I made and am eating my first popovers as I type. I had no idea they
were so easy to make. They are delicious! I didn't have any jelly or
honey, so I dressed them with a squeeze of lemon and a dusting of
powdered sugar.

Do popovers freeze well?

Tara

Tara wrote:
> I made and am eating my first popovers as I type. I had no idea they
> were so easy to make. They are delicious! I didn't have any jelly or
> honey, so I dressed them with a squeeze of lemon and a dusting of
> powdered sugar.
>
> Do popovers freeze well?

I have never tried since they get eaten too fast for that but I suspect
that they would not. You'd probably end up with a mass of soggy dough.

John Kane, Kingston ON Canada

On 21 Jan 2007 09:40:43 -0800, "John Kane" >
wrote:

>Tara wrote:

>> Do popovers freeze well?
>
>I have never tried since they get eaten too fast for that but I suspect
>that they would not. You'd probably end up with a mass of soggy dough.

I think you're right. The leftovers have gone soggy and deflated just
sitting on the kitchen counter. Lesson: gobble down all the popovers
while they are hot!

Tara

In article >,
Tara > wrote:

> I made and am eating my first popovers as I type. I had no idea they
> were so easy to make. They are delicious! I didn't have any jelly or
> honey, so I dressed them with a squeeze of lemon and a dusting of
> powdered sugar.
>
> Do popovers freeze well?
>
> Tara

LOL. Just don't overbeat the batter or you'll wind up with yorkshire
puddings, I think - dense and not 'popped.' Interesting that you were
looking for jelly or honey. When I make them I have them as a dinner
bread and don't think of anything sweet with them. My sister used to
make them for a coffee treat with The Ladies. I've got pics of my
popovers from a month or so back on my blahblahblog, link below. Freeze
them? I wouldn't. They are something to be made fresh and eaten
immediately. I think the slightly-doughy inside would be kind of nasty
if it had been frozen. Besides, they don't take much work, just time.
And there *are* recipes that start then in a cold oven, too. Doesn't
get much easier than that. :-)

Please, though, if you freeze some, report back on how they served up a
month later. Are you wanting to freeze them because the typical recipe
uses 1 cup flour and 1 eggs? Halve the ingredients and make four
instead of eight! Fresh has to be best.

-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

"Tara" > wrote in message
...
> I made and am eating my first popovers as I type. I had no idea they
> were so easy to make. They are delicious! I didn't have any jelly or
> honey, so I dressed them with a squeeze of lemon and a dusting of
> powdered sugar.
>
> Do popovers freeze well?
>
> Tara
========
I never heard of anyone putting a squeeze of lemon on the popovers; I just
use butter. Popovers do not keep.

On Sun, 21 Jan 2007 13:27:29 -0600, Melba's Jammin'
> wrote:

>Besides, they don't take much work, just time.
>And there *are* recipes that start then in a cold oven, too. Doesn't
>get much easier than that. :-)

You're right; they are not much work at all. I have made Dutch Baby
pancakes before, but for some reason, I thought that popovers were a
lot more fiddly to prepare. I did use a recipe that starts with a
cold oven.
>
>Please, though, if you freeze some, report back on how they served up a
>month later.

I already tossed the leftovers to the birds. I can see that they
don't keep.
>
> Are you wanting to freeze them because the typical recipe
>uses 1 cup flour and 1 eggs? Halve the ingredients and make four
>instead of eight! Fresh has to be best.

The recipe I followed used four eggs, two cups of flour, and two cups
of milk! It was from a Paula Deen cookbook. It filled twelve muffin
cups and there was enough batter left to make a Dutch Baby pancake.

I'll make a smaller batch next time I do this.

Tara

On Sun, 21 Jan 2007 20:34:00 GMT, "pfoley" >
wrote:

>I never heard of anyone putting a squeeze of lemon on the popovers; I just
>use butter.

The bit of lemon and powdered sugar made a lemony glaze. You like
only butter -- no jelly? That egginess just needed a sweet topping to
me.

Tara

Tara said...

> The recipe I followed used four eggs, two cups of flour, and two cups
> of milk! It was from a Paula Deen cookbook. It filled twelve muffin
> cups and there was enough batter left to make a Dutch Baby pancake.
>
> I'll make a smaller batch next time I do this.
>
> Tara


Tara,

Did you use a real popover pan? Ordinary muffin pans always cause the
popover "crowns" to collide, for me, anyway.

