« Same popovers LATER | Main | Really Stupid »

January 04, 2014

Comments

Big Dot

This makes me hack and cough a bit because that's the recipe we use, in an identical popover pan we bought in the US, to make individual Yorkshire puddings to eat with roast beef and gravy. JAM? Augh!

(The puds originally served, I believe, in wedges cut from a big dish, before the meat, to fill stomachs and make the beef go further.)

Thequeen

Big dot - you surely realize what you are saying. The thought of "jam" on "pudding" - both are sweet. The idea of mixing pudding with roast beef is worthy of a hack and cough.

I confess I don't use jam or honey. When I have made ACTUAL Yorkshire pudding it was indeed in a pan over the drippings.

Do you put the beef and gravy inside the cavity like you do with butter?

magpie

i swear it's all about the pan. my father gave us a new one a few years ago that is the bestest ever.

http://www.nordicware.com/store/products/detail/grand-popover-pan/21F91FC2-7C89-102A-B382-0002B3267AD7

funnily enough, your ratios are what i use for a "david eyre's pancake" made in a pool of butter in a cast iron skillet. for popovers, i use 2 eggs to the 1 cup of milk and 1 cup of flour.

TheQueen

Magpie - This recipe certainly isn't the one mom and i used (we'd never heard of bread flour). the pan is from one Christmas when I got Mom a pan and she got me a different one. Neither of us have your pan. I gave never had a david eyres pancake!

Hattie

The tip about slashing the popovers is good. That would keep them from being gummy.
Thanks.

Mrs. Hall

yummy!

TheQueen

Hattie - A slash and a twist of the knife. The first time I made this I slashed the sides randomly; this time I took care to make slashes that didn't send steam directly to the next popover.
Mrs Hall - pretty, not so much yummy. It tasted a little like a Carrs water cracker.

Big Dot

Puddings don't have to be sweet. Like pies. But I take your point - it's just a matter of upbringing and your popovers will always be my Yorkshire puds and only to be eaten with roast beef and gravy (not stuffed - stabbed and gravy poured inside). Sounds as though your version wasn't that great anyway...

Thequeen

Big dot- at first I thought, "what pies aren't sweet?" But of course, there is spaghetti pie.

Big Dot

What? You don't have meat pies there??? Steak and kidney, mince and cheese, chicken and leek, egg and bacon... STAPLE food here!

TheQueen

Bif Dot - Come to think of it we have chicken pot pie, which is a double crust chicken and PEA pie, so I hate it, and we call egg and bacpn pie "quiche." Does this mean you don't have quiche?

Big Dot

We have quiche, but that's open-topped. Egg and bacon pie has a lid and is a picnic standard.
We have a huge range of individual meat-variety pies that are always ready-to-eat at service stations and corner shops.
Look: http://www.examiner.com/article/new-york-s-5-best-savory-pie-houses-no-1-the-pie-shop

Thequeen

Big Dot - hmm. I had a steak and kidney pie at a pub in London years ago. I wonder why the chicken pot pie is the only meat pie to have caught on in the states?

Big Dot

It's a mystery. On the other hand, I learned about frito pies today, from the Bloggess, and that's new to me. As well as appalling.

Thequeen

Big dot - interesting then that you just coasted past my reference to spaghetti pie with nary a blink

Big Dot

You're right, I should have called you on that. What is it?

TheQueen

Big Dot - essentially it's spaghetti with meat sauce, only it's baked in a pie dish with the cooked spaghetti pasta making the crust. You know how pasta gets crusty when baked.

The comments to this entry are closed.