I made yorkshire pudding on saturday.
It was crap.
( Lisette von Falcon, Mon 8 Nov 2010, 13:33, 4 replies, latest was 15 years ago)

hahaha!

( girlinthehole, Mon 8 Nov 2010, 13:33, Reply)

did you make sure the oil was really hot before you put the batter in
and then cook it in a really hot oven without opening the door?

did you serve it with roast beef and gravy?
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 13:35, Reply)

I had a beef roast yesterday
It was magnificent.
( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 13:36, Reply)

I had chicken
also good.

The trouble with roast beef is that to get the best out of it you have to spend a reasonable amount on the joint, because small ones don't give as good a result.

I'm too skint for that though, so I get my beef hit with the occasional steak instead.
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 13:40, Reply)

Aye, this cooked for a good 4 hours
And was left to rest for about half an hour, best roast I've had all year. Come Boxing Day, that will change though, the beef my Dad cooks is just incredible.

Also, the duck fat roasties, the carrots & parsnips (both cooked in the juice of the meat, coated in honey & wholegrain mustard), etc etc.

All just fucking amazing.
( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 13:43, Reply)

I had the superior goose fat roasties yesterday
forgot to buy any fucking parsnips though. Wasn't happy about that.
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 13:44, Reply)

Rookie mistake that
I was shocked to find that several of my friends don't like parsnips. I don't talk to them anymore.
( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 13:45, Reply)

when it comes to roast vegetables
I prefer parsnips to potatoes
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 13:53, Reply)

If they are cripsy at the end
and chewy the other, then yes. Sweet potato roasties are the shiznit though
( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 13:55, Reply)

I do love Parsnips
But I feel that good roasties are the best part of the dinner.
( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 13:59, Reply)

the glory of a roast dinner is the combination of everything though
the meat, the potatoes, the veg, the glorious gravy, and whatever are appropriate accompaniments to the type of meat, like yorkshires, horseradish, stuffing, bread sauce, cranberry sauce, all that kind of stuff.
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:04, Reply)

Proper gravy is key, I feel
Bisto just won't cut it
( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 14:08, Reply)

I use a mixture of bisto powder and cornflour to thicken the gravy generally
but most of the flavour comes from the meat juices, veg water and wine/other booze.
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:11, Reply)

Exactly
Plus, the meat juice will have taken flavour from the honey & mustard, often all that is needed to be added is the flour.
( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 14:13, Reply)

that is true
bisto powder doesn't actually have much flavour to it, unlike the granules and stuff, so it is more as a browning really.

I've taken to roasting meat sat on a trivet made of thick sliced onions in a roasting tin. This works well with the gravy, as it gets some good caramelisation on the onion as well as keeping the meat from sitting in the juices.
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:16, Reply)

Oof, that sounds great

( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 14:19, Reply)

give it a try
particularly with pork.
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:20, Reply)

This^
Not good with chicken though as it makes the chicken taste slightly oniony
( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 14:21, Reply)

I did it last night and found it ok
used red onions though, which are less oniony
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:27, Reply)

Hmmm
Good tip! I prefer red onions anyway
( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 14:30, Reply)

one of my favourite things is a cumberland sausage and red onion sandwich
fucking lovely
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:30, Reply)

I like this!

( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 14:32, Reply)

Yep
This but with carrots as the burnt bits make the gravy amazing!
( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 14:19, Reply)

I fucking love roast carrots anyway
I can also recommend using water used to cook sweetcorn in your gravy. Makes it quite sweet. Great with chicken.
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:21, Reply)

I always pour too much water
into my veg then make the gravy from this when the veggies are boiling.
( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 14:22, Reply)

I tend to steam my veg most of the team
so don't end up with much useful water, but it all helps
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:27, Reply)

Who is in Team Veg?

( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 14:31, Reply)

that was supposed to say time
I think while I was typing that a reminder came up for a team meeting!
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:33, Reply)

I use the "endies" of the Yorkshire pudding mix
After I've taken out the meat, the yorkies go in and the dregs go straight into the roasting tray
( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 14:15, Reply)

no, I mixed it in the bath, then soaked in it for a while and licked it off my fingers
really? what silly questions.
( Lisette von Falcon, Mon 8 Nov 2010, 13:39, Reply)

just checking to make sure you did it right
did it fail, or did you just not like it?
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 13:41, Reply)

I just didn't like it I think.
To be fair, I didn't use the right sort of pan and I didn't let it sit for an hour like the recipe said to.
( Lisette von Falcon, Mon 8 Nov 2010, 13:45, Reply)

Best
to leave it as long as possible I find. Overnight ideally
( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 13:47, Reply)

there's no actual need to rest batter

( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 13:50, Reply)

It just seems to get thicker and rises better
*awaits strikethrough*
( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 13:56, Reply)

that's what bogus official said
to leave it overnight and to use a muffin tin
( Lisette von Falcon, Mon 8 Nov 2010, 13:50, Reply)

yeah, muffin tin is what you want

( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 13:52, Reply)

fair enough
they've not the easiest of things to do really well even with the right pan and stuff.
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 13:50, Reply)

What was wrong with your yorkies?

