<sf> ha scritto nel messaggio
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> On Sat, 16 Dec 2006 08:54:31 -0600, Andy <q> wrote:
>
>>JoeSpareBedroom said...
>>
>>> "Andy" <q> wrote
>>
>>>> But she said to use the dried rosemary instead of fresh, because fresh
>>>> at oven temp would "burn up."
>>>>
>>>> Please advise.
>>
>>
>>Joe,
>>
>>> You should use the fresh stuff.
>>
>>I will. Her remark was puzzling, to say the least!
>>
>>
>>> She may have only made that recipe once in her entire life.
>>
>>I've seen TV chefs make the same dish any number of ways. So, yeah, they
>>probably "wing it" more often than not.
>>
>>
> Andy, I searched food tv for "rosemary popovers" and only came up with
> one:
> http://www.foodnetwork.com/food/reci...ml?rsrc=search

Ohhh! I Imagine they are very tasty.
I have never eaten a popover. Is it like a yorkshire pudding or is it more
like an éclair (pasta choux) dough?
I would like also to see the inside of a popover.

--
Merry Christmas
Pandora