Stroopy121 Posted October 1, 2013 Report Share Posted October 1, 2013 Leftover Yorkies? Smother in maple syrup and eat them for breakfast like pancakes. xx 3 Quote Link to comment Share on other sites More sharing options...
Paranoid Android Posted October 1, 2013 Report Share Posted October 1, 2013 Leftover Yorkies? I've never heard of such a thing. 6 Quote Link to comment Share on other sites More sharing options...
ca_gere Posted October 1, 2013 Report Share Posted October 1, 2013 I like where this thread is going. Quote Link to comment Share on other sites More sharing options...
The Milner Posted October 1, 2013 Report Share Posted October 1, 2013 Do people make their own or buy frozen? Ive attempted my own ones, but i can never get them quite right. Best meal accompaniment ever? I think so. Quote Link to comment Share on other sites More sharing options...
ca_gere Posted October 1, 2013 Report Share Posted October 1, 2013 I haven't had a yorkshire pudding in years. I was telling someone about them a while back and after describing them they said 'oh, you mean like a popover?... you should go to this place, blah blah'. So i check out this place called 'Popover cafe' where these supposed American yorkshire puddings were served. Look at this monstrosity I was served: The crust was about a half inch thick and crusty as hell. Served with strawberry cream cheese and butter. Quote Link to comment Share on other sites More sharing options...
The Milner Posted October 1, 2013 Report Share Posted October 1, 2013 Sometimes i really hate you ca. That looks like one of the best things ever. Quote Link to comment Share on other sites More sharing options...
Adam Easy Wishes Posted October 1, 2013 Report Share Posted October 1, 2013 Do people make their own or buy frozen? Ive attempted my own ones, but i can never get them quite right. Best meal accompaniment ever? I think so. The trick is to make sure everything retains its heat (oven, oil and baking tray). So you have your baking tray with oil in the oven to heat, when you take it out to add the pudding mix, make sure you shut the oven door again until you're ready to put them in to cook, then leave them there until they're done (don't fanny about opening the door again, even to put other stuff in). 2 Quote Link to comment Share on other sites More sharing options...
Soda Jerk Posted October 1, 2013 Report Share Posted October 1, 2013 Frozen ones are horrid. They have a really weird texture, almost like a croissant, but less puffy. They're just not yorkshire puddings. They are pure evil. Always make your own. They're so easy to do, and different ovens will always provide different results, which is interesting. Ovens will fluctuate in temperature at different rates. Some quite rapidly, and others are more stable, and it has an effect the baking of the yorkshire pudding, and not always in a negative way. We were meant to have a roast on Sunday, but we were a bit too hungover. Tomorrow though, Wednesday roast. There's only two of us, but I'll probably still make a full tray of 12. Fuck the police. Quote Link to comment Share on other sites More sharing options...
Guest Cool Thinker Posted October 1, 2013 Report Share Posted October 1, 2013 Leftover Yorkies? Smother in maple syrup and eat them for breakfast like pancakes. xx Yorkie - Not For Civvies Army Cadets 2010 - 2011 Quote Link to comment Share on other sites More sharing options...
The Milner Posted October 1, 2013 Report Share Posted October 1, 2013 Frozen ones are horrid. They have a really weird texture, almost like a croissant, but less puffy. They're just not yorkshire puddings. They are pure evil. Always make your own. They're so easy to do, and different ovens will always provide different results, which is interesting. Ovens will fluctuate in temperature at different rates. Some quite rapidly, and others are more stable, and it has an effect the baking of the yorkshire pudding, and not always in a negative way. We were meant to have a roast on Sunday, but we were a bit too hungover. Tomorrow though, Wednesday roast. There's only two of us, but I'll probably still make a full tray of 12. Fuck the police. Mashed or roasted tatties? I make both, because i fucking love tatties, roasted especially. Quote Link to comment Share on other sites More sharing options...
Scootray Posted October 1, 2013 Report Share Posted October 1, 2013 I'm on a low calorie diet so I had straightforward pasta with arrabiatta sauce and nothing else. 370 calories. Yas. Then some yoghurt and granola for dessert. No carbs before Marbs, or something. Vajazzles. I don't know.Low calorie, but lots of carbs. Quote Link to comment Share on other sites More sharing options...
Moon Moon Posted October 1, 2013 Report Share Posted October 1, 2013 Am i the only one that moans if theres no gray in the middle of the yorkshire pudding? Quote Link to comment Share on other sites More sharing options...
ca_gere Posted October 1, 2013 Report Share Posted October 1, 2013 A good plate of roast tatties is one of life's greatest pleasures. Hard to get absolutely right though. Quote Link to comment Share on other sites More sharing options...
