What am I?
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- PlutoniumLounger
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What am I?
(Produced in my kitchen two weeks ago)
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He who plants a seed, plants life.
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- Administrator
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- GoldLounger
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Re: What am I?
Some kind of cheese loaf?
I am so far behind, I think I am First
Genealogy....confusing the dead and annoying the living
Genealogy....confusing the dead and annoying the living
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- 5StarLounger
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- BronzeLounger
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Re: What am I?
Cheese on toast? Or maybe it's Welsh rarebit.
Alan
Alan
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- PlatinumLounger
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Re: What am I?
It looks like an abomination!
It certainly looks very dead...
It certainly looks very dead...
John Gray
If you are having problems with solitude, you are not alone.
If you are having problems with solitude, you are not alone.
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- gamma jay
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Re: What am I?
An oversized cheese puff (with a puncture)?
Regards,
Rudi
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Rudi
If your absence does not affect them, your presence didn't matter.
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- SilverLounger
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Re: What am I?
Frankenstein's Yorkshire pudding?
Steve
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“Tell me and I forget, teach me and I may remember, involve me and I learn.”
― Benjamin Franklin
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- PlutoniumLounger
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Re: What am I?
steveh wrote:Frankenstein's Yorkshire pudding?
WELL DONE STEVE!
I am slowly working through the dishes my mother used to make.
These past three weeks have been "Yorkshire Pudding".
This was pretty close to the way hers turned out, although she baked hers in a wood stove and I have only an electric range.
Hers tended to be browned, crispy on the top and often enough hollow inside.
There again she used beef dripping in the pan whereas I use whatever is in my latest jar of clarified animal fat.
Still and all I'm pleased that I have got this far.
I think my dad was on a power-trip. he got HIS slice with gravy before the main course (RosBif) was set out. We had to have ours as pudding after the main course, with squeezed orange juice and sugar. Sigh!
Next on my list: creamy rice pudding. Although I still won't have a wood stove and won't have a white enamel pan.
Mum's rice pud came out with a delicious creamy skin on top.
I loved scraping the charred/burnt remnants from around the rim.
(signed) "Getting a bit tubby again" of Toronto
He who plants a seed, plants life.
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- UraniumLounger
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Re: What am I?
^^^
That post brought to mind my mother's cooking, although she never did a Yorkshire pudding. Come to think of it, I've never had one that I can recall.
She did make a delicious rice pudding that she would put raisins in. That was quite a treat when we were still on sugar rationing.
Her forté was fried chicken, candied sweet potatoes and biscuits (not the British kind).
Next Tuesday will be the 112th anniversary of her birth.
That post brought to mind my mother's cooking, although she never did a Yorkshire pudding. Come to think of it, I've never had one that I can recall.
She did make a delicious rice pudding that she would put raisins in. That was quite a treat when we were still on sugar rationing.
Her forté was fried chicken, candied sweet potatoes and biscuits (not the British kind).
Next Tuesday will be the 112th anniversary of her birth.
Bob's yer Uncle
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- PlutoniumLounger
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Re: What am I?
Since no-one has asked for my recipe, here it is:-
Mum cooked in a small wood-burning stove, and she made the Yorkshire Pudding to accompany Roast Beef on Sundays.
Her Puddings were not as soggy as my first two efforts (this is my second effort), and they tended to be hollow, and quite brown on top.
I suspect she used less batter, a hotter oven, and was at the mercy of whenever she could round us all up to sit at the table.
On top of that my dad, in his alpha-male role, had his Yorkshire Pudding before the main course, with gravy; the rest of his, inferior to the self-proclaimed alpha-male, had our Yorkshire Pudding as dessert, garnished with squeezed orange juice and sugar, so perhaps our Yorkshire Pudding had a bit more time in the oven. Here is my draft recipe:-
(1) One cup of flour
(2) One teaspoon salt
(3) Two eggs
(4) One cup of whole milk
Mix and stand these ingredients for half an hour.
(5) Oven at 450°
(6) Four tablespoons of fat (beef dripping) in a loaf tin
(7) When the fat is hot (after about five minutes) pour the batter into the tin
(8) Bake for forty minutes.
My next attempt will be with half the measures of ingredients.
I was using a half-cup of powdered skim milk and enough water to make a fluid but thick batter.
I place the ingredients in a large screw-top jar and make like a Jamaican rattle band member for thirty seconds, and give the jar another shake every time I pass by.
Cheers
Chris
This is my second effort; still not there.Mum cooked in a small wood-burning stove, and she made the Yorkshire Pudding to accompany Roast Beef on Sundays.
Her Puddings were not as soggy as my first two efforts (this is my second effort), and they tended to be hollow, and quite brown on top.
I suspect she used less batter, a hotter oven, and was at the mercy of whenever she could round us all up to sit at the table.
On top of that my dad, in his alpha-male role, had his Yorkshire Pudding before the main course, with gravy; the rest of his, inferior to the self-proclaimed alpha-male, had our Yorkshire Pudding as dessert, garnished with squeezed orange juice and sugar, so perhaps our Yorkshire Pudding had a bit more time in the oven. Here is my draft recipe:-
(1) One cup of flour
(2) One teaspoon salt
(3) Two eggs
(4) One cup of whole milk
Mix and stand these ingredients for half an hour.
(5) Oven at 450°
(6) Four tablespoons of fat (beef dripping) in a loaf tin
(7) When the fat is hot (after about five minutes) pour the batter into the tin
(8) Bake for forty minutes.
My next attempt will be with half the measures of ingredients.
I was using a half-cup of powdered skim milk and enough water to make a fluid but thick batter.
I place the ingredients in a large screw-top jar and make like a Jamaican rattle band member for thirty seconds, and give the jar another shake every time I pass by.
Cheers
Chris
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He who plants a seed, plants life.
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- PlutoniumLounger
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Re: What am I?
Get to work, Bob!BobH wrote:... I've never had one that I can recall.
In the UK, I assume.... That was quite a treat when we were still on sugar rationing.
Cheers
Chris
He who plants a seed, plants life.
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- UraniumLounger
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Re: What am I?
Maybe this weekend.
Bob's yer Uncle
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