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  • #16
    Gill, that whole plate looks great! I have to admit I had to look up just what a Yorkshire pudding is. Sounds simple enough, and I will be giving it a try this weekend. Any suggestions?
    Bill

    DeWalt 788



    aut viam inveniam aut faciam

    God gives us only what we can handle.. Apparently God thinks I am one tough cookie.....

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    • #17
      Might you be getting sausages a little muddled with haggis, Sharon? There's no offal used in sausages except for the casing, which is usually hog's intestine. Haggis has lots of offal.

      Yorkshire pudding is traditionally served with a joint of roast beef, mashed potatoes, gravy, and at least two other vegetables. If you're going to make your own, I suggest you make the batter in advance before getting your oven very hot and melting lard or beef dripping in a small, heavy duty roasting tin. (You can make little individual Yorkshire puddings in Yorkshire pudding roasting tins, but I should imagine you won't have one of those to hand.) Take the hot tin out of the oven and put it over direct heat while you quickly pour the batter in. Then put it back into the oven as quickly as possible. The secret to a good Yorkshire pudding is to keep it very hot throughout the cooking process.

      I can't tell you how long it will take to cook because much will depend on the amount of batter you make and the size of your roasting pan. Most people take their roast beef out of the oven and cook the Yorkshire pudding while the beef is resting before serving.

      I don't know what recipe you're using for the batter, but I usually just put about 2 cups of plain flour (ie no raising agent) in a bowl, drop a large egg in the center, whisk it into the flour and add sufficient milk (half and half?) so that the batter is the consistency of single cream.

      Good luck with it, Bill. I'll be interested to hear how you get on.
      There is no opinion, however absurd, which men will not readily embrace as soon as they can be brought to the conviction that it is readily adopted.
      (Schopenhauer, Die Kunst Recht zu Behalten)

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      • #18
        will you marry me and cook my dinner?
        Jeff Powell

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        • #19
          Gill I wasn't wrong then - I was just trying to be nice and not use the intestine word _ some have weak stomachs_ but when we leave all the meat in the casing here they are called chitlins- for sausage caseing the white membrane is removed for chitlins theyare just washed boiled then fried--it takes a strong stomach to smell them when they boil but when fried are quiet good - I am not sure what the offal you speak of is but the fries I was refering to are what is taken out of male bull calves at casteration time -- turkey fries are from young roosters -- both are Very good fried . Funny but after all these years I can still rember how to casterate a calf --- lol
          and I did my fair share of it too
          Sharon

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          • #20
            As per Kelly's request

            CAЯL HIRD-RUTTEЯ
            "proud member of the best scroll sawing forum on the net."
            Ryobi SC180VS scroll saw EX21

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            • #21
              Hi Sharon

              I can see why you were trying to be discrete - and I bet some of the fellas reading this thread are feeling distinctly uncomfortable now .

              Chitlins are sometimes eaten on this side of the pond but they're very much a local speciality of the South-West, where they're known as 'chitterlings'. I must confess I've never tasted them. I think the most adventurous I've ever been was to prepare and eat brawn, which is the potted meat from a pig's head. I didn't like it much.

              Last night I managed to get my other half to eat lambs kidneys for the first time. He's always been funny when it comes to eating offal, but he enjoyed these because I'd hidden them in a steak casserole. But why should we be shy about describing what goes into our food? I wonder what sort of skins are used for frankfurters and hot dogs, and if they are always as wholesome as traditional casings. In these days of genetically modified food, I'm quite keen to know what I'm eating. The scientists may be sure that all these artificially enhanced products are quite safe, but don't forget that I live in the land of Mad Cow Disease and Foot and Mouth. Heck, it seems that we have a food infection scare at least every 2 years.

              Tomorrow I'll start making some bacon . I've only just found out how to do it, and it's so easy! I made a couple of batches earlier in the summer and they tasted far better than anything commercially produced.

              Gill
              There is no opinion, however absurd, which men will not readily embrace as soon as they can be brought to the conviction that it is readily adopted.
              (Schopenhauer, Die Kunst Recht zu Behalten)

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              • #22
                Bacon???

                Bacon???

                Gill, Now that I'm interrested in.
                And Gill, you were right: I did shudder at the thought.

                Sharon, I'm glad I'm your friend. (Castrating young bulls, indeed... )

                I can imagine you doing it to a bull: it's got heft to it, but a young rooster?

                Somehow I can't help laughing at the image of that sucker looking down, freaking out and running all over the barnyard while the hens laugh their head off. (Too much Foghorn Leghorn as a kid, I guess )

                Regards,
                Marcel
                http://marleb.com
                DW788. -Have fun in the shop or it isn't a hobby anymore.

                NOTE: No trees were killed in the sending of this message, but a large number of electrons were terribly inconvenienced.

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                • #23
                  I have eaten on both sides of the pond.
                  I was raised on all the things that people in North America tend to throw out.
                  In Scotland they throw it in a stomach lining and call it haggis, which I have also had.

                  I have to admit I still like a nice steak and kidney pie.
                  My mom makes a good jellied pork pie with hot water pastry too.
                  Sometimes in restaurants I will order Liver and onions.

                  My kids do not care for the same things I do, even though they eat them all in the form of a hotdog.

                  I am by no means a vegetarian but when I have to attend the slaughterhouse to read the water meter it would take no convincing at all to give up meat and eat more veggies.

                  I had never had corn on the cob till I came to Canada and it is so good fresh roasted, seconds after you pick it from the stalk.