Andy

"Tara" > wrote

> On Sun, 21 Jan 2007 20:34:00 GMT, "pfoley" >
> wrote:
>
>>I never heard of anyone putting a squeeze of lemon on the popovers; I just
>>use butter.
>
> The bit of lemon and powdered sugar made a lemony glaze. You like
> only butter -- no jelly? That egginess just needed a sweet topping to
> me.

Butter! It's the only way! Heh. That's the only way I have ever had
them, but once I had Popovers on the lawn in ? Acadia National Park,
they also offered ice cream.

nancy

"Andy" <q> wrote

> Did you use a real popover pan? Ordinary muffin pans always cause the
> popover "crowns" to collide, for me, anyway.

Did you put them in once removed muffin cups? Like
a checkerboard? I didn't have a problem.

nancy

Nancy Young said...

>
> "Andy" <q> wrote
>
>> Did you use a real popover pan? Ordinary muffin pans always cause the
>> popover "crowns" to collide, for me, anyway.
>
> Did you put them in once removed muffin cups? Like
> a checkerboard? I didn't have a problem.
>
> nancy


nancy,

No but that would work. I think though, popover pan cups are larger or
deeper I forget which and can't draw a comparison (no muffin pan).

Andy

"Andy" <q> wrote

> Nancy Young said...

>> "Andy" <q> wrote
>>
>>> Did you use a real popover pan? Ordinary muffin pans always cause the
>>> popover "crowns" to collide, for me, anyway.
>>
>> Did you put them in once removed muffin cups? Like
>> a checkerboard? I didn't have a problem.

> No but that would work. I think though, popover pan cups are larger or
> deeper I forget which and can't draw a comparison (no muffin pan).

I think maybe they are deeper. If I made them more often I would
buy a special pan. As it is, I'm more into getting rid of things I don't
use much, to be honest.

nancy

Melba's Jammin' wrote:
> In article >,
> Tara > wrote:
>
>> I made and am eating my first popovers as I type. I had no idea they
>> were so easy to make. They are delicious! I didn't have any jelly or
>> honey, so I dressed them with a squeeze of lemon and a dusting of
>> powdered sugar.

> LOL. Just don't overbeat the batter or you'll wind up with yorkshire
> puddings, I think - dense and not 'popped.'

My YP is not dense, and it certainly is just like a popover. The diff to
me is that YP has beef drippings in the pan, and popovers do not.

Nancy Young said...

> I think maybe they are deeper. If I made them more often I would
> buy a special pan. As it is, I'm more into getting rid of things I don't
> use much, to be honest.
>
> nancy


I know just what you mean! I've bought so much stupid stuff while
hypnotized at Williams Sonoma, BB&B and LNT that I never used and wouldn't
miss!

My wood spaghetti stand (still in the box) can leave first!

Probably make a fun topic?

Andy

Tara wrote:
>>
> The bit of lemon and powdered sugar made a lemony glaze. You like
> only butter -- no jelly? That egginess just needed a sweet topping to
> me.
>
<<<<<<<<<

That's why the Brits invented marmalade. YUM!

On Sun, 21 Jan 2007 21:54:17 GMT, Tara > wrote:

>On Sun, 21 Jan 2007 13:27:29 -0600, Melba's Jammin'
> wrote:
>
>>Besides, they don't take much work, just time.
>>And there *are* recipes that start then in a cold oven, too. Doesn't
>>get much easier than that. :-)
>
>You're right; they are not much work at all. I have made Dutch Baby
>pancakes before, but for some reason, I thought that popovers were a
>lot more fiddly to prepare. I did use a recipe that starts with a
>cold oven.
>>
>>Please, though, if you freeze some, report back on how they served up a
>>month later.
>
>I already tossed the leftovers to the birds. I can see that they
>don't keep.
>>
>> Are you wanting to freeze them because the typical recipe
>>uses 1 cup flour and 1 eggs? Halve the ingredients and make four
>>instead of eight! Fresh has to be best.
>
>The recipe I followed used four eggs, two cups of flour, and two cups
>of milk! It was from a Paula Deen cookbook. It filled twelve muffin
>cups and there was enough batter left to make a Dutch Baby pancake.
>
>I'll make a smaller batch next time I do this.
>
How long did you cook them and at what setting? I've never heard of
starting them in a cold oven before this thread.

