You suck.

Texans suck. Horrible neurotic/psychotic people, and there all those stray bullets down there to contend with.

That good enough for ya?

Yes but I don't swallow ....


















.......very often.

Sanity restored.

[QUOTE=Tracym;5440565] The heat of the fat (lard) must be very hot..so when you put your mixture in it sizzles...then your ready, dont open the oven door and let the heat out. Yorkshires are supposed to rise not be flat...mine look like spaceships.
Oh, l have never had a big one either....

[QUOTE=fern;5440611] Interestingly, I open the door all the time (turning the roast potatoes). And mine rise up just fine. Perhaps it's bc it's warmer in the house? Just going on what I'm being told by Keith re his house temperature (lol dad's Scottish of course).

Now just watch, be just my luck - next time I try to make them for a ton of company they'll be flat as pancakes.

[QUOTE=fern;5440611] My mum taught me the fat should be 'blue'....beef dripping is the best.

[QUOTE=Jerseygirl;5440620] Blue?

And I always use the roast drippings... yummm...

[QUOTE=Tracym;5440617] That proves they're not genuine Yorkies...or they would fall.

[QUOTE=Tracym;5440625] Smoking hot...so there is a blue vapour rising from the tin.

[QUOTE=Jerseygirl;5440620] Thats right the more blue the better the yorkshire.

Where do you live ?

[QUOTE=Jerseygirl;5440631]

Actually, I have a wierd oven where the door opens up instead of down (don't ask). And it's set into the brick chimney.

So the temperature doesn't really drop when I open the door briefly.

OK, I'll have to have everyone round for sunday tea and get opinions on my prowess or lack thereof

In whimsical smarm.

Remember, l am a newbie with very long false nails that are about to be cut off if l cant use this k/brd properly. Which City, State?