                  Gills directions for Yorkshire pudding are some of the best I have seen.
                  We use lard, since shortening will not produce good pudding and my wife likes pot roasts so there are no drippings saved..
                  We get the oven hot enough for the lard to start to smoke.
                  Put the batter in each cup and then close the door.
                  Turning the oven down slowly 10 degrees at a time after the batter has risen.


                  One thing I do not miss as a child is blood sausage. nuff said.
                  CAЯL HIRD-RUTTEЯ
                  "proud member of the best scroll sawing forum on the net."
                  Ryobi SC180VS scroll saw EX21

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                  • #24
                    iF THIS IS A REPEAT IGNORE FIRST PART-- i GOT EXCITED AND ACDIENTLY SENT THE FIRST REPLY SOMEWHERE -- darn fingers -- Anyway I was trying to tell you to be sure and keep some of the rind on your bacon,, it sure is good to chew on lol -- but to shorten this - Don't use any animal fat except for pork please-- others tend to go rancid and causes a lot of trouble on your works--besides it isn't good for you -- taste good but isn't. I have been warned about eating the intrals of any animal - I love calf liver and onions.. seems a lot of toxiemia posioning comes from there.. believe me that isn't fun either.. besides it is all high colestrole.. I could talk food for hours but I won't -making me hungrey for my good food I cant have any more --drats. Let me know how you do on your bacon and are you going to sugar cure or smoke it ..here the potted hog head is called souse-- nasty stuff myself had to help make it and I ant eattin all that is in it lol.. Take care and let me hear

                    Sharon

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                    • #25
                      Marc- a castration is done on a young calf at about a month old -- no biggy if you hold the tail straight over his back -then he is called a sterr -lol- a castrated rooster is done young also -- then he is called a capon .I can sex a day old chick to and he doesn't even show me his --- well i wont say nose roflmao
                      Love ya.

                      Sorry but I am pure country - just in case it didn't show - I am a Texas cow girl

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                      • #26
                        Lamb kidneys pan cooked in a wine sauce, mmmm.

                        Veal liver: As a kid I couldn't stand it, and had to eat it on doctor's orders according to my mom (Had mononucleosis at the age of 6, and the doctor said I needed iron) dipped in flour then fried in a pan. Today I like it.

                        Blood sausages, my wife likes them, I never did.

                        But the thing that will make me sick every time someone made me try to eat it: Canned spaghetti (or any canned pasta). And my wife loves to eat it cold out of the can (Shuddering) especially Ravioli.

                        Give me French fries and a Rib steak any day, or Oriental cuisine; I love vietnamese and Szechuan.

                        I'm hungry,
                        Marcel
                        http://marleb.com
                        DW788. -Have fun in the shop or it isn't a hobby anymore.

                        NOTE: No trees were killed in the sending of this message, but a large number of electrons were terribly inconvenienced.

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                        • #27
                          Last week when I was finally allowed food the thing I asked for were french fries -- don't know why but during my dialialisis all I could think of were fries.. I got them too- they had the kitchen fry me up a big plate- took me a while but I ate every last one

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                          • #28
                            Originally posted by workin for wood
                            will you marry me and cook my dinner?
                            Careful what you ask for......Gill may COOK the dinner, but I'm afraid Sharon will provide the main course........ For some reason, my legs ARE crossed......

                            Oh yeah, food...... I'll take fresh dall sheep or mountain goat ribs cooked over coals halfway to heaven on an Alaska mountain..... Ya'll can keep your kidneys and blood pudding on the other side of the puddle!
                            ‎"Orphans are easier to ignore before you know their names. They're easier to ignore before you see their faces. It's easier to pretend they're not real before you hold them in your arms. But once you do, everything changes."

                            D. Platt

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                            • #29
                              Individual Yorkshire puddings are definately the way to go!!!!

                              My Grandmother used to swear by making the batter the day before and leaving it in the fridge overnight.

                              Her Yokshire puddings were the best ever - about the size of a cricket ball (or baseball depending on which side of the pond you live!), and completely hollow - light as a feather.

                              If you have any left over, you can slice them in half and put a slice of cold beef with a little hot mustard in them - kind of like a sandwich.

                              Regards

                              Gary

                              (Today's culinary tips were brought to you courtesy of Taffy Turner, who gets lost if he ever wanders into the kitchen by mistake!!!!!)
                              Gary

                              My saw - Axminster AWSF18

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                              • #30
                                Gill,

                                Your sausages look like they are to die for, with either mashed potatoes and onion gravy or Yorkshire pudding. Heck, why not both? My mom is of old Yankee stock and her cooking was very English up until recent years, no thanks to Weight Watchers, so Yorkshire pudding was often served with roast beef, another dish we see too little of lately.

                                Re: organ meats, I am not a fan of them generally but when selected carefully and prepared properly they can be yummy. Very thinly sliced calve's liver sauteed lightly with crisp bacon and fried onions, for example, or crisply fried sweetbreads (thymus gland). I've had haggis courtesy of a Scottish friend and it was terrific. Have never had any of any animal's family jewels, though. Sharon seems to have a particular relish for these, and it's not piccalilli. I've followed your MIRACULOUS recovery, Sharon, and am glad to see you back.

                                So, Gill, can you tell us how you make bacon? I had lots of bacon in Ireland (probably similar) and it was nothing like US bacon but very lean like Canadian bacon. I'd love to know how to make it.

                                Pete

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