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."
Posts: 26071 | Registered: Oct 2003
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"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.
Posts: 10890 | Registered: May 2003
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ElJay, Rivka lives in California. Need we say more? Those people think everything is made of candy, I swear.
Posts: 10890 | Registered: May 2003
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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!
Posts: 10890 | Registered: May 2003
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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! Posts: 8355 | Registered: Apr 2003
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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. Posts: 14017 | Registered: May 2000
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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.
Posts: 10890 | Registered: May 2003
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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!"
Posts: 7954 | Registered: Mar 2004
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*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.
Posts: 1777 | Registered: Jan 2003
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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.
Posts: 8473 | Registered: Apr 2003
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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.
Posts: 10890 | Registered: May 2003
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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.
Posts: 10890 | Registered: May 2003
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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!
Posts: 14017 | Registered: May 2000
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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 ]
Posts: 10890 | Registered: May 2003
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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.
Posts: 10890 | Registered: May 2003
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