|
|
|
|
On 21 Dec 2004 08:19:30 -0800, wrote:
>Hi, Squeaks! Merry Christmas. ;-)
And to you!. Whereinhell have you been, anyway?
>
>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.
I'm going to play it safe and, since I'm taking a half day on Thursday
and all day on Friday, am going to experiment using Goomba, Phil and
Dog's recipes, but also experimenting with Wazza and your technique
suggestions, as well. This way, I'll be able to cobble together a
recipe that I think the DH can actually follow without poisoning
anyone.
As to Phil's query "why all the dripping," the only recipes I have
(and the James Beard one I had planned to use) just said "drippings,"
not giving an amount. From what I'm seeing here, the drippings are
just used to coat the muffin tin and, one infers, give a bit of flavor
fo the pudding.
Many thanks to all for taking the time and trouble to reply. Will
report on success/failure after The Day.
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"
|