Condiment driven meals

"kilikini" <[email hidden]> wrote in message
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Quoted message said:

I have always wondered, what in the heck *is* Yorkshire Pudding???????

It is food the angels gave us when all we had in the cupboard was some
flour, eggs, milk and salt. Light, golden and crispy... it is heaven with
gravy🙂

My recipe is not quite the same as the one found on the net but who cares so
long as it works🙂

"OmManiPadmeOmelet" <[email hidden]> wrote in message
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Quoted message said:

Quoted message said:

In England, as a kid due to food shortage, we were given the choice of

having our slice of 'Yorkie' on our dinner plate or served as our
'sweet' with jam on it. Of course we always choose our Yorkie as a
'sweet' else we didn't get any dessert!

LOL true. Are you English then?

Quoted message said:

Looks like a glorified "cowboy pan buscuit" to me. ;-)
Something that could be cooked up on a campfire and cast iron skillet.

No you need an oven to cook it. It rises until it is very light and puffy
and crisp

O

"OmManiPadmeOmelet" <[email hidden]> wrote in message
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Quoted message said:

In article <[email hidden]>,

Ophelia said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
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Quoted message said:

Looks interesting. :-)

Oh do try it Om! It is delicious... unless you overcook the sausages of
course🙂

Hee!

I'm wondering what it'd be like with that sausage I get from Sun Harvest.
It's a roasted garlic basil chicken sausage that is to _die_ for! Every
time I buy it, when I get home, the whole back of the camper smells
delightfully of garlic. :-)

Any type of sausage works🙂

In article <[email hidden]>,

Ophelia said:

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have always wondered, what in the heck *is* Yorkshire Pudding???????

It is food the angels gave us when all we had in the cupboard was some
flour, eggs, milk and salt. Light, golden and crispy... it is heaven with
gravy🙂

My recipe is not quite the same as the one found on the net but who cares so
long as it works🙂

So how do you make it??? :-)

Inquiring minds want to know.....
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Ophelia said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

In England, as a kid due to food shortage, we were given the choice of

having our slice of 'Yorkie' on our dinner plate or served as our
'sweet' with jam on it. Of course we always choose our Yorkie as a
'sweet' else we didn't get any dessert!

LOL true. Are you English then?

No, that was a contnued quote from the recipe I got of the 'net, sorry!
I should have put dividing lines between theirs and mine. :-)

Quoted message said:

Quoted message said:

Looks like a glorified "cowboy pan buscuit" to me. ;-)
Something that could be cooked up on a campfire and cast iron skillet.

No you need an oven to cook it. It rises until it is very light and puffy
and crisp

O

Ah, but a dutch oven over a campfire should work as long as you have the
one with a coal lid.

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Ophelia said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Ophelia said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...
>
> Looks interesting. :-)

Oh do try it Om! It is delicious... unless you overcook the sausages of
course🙂

Hee!

I'm wondering what it'd be like with that sausage I get from Sun Harvest.
It's a roasted garlic basil chicken sausage that is to _die_ for! Every
time I buy it, when I get home, the whole back of the camper smells
delightfully of garlic. :-)

Any type of sausage works🙂

I'm wondering how it'd be with italian sausage, and just a little tomato
sauce.....

Sacralige probably, but I'm always looking at "new" ways to serve
traditional stuff just to make life more interesting!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

In England, as a kid due to food shortage, we were given the choice of

having our slice of 'Yorkie' on our dinner plate or served as our
'sweet' with jam on it. Of course we always choose our Yorkie as a
'sweet' else we didn't get any dessert!

LOL true. Are you English then?

Quoted message said:

Looks like a glorified "cowboy pan buscuit" to me. ;-)
Something that could be cooked up on a campfire and cast iron skillet.

No you need an oven to cook it. It rises until it is very light and puffy
and crisp

O

Why is it called pudding then?

kili

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

Without butter and jams what's the point of toast!?? 🙂

Andy

Speaking of "points of toast," I have to laugh about "points of toast." A
woman who works in a doctor's office and I always discuss food when I am in
the waiting chair. Over the years, invariably, tho different, a receipe she
talks enthusiastically about always includes "points of toast." I perk my
head to one side like a little doggie listening and a little bewildered. If
I've got it right, they are cut up pieces of toast to a point, and I've
never quite understood the attraction to 'points of toast.' Is it a
'Gourmet magzine' type of thing? Does anyone DO 'points of toast." Phew! I
got that off my chest.
Dee Dee

In article <[email hidden]>,

Dee Randall said:

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

Without butter and jams what's the point of toast!?? 🙂

Andy

Speaking of "points of toast," I have to laugh about "points of toast." A
woman who works in a doctor's office and I always discuss food when I am in
the waiting chair. Over the years, invariably, tho different, a receipe she
talks enthusiastically about always includes "points of toast." I perk my
head to one side like a little doggie listening and a little bewildered. If
I've got it right, they are cut up pieces of toast to a point, and I've
never quite understood the attraction to 'points of toast.' Is it a
'Gourmet magzine' type of thing? Does anyone DO 'points of toast." Phew! I
got that off my chest.
Dee Dee

Toast points are standard for serving caviar.

