This is topic My Love, as in Breakfast for [Now with smooth, cool, suave ElJay-nicity!] in forum Books, Films, Food and Culture at Hatrack River Forum.
I've got sooo much honey The bees envy me And a sweeter song Than the birds in the trees
I guess You'd say What can make me Feel this way?
My love ...
Valentine's Day is coming. I know we have had gift threads, but may I introduce one specific to the culinary delights? Please, please, make someone popovers this Valentine's Day. The recipe is easily cut in half if you are making them for yourself. Takes 5 minutes of prep time and 30 minutes in the oven, no preheating necessary. Voila! Puffy crisps of steamy souffley magic.
Hardware: 1 bowl 1 muffin pan (for 12 muffins), greased 1 fork or whisk 1-cup measure (or standard-sized all-purpose wineglass, in a pinch)
Wetware: 2 eggs 1 cup milk (can use 2/3 of a standard wineglass to approximate, as some of us cook with greater abandon than others*) 1 tablespoon melted butter
Dryware: 1 cup all-purpose flour 1/4 teaspoon salt
Instructions: Mix together, but not too much. Like pancakes, it's better to leave some little lumps. Pour into muffin tin, filling no more than 1/2 of each little muffin-hole.
Place into a cold oven. Turn oven on and set at 450 degrees. 15 minutes later, turn down to 350 degrees. 15 minutes after that, take out of oven.
Mmmmm. Funny little puffs! Yummy with honey, strawberry jam, or a nip of chocolate. I hear tell they go well with a good bite of cheese, too.
[ March 08, 2005, 03:40 PM: Message edited by: ClaudiaTherese ]
Posted by Elizabeth (Member # 5218) on :
Popovers! Our oven has been broken for three years.(OK, we get used to things), and we have been broilers and stove-toppers, and Ron popeil Barbecue and Rotisserie Oveners. Now, I can make popovers! Yay!
Posted by Elizabeth (Member # 5218) on :
"Dump it in along with two eggs and a dash of salt, and you've just about got the easiest cleanup ever."
Especially if you rinse the wine glass, and fill it with ice, campagne, and a shot of orange juice.
Posted by ClaudiaTherese (Member # 923) on :
Oh, yeah. Now you're talking.
*grin
You been hanging out at my house, eh?
[Edit: Actually, this morning it was strawberry smoothies, fresh coffee, and popovers with honey-butter. David rubbed my hands and feet last night, so he got extra treats today. ]
[ February 12, 2005, 06:47 PM: Message edited by: ClaudiaTherese ]
Posted by Elizabeth (Member # 5218) on :
I wish I were hanging out at your house, cuz you always make the best freakin breafasts.
Posted by ClaudiaTherese (Member # 923) on :
Well, I describe them well, at least. *smile
I emailed you back with a request, too. I have something for you.
[Got it! ]
[ February 12, 2005, 06:56 PM: Message edited by: ClaudiaTherese ]
Posted by Paul Goldner (Member # 1910) on :
So how do you make your strawberry smoothies? I blend about 4-5 frozen strawberries, 1/2 cup vanilla yogurt, 1/2 cup milk, and a tablespoon of honey. mmmm. Sometimes I add other berries, too.
Posted by ClaudiaTherese (Member # 923) on :
For the two of us, I use about a dozen frozen strawberries, about a cup of plain yogurt, and enough soymilk to make it not too thick (maybe a cup or two?). Sounds a lot like yours. Sometimes a dash of vanilla. Nice mix of fruit and protein.
We like ours on the tart side, thus unsweetened. I like sweetened ones too, though.
(Who knew smoothies were so easy, huh? I'm a fool for starting the day off with something this yummy and good for you.)
[ February 12, 2005, 07:01 PM: Message edited by: ClaudiaTherese ]
Posted by Paul Goldner (Member # 1910) on :
My ex got me a smoothie and juice book a while back. Some of the stuff in there is really NOT so simple. I'm waiting until I have a little more income, and then getting myself a juicer, and playing with the recipes in there. I can't wait to try some of them out.
Posted by ClaudiaTherese (Member # 923) on :
I've become quite taken with the Naked brand carrot juice at our local grocery (1/2 gallon for $5). I go through about one a week when I buy it. It would be so much better to have my own juicer, though, and make it fresh. Mmmm, fresh juices. I'm planning ahead for a juicer this summer.
Posted by Allegra (Member # 6773) on :
I usually make smoothies by putting frozen strawberries, a ripe banana, and enough unsweetened soy milk to liquify. The banana makes it sweet in a very nice way; it also totally disguises the fact that the strawberries are frozen.
Posted by ketchupqueen (Member # 6877) on :
Wow, a half gallon of carrot juice lasts you a whole week? When I have carrot juice, I go through a half gallon in two days.
My favorite breakfast treat is cinnamon biscuits.
