - onto Toad In The Hole maybe ... and more European - Clafouti . Both of which use versions of the same batter mix.
So, Lugg, do you make your clafouti in the traditional manner (I believe French in origin) with cherries? I make it with figs and am about to go over to the old place and pick what I need and eat as I pick, a must. No cherries in these parts.
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Post by lugg on Jul 8, 2022 18:20:44 GMT
So, Lugg, do you make your clafouti in the traditional manner (I believe French in origin) with cherries? Yes with cherries; but now I want to make it with figs - that sounds a heavenly combination
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Post by lugg on Jul 8, 2022 18:23:16 GMT
I'm a wife married to the son of a Yorshireman. I'm halfway there ha ha! Most definitely and yes on its own would be in the main bland ; but a good blandness if its just out of the oven.
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Post by cheerypeabrain on Jul 8, 2022 18:54:15 GMT
Kerouac. I make mini yokshire puddings in bun/muffin tins. If we have any left over then you can have them as a sweet..sprinkled with sugar or served with fresh fruit, chocolat sauce and cream.
I have a light YP recipe.
60g plain flour Pinch of salt 3 medium eggs 75ml semi skimmed milk (or whatever you have) 25ml cold water
Just put the ingredients in a bowl and whisk until smooth. Pour into jug, you can rest it for an hour but its not necessary and remember to mix it well before you use it.
Have the oven very hot around 200°C Use a 6 hole bun/muffin tin with about 1cm lard (or teaspoonful of oil..lard is better) in each well. Put the tin in the oven until the lard melts and is very hot, the batter needs to start cooking as you pour it in.
Take the tin out of the oven carefully and quickly pour the batter into the 6 holes. Use all of the mixture. Pop back into the oven on a middle shelf for 15 - 20 minutes..the puddings will rise dramatically! It's obvious when they're ready as heyre puffy and golden brown.
Sometime I pop chopped cooked sausages, small chunks of cooked meat in the wells before I pour in the batter. It must be possible to chuck in anything so long as its cooked or will be within 15 minutes..but I prefer them plain as an accompaniment to roast beef with lots of gravy. If you would rather have one larger pudding, use a cake tin 6 or 7") and adjust the cooking time. Then you can serve your meal INSIDE the cooked pudding..somthing that I've tried but I prefer the little ones.
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Post by kerouac2 on Jul 8, 2022 19:08:34 GMT
Thanks for the details.
But would a "Yorkshire burrito" count as Yorkshire pudding?
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Post by cheerypeabrain on Jul 8, 2022 19:14:02 GMT
Definitely
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Post by bixaorellana on Jul 8, 2022 23:09:38 GMT
I watched one of those "extreme eater" videos about an English teenager who only ate Yorkshire pudding when he ate at all. He made them himself in one of those oversized six-muffin pans, so obviously he had to confront milk and eggs -- food items which made him gag if offered on their own.
Shouldn't have written that after reading Cheery's nice recipe. I vaguely remember my recipe having beer in it, but that was ages ago. Hmmm. Tempura batter should work as a Yorkshire pudding batter!
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Post by tod2 on Jul 11, 2022 15:09:58 GMT
I recognised those big Yorkshire puddings they made the burritos with!! They are factory made Yorkshire puds that pubs ( and high end restaurants like RULES in London - where I saw it first) A pub off Baywater Road served it with pork sausages to my mum and I as well.
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Post by kerouac2 on Jul 11, 2022 16:35:47 GMT
All of our traditional foods are evolving, sometimes in a good way, sometimes not so good. It's the same in France. At least the new versions are normally healthier. Maybe not as tasty.
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Post by lugg on Jul 20, 2022 19:45:29 GMT
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Post by kerouac2 on Jul 21, 2022 3:52:07 GMT
Now it looks like the fish has an eye.
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