Originally Posted by Leslie66

Have you all drunk the kool-aid or what?

Originally Posted by fern

I need a break big time, my OH went home for 6wks in Jan this yr, l was so fedup was not able to travel as l was pregnant at the time..wont go into details...so, l think l am due for a visit home next yr.

Originally Posted by Tracym

Hi Janine, I am really Tracy (no imagination lol)

lI was once told you could only make a good Yorkshire pudding if you were born there. So my fiance called his friend in Yorkshire to tell me how to make them.

Discovered it was the exact same recipe I already had

Yummy things in any case though.[/Q

I make the best yorkshire's ever my husbands friend came over for sunday dinner and l made him roast, yorkshires etc.. now, he keeps inviting himself every week. Big Mistake

Originally Posted by fern

Well Jerseygirl, Keith says mine come out like his Yorkshire friend's do. Of course, he would have some reason to compliment me....

Fern - what cut of meat do you use for the roast? And roast covered or uncovered? I've done sirloin, but never have figured out which of our cuts are equivalent to whatever would be used it the UK.

I love that meal, and I've become addicted to the roast potatoes. I can do a nice gravy imho.

Originally Posted by Tracym

Keith's only a young whipasnapper...what does he know?

Originally Posted by Jerseygirl

Well there is that He does seem to know that flattery will get him everywhere though .

So can you make the "good" puddings? Individual ones, or one big one?

Originally Posted by fern

Well Jerseygirl, Keith says mine come out like his Yorkshire friend's do. Of course, he would have some reason to compliment me....

Fern - what cut of meat do you use for the roast? And roast covered or uncovered? I've done sirloin, but never have figured out which of our cuts are equivalent to whatever would be used it the UK.

I love that meal, and I've become addicted to the roast potatoes. I can do a nice gravy imho.

Originally Posted by Tracym

Not as good as my mum...

Originally Posted by Tracym

In the UK, l used to use the salmon cut , no fat or veins. Over here l have been roasting what ever looks good as long as its beef!! roasting tin water in the bottom then wrap your beef in foil and roast. The juices then collect in the foil for your gravy. As for the roasts l part boil, then roll the potatoes in flour and salt and roast..lovely

Originally Posted by Jerseygirl

Poor thing.

So what defines the perfect yorkshire pudding? Since I have only had my own (apparently pitiful) attempts? Sounds like I need to go visit Fern

I've never made a big one, only individual ones.

Originally Posted by Tracym

Crispy on the outside...melt in your mouth on the inside. My mum sometimes used to put sage and grated onion in the batter...now that was good.

Originally Posted by Jerseygirl

Oh, the onion especially sounds yummm. I'll have to try that.

One big one or individual ones?

lol, would you believe the perfect yank pan for individual's are "muffin top pans" - intended to make muffins but only the tops, bc. that's "the best part". Even I say "only in America" to that one!

Originally Posted by Tracym

Either/or it doesn't matter...but they won't rise as much as the plain ones.

Yes I knew that...it was discussed a few months ago with Mrs Bob.

Originally Posted by Jerseygirl

I see. I've never tried a large one, but I'll try adding a bit of onion. I wonder if the "rising" problem might be solved by using dried onion flakes or onion powder? Although I generally prefer fresh ingredients.