Okay, my favorite except left-over cheesecake.
[ February 13, 2005, 02:11 AM: Message edited by: ketchupqueen ]
Posted by Alucard... (Member # 4924) on :
quote: David rubbed my hands and feet last night, so he got extra treats today.
*Writes this down in his autobiography, "Being A Husband For Dummies" for use at a later date...
Sometimes I just forget the simple things in life. Thanks CT!
KQ, I have a cheesecake with that yummy-strawberry-pie-filling-substance marbled all through it completely whole and untouched. (Mainly because I ate the plain one over the last few days...)
I actually baked a complete dinner of enchiladas with a side of spanish rice this week for my wife, then baked a batch of original Toll-House chocolate chip cookies.
I think I can whip up the popovers...CT Thank You too for the technology!
Posted by Kwea (Member # 2199) on :
Alucard, backrubs and footrubs do the trick for Jeni and me....don't forget to mention those.
They are an (amost) automatic get-out-of-the-doghouse card for just about any minor marriage disagreement...
Kwea
Posted by ClaudiaTherese (Member # 923) on :
I actually made a "Get Out of the DogHouse, Free" card for Dave. Has a picture of a dancing dog on it. At least for awhile, he kept it in his wallet.
How's that for sappy? Posted by dread pirate romany (Member # 6869) on :
Mmmmmm, popovers. My hubby makes the best popovers (drools))))
Posted by ElJay (Member # 6358) on :
I believe there is an actual popover tin somewhere in this house. I'm not certain, it doesn't technically belong to me, but I think it is still here anyway. Hmmmmm.
*contemplates popovers*
Posted by Dagonee (Member # 5818) on :
If this recipe turns out as good as it sounds, you might wish to post it here. Posted by imogen (Member # 5485) on :
My valentines day popovers are currently popping over in my oven.
Thanks Sara!
I even got to use the souffle setting on the oven (brand new and very spiffy) so it's all good.
Posted by imogen (Member # 5485) on :
*yum yum yum yum YUM*
Oh wow. So good. So light. So fluffy.
Very good (if not so healthy ) with jam and double cream as well.
I think I might form a popover habit.
Posted by Paul Goldner (Member # 1910) on :
Do you use the muffin pans with the really small holes, or the regular sized holes?
Posted by imogen (Member # 5485) on :
I used one with small-ish holes and it worked fine - but cooked in less time (about 22 minutes).
Posted by Paul Goldner (Member # 1910) on :
Hrm. Mine didn't pop over very much.
Posted by Theca (Member # 1629) on :
Oooh, neat. I never heard of popovers. I haven't got any butter, though. Or eggs. Or milk. Or jam. Maybe next year.
Posted by ClaudiaTherese (Member # 923) on :
yay, yay, yay, imogen!
Paul, they can be tricky. I'd try cutting back on the flour a small bit and also not stirring as much. You want a runny batter [not thick; better to err on the soupy side] with at least a few lumps. Too much flour (e.g., when my eggs are smaller than usual) and overbeating seem to be my two most frequent errors.
[ February 14, 2005, 09:10 AM: Message edited by: ClaudiaTherese ]
Posted by ElJay (Member # 6358) on :
<- Popovers in the oven. I cut it a little close timewise this morning, with having to shovel, so I'll probably have to eat them on the way to work. But fresh popovers in the car are better than no popovers at all.
And I did have a popover tin. What's the statute of limitations on being obligated to contact an ex and let them know they left kitchen equipment at your place? Does it make a difference if said equipment was a gift from you to them in the first place? Not, um, like this is relevent or anything.
[ February 14, 2005, 10:22 AM: Message edited by: ElJay ]
Posted by Paul Goldner (Member # 1910) on :
In the extreme hypothetical circumstance that you describe, which has absolutely no relevance to your life, or anyone elses on hatrack, I would say that, since the object was hypothetically a gift, the person who currently has the object should call and leave a message that the ex "left something in my kitchen, but its nothing major."
Then, if he doesn't respond within a day or two, the object would, hypothetically, be yours.
Posted by Elizabeth (Member # 5218) on :
Or, the hypothetical person could use the tactic of item description:
"If you can describe what you left in my kitchen, it is yours."
Posted by ElJay (Member # 6358) on :
Even if it's been, say, over two years since the ex moved out, and there was an arranged time for the ex to come over and get anything he may have left?
At the very least, I wouldn't do such a thing on Valentine's Day. If I was in such a situation, I think I'd send an e-mail in a week or so.
Posted by Paul Goldner (Member # 1910) on :
Oh, if the hypothetical ex already missed his chance, then its the hypothetical owner of the kitchen in which the object hypothetically resides.
Posted by ClaudiaTherese (Member # 923) on :
And I am sooo jealous of People With Real Popover Tins.