It's a less messy way to eat stuff as you don't have to bite "into" it.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

kilikini said:

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

> In England, as a kid due to food shortage, we were given the choice of
having our slice of 'Yorkie' on our dinner plate or served as our
'sweet' with jam on it. Of course we always choose our Yorkie as a
'sweet' else we didn't get any dessert!

LOL true. Are you English then?

Quoted message said:

Looks like a glorified "cowboy pan buscuit" to me. ;-)
Something that could be cooked up on a campfire and cast iron skillet.

No you need an oven to cook it. It rises until it is very light and puffy
and crisp

O

Why is it called pudding then?

kili

To us, "pudding" is mushy stuff. Thickened sweet liquids.
To the Brit's (if I'm not mistaken), puddings are soft, moist baked
goods.

I finally found my mother's recipe tonight for Persimmon pudding. :-)
It's also baked.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Dee Randall said:

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

Without butter and jams what's the point of toast!?? 🙂

Andy

Speaking of "points of toast," I have to laugh about "points of
toast." A woman who works in a doctor's office and I always discuss
food when I am in the waiting chair. Over the years, invariably, tho
different, a receipe she talks enthusiastically about always includes
"points of toast." I perk my head to one side like a little doggie
listening and a little bewildered. If I've got it right, they are cut
up pieces of toast to a point, and I've never quite understood the
attraction to 'points of toast.' Is it a 'Gourmet magzine' type of
thing? Does anyone DO 'points of toast." Phew! I got that off my
chest. Dee Dee

Do you mean what's the point of points of toast? 😉 I've heard of it but
never seen it done either.

Next time you're in town, we simply must do toast! Ta...

Andy

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Dee Randall said:

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

Without butter and jams what's the point of toast!?? 🙂

Andy

Speaking of "points of toast," I have to laugh about "points of toast."
A
woman who works in a doctor's office and I always discuss food when I am
in
the waiting chair. Over the years, invariably, tho different, a receipe
she
talks enthusiastically about always includes "points of toast." I perk
my
head to one side like a little doggie listening and a little bewildered.
If
I've got it right, they are cut up pieces of toast to a point, and I've
never quite understood the attraction to 'points of toast.' Is it a
'Gourmet magzine' type of thing? Does anyone DO 'points of toast." Phew!
I
got that off my chest.
Dee Dee

Toast points are standard for serving caviar.

It's a less messy way to eat stuff as you don't have to bite "into" it.
--
Om.

Hmm, Om. Truly? Would this type of thing be served at a wedding reception,
etc? I've just not noticed it.
Dee Dee

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

So how do you make it??? :-)

Inquiring minds want to know.....

I will tell you how I make Yorkshire pudding. My confidence in turning that
into Toad in the Hole has been dented, even though I have been making it for
30 + years🙂)

4 heaped dessertpoons of plain flour
2 eggs
pinch of salt
milk and water
dripping to cook

put flour, salt and one egg into basin
put one egg into measure and fill it up to half pint with a mixture of milk
and water (approx half and half)

Beat all well together and put into fridge. I usually make my better first
thing in the morning and leave there until needed (this standing time is
important)

turn oven up to full heat and when very hot, put in baking dish with
dripping.

When it is starting to smoke,. beat batter again and pour quickly into
smoking dish! close oven door quickly.
After about 15 minutes or when it is risen and puffy, turn heat down to
finish cooking through. I haven't given heat numbers because this can be
cooked in any oven

If you don't have a window in your oven you need to have faith and not keep
peeking until it has been cooking for at least 20 minutes and then open it
only a wee crack🙂

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Ophelia said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

> In England, as a kid due to food shortage, we were given the choice of
having our slice of 'Yorkie' on our dinner plate or served as our
'sweet' with jam on it. Of course we always choose our Yorkie as a
'sweet' else we didn't get any dessert!

LOL true. Are you English then?

No, that was a contnued quote from the recipe I got of the 'net, sorry!
I should have put dividing lines between theirs and mine. :-)

ahh ok, no problem🙂

Quoted message said:

Quoted message said:

Quoted message said:

Looks like a glorified "cowboy pan buscuit" to me. ;-)
Something that could be cooked up on a campfire and cast iron skillet.

No you need an oven to cook it. It rises until it is very light and
puffy
and crisp

O

Ah, but a dutch oven over a campfire should work as long as you have the
one with a coal lid.

Dunno but you could try🙂

I had a friend who made a fruit version of Toad in the Hole. Instead of
sausages she sliced up apples or other fruits

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

> In England, as a kid due to food shortage, we were given the choice of
having our slice of 'Yorkie' on our dinner plate or served as our
'sweet' with jam on it. Of course we always choose our Yorkie as a
'sweet' else we didn't get any dessert!

LOL true. Are you English then?

