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Thread ID: 84991	2007-11-26 03:19:00	The Leg Of Lamb Was Exquisite!	SurferJoe46 (51)	PC World Chat

Post ID	Timestamp	Content	User
615241	2007-11-26 08:17:00	Prolly true! There was an old fella propping up the bar, so I asked him for advice on what beer to get. He replied - "It depends on what you like". My first intro to the Yorkshire sense of humour. He was in the middle of doing the local day walk - a three peaks trip which is a hell of a long way in one day. He had done two and had one to go, so he was sort of refuelling on the way. He had about three pints before he was off again. Tramping is a lot more civilised in Yorkshire than it is in NZ. Sorry to hijack your thread SJ - you created a burp in my digestive memory.	John H (8)
615242	2007-11-26 08:53:00	I was brought up to eat yorkshire pudding with roast beef and horseradish sauce and gravy. Lamb is served with mint sauce and gravy.	Mercury (1316)
615243	2007-11-26 09:05:00	bob_doe's recipe uses the fat from the roasted meat, and AFAIK that is the "correct" recipe - none of this latter day oil stuff. The batter is meant to sizzle in smoking hot fat. This recipe book is OLD 1976. When food was food.	bob_doe_nz (92)
615244	2007-11-26 10:54:00	Got some questions in RED: 1/2 pint (285 milliliters) milk 4 ounces (115 grams) all-purpose flour Is bread flour better for a higher gluten content? Pinch salt 3 eggs Vegetable oil Preheat oven to 450 degrees F. Mix the batter ingredients together. Let rest for 10 minutes At room temperature? Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. Do I leave the oil in the tray? After the 10 minutes divide the batter into the tray. I have 6 and 10 and 12 cup trays..what size should the batter portions be so I can get an idea of the number I need. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise. Is there an altitude compensation? We are at 1500 feet. Can't honestly answer all your questions Joe. Even though I lived in Yorkshire for several years and am a pretty competent cook, I've never made Yorkshire pud. Suggest you register on the forums at jamieoliver.com and ask there - they seem to be a fairly knowledgable crowd. I've seen Oliver create his puds on TV and they turned out looking fantastic.	Greg (193)
615245	2007-11-26 15:14:00	I got a rack of prime rib and will absolutely use the horseradish and Yorkshire puding on that.... There was an "English Pub" here in Hemet a few years back...it failed miserably..but the one time I went to it I ordered lamb...and a Killian's Red. My date (no, we never married...not each other anyway) ordered 'Spring Chicken ala Brit". What arrived was the worst food I've ever tried to eat. The "lamb" was a couple of slices of what looked like bologna, boiled for days until all color and taste and texture was gone, doused in mint "syrup" that got all over the rest of the food on the plate. The veggies were tasteless and also boiled 'way beyond reason and had a pale gray color that defied definition in what type of veggy they were before arriving in the kitchen as they were all sortta slimy and slightly mashed together. My date's chicken should have included the box it came in, as that was where the most flavor went...into the trash. Rubber was not a good description for the meat...it was un-eatable, un-chewable even with good teeth. The same veggies were on that plate too. The waiter said that Brit cooking was an established tradition...I told him that the English were prolly the greatest mariners in the world and why not...they were all trying to discover good food. The place is gone...the building is now a bad rendition of a pizza parlor and the bad food tradition continues. BTW: I don't mind anyone hijacking my threads...mine kinda ramble on and any input is welcome. Thanks.	SurferJoe46 (51)
615246	2007-11-26 18:28:00	Joe you might get info on Yorkshire puddings in www.bbc.co.uk/food TV Chef from Yorkshire, James Martin might have a recipe for it on there. The ones I have had in Pubs in Yorkshire have been a meal in themselves. A Yorkshire Pudding with about 2-2½" high sides and about 8-10" across filled with a thich onion gravy, fantastic. I have a Sister-in-Law in Yorkshire but I doubt she could boil water, let along make a Yorkshire Pud.	Bantu (52)
615247	2007-11-26 19:45:00	Got some questions Is bread flour better for a higher gluten content? Pass. My sainted aunt who made Yorkshire puds to die for would not have understood the question, because she would not have had access to anything other than common or garden flour. You know, the kind she made pikelets, scones, breads, gems, ginger crunch, light as a feather sponges, etc etc... Sorry, I just have to leave the room a minute for a wee cry. At room temperature? Yes Do I leave the oil in the tray? Yes. Note my earlier comment that in unenlightened but tastier days YPs were made with the fat from the bottom of the roasting dish (beef, not lamb). I have 6 and 10 and 12 cup trays..what size should the batter portions be so I can get an idea of the number I need. Note the earlier comments about the huge size of YPs in Yorkshire. The pubs I have been to obviously use high sided pans the size of their dinner plates. However, you can buy packs of deep frozen YPs in England and in NZ (same brand) and they would be about 3 inches across the tops. My wife used to make them in a square pan because that was all we had when we were young and poor. I think it was a cake tin. Lesson - as in other things, size isn't everything. The crispness, colour, and lightness of the pudden is the key thing. Oh, and having plenty for seconds... Is there an altitude compensation? We are at 1500 feet. Goodness, sounds like my scuba instruction days where we had to know the tables for pilots and parachutists diving the same day as flying, or those rare creatures who used to dive in high altitude lakes. I don't think there are any dive tables for Yorkshire puds SJ! Sorry, don't know. If high altitude helps the pud to rise, it can only be good. Why is it called "Yorkshire PUDDING" It isn't pudding-like at all! :p The Poms are weird. They have lots of things they call puddings, like suet pudding. I will see if I can find out the reason, apart from obvious explanations like generations of inbreeding. Here you go: encyclopedia.thefreedictionary.com If you go to that link and click on Yorkshire pudding, you get lots of useful info. In my response above I started to type that my sainted aunt used to take the meat out of the pan for carving and then made the pud in the meat dish in the fat and drippings from the meat, but then I couldn't remember how she then made the gravy, so I erased those comments. However, it seems as though my memory was correct - it says in that link that traditionally they were made in a dish underneath roasting meat so they could get the drippings from above, but latterly they were made after the meat had been taken out of the dish. I guess there were still enough leavings to make the gravy after the pud was taken out.	John H (8)
615248	2007-11-26 20:29:00	Not sure of the recipe, but I always remember my father telling me the secret is to have the oil spitting(hot) when you put the mixture in.	plod (107)
615249	2007-11-26 22:47:00	To be honest, hogget is much nicer. Hogget is an older lamb 1 year plus in age. Hard to get in NZ now unless you know a cocky who will hold a lamb back and home kill it when it is the right age, best eating with much more flavour. Ken Lamb - happy little bouncing babies Hogget - 1 yr old sheep Mutton - 2 yr old sheep Mutton has the most flavour - I had my friends 11 yr old lawn mower a while back. It got shot for breaking out and eating her vege garden all the time. She was very tasty. I can't bring myself to eat lambs now, I see them bounding around happily in the paddocks with the doom paint on their backs. And hogget is available. Pak and Save have it all the time. Mutton is less common but you can still get that in the supermarkets too.	pctek (84)
615250	2007-11-26 22:58:00	All this talk of baking Yorkshire puds made me hungry. So I spent the last 45 minutes baking the only thing I can bake successfully - muffins. And man are they good! Cheese, onion, jalapeno and mushroom (www.imagef1.net.nz). And a note to Surfer Joe - proper NZ matured cheddar, not processed plastic!	Greg (193)
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