*jealous
*jealous some more
(I'll still bring you chocolate, though. Dana likes milk chocolate, you like high quality of any type but are a little adventurous (yes?) -- but what about KrabbyPatty and the Nurse?)
Posted by Paul Goldner (Member # 1910) on :
I'm a dark chocolate fan. *puppy dog eyes*
Posted by ClaudiaTherese (Member # 923) on :
Send me your address and I'll send you a bar. Posted by ElJay (Member # 6358) on :
The popovers were delicious. I had them with homemade (by my cousin, not by me) strawberry jam and good coffee with vanilla sugar and just a little milk. I did have to eat them in my truck on the way in, but still. Yummy.
Paul, not only would the hypothetical ex have missed his chance, he also may or may not have contacted me later with a whole list of stupid crap he rememebered and wanted back. As it happened, at the time, I theoretically discovered that he had also left his spare car keys, and just went to his apartment with a friend in the middle of the night and left it all in his trunk. If I had, in fact, done such a thing, I seem to recall that he may not have been exactly pleased about it.
CT, I bought the popover tin so someone could make me popovers. It was a purely selfish motive. As I recall, they were especially good with a little grated sharp chedder and snips of chives mixed in to the batter.
And yes, dkw likes milk chocolate, and I am adventurous but not picky. I think KrabbyPatty is also a milk chocolate fan. Poseable Nurse likes beer. And taffy. And especially those little candy fruit slices. But he'll eat chocolate, too, of whatever kind you may happen to bring. Posted by Elizabeth (Member # 5218) on :
ElJay, I think ths fictional person could make Revenge Popovers for years with the abandoned pan. Hypothetically, of course.
Posted by ElJay (Member # 6358) on :
Hypothetically, the person would be less interested in revenge than in not having to ever see the ex again. But I do suspect that my popover consumption might go up now that I've found this lovely pan just laying around in the back of a kitchen cabinet, and I suspect that I won't end up feeling in the least bit guilty about it.
Posted by Elizabeth (Member # 5218) on :
Maybe this hypothetical person could use it as Popover Therapy. The more batches of popovers, the less they will think of the ex.
Posted by ketchupqueen (Member # 6877) on :
If I were this hypothetical person, I would probably make the popovers and gloat that I didn't have to share them with the ex.
Posted by Paul Goldner (Member # 1910) on :
Hypothetically, I tried to make em again, and they fell this time last time, they simply didn't pop very much. This time, they must have popped, cause when I took em out, they were nice and concave Posted by ElJay (Member # 6358) on :
Paul, mine were really high when I took them out of the oven, and almost immediately fell. :/ They still tasted good.
[ February 14, 2005, 01:32 PM: Message edited by: ElJay ]
Posted by mackillian (Member # 586) on :
Now I want to try making them
Posted by ElJay (Member # 6358) on :
Go for it, mack. It was really easy.
Posted by mackillian (Member # 586) on :
They are currently in the oven!
Posted by mackillian (Member # 586) on :
This'll be interesting. I've never even seen popovers before.
Posted by Paul Goldner (Member # 1910) on :
Oh mine definetely tasted good, though I am experimenting with perfect topping. Just would like ot open them up and see the cavities and such Oh well.
Edit: And I'd never seen them before either, mack.
[ February 14, 2005, 01:48 PM: Message edited by: Paul Goldner ]
Posted by ClaudiaTherese (Member # 923) on :
Mine will fall if I don't leave them in long enough to really crisp the outside. They look like they should be able to be taken out sooner than they are.
It is a delicate magic -- the perfect balance of wet and dry, protein and fat, carb and steam. I would love to see Alton do a popover.
mack, can't wait to hear how it went!
[Edit: There are many different popover recipes, and this one seems to be for the purists. I've seen others use a whiff of baking powder to aid the fluff factor, but when I did that, they had one HUGE central air bubble and just a little "flesh" (? you know what I mean) crimped up at the very top. You could try it though, Paul.]
[ February 14, 2005, 01:52 PM: Message edited by: ClaudiaTherese ]
Posted by ElJay (Member # 6358) on :
Yay mack!
Paul, get some clotted cream. It's fabulous, with a little blackberry jam. I didn't have any, but next time!
CT, checked with KrabbyPatty, and it turns out she is also a dark chocolate fan. Because it's better for you. Mommy
Posted by ClaudiaTherese (Member # 923) on :
Sweet. Or rather, bittersweet.
Our local Whole Foods carries clotted cream. Should I bring some up with me?
Posted by ElJay (Member # 6358) on :
Oh, no, I can get it here. But thank you! Perhaps we'll have popovers for breakfast Saturday.
Posted by ketchupqueen (Member # 6877) on :
You know what clotted cream is really great on? Home-made scones, with either fresh strawberries or home-made strawberry jam to go with. Mmmmmm.
Posted by mackillian (Member # 586) on :
...what is clotted cream?
