You know what they say, idle handle hands make the Devil's work.With that in mind, I put 4 eggs into a bowl along with a cup of flour and 1 1/4 cups of whole milk. Whisk those ingredients together, don't be shy, then put the mix in the fridge for at least 1/2 an hour.
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| A Typical Street in South Dallas |
While you're at it, play the Loser by the Grateful Dead and remind yourself of Jeb!'s pathetic campaign. Sorry, GOP establishment, epic fail.
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| Yorkshire Pudding |
Thirty minutes or so later, put a teaspoon of oil in the bottom of each hole of a muffin tin and put that tin in a preheated oven, at 425*. Give it a good 5 minutes, till it's beginning to smoke, and take the tin out of the oven.
Quickly pour your mix into the holes of the tin, it should sizzle. I use a 1/4 cup measure. Job done, put it back in the oven for 25 minutes, until the batter has risen and begun to crisp on the outside. This last bit's important because if the pudding mixture doesn't get crispy it won't have the strength to hold itself up, and the puddings will collapse. There's a technical name for this, aseity, synderesis, or something.
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| Put it on The Plate |
Avoid that catastrophe by leaving the tin in the oven long enough, but not so long as to bern the wretched mix and ruin everything.
Baking done, remove the tin from the oven and admire the result, you've done well. Now eat those Yorkshire Puddings.
Like a Champion,
LSP
My mother-in-law is from Massachusetts, and she calls it YOKK-shuh pudding. It's quite the delicacy across the pond, from what I hear. Her father was an English cabin boy on the Carpathian, the ship that rescued the survivors of the White Star Line's ill fated Titanic. He sailed on it in 1914, a few years after that little incident, and ended up in New Jersey, where he later got a job as a mill wright in a textile factory up north.
ReplyDeleteSo much for my Yorkshire pudding story. Yours is better.
You're eating them without out roast beef and gravy with roasted potatoes?
ReplyDeleteThat may not be considered immoral in Texas, but I'm sure that in England they'd be floored if that's the case.
Oh yes...we had roast beef with YP last night Padre. Champion!!!!!
ReplyDeleteThose look mighty good, LSP
ReplyDeleteThat's a great story, Fredd. These days it might have a different ending, given the lack of factories "up north", or down south for that matter. And maybe you can help me out here -- how can a country exist for any amount of time as a "service economy" when it's not manufacturing and selling the goods that pay the wages that allow people to buy the "services"?
ReplyDeleteI'm confused by that.
I know, LL, it's pretty unorthodox, but it was a Friday (no meat) and I was at a loose end, so...
ReplyDeleteOne of the best things, Lukeya.
ReplyDeleteThanks Adrienne, high praise from a real cook... but I thought they turned out right, not always a given.
ReplyDeletePastor: yes, in the long run such an imbalance of production vs service jobs will result in the locals getting priced out of their very home town. Such is the circumstance in San Francisco. Everyone living there is either fabulously wealthy, or a bum. No middle class to speak of.
ReplyDeleteThe baristas at Starbucks in San Francisco live 50 miles away, the closest area they can afford. Ditto with all the teachers, firefighters, police and other support personnel. Similar situation exists in Manhattan, NY where the only people with any money are the tourists, the fat cat Wall Street and Madison Avenue types, and the mafia guys. Everybody else is broke, and live across the river in Hoboken, Trenton and Patterson, NJ.
Not a happy trajectory, and one that has a tendency to end in ropes and lamp posts. Not that anyone knows history anymore, so I guess they're blind to that result.
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