|
On Sat, 6 Aug 2005 21:18:52 -0400, MOMPEAGRAM wrote:
> Or ... gravy. > gravy is good, very very goooood |
On Sat, 06 Aug 2005 16:06:58 GMT, Ophelia wrote:
> > "Bill" > wrote in message > ... > > On Fri, 05 Aug 2005 17:34:19 GMT, "Ophelia" > > > wrote: > > > >>2 eggs > >>4oz plain flour > >>pinch salt > >>milk > >>lard > >> > >>put one egg into a half pint mug and fill up to the top with milk > >> > >>whisk with the other egg into the flour and salt until smooth > >> > >>Now (Very important) allow to stand for minimum one hour. Longer if > >>possible. > >> > >>Have the oven ready to be very hot > >> > >>put the tin onto the fire and when the fat is sizzling pour in the > >>batter > >> > >>Put into the hot oven > >> > >>after the pudding has risen turn down the heat and continue to cook > >>until ready:) > > > > Well now Ophelia, I have heard of Yorkshire Pudding before but I don't > > know if I want to try it...did you leave out the sugar? What would > > folks over here in the "Colonies" call Yorkshire pudding...an > > Omelet...pie crust...custard? Help me understand the texture and > > flavor of Yorkshire Pudding! > > Hi Bill:)) > > It is not sweet. It is eaten with beef and veggies and gravy > > It is made with similar batter to pancakes but the batter puffs up and > becomes crispy > Want one for breakfast? Call it a Dutch Baby! http://www.askachef.com/recipe/recip...?RecipeID=1006 Sorry, I couldn't help it. LOL! |
"Pandora" > wrote in message ... > > "MG" > ha scritto nel messaggio > ... >> snipped >> >> ">>>> >>>>>> I expect you know that you need very good gravy to serve with it:) >>>>> This is another thing that I don't understand. Is gravy a sort of meat >>>>> sauce? >>>>> If yes, how do you eat? Do you put it over the puddings? >>>> >>>> Yes:) Yes I suppose you can call it a meat sauce >>> >>> Oh! So I can call "Ragł" >>> Pandora >>>> >> No Pandora, ragu is sauce with meat in it (at least that's what my mother >> says)...gravy is often made using the juices left in the bottom of the >> roasting pan when you have cooked a roast meat, you drain off some of the >> fat, add flour to make a roux and scrape up all the yummy bits in the >> pan, then add liquid (water, stock, whatever) to make the gravy >> Regards >> Maria > > Ohhhhh! I understand, now, Maria! Thank you. > You have an Italian name, is your mother italian? > Pandora > >> yes Pandora, my mother is Italian, from Puglia |
"Ophelia" > wrote in message k... > > "MG" > wrote in message > ... >> snipped >> >> ">>>> >>>>>> I expect you know that you need very good gravy to serve with it:) >>>>> This is another thing that I don't understand. Is gravy a sort of meat >>>>> sauce? >>>>> If yes, how do you eat? Do you put it over the puddings? >>>> >>>> Yes:) Yes I suppose you can call it a meat sauce >>> >>> Oh! So I can call "Ragł" >>> Pandora >>>> >> No Pandora, ragu is sauce with meat in it (at least that's what my mother >> says)...gravy is often made using the juices left in the bottom of the >> roasting pan when you have cooked a roast meat, you drain off some of the >> fat, add flour to make a roux and scrape up all the yummy bits in the >> pan, then add liquid (water, stock, whatever) to make the gravy > > Ahh excellent description:) thanks Ophelia...I think my mother would be very disappointed if I couldn't describe a cooking process...she is an excellent cook, and has given me a great head start in life and no, I'm not American, I'm Australian :-) |
"MG" > ha scritto nel messaggio ... > > "Pandora" > wrote in message > ... >> >> "MG" > ha scritto nel messaggio >> ... >>> snipped >>> >>> ">>>> >>>>>>> I expect you know that you need very good gravy to serve with it:) >>>>>> This is another thing that I don't understand. Is gravy a sort of >>>>>> meat sauce? >>>>>> If yes, how do you eat? Do you put it over the puddings? >>>>> >>>>> Yes:) Yes I suppose you can call it a meat sauce >>>> >>>> Oh! So I can call "Ragł" >>>> Pandora >>>>> >>> No Pandora, ragu is sauce with meat in it (at least that's what my >>> mother says)...gravy is often made using the juices left in the bottom >>> of the roasting pan when you have cooked a roast meat, you drain off >>> some of the fat, add flour to make a roux and scrape up all the yummy >>> bits in the pan, then add liquid (water, stock, whatever) to make the >>> gravy >>> Regards >>> Maria >> >> Ohhhhh! I understand, now, Maria! Thank you. >> You have an Italian name, is your mother italian? >> Pandora >> >>> > yes Pandora, my mother is Italian, from Puglia Ohhhhh! Like my father-in-law. he is of Martinafranca :) Cheers and grretings to your mother Pandora > > |