Posted by ClaudiaTherese (Member # 923) on :
"Both Devon and Cornwall - counties in the South West of England - are famous for their thick cream, which is mainly produced on farms, and in small dairies. The most famous of all is 'Clotted Cream' which achieves its thick clotted texture by heating cream of high-fat breed cows, such as the Jersey type, in pans, traditionally made of copper but latterly stainless steel, to about 190°f and allowing it to cool slowly. In the farmhouses, the pans were heated crudely over a fire or stove and the cream was rich in acid and aroma-producing bacteria. Dairy or factory methods were much better controlled, using steam heated pans. The cream is usually packed in shallow trays a few inches deep and forms a yellow crusty surface. The consistency is thick and heavy, almost like treacle, and is traditionally served by scooping the cream out into cups or small cartons."
It's sweeter than butter and not as hard or thick, but still thick enough to be spreadable. And it's awful for you and absolutely fabulous.
[ February 14, 2005, 02:10 PM: Message edited by: ElJay ]
Posted by mackillian (Member # 586) on :
Okay, they're done, out of the oven. Puffy on the tops. So, um, what do I do? Do I let them cool? Eat them hot? Warm?
Posted by ElJay (Member # 6358) on :
Let them cool enough that you don't burn your fingers, but that's it. Then spread something on them and eat them. I've got some cinnemon honey that I wish I would have tried...
Posted by ClaudiaTherese (Member # 923) on :
Eat them warm. Break one open (watch for steam) and marvel at the texture. Then do as you please.
What I please generally involves some butter, something sweet (be it jam or chocolate), and a lot of happy noises. Posted by Ralphie (Member # 1565) on :
Oh, man. That sounds divine.
Stupid too much eggnog during December forcing me to be on a diet in February. Posted by mackillian (Member # 586) on :
Wow. These are really good. O_O
Posted by ClaudiaTherese (Member # 923) on :
You know, Ralphie, I am finally settling into an agreement with my body that seems to be working. I've been focusing on nutrient-dense foods and scheduling in daily bits of extra yumminess (like a couple of chocolate truffles). It helps to remind myself that some good studies have shown that the maixmal pleasure comes from the first 2 to 3 bites, with generally diminishing returns on the following bites. I never used to be able to eat just a few bites (Ludicrous! Ludicrous, I tell you!), but something has changed.
Of course, this represents a tentative alliance at best. I am wary of any fix-all plan for myself, much less for everyone.
More things are fitting now.
[Yay, Ralphie! Such a big bang for such a small investment, no? And for 6 popovers, all you have is one egg, 1/2 cup milk, 1/2 cup flour, and a whiff of salt. You can be as decadent or not with the toppings, depending on how you feel. The basic recipe isn't wicked.]
[ February 14, 2005, 02:34 PM: Message edited by: ClaudiaTherese ]
Posted by Ralphie (Member # 1565) on :
Hrm... Sounds good, but I'm not sure how that plan would fit in with my exhorbitantly self-indulgent life style.
["Basic recipe" translates into "vehicle for yummy whipped pure evil." But I shall be keeping the recipe nontheless. ]
[ February 14, 2005, 02:34 PM: Message edited by: Ralphie ]
Posted by ClaudiaTherese (Member # 923) on :
I am gnarled and whorled from all my many licentious years of living at the extremes.
This is about all I can handle now. *grin
Posted by ElJay (Member # 6358) on :
Three popovers (I halfed the recipe) were really too much for just me. I would try to make a third recipe, but I'm not sure how to use 2/3 of an egg. Actually, since I really only want one popover, I should make a sixth recipe and scramble the remaining 2/3 egg with another whole one for some extra protien. Then I could just mix it up in my measuring cup...
I think it's wonderful that this thread has inspired so many people to make popovers. So far, from Sara, it's spread to:
Paul imogen me mack
So the popover goodness has increased four-fold. Thanks, Sara!
Added: If you think a half-recipe makes 6 popovers, my popover tin must be considerably larger than your muffin tin. I made 3 popovers with a half recipe.
[ February 14, 2005, 02:36 PM: Message edited by: ElJay ]
Posted by ClaudiaTherese (Member # 923) on :
Note, too, that as this product depends on steam for leavening (as opposed to chemical interaction), the batter can be stored in the fridge for a day or two. Just use what you want and then cover tightly.
Posted by Dagonee (Member # 5818) on :
And yet there's still no popover recipe at the Jatraquero Recipe Site. Posted by ClaudiaTherese (Member # 923) on :
*laughing
Dag, I'll submit tonight.
ElJay, I believe Real Popover Tins are skinny and tall. My muffin tins are short and squat, like me.
Posted by Dagonee (Member # 5818) on :
Posted by ElJay (Member # 6358) on :
I only have muffin top tins, which are very wide and shallow. So I don't think they would do real well for popovers.
