Japanese crossword «Duckling on the lake»
| Size: 15x15 | Picture: | Difficulty: | Added: | 02.04.22 | Author: NapA |
COMMENTS
spoiler
Two ducks were swimming in a lake. One of them said "Quack quack". Then the other said, "Hey, I was about to say that!"
show: 2 🗨
show: 1 🗨
spoiler
Waiting for the rest to get in line so I can have all my ducks in a row.
Thought it was a shooting gallery at a fair.
replyAn idea for dinner has come to mind with potatoes, brussels yorkshire pudding, and gravy. Yummy
replyshow: 10 🗨
So, I have never had Yorkshire pudding. Do you have a favorite recipe?
replyshow: 7 🗨
Yes I do!
But first you need to know what they used to be used for.
Meat was very expensive and a small joint of beef wouldn't go far if you had a large & hungry family. The solution was relatively simple for Yorkshire folk.
Fill their bellies before you served the beef!
They timed the cooking so that the Yorkshire pudding and beef were ready at the same time & then lifted the beef out to rest. The very large Yorkshire pudding was then cut up and plated and the meat juices were poured over the portions for extra flavour. It was then served as a starter.
The comment, "Just 1 small slice of beef for me please mother - I'm full up with your delicious Yorkshire pudding" could be heard all over Yorkshire every Sunday!
replyBut first you need to know what they used to be used for.
Meat was very expensive and a small joint of beef wouldn't go far if you had a large & hungry family. The solution was relatively simple for Yorkshire folk.
Fill their bellies before you served the beef!
They timed the cooking so that the Yorkshire pudding and beef were ready at the same time & then lifted the beef out to rest. The very large Yorkshire pudding was then cut up and plated and the meat juices were poured over the portions for extra flavour. It was then served as a starter.
The comment, "Just 1 small slice of beef for me please mother - I'm full up with your delicious Yorkshire pudding" could be heard all over Yorkshire every Sunday!
Yorkshire Puddings are very difficult to master and cooking them is more of a science than an art.
Scientists at the Royal Society of Chemistry have concluded that a Yorkshire Pudding can only be deemed a success if it rises to four inches. John Emsley, a scientist and Yorkshireman, had the task of devising the definitive recipe and dimensions after the society was contacted by a frustrated cook whose Yorkshire Pudding was refusing to rise.
Royal Society of Chemistry's Perfect Yorkshire Pudding:
85g of polysaccharide powder; kitchen grade (plain flour).
1g of sodium chloride, NaCI, table grade (½ tsp of salt).
1 egg (use 2 eggs in areas of higher altitude).
Solution of 230cm3 reduced-Lipid bovine lactate (23OmI milk) mixed with 20cm3 H2O (2OmI water).
1-2 tbsps of beef dripping. (No clever scientific name here... too complex even for them maybe?)
replyScientists at the Royal Society of Chemistry have concluded that a Yorkshire Pudding can only be deemed a success if it rises to four inches. John Emsley, a scientist and Yorkshireman, had the task of devising the definitive recipe and dimensions after the society was contacted by a frustrated cook whose Yorkshire Pudding was refusing to rise.
Royal Society of Chemistry's Perfect Yorkshire Pudding:
85g of polysaccharide powder; kitchen grade (plain flour).
1g of sodium chloride, NaCI, table grade (½ tsp of salt).
1 egg (use 2 eggs in areas of higher altitude).
Solution of 230cm3 reduced-Lipid bovine lactate (23OmI milk) mixed with 20cm3 H2O (2OmI water).
1-2 tbsps of beef dripping. (No clever scientific name here... too complex even for them maybe?)
show: 5 🗨
Preheat the oven to 220C/425F/Gas 7.
Put the flour in a bowl, make a well in the middle and add the egg. Whisk (hand-held or electric or balloon whisk will do) until the two are combined. Then gradually add the milk/water. Continue adding the milk/ water until the batter has a smooth and thin consistency. Stir in a half-teaspoon of salt and leave the mixture to stand for ten minutes.
Don't put the batter in the fridge, but keep it at room temperature.
Put the beef dripping into Yorkshire Pudding (or muffin) tins. Place the tins in the oven until the fat starts to smoke. Give the batter a final stir and pour into the tins.
Put them back in the oven until well risen (this should take 10 to 15 minutes).
replyPut the flour in a bowl, make a well in the middle and add the egg. Whisk (hand-held or electric or balloon whisk will do) until the two are combined. Then gradually add the milk/water. Continue adding the milk/ water until the batter has a smooth and thin consistency. Stir in a half-teaspoon of salt and leave the mixture to stand for ten minutes.
Don't put the batter in the fridge, but keep it at room temperature.
Put the beef dripping into Yorkshire Pudding (or muffin) tins. Place the tins in the oven until the fat starts to smoke. Give the batter a final stir and pour into the tins.
Put them back in the oven until well risen (this should take 10 to 15 minutes).
show: 4 🗨
Brussels Yorkshire pudding? Are you setting up Robertshaw for a Brexit joke? (You'll find out that there's no gravy. And he'll want to include onions, no doubt).
replyshow: 1 🗨
Yep, the gravy train has departed - you sure know your onions (& if you read my responses to TNG above - your Yorkshires as well)!
reply