On Sat, 16 Dec 2006 17:57:46 +0100, "Pandora" >
wrote:

>
><sf> ha scritto nel messaggio
.. .
>> 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?

Popover and yorkshire pudding batter are virtually the same.
Yorkshire pudding is baked in a large pan and flattens out after you
take it from the oven. Popovers are made in muffin pans or special
popover pans with even higher sides, so they'll stay high and hollow
(if you serve them fast enough).

>I would like also to see the inside of a popover.

I'm making popovers AND yorkshire pudding (ok, it's overkill) for
dinner on xmas eve. If I remember, I'll take pictures for you.

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