But I'm glad to hear you can store the batter... that way I can make up a half-batch one day, and have a single popover in the morning three days running. Solves my problem perfectly. I'm totally buying clotted cream tonight.
Posted by ClaudiaTherese (Member # 923) on :
Critical Question:
quote: Poseable Nurse likes beer.
Nut brown ale, hefeweissen, stout, or other?
We are currently enamored of the local Fat Squirrels from New Glarus, but they've been selling out a lot recently. Ellie's Ale will not only do in a pinch, but it may even be more to our taste.
On the other hand, our local Brennan's does have a mix & match deal for 6-packs of the various microbrews, including New Glarus. Fat Squirrels, Spotted Cows, Belgian Reds ... depending on what's in stock, this could be quite a treat.
Of course, I would never transport alcohol across state lines. Just trying to get a feel for his preferences.
[ February 17, 2005, 07:31 AM: Message edited by: ClaudiaTherese ]
Posted by Elizabeth (Member # 5218) on :
"Of course, I would never transport alcohol across state lines."
Why not? People buy cases of wine all the time. People shop in New Hampshuh liqupr stores and haul it back to Massachusetts. Is this a law I am unaware of?
Posted by ClaudiaTherese (Member # 923) on :
I was always told that transporting alcohol across state lines as an individual is quite dicey, although it is done all the time. My understanding comes from a time when I was involved in homebrewing, and we had researched the legal aspects quite thoroughly.
Now I'm just lazy and buy from New Glarus. Posted by punwit (Member # 6388) on :
CT, How long since you were into homebrewing? Did you belong to a homebrew club?
Posted by ClaudiaTherese (Member # 923) on :
Oh, goodness, let's see. That was my first marriage. I believe we brewed for a few years around 1993-1995 or so?
We didn't join a club, but there was a great local homebrew shop and lots of local support. We followed Papazian's (sp?) book. Biggest project was two dozen pints of mead, fermented for over two years, that was our wedding gift to a marrying set of friends. Went over well. We had to figure out how to get it into Wisconsin from Illinois, though.
We always had a couple of batches going, and it was quite fun. The homebrew kit was my Valentine's gift to me then-new husband. He loved it. The associations are too much for me to enjoy it anymore now, but I sure appreciate the skill in others.
How about you?
[ February 17, 2005, 08:31 AM: Message edited by: ClaudiaTherese ]
Posted by punwit (Member # 6388) on :
Our local club's annual competition is this weekend. I will be judging and I hope to experience a mead as fine as one I sampled 3 or 4 years ago. That mead was perfectly balanced to evoke apple pie ala mode. Good heavens was it yummy.
Posted by punwit (Member # 6388) on :
I've been a homebrewer for over 10 yrs and have been involved in a club for close to that time frame. The last 2 or 3 years I haven't brewed much but have maintained some ties to the club. I served on the board for 3 straight years and got a bit burned out. I still stay in touch with close members and always offer my judging skills when requested.
Posted by ElJay (Member # 6358) on :
Nice title, CT. Unfortunately, I dislike beer intensely, and so don't pay too much attention. I know he usually drinks the darker stuff. Last time I was over he was drinking something very red. He used to homebrew, too, and I remember one time he made something with molasses and coffee in it. Darkest beer I've ever seen, and it positively reeked. (I helped bottle.) Can't remember if he actually thought it was good or not, now that I think about it...
Posted by Elizabeth (Member # 5218) on :
Punwit, the Moan and Dove had a Belian beer weekend a few weeks ago. I had a very good beer, and one of the grossest liquids I have ever put in my mouth. I cannot remember the name.
It would be so fun to go with you if you ever came this way. I may not be able to jump yet, but I can drink, darn it!
Posted by Paul Goldner (Member # 1910) on :
The heavier and darker a beer is, the better *Grin*
Posted by ghost of dkw (Member # 4046) on :
That molasses beer also had a foamy head. In a glass, casually sitting on an end table in the living room, it looked just like pepsi. Nasty stuff.
.
[ February 17, 2005, 09:10 AM: Message edited by: ghost of dkw ]
Posted by Elizabeth (Member # 5218) on :
Well, Paul, you have no excuse not to come out to the Moan and Dove. you don't live in Kansas.
Posted by ElJay (Member # 6358) on :
Ewwwwwwww, you drank some? Without knowing in advance? I took a tiny sip just to see... can't imagine trying a healthy swig.
Posted by Kwea (Member # 2199) on :
CT, from an enforcment standpoint, it is not only acceptable to transport it over state lines, here in New Englad it is incouraged. The law allows stores that sell it relief from the blue laws here if they are too close tothe border of VT or NH, becaue their stores are allowed to be open on Sundays. There was so much traffic back and forth that the local stores were lsing too much money so the laws changed.
As log as it is for private consumption, not resale, it is fine. The laws are different if you are making it to sell, or bringing it to a bar for resale though....
