Sunday dinner

KevinC wrote:A thought just struck me whilst I was lying in the bath re. Yorkshire puddings. I hope I'm not being patronising but one shouldn't wash the tin either otherwise it's just going to stick next time.

Right I can go to bed and sleep easy now. I wonder if this is how people like Ise feel after sharing their knowledge on a subject?!

quality :lol:

You're right. Just a quick wipe with a bit of kitchen roll and back in the cupboard.

but what if you need to use the same dish in between making yorkshire pudding (or bumpy as we call it)?

Then you need to invest in a dedicated dish for the yorkshire puddings and if you don't have one you're just not committed to enjoying the highest standards of cuisine.

Or just use a slice thing to scrape it out - your call. :lol:

snowb4ndit wrote:

What's the virus called?

It doesn't announce itself, so I don't know the name. I run the Norton AV scan every day, but it isn't picking this up, my son reckons, there fore it must be in the register, or somewhere like that. Too complicated for me to go poking about.

A series of envelopes start to appear on the bottom RH toolbar, and a Norton Window appears with heaps of info about how it is scanning and blocking the outgoing email. None of the emails appear to be going through Outlook Express.

I'm also the cook of the house. The problem with Sunday roast dinners is that I'm a purist. That means lard is the only cooking medium. Roast potatoes have to be par boiled and roasted in lard. So it's only a once or twice a year thing. I also really like roasted parsnips.

The next day is always bubble and squeak for dinner (again out comes the lard). Our family secret for Yorkshire pud is to put a little fat from the meat into each individual pudding pan be for pouring in the mix and as said be for, hot oven.

As it happens, I'm making chicken korma tonight.

I left Stirling to drive back through here after I made my post on this thread, took frickin ages due to the 4 inches of snow outside and peoples lack of driving ability.

I did roast beef and yorkshire pud tonight and have to say it was rather good.
My secret for good yorkshire puds is to get the oven REALLY hot.

I chuck in about 4 oz plain flour, 2 eggs and enough milk to make a not thin (but not thick) batter. I'm sure there is a description for the consistency.

I use sunflower oil or the like, I find olive oil sticks. Then take the meat out to rest...and whack the oven up. Get the fat hot, then pour in the batter. Take about 12 mins.

And we watched Ski Sunday 1st!

Enjoy.