dsi1 > wrote:

>On 4/27/2012 11:19 AM, George M. Middius wrote:
>> dsi1 wrote:
>>
>>> Popovers were a hot food item here a decade ago but you hardly hear
>>> about them anymore. I've made them a couple of times but never
>>> understood the appeal. They're sorta like Jiffy Pop in that they are an
>>> amazing sight to see.
>>
>> A more versatile cousin of popovers is cream puffs. You can fill them
>> with savory or sweet foods. Here's a reliable recipe:
>>
>> <http://www.foodnetwork.com/recipes/food-network-kitchens/cream-puffs-recipe/index.html>
>>
>
>Cream puffs make a lot more sense than popovers cause they're filled
>with something tasty - unless you consider air to be tasty. It's a
>popular item in Hawaii. Beard Papa, a Japan company seems to be doing
>well here and on the mainland.
>

I don't eat the air. I eat the eggy pastry [with a ton of butter].

I make cream puffs or napoleons once every couple years--- but
I make popovers a few times a year.

>http://www.youtube.com/watch?v=oOAJpkvr_hQ
[and while that cream puff looks good-- it isn't at all like my
popover shell]

Jim