Kwea
Posted by ElJay (Member # 6358) on :
Note: Call enforcement agency if CT tries to sell me beer this weekend....
Okay! Got it!
Posted by ClaudiaTherese (Member # 923) on :
Kwea, I think the legal status of transporting alcohol may vary from state to state.
quote:Q: Can I transport liquor across state lines if the transporting of this liquor is purely for consumption purposes? For example, if I purchase a case of wine in Virginia can I take it to my parents home in Pennsylvania for the purposes of consuming it either during a party or holiday? Would the same answer apply if the wine were to be consumed at a private club?
A: Initially, please be advised that it is the Pennsylvania State Police, Bureau of Liquor Control Enforcement ("Bureau"), and not the Pennsylvania Liquor Control Board ("Board"), which enforces the liquor laws in Pennsylvania. This office is authorized to issue opinions to Board licensees that are binding on the Bureau. Since you are not a Board licensee, the following is offered for your guidance and information only. Generally, section 491(11) of the Liquor Code prohibits any person, other than the Board, a manufacturer, the holder of a sacramental wine license or importer's license, from bringing liquor, including wine, into Pennsylvania. [47 P.S. § 4-491(11)]. Similarly, section 491(2) prohibits any entity, other than those listed above, from possessing or transporting any liquor or alcohol within the Commonwealth that was not purchased from a Pennsylvania Wine & Spirits Shoppe or limited winery. [47 P.S. § 4-491(2)]. Unless you hold one of the licenses stated herein, you cannot bring liquor from another state into Pennsylvania. The purpose for which the wine is to be brought into Pennsylvania or the location in Pennsylvania where it would be consumed are immaterial. If you will be visiting relatives or attending a function in Pennsylvania you may be able to “special order” the wines that you wish to acquire. Please contact Joy Taljan, Bureau of Logistics, at (717) 783-8237 for further information on special orders. [bolded italics added]
Of course, the rigorous enforcement of this would be problematic. Still, worth knowing.
[ February 17, 2005, 11:49 AM: Message edited by: ClaudiaTherese ]
Posted by Elizabeth (Member # 5218) on :
My husband, after me mentioning popovers, got all excited. When I mentioned the purchase of a popover pan, he went to Target. No popover pan. I knew he would have to go to a cooking store, but he refused, and spent the same amount on Ebay.
So, the point is, I am getting a popover pan, and I am so thrilled.
Posted by ElJay (Member # 6358) on :
*blink* I had forgotten about this title. Seeing it again startled me.
Not a bad thing. *laugh*
Posted by Teshi (Member # 5024) on :
Hearing about clotted cream made me want scones. With jam and cream. Ooozing. Mmmmm...
Posted by Elizabeth (Member # 5218) on :
I love scones. And crumpets.
Posted by Elizabeth (Member # 5218) on :
Speaking of popovers, which are basically a version of Yorkshire pudding, how do you make Yorkshire pudding? I haven't had it since childhood.
Posted by dkw (Member # 3264) on :
Pour the batter into a flat baking pan and set it in the oven under your roast with the roast directly on the rack, not in a pan. The drippings from the roast fall down and flavor the pudding, which puffs up around them.
Edit: Since the roast takes longer to cook, you can put the empty pan under it to catch drippings, and then pour the batter right on top of them about 30 minutes before the roast is done.
[ March 08, 2005, 03:36 PM: Message edited by: dkw ]
Posted by Dagonee (Member # 5818) on :
On the subject of state liquor laws, this is one area where states have pretty broad Constitutional power, even to the extent of possibly superceding federal commerce laws, due to the amendment which repealed Prohibition.
Posted by ElJay (Member # 6358) on :
I gotta say, Yorkshire pudding sounds absolutely disgusting to me.
But I bet I'd like it. Posted by dkw (Member # 3264) on :
I bet you'd like it too. Next time we have prime rib we can stick one in.
Posted by ElJay (Member # 6358) on :
I don't like bread pudding, or tiramisu, or anything else that involves soggy bread, as a general rule. But those are bread soggy with alcohol. Bread soggy with blood might be different. </carnivore>
Posted by ElJay (Member # 6358) on :
Also: CT, if you don't change this title by the time I get home tonight, I will not be held responsibily for what I link to. My fingers are itching as it is. Really, it's hard enough to keep my better nature in control of the constant power struggle in my mind, you don't need to encourage me.
Posted by Elizabeth (Member # 5218) on :
So, Dana, is it the same batter exactly as popovers? Could I make my roast in the Ron Popeil Barbecue and Rotisserie Oven, add the drippings to a pan, and bake in the regular oven?
Posted by dkw (Member # 3264) on :
Same batter. And yes, that would work. You wouldn't get the fun random patterns of poofiness around puddles of drippings though, unless you saved some of the drippings to drizzle over it partway through the baking time.
