"Dave Smith" > wrote in message
...
> Alex Rast wrote:
>
>>
>> What I've found is that there's no "secret" really - in the sense
>> that one
>> thing makes all the difference. Rather it's a question of method and
>> recipe.
>
> I think that sometimes it depends on how you are holding your tongue
> when you
> make them. I have used several different recipes and the same methods,
> making
> them early and letting them sit or making them just before putting
> them in the
> oven, but always, always preheat the pan with the fat in it. I have
> never had
> them not turn out at all. They always puffed up to some degree, but a
> few
> times they have puffed up way more than they usually do, and one time
> they were
> absolutely spectacular. I don't know what I did differently that time
> that I
> might replicate the results.

I bet you are forgetting to sacrifice the cockerel and turn around 3
times in the full moon!