( JeffTheDogFucker Can you dig it?, Mon 8 Nov 2010, 13:38, Reply)

they tasted like ew

( Lisette von Falcon, Mon 8 Nov 2010, 13:38, Reply)

How was the rest of your meal?

( JeffTheDogFucker Can you dig it?, Mon 8 Nov 2010, 13:41, Reply)

it was crap
the meat was tough and dry, we had salad and baked potato because that's what my roommate wanted.
But it's okay, I had a proper roast at my mums yesterday with potatoes and carrots and celery and it was awesome.
( Lisette von Falcon, Mon 8 Nov 2010, 13:47, Reply)

So a mixed bag then?

( JeffTheDogFucker Can you dig it?, Mon 8 Nov 2010, 13:48, Reply)

yeah, she used a packet :(
but it was still, way fucking better than mine
the roommate was pushing me to cook it on saturday and we didn't have seasoning, and she was all "just use water in a pan" and it came out exactly how I thought it would
( Lisette von Falcon, Mon 8 Nov 2010, 13:53, Reply)

Celery with a Roast?
That sounds vile
( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 13:49, Reply)

naa, braise some celery in white wine, or even just roast it and it's pretty nice

( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 13:49, Reply)

I've never liked the stuff, raw or cooked

( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 13:50, Reply)

fair enough
I don't mind it raw, but cooked it is pretty good and is an excellent stock ingredient
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 13:52, Reply)

it takes more calories to burn than are actually in it
this should really be true of chocolate.

but it isn't.
( rachelswipe with a fork, Mon 8 Nov 2010, 13:53, Reply)

It isn't really true of celery either
It's just we aren't capable of metabolising most of the calorific content of celery
(Bazongaloid, Mon 8 Nov 2010, 14:05, Reply)

huh??
i thought it had about 6 calories a stick and took about 10 to digest cellulose?
( rachelswipe with a fork, Mon 8 Nov 2010, 14:09, Reply)

this is one of those times where the thing that everyone knows is wrong

( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:10, Reply)

science is not always right
and is seldom appealing
( rachelswipe with a fork, Mon 8 Nov 2010, 14:15, Reply)

science is far more right than pseudo-science

( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:20, Reply)

I got really pissed off with an article in the Evening Standard
which was stating, as if it were fact, that house prices in London will rise by 30% in 5 years.
(Bazongaloid, Mon 8 Nov 2010, 14:22, Reply)

chances are, if they keep harping on about it, and other media do as well
then they will be right.

cunts.
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:24, Reply)

Which reminds me
mondoweiss.net/2010/11/half-of-milgrams-subjects-told-him-to-take-a-hike-hallelujah.html

Which has made me feel much better about the human race.
( The Light in Chains don't touch the Pope's boner, Mon 8 Nov 2010, 14:23, Reply)

that is quite interesting
I don't remember the original claims though, did they claim that almost all people followed the orders?
( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 14:26, Reply)

I've never had Yorkshire Pudding.
Ever.
(Poppet some assembly required., Mon 8 Nov 2010, 13:46, Reply)

You need to get that sorted out when you land.

( JeffTheDogFucker Can you dig it?, Mon 8 Nov 2010, 13:48, Reply)

Can just see her stepping off the plane, then getting taken out by a flying, frozen Yorkshire Pudding

( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 13:49, Reply)

I don't even know what they are...

(Poppet some assembly required., Mon 8 Nov 2010, 13:52, Reply)

have you ever had toad in the hole?

( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 13:53, Reply)

A girl at my school had a lad put his toes into her
For the next few months, it went as such

Q: What's *name removed*'s favourite food?
A: Toad in the hole.

Funniest thing in the world to a 15 year old.
( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 13:56, Reply)

haha

( Vipros. clever got me this far, then tricky got me in, Mon 8 Nov 2010, 13:57, Reply)

This is a Yorkshire Pudding

You get them with roast dinners (usually), and the correct way to eat them is to pour gravy into them, put a little of your roast meat into it, then top with whichever veg you so decide, before cutting them up, and nomming everything. It is also common to save one until the end of the meal, and use it to mop up the leftover gravy. This is also magnificent.

We hope you'll thoroughly enjoy it,

Love,
The North.
( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 13:55, Reply)

Perfect response
Well done sir!

Love,
More of The North
( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 13:59, Reply)

The Yorkshire pudding
Is one of the best things about the sunday roast.
( JeffTheDogFucker Can you dig it?, Mon 8 Nov 2010, 14:02, Reply)

nods sagely at Jeff

( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 14:03, Reply)

Very true

( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 14:05, Reply)

I think you'll find that traditionally in yorkshire
you had them as a starter before your meal. But personally I prefer them with the main meal.
(Bazongaloid, Mon 8 Nov 2010, 14:07, Reply)

Possibly so
But tradition be damned!
( Agnostic Antichrist Baltimora, Mon 8 Nov 2010, 14:08, Reply)

Yeah
To fill you up so you ate less meat
( sporters I’m sincerely gratitude to you, Mon 8 Nov 2010, 14:16, Reply)

ahaha so I've been told!

(Poppet some assembly required., Mon 8 Nov 2010, 13:50, Reply)