tag:blogger.com,1999:blog-399953666507652031.post4565065059894407442..comments2007-10-30T16:04:22.361-07:00Deehttp://www.blogger.com/profile/00640058997702227911noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-399953666507652031.post-23714206788852865612007-10-30T16:04:00.000-07:002007-10-30T16:04:00.000-07:00Vonnie, I humbly suggest you do the individual Yorkies again and fill each one with a helping of the stew. That way, everyone gets their own Yorkie bowl without messing up a community bowl. You see? I only did the big one because (a) I didn't have the proper size tins for individual servings and (b) I didn't know any better. (grin)Deehttp://www.blogger.com/profile/00640058997702227911noreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-72116320773595742552007-10-30T14:23:00.000-07:002007-10-30T14:23:00.000-07:00We did some puddings for Christmas eve dinner a couple years ago, small ones that we filled with gravy and slopped around the plate picking up all the spillage. Fantastic. I never thought of making a big one for a stew... that might be on this Sunday's menu. Mmmmm!!!vonnienoreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-31038539048435257122007-10-29T19:09:00.000-07:002007-10-29T19:09:00.000-07:00Ah you two have the hang of it. I used to love popovers....mother made them in regular tins and bemoaned the fact that they didn't rise as high as she remembered the ones of her childhood. I don't care......they smell good from here. :)Mage And Georgehttp://www.blogger.com/profile/17333086721654817750noreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-42925042519088112372007-10-29T14:08:00.000-07:002007-10-29T14:08:00.000-07:00Hi, Kate! You did right with the buttermilk biscuits and, rest assured, it's much the same thing with the Yorkie. I do suggest a smaller size, though. (grin) Got any small cast iron skillets? I just ordered some of the 6-inch size my own self -- for future adventures.Deehttp://www.blogger.com/profile/00640058997702227911noreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-75412999294451629602007-10-29T10:48:00.000-07:002007-10-29T10:48:00.000-07:00Hi Dee. John Bailey mentioned that I should take a look at your yorkshire pudding. It does seem simple enough, doesn't it? I'm going to have a go at them tomorrow. Your recipe sounds about up my alley of 'easy'...lol!<BR/><BR/>I made the stew up this morning and Jim and I loved it. We'll have it again for supper tonight! ha! I poured it over buttermilk biscuits.Kate &amp; Jimnoreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-35842332853603244942007-10-29T09:53:00.000-07:002007-10-29T09:53:00.000-07:00It does depend on the shape of the tin, Dee, that much is certain. The degree to which you grease the sides of the mould has its effect, too. I think the 'popover' vs yorkshire difference is mostly down to the fact that popovers are generally cooked with a wipe-on or spray-on grease? A yorkie uses plenty of liquid grease in the bottom so's the batter can spread out and push it up as it rises.<BR/><BR/>What we need here is a food/baking scientist! :-)John Baileyhttp://oldgreypoet.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-78514298067126113862007-10-29T08:02:00.000-07:002007-10-29T08:02:00.000-07:00Kate, I must emphasize -- that is NOT collapsed! Heaven forfend. The Yorkie shapes itself into a bowl as it cooks. All its building energy goes into high walls, no roof.<BR/><BR/>John, do you supposed the shape has to do with the size of the pan? I notice pics of Yorkies baked in muffin tins look more like popovers. And thank you for your most welcome stamp of approval! <BR/><BR/>Bonnie, have a safe trip to Austin and give Wil a hug for me, please. Besides, you have to pick up the chicken for John's fab stew (and it really is).<BR/><BR/>Wendy, if you're about to do Bailey Magic with the chicken wings, you're in for a real treat. Be sure to wear clothes with expandable waistlines. (grin)Deehttp://www.blogger.com/profile/00640058997702227911noreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-44230210230615716982007-10-29T06:13:00.000-07:002007-10-29T06:13:00.000-07:00Yorkie on steroids, indeed. There are those baked chicken wings in the oven that were headed for the stew/soup pot today anyway . . .Wendy, NCnoreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-80495332795081060672007-10-29T03:40:00.000-07:002007-10-29T03:40:00.000-07:00Every time I try one of your recipes Wil just groans. He eats them without groaning, but he like daughter considers my kitchen work experiments. Just wait until I try this one! Not today though,heading to Austin.bonniehttp://mizbee.netnoreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-14313892702936914932007-10-28T23:39:00.000-07:002007-10-28T23:39:00.000-07:00Yes! That is a reet proper Yorkshire pud, Dee. The little individual ones are good but this is fit for a farmhouse table. My mother used this recipe and mine was adapted from hers. In the process I seem to have dropped the vinegar... and, of course! That's why my puds, while good, lacked that certain something. Well, next time... Thanks, Dee!John Baileyhttp://oldgreypoet.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-21840347716096230122007-10-28T23:05:00.000-07:002007-10-28T23:05:00.000-07:00Well too cool! I've already snagged John's chicken stew directions, now I can snag your Collapsed Yorkshire Pud directions, & have a whomping good time! This might even atone a bit for that cake in a cup, you evil friend you! [grin]Katehttp://www.blogger.com/profile/05707246801058979473noreply@blogger.com