Posted by dkw (Member # 3264) on :
Note the new edit to the instructions above. 30 minutes, not 15. I don't know what I was thinking.
Posted by Dagonee (Member # 5818) on :
Sounds like a good recipe. You should post it for posterity. Posted by ClaudiaTherese (Member # 923) on :
Note the change in title. I do know what I was thinking -- "ElJay" in the title sells like hotcakes.
*smug and satisfied
[Edited to remove strumpetish implications.]
[ March 08, 2005, 03:43 PM: Message edited by: ClaudiaTherese ]
Posted by ElJay (Member # 6358) on :
Hmmmmm. If there was snow on the ground, I would drop some down your neck. Posted by ClaudiaTherese (Member # 923) on :
On the other hand, I carry many strumpetish implications. Carry them quite well, if I do say so myself.
Snow wouldn't melt on my neck. It would sublimate.
[ March 08, 2005, 03:49 PM: Message edited by: ClaudiaTherese ]
Posted by Dagonee (Member # 5818) on :
quote:Hmmmmm. If there was snow on the ground, I would drop some down your neck.
First, I hate that we have snow on the ground in Virginia and you don't in the frigid north.
Second, I didn't read this as "down the neck of your shirt the first time." My reaction was, "I don't ever want to piss off ElJay."
Posted by ElJay (Member # 6358) on :
As long as it sublimates in a smooth, cool way....
Added: It hit 60 Sunday. Everything melted. It's well back below freezing now, but no snow.
[ March 08, 2005, 03:59 PM: Message edited by: ElJay ]
Posted by Elizabeth (Member # 5218) on :
"Snow wouldn't melt on my neck. It would sublimate."
According to the previous thread title, ElJay is so hot the snow would melt before even leaving her hand.
Posted by rivka (Member # 4859) on :
Not if it had a crisp candy shell.
Posted by ElJay (Member # 6358) on :
What kind of snow falls where you live, rivka? Candy shell? Weirdo. Posted by Annie (Member # 295) on :
Oh, I'm moving in.
Posted by ClaudiaTherese (Member # 923) on :
Let's just call it "manna." Posted by Elizabeth (Member # 5218) on :
ElJay, Rivka lives in California. Need we say more? Those people think everything is made of candy, I swear.
Posted by Elizabeth (Member # 5218) on :
My popover pan came, my popover pan came! I am off to make popovers.
Steve says to preheat the pan, CT says not even to preheat the oven.
What to do, what to do?
Why, try all methods, and see which works best, of course!
Posted by ClaudiaTherese (Member # 923) on :
Oh, yeah. There are lots of different ways to make it work. You will have to test them all!
I like the cold oven method because I can stumble downstairs, bleary-eyed, and put the batter directly in the oven. That's it.
[ March 11, 2005, 03:23 PM: Message edited by: ClaudiaTherese ]
Posted by zgator (Member # 3833) on :
Doesn't the batter drip through the oven rack?
Posted by twinky (Member # 693) on :
You know, I lack a popover-making device. I should get on that.
Posted by ElJay (Member # 6358) on :
You don't have an oven? Posted by twinky (Member # 693) on :
I have an oven. I don't have a muffin tray.
Posted by ElJay (Member # 6358) on :
I don't think you can say the muffin tray makes the popovers, ya know? It just kinda holds the batter while the oven does the work.
But that's good. I was wondering what kind of an apartment you'd moved into, without an oven. Posted by twinky (Member # 693) on :
I'm actually just about to take some pictures in order to solicit decorating advice...
Posted by ElJay (Member # 6358) on :
We'll all wait with breathless anticipation, I'm sure. Posted by twinky (Member # 693) on :
You need to stop saying that.
Posted by ElJay (Member # 6358) on :
I'm sure I have no idea what you could be talking about.
Posted by ClaudiaTherese (Member # 923) on :
[Edited to protect the innocent]
I sometimes make the batter in advance and store it (covered) in the muffin tin in the fridge.
[ March 11, 2005, 07:06 PM: Message edited by: ClaudiaTherese ]
Posted by ElJay (Member # 6358) on :
CT, that is so unfair.
Posted by ClaudiaTherese (Member # 923) on :
I am not in my right mind, you know, and I should not be allowed out in public.
Posted by rivka (Member # 4859) on :
*grin* I missed ElJay's reaction to my m&m comment.
It's absolutely true! ALL the snow that has fallen in Los Angeles in the 20+ years I have lived here has been candy-coated.
Over in Big Bear they get the ordinary stuff.
Posted by rivka (Member # 4859) on :
CT, so you're not a lefty, then?
Posted by ElJay (Member # 6358) on :
rivka:
CT: e-mail's not public. Posted by Elizabeth (Member # 5218) on :
Oh. My. Gosh.