"MG" > ha scritto nel messaggio ... > > "Ophelia" > wrote in message > k... >> >> "MG" > wrote in message >> ... >>> snipped >>> >>> ">>>> >>>>>>> I expect you know that you need very good gravy to serve with it:) >>>>>> This is another thing that I don't understand. Is gravy a sort of >>>>>> meat sauce? >>>>>> If yes, how do you eat? Do you put it over the puddings? >>>>> >>>>> Yes:) Yes I suppose you can call it a meat sauce >>>> >>>> Oh! So I can call "Ragł" >>>> Pandora >>>>> >>> No Pandora, ragu is sauce with meat in it (at least that's what my >>> mother says)...gravy is often made using the juices left in the bottom >>> of the roasting pan when you have cooked a roast meat, you drain off >>> some of the fat, add flour to make a roux and scrape up all the yummy >>> bits in the pan, then add liquid (water, stock, whatever) to make the >>> gravy >> >> Ahh excellent description:) > thanks Ophelia...I think my mother would be very disappointed if I > couldn't describe a cooking process...she is an excellent cook, and has > given me a great head start in life > > and no, I'm not American, I'm Australian :-) Ohhh! Good! Australia is light year far from me :) Pandora > > |
My mom would make Yorkshire pudding to serve with roast beef and gravy
(made from the beef drippings). Personally, Yorkshire Pudding reminds me of a popover in taste and texture. It'a absolute Heaven! Carol Our life may not always be the party we would have chosen, but while we are here, we may as well dance! |
"Carol Garbo" > ha scritto nel messaggio ... > My mom would make Yorkshire pudding to serve with roast beef and gravy > (made from the beef drippings). Personally, Yorkshire Pudding reminds > me of a popover in taste and texture. It'a absolute Heaven! Carol Ohhh! Yes! I like them very much!!!!!! they are Paradise! Pandora > > Our life may not always be the party we would have chosen, but while we > are here, we may as well dance! > |
"sf" > wrote in message ... > On Sat, 06 Aug 2005 10:52:20 -0500, Pan Ohco wrote: > >> On Sat, 06 Aug 2005 15:03:54 GMT, Bill wrote: >> >> >> > >> >Well now Ophelia, I have heard of Yorkshire Pudding before but I >> don't >> >know if I want to try it...did you leave out the sugar? What would >> >folks over here in the "Colonies" call Yorkshire pudding...an >> >Omelet...pie crust...custard? Help me understand the texture and >> >flavor of Yorkshire Pudding! >> > >> >Bill >> > >> Similar to a popover? >> > Yes, almost exactly - so think "plain popover". Popovers have a lot > of variations... and yorkshire pudding has - one. Not exactly. You can pour the batter over fruit or have the YP with syrup or jam > |
"Pandora" > wrote in message ... > > "MG" > ha scritto nel messaggio > ... >> >> "Ophelia" > wrote in message >> k... >>> >>> "MG" > wrote in message >>> ... >>>> snipped >>>> >>>> ">>>> >>>>>>>> I expect you know that you need very good gravy to serve with it:) >>>>>>> This is another thing that I don't understand. Is gravy a sort of >>>>>>> meat sauce? >>>>>>> If yes, how do you eat? Do you put it over the puddings? >>>>>> >>>>>> Yes:) Yes I suppose you can call it a meat sauce >>>>> >>>>> Oh! So I can call "Ragł" >>>>> Pandora >>>>>> >>>> No Pandora, ragu is sauce with meat in it (at least that's what my >>>> mother says)...gravy is often made using the juices left in the bottom >>>> of the roasting pan when you have cooked a roast meat, you drain off >>>> some of the fat, add flour to make a roux and scrape up all the yummy >>>> bits in the pan, then add liquid (water, stock, whatever) to make the >>>> gravy >>> >>> Ahh excellent description:) >> thanks Ophelia...I think my mother would be very disappointed if I >> couldn't describe a cooking process...she is an excellent cook, and has >> given me a great head start in life >> >> and no, I'm not American, I'm Australian :-) > > Ohhh! Good! Australia is light year far from me :) > Pandora > I gather that you are in Italy...where in Italy are you? Maria |
