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09-11-2022, 10:50 PM #4631
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- Orangeville, Ontario
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Thanked: 4206Had to have a go at toad in the hole.
Breakfast sausages for the base
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.
Served with challah bread, green beans and onion gravy..
Very tasty way to eat sausages.
Thanks for posting it up."Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5
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09-11-2022, 10:58 PM #4632
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09-12-2022, 12:23 AM #4633
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- Aug 2013
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Thanked: 4206Thanks..
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..
"Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5
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The Following User Says Thank You to MikeB52 For This Useful Post:
32t (09-12-2022)
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09-17-2022, 06:44 PM #4634
- Join Date
- Dec 2009
- Location
- Scotland
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Thanked: 227
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
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09-17-2022, 10:59 PM #4635
Did you steam them, then fry. Like a dumpling.
That's what they look like to me. Love um.Mike
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09-17-2022, 11:18 PM #4636
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09-18-2022, 06:04 AM #4637
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- Dec 2009
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- Scotland
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Thanked: 227As per discussion with my guy in work, I fried the bottom then steamed them.
Geek
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09-18-2022, 06:07 AM #4638
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- Dec 2009
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- Scotland
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Thanked: 227
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09-19-2022, 01:46 AM #4639
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.
Last edited by spazola; 09-19-2022 at 01:58 AM.
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09-22-2022, 10:54 PM #4640
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- Aug 2013
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- Orangeville, Ontario
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Thanked: 4206Those look tasty, almost like a meatloaf wrap. Going to have to google and try.
Tonight was chicken pie with potato salad and greens,,
Make ‘em fat and flaky and like a turkey dinner in a pie, complete with stuffing."Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5