Dave Smith wrote:
> wrote:
>
> > Marth'a "Prime Rib 101" and "Yorkshire Pudding" (I think the YP
recipe
> > is with the 101 recipe) is absolutely fantastic - you cannot fail.
> > When I order the ribs (small end), I get some extra fat - the stuff
> > they usually trim off. There are plenty of drippings. The YP mix
> > should be chilled until COLD; the drippings in the pan in the oven
> > should be HOT. That's all there is to it. We did this entree for
> > Thanksgiving, by popular (no turkey) request.
> >
>
> No matter what variation of YP batter you use, and n matter how many
times
> you follow precise procedures, I think it sometimes depends on the
way you
> hold your tongue. Sometimes my Yorkies look like little muffins and
> sometimes they rise up to to spectacular heights.
LOL. I usually do mine in the roasting pan, so it looks like a
mountainous terrain with valleys here and there. ;-)
N.