"MG" > ha scritto nel messaggio ... > > "Pandora" > wrote in message > ... >> >> "MG" > ha scritto nel messaggio >> ... >>> >>> "Ophelia" > wrote in message >>> k... >>>> >>>> "MG" > wrote in message >>>> ... >>>>> snipped >>>>> >>>>> ">>>> >>>>>>>>> I expect you know that you need very good gravy to serve with it:) >>>>>>>> This is another thing that I don't understand. Is gravy a sort of >>>>>>>> meat sauce? >>>>>>>> If yes, how do you eat? Do you put it over the puddings? >>>>>>> >>>>>>> Yes:) Yes I suppose you can call it a meat sauce >>>>>> >>>>>> Oh! So I can call "Ragł" >>>>>> Pandora >>>>>>> >>>>> No Pandora, ragu is sauce with meat in it (at least that's what my >>>>> mother says)...gravy is often made using the juices left in the bottom >>>>> of the roasting pan when you have cooked a roast meat, you drain off >>>>> some of the fat, add flour to make a roux and scrape up all the yummy >>>>> bits in the pan, then add liquid (water, stock, whatever) to make the >>>>> gravy >>>> >>>> Ahh excellent description:) >>> thanks Ophelia...I think my mother would be very disappointed if I >>> couldn't describe a cooking process...she is an excellent cook, and has >>> given me a great head start in life >>> >>> and no, I'm not American, I'm Australian :-) >> >> Ohhh! Good! Australia is light year far from me :) >> Pandora >> > > > I gather that you are in Italy...where in Italy are you? > > Maria Since 2000 I live in Piedmont in a country near Turin called "Germagnano" (many trees, rivers and mountains here). Before I lived in "Castelli Romani" - Rocca di Papa (near Frascati-Rome). There I have two brothers and my mother. Cheers Pandora > > |
" Our life may not always be the party we would have chosen, but while we
are here, we may as well dance" > Pandora posted this, and I saved it before the deluge. It is charmingly insightful,and captures the ethos of the 'now really' Deep South. We have a sense of time, place and deep rooted respect for religion that no matter how we try, can not avoid. I have been remiss in answering some posts,and for that I apoligize to all. As a Trombonist I have done many gravesite 'Dixieland Salutes' that as the mourners approach "Just a Closer Walk With Me" was played,the service ended and a designated person shouted "Lay him down boys,it's time to get on with the living". "When the Saints Go Marching In" escorted the mourners to their cars. I was doing well until last night and Faith Hill and some great nusicians did "Take My Hand Precious Lord" on NBC. Choke..Gotta go. Hubert > > > > |
"hubert liverman" > ha scritto nel messaggio ... >" Our life may not always be the party we would have chosen, but while we > are here, we may as well dance" > >> Pandora posted this, and I saved it before the deluge. It is charmingly > insightful,and captures the ethos of the 'now really' Deep South. We have > a > sense of time, place and deep rooted respect for religion that no matter > how > we try, can not avoid. I have been remiss in answering some posts,and for > that I apoligize to all. As a Trombonist I have done many gravesite > 'Dixieland Salutes' that as the mourners approach "Just a Closer Walk With > Me" was played,the service ended and a designated person shouted "Lay him > down boys,it's time to get on with the living". "When the Saints Go > Marching > In" escorted the mourners to their cars. I was doing well until last night > and Faith Hill and some great nusicians did "Take My Hand Precious Lord" > on > NBC. > > Choke..Gotta go. > > Hubert I dont't understand. What and when have I posted? Cheers Pandora > >> > >> >> > > |
Oops...
> Choke..Gotta go. Lasses Le Bon Temps Roulez! > > Hubert > > > > > > > > > > |
> I dont't understand. What and when have I posted? > Cheers > Pandora Pandora, It was under your post in thread,Yorkshire Pudding on 8/8/2005 at 1:20 AM. That was the first time I saw it,and I wanted to give you credit for it. My grand parents on my mothers side were from a small town in Abruzzi. Do not worry.. Salute Hubert... (Umberto) ? |
| All times are GMT +1. The time now is 05:00 AM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter