On 4/27/2012 12:40 PM, Jim Elbrecht wrote:
> > 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

I'll have to order one the next chance I get although the chances of me
going into a joint that serves popovers seems remote. I predict that I
will eat one in Vegas even though I have no plans to ever go there. :-)

I suppose that I could make some but the truth is that I like to eat
other people's cooking, not mine. Just knowing how it's made takes all
the discovery and the magic away from my dishes - a cook's fate. That's
the breaks.