Popovers made. They were amazing. The popover pan made them look so cute! I will make more and take a picture. My daughter loved them, and so did her friend. They are the pickiest eaters ever.
I had only one egg, and sent themn next door to borrow one. After they were done, I sent over a hot popover.
Now to try whole wheat ones!
Posted by quidscribis (Member # 5124) on :
I need a muffin tin. Or a popover tin. No, a muffin tin. Those I have a hope of finding here. Must get muffin tin. Fahim honey? To the store! Posted by Elizabeth (Member # 5218) on :
The problem is, popovers when hot just scream for butter. I mean, I heard those little puffy treats from the living room!
I had one with butter, and one without. It was good butterless, but oh, the one with butter!
I want to make more but have no more eggs. It is snowing and I don't feel like brushing off the car.
I am jonesin, pure and simple.
Posted by quidscribis (Member # 5124) on :
Now I'm beginning to drool. T'ain't fair!
Posted by ClaudiaTherese (Member # 923) on :
I mean, really -- melty butter and sweet pure strawberry jam. AhhhHhhhHhhahhhaaahhh
At the Henna Party brunch, we were blessed with a surfeit of toppings: chocolate orange sauce, clotted cream, some insanely good berry jam (?), and the glorious mix & matches of them. Yum.
I hear tell that they make a mighty good savory treat, too. Some chives in the batter and a little sprinkle of fresh gruyere?
But, alas! My moonly cravingage has passed, and now I cannot stomach anything but cranberry tea. Oh, how the mighty have fallen. Posted by Elizabeth (Member # 5218) on :
I have a recipe for ricotta popovers which I will send you, CT, for when the moon passes over your belly.
Like mashed potatoes, anything other than butter on the popover is just diluting the popover essence for me. I love the taste of jams and jellies, but whenever I have toast, it is butter only. (except when I am being good and avoiding butter completely-then a good sugar free jam is lovely)
Sometimes, I even like French toast with butter, folded in half.
CT, you will splurge again, fear not.
Posted by ElJay (Member # 6358) on :
Plum jam, actually. And lemon curd. It's easier to be decandant when entertaining.... "Oh, I'm not buying all this for myself, I'm having guests!"
Posted by Teshi (Member # 5024) on :
I didn't have a clue what popovers were so I did some research. Are they basically Yorkshire Pudding?
I like Yorkshire Pudding but I'd usually eat it with a roast dinner, not alone!
Posted by Christy (Member # 4397) on :
*giggle* Um, well, maybe if you stretch your imagination, they are like Yorkshire pudding without the roast drippings, but that would be doing a great taste a great disservice.
They are a very yummy, fluffy, simple pastry.
Posted by Teshi (Member # 5024) on :
Yes, exactly. That's what Yorkshire Pud (as it's called in my family) is.
Sometimes, if there's one or two left over, my parents dip them in jam. I guess then they become Popovers.
Posted by ClaudiaTherese (Member # 923) on :
Thanks, Liz.
(Got your CDs! )
How could I have forgotten the plum jam and lemon curd? Yumm.
Posted by Elizabeth (Member # 5218) on :
OK, the men in the family, who missed last night's batched, are in popover love. I am baking whole wheat ones as we speak, and will report their success or failure in 20 minuts.
Posted by Elizabeth (Member # 5218) on :
More are coming, CT, but were not ready at the time.
Funniest thing is when Johhny Dows says: "I'd like to introduce my band...Kim?" (because it is just the two of them) Cracks me up every time.
Posted by ClaudiaTherese (Member # 923) on :
I am listening to LC because I am doing work-related writing now, but Dave and I are going to break out some snacks and homebrew from a friend tonight, with background music a'la Elizabeth. Thanks!
Posted by Elizabeth (Member # 5218) on :
You are so welcome!
As for the whole whet popovers...
They were good, in a whole wheat kind of way. However, they were very dense and did not do too much poppin, as predicted. I used the following: 1 cup ww flour 1 cup milk 1 T melted butter 2 eggs a little salt
What if i put in 3eggs? Or less flour? Chnged the temp?
What do you guys think?
By the way, I have some turkey. I have some gravy. I am thinking...creamed turkey in popover for lunch tomorrow.
[ March 12, 2005, 09:35 PM: Message edited by: Elizabeth ]
Posted by Elizabeth (Member # 5218) on :
Also, Ct...
The white flour popovers I made today were cold-oven. I like it better, as the others got too brown too fast. It might be the dark gray, heavy popover pan, too, which might make them cook faster.
Posted by quidscribis (Member # 5124) on :
Dammit, but now I'm just getting upset because I don't have a muffin tin or anything! I'm going to have to get one tomorrow. Or else!!!!!
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last time, they simply didn't pop very much. This time, they must have popped, cause when I took em out, they were nice and concave ![[Laugh]](graemlins/laugh.gif)
Mommy
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