Soda Jerk Posted October 1, 2013 Report Share Posted October 1, 2013 My missus makes banging roasties. Probably the best I've ever had. Roast parsnips are awesome too. The best non-potato veg in a roast for me. Quote Link to comment Share on other sites More sharing options...
The Milner Posted October 1, 2013 Report Share Posted October 1, 2013 Not to blow my own trumpet, but i make banging roasters, its just a case of getting the boiling right, having the oven really hot, a good tray, and i stole a wee tip from Jamie Oliver. Half way through roasting, get your masher, and push down on the tatties to split shell if you will, gives you a really really crispy roaster whilst keeping the inside nice and soft. I also use butter when im roasting them along with goose fat if i can get it, if not just cooking oil. Parsnips are great roasted, but i like carrots more, they are best served roasted or in soup i think. Quote Link to comment Share on other sites More sharing options...
Soda Jerk Posted October 1, 2013 Report Share Posted October 1, 2013 We use lard for roasties. I can feel the years shedding off my life with each potato. Phwoar. Quote Link to comment Share on other sites More sharing options...
Chris Posted October 1, 2013 Report Share Posted October 1, 2013 Do people make their own or buy frozen? Ive attempted my own ones, but i can never get them quite right. Best meal accompaniment ever? I think so. Make your own it's a piece of piss. The recipe is simple and the main trick is just to put the oil in the tray and then stick it in the oven for a few minutes first. Then add the batter to the tray. Follow Adam's advice about keeping the door shut as well. Leftover batter can also be used for pancakes. Quote Link to comment Share on other sites More sharing options...
ca_gere Posted October 1, 2013 Report Share Posted October 1, 2013 Not to blow my own trumpet, but i make banging roasters, its just a case of getting the boiling right, having the oven really hot, a good tray, and i stole a wee tip from Jamie Oliver. Half way through roasting, get your masher, and push down on the tatties to split shell if you will, gives you a really really crispy roaster whilst keeping the inside nice and soft. I also use butter when im roasting them along with goose fat if i can get it, if not just cooking oil. Parsnips are great roasted, but i like carrots more, they are best served roasted or in soup i think. I forgot all about the masher tip. I did that once and they were indeed lovely. Probably not a popular choice but butternut Squash is a great roasted veg. I'd place it above the parsnip for me. Not as part of a 'roast' of course but as a standalone roasted veg it's a treat. Quote Link to comment Share on other sites More sharing options...
Chris Posted October 1, 2013 Report Share Posted October 1, 2013 You know what's really bloody brilliant roasted? Beetroot. Scary shits the next day though. Quote Link to comment Share on other sites More sharing options...
Old Gold Posted October 1, 2013 Report Share Posted October 1, 2013 A roasted beetroot/asparagus combo will make your trip to the bathroom a veritable festival of the senses. 3 Quote Link to comment Share on other sites More sharing options...
Paranoid Android Posted October 1, 2013 Report Share Posted October 1, 2013 Roast tatties all they way, at their best they are godly. Roasted is pretty much the best way to cook all veggies. The difference between lame boiled carrots and roast carrots is incredible. They're delicious. Stuffed roast peppers too. Roast everything. Quote Link to comment Share on other sites More sharing options...
ca_gere Posted October 4, 2013 Report Share Posted October 4, 2013 A most wonderful article was published last week: The 20 best Sandwiches in Brooklyn. http://www.bkmag.com/2013/10/01/the-20-best-sandwiches-in-20-brooklyn-neighborhoods/ Me and my other half are embarking on a mission to eat them all. First stop is tonight... MeltKraft in Park Slope to try their 'Melter Skelter' "Raclette style cheese, Pickled green tomatoes, Jalapeno, BBQ potato chips, and Watercress" I'll report back 2 Quote Link to comment Share on other sites More sharing options...
Soda Jerk Posted October 4, 2013 Report Share Posted October 4, 2013 Some of those look great. I've always wanted to try a Reuben, but you just don't get good pastrami over here. It's all super wafer thin and you get about 4 slices in a pack. You'd need about 5 packs to make one proper Reuben. Quote Link to comment Share on other sites More sharing options...
Old Gold Posted October 4, 2013 Report Share Posted October 4, 2013 I went to Burger Meats Bun in Glasgow today. Holy fuck, cheese burger on a brioche bun. It looked like this: My arteries were fucking hating me. Quote Link to comment Share on other sites More sharing options...
Flights Posted October 4, 2013 Report Share Posted October 4, 2013 Some of those look great.I've always wanted to try a Reuben, but you just don't get good pastrami over here. It's all super wafer thin and you get about 4 slices in a pack. You'd need about 5 packs to make one proper Reuben.http://www.chow.com/recipes/30292-oven-smoked-pastrami Quote Link to comment Share on other sites More sharing options...
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