just wanted to share tonight's dinner with you guys..

Had to have a go at toad in the hole.
Attachment 344107
Breakfast sausages for the base
Attachment 344108
Attachment 344109
Batter left to rest 2 hrs before adding it to the sausages. I find the rest is key to an active Yorkshire.
Splash of Worcestershire sauce, salt and pepper just when you pour it in the hot pan.
According to lore, if it doesn’t rise 4” you can’t call it Yorkshire pudding..
Wasn’t sure that’d hold try with the sausages added to the mix.
Attachment 344110
Served with challah bread, green beans and onion gravy..
Very tasty way to eat sausages.
Thanks for posting it up.

Quote:

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Originally Posted by MikeB52

Had to have a go at toad in the hole.
Attachment 344107
Breakfast sausages for the base
Attachment 344108
Attachment 344109
Batter left to rest 2 hrs before adding it to the sausages. I find the rest is key to an active Yorkshire.
Splash of Worcestershire sauce, salt and pepper just when you pour it in the hot pan.
According to lore, if it doesn’t rise 4” you can’t call it Yorkshire pudding..
Wasn’t sure that’d hold try with the sausages added to the mix.
Attachment 344110
Served with challah bread, green beans and onion gravy..
Very tasty way to eat sausages.
Thanks for posting it up.

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The Yorkie King :bow

Thanks..
My mom always had me make it as a lad, and I locked on to a simple, always works routine.
200 ml ap flour
200 ml milk
200 ml eggs (4)
2 tablespoons oil in the pan at 450’.
Make the batter hours early as the gluten needs the soak time since it has so few binders. Leave it lumpy initially, then whisk it smooth just before the pour, when you add the salt pepper and Worcestershire sauce.
Pour it hot and while still on the oven rack. As in don’t pull out the pan as it loses too much heat.
Do not open the oven, even once, for 20-22 minutes.
Make lots as it reheats well the next day..
:tu

Attachment 344210

I gave bao buns a whirl tonight, stuffed with minced pork. I had made open bao a couple weeks ago, but the Chinese guy I work with told me I had to try it this way. They turned out awesome.

My sealing skills leave a lot to be desired, but that's my way, try for flavour, refine for style ��

Geek

Did you steam them, then fry. Like a dumpling.

That's what they look like to me. Love um.

Quote:

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Originally Posted by outback

Did you steam them, then fry. Like a dumpling.

That's what they look like to me. Love um.

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They steam them. Here's a video---

https://www.youtube.com/watch?v=OFt3SThGi7M

I kind of like they way he shows his screw ups. hehehe

As per discussion with my guy in work, I fried the bottom then steamed them.

Geek

Quote:

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Originally Posted by cudarunner

They steam them. Here's a video---

https://www.youtube.com/watch?v=OFt3SThGi7M

I kind of like they way he shows his screw ups. hehehe

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I love Babbish have made a few things from his video, even made a gallant effort at Chicago pizza.

Geek

Bao buns are on my list of things to try, the ones you made look great.

I tried my hand at bierocks tonight. They tasted right but I got too much dough on the bottoms. The pinched closed area was a bit thick. I have a ways to go before I can make them like the church ladies can. Cabbage, onions ground beef wrapped in enriched bread dough.
Attachment 344220
Attachment 344221

Those look tasty, almost like a meatloaf wrap. Going to have to google and try.
Tonight was chicken pie with potato salad and greens,,
Attachment 344301
Make ‘em fat and flaky and like a turkey dinner in a pie, complete with stuffing.