Quoted message said:

Looks like a glorified "cowboy pan buscuit" to me. ;-)
Something that could be cooked up on a campfire and cast iron skillet.

No you need an oven to cook it. It rises until it is very light and
puffy
and crisp

O

Why is it called pudding then?

Well we do have savoury puddings too🙂

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Ophelia said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Ophelia" <[email hidden]> wrote:

> "OmManiPadmeOmelet" <[email hidden]> wrote in message
> news:[email hidden]...
> >
> > Looks interesting. :-)
>
> Oh do try it Om! It is delicious... unless you overcook the sausages
> of
> course🙂
>
>
>

Hee!

I'm wondering what it'd be like with that sausage I get from Sun
Harvest.
It's a roasted garlic basil chicken sausage that is to _die_ for! Every
time I buy it, when I get home, the whole back of the camper smells
delightfully of garlic. :-)

Any type of sausage works🙂

I'm wondering how it'd be with italian sausage, and just a little tomato
sauce.....

Sacralige probably, but I'm always looking at "new" ways to serve
traditional stuff just to make life more interesting!

Absolutely🙂) I will try most things once🙂

Andy Katz said:

My decision to make certain kinds of sandwiches often depends
entirely on whether I have a sufficient stock of say caramalized
onions, or honey mustard.

If I am out of salsa (picants sauce), I will not make breakfast burritos.

Becca

Andy Katz <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

When I asked my wife if she thought meals in general and entrees in
particular ought to be condiment driven, she gave me a look of the
sort a woman gets when she realizes her mate has developed an
irrevocable cognitive impairment.

But ... suppose you were playing culinary jeopardy and the answer was,
say, sate.

What to serve with spicy peanut sauce?

In our home ketchup = meatloaf sandwiches.

My favorite lunch has become a fresh everything/whatevers on hand
bagel, covered with garlic/balsamic/oil, toasted, sliced mozzarella
placed on side, thin-sliced red onion on the other, toast some more,
season with coarse salt and dried oregano, the finish with thin-sliced
tomato.

Don't have the balsamic/garlic/oil ... don't even think about the
sandwich.

Xtra chipolte-mayo on hand = elote.

And so on.

Andy Katz

Duck Sauce = Egg Rolls
Mayo = just about anything
Mustard = hamburgers
Ketchup = french fries
Soy Sauce = stir fry or fried rice
Hot Sauce = just about anything

I could go on forever 😉

Michael

--
Send email to dog30 at charter dot net

On Sun 02 Oct 2005 06:18:49a, Ophelia wrote in rec.food.cooking:

Quoted message said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

So how do you make it??? :-)

Inquiring minds want to know.....

I will tell you how I make Yorkshire pudding. My confidence in turning
that into Toad in the Hole has been dented, even though I have been
making it for 30 + years🙂)

4 heaped dessertpoons of plain flour
2 eggs
pinch of salt
milk and water
dripping to cook

put flour, salt and one egg into basin
put one egg into measure and fill it up to half pint with a mixture of
milk and water (approx half and half)

Beat all well together and put into fridge. I usually make my better
first thing in the morning and leave there until needed (this standing
time is important)

turn oven up to full heat and when very hot, put in baking dish with
dripping.

When it is starting to smoke,. beat batter again and pour quickly into
smoking dish! close oven door quickly.
After about 15 minutes or when it is risen and puffy, turn heat down to
finish cooking through. I haven't given heat numbers because this can
be cooked in any oven

If you don't have a window in your oven you need to have faith and not
keep peeking until it has been cooking for at least 20 minutes and then
open it only a wee crack🙂

Okay, so I'm going to try YOUR recipe, Ophelia, because all the others I've
tried produced dismal results. (Also, none of the other mentioned resting
the batter.)

Two questions... I'm guessing that 4 heaping dessertspoons might be around
1/2 cup, as we don't really have dessertspoons here. Does that sound
reasonable? The other question isn't as relevant to your recipe, but do
you have any idea why UK oven settings are in "Gas Marks" rather than
degrees? Just curious. I have a conversion chart for that.

Cheers!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

"Wayne Boatwright" <[email hidden]> wrote in message
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Quoted message said:

On Sun 02 Oct 2005 06:18:49a, Ophelia wrote in rec.food.cooking:
Okay, so I'm going to try YOUR recipe, Ophelia, because all the others
I've
tried produced dismal results. (Also, none of the other mentioned resting
the batter.)

Two questions... I'm guessing that 4 heaping dessertspoons might be
around
1/2 cup, as we don't really have dessertspoons here. Does that sound
reasonable?

Dunno darling🙁 Do you have tablespoons? in that case it will be 2.

If you don't I will try to do the cup measures for you🙂 Let me know

The other question isn't as relevant to your recipe, but do

Quoted message said:

you have any idea why UK oven settings are in "Gas Marks" rather than
degrees? Just curious. I have a conversion chart for that.

Well my oven is electric. I turn it up as far as it will go (240c) and then
turn it down to around 170 c

We have gas marks and Farenheit or celcius for electricity