--
See return address to reply by email

On Sun, 21 Jan 2007 16:13:42 -0600, Andy <q> wrote:

>No but that would work. I think though, popover pan cups are larger or
>deeper I forget which and can't draw a comparison (no muffin pan).

the one I have is deeper

--
See return address to reply by email

On Sun, 21 Jan 2007 15:13:41 -0800, sf wrote:

>On Sun, 21 Jan 2007 21:54:17 GMT, Tara > wrote:

>>The recipe I followed used four eggs, two cups of flour, and two cups
>>of milk! It was from a Paula Deen cookbook. It filled twelve muffin
>>cups and there was enough batter left to make a Dutch Baby pancake.
>>
>>I'll make a smaller batch next time I do this.
>>
>How long did you cook them and at what setting? I've never heard of
>starting them in a cold oven before this thread.

Yes, that is a very common way to cook popovers. I have seen many
recipes that start them in a cold oven, just as many as start them in
a hot oven.
I don't know which one is better, if either of them is. I think my
mother cooked hers starting in a hot oven.

Christine

On Sun, 21 Jan 2007 15:13:41 -0800, sf wrote:

>How long did you cook them and at what setting? I've never heard of
>starting them in a cold oven before this thread.

I put them in the cold oven, turned the oven to 450 degrees, and baked
them for 30 minutes.

Tara

In article >,
"Nancy Young" > wrote:

> "Andy" <q> wrote
>
> > Did you use a real popover pan? Ordinary muffin pans always cause the
> > popover "crowns" to collide, for me, anyway.
>
> Did you put them in once removed muffin cups? Like
> a checkerboard? I didn't have a problem.
>
> nancy

I have at least a dozen 5-6 oz glass deep (newer ones are shallower and
wider at the top) custard cups that I use and put on a cookie sheet
(non-insulated) when I bake them.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Sun, 21 Jan 2007 17:03:10 -0500, "Nancy Young" >
wrote:

>but once I had Popovers on the lawn in ? Acadia National Park,
>they also offered ice cream.

That may be the definition of decadent.

Tara

Melba's Jammin' wrote:
> I have at least a dozen 5-6 oz glass deep (newer ones are shallower and
> wider at the top) custard cups that I use and put on a cookie sheet
> (non-insulated) when I bake them.

That's what my mom used. Unfortunately, I only have 2-3 left.
I keep hoping I can find some--and telling myself I need to
go to yard sales to look for them.

--
Jean B.

"Tara" > wrote in message
...
> On Sun, 21 Jan 2007 20:34:00 GMT, "pfoley" >
> wrote:
>
> >I never heard of anyone putting a squeeze of lemon on the popovers; I
just
> >use butter.
>
> The bit of lemon and powdered sugar made a lemony glaze. You like
> only butter -- no jelly? That egginess just needed a sweet topping to
> me.
>
> Tara
=========
Oh never with jelly. I guess the only time I have popovers is with a steak
dinner or prime rib dinner and all I would want with it at that time is
butter melting into the popover; just wonderful.. I don't think of it as a
dessert or a sweet.

Now I want popovers. Off to find the recipe.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

On Mon, 22 Jan 2007 00:00:38 GMT, Tara > wrote:

>On Sun, 21 Jan 2007 15:13:41 -0800, sf wrote:
>
>>How long did you cook them and at what setting? I've never heard of
>>starting them in a cold oven before this thread.
>
>I put them in the cold oven, turned the oven to 450 degrees, and baked
>them for 30 minutes.
>



Thanks! That can shave off 5 minutes or so of preheating. I've never
considered them for breakfast, but maybe I will.

--
See return address to reply by email

Tara wrote:

> I made and am eating my first popovers as I type. I had no idea they
> were so easy to make. They are delicious! I didn't have any jelly or
> honey, so I dressed them with a squeeze of lemon and a dusting of
> powdered sugar.
>
> Do popovers freeze well?

Popovers aren't all that different from unfilled cream puffs, so maybe you
could treat them similarly: Cut them open and let them dry, then freeze
them. Won't be as good as fresh, but probably still palatable. Oh, and do
NOT put them into a microwave oven!

Maybe I'll try this very thing when my weekend rolls around on Tuesday; I
think your lemon/sugar idea has merit, and I'll definitely have leftovers
(because my dog is roly-poly enough; I don't need to give her half a batch
of popovers!)

If I do try freezing them, I'll post the results here.

Bob

In article >,
"Jean B." > wrote:

> Melba's Jammin' wrote:
> > I have at least a dozen 5-6 oz glass deep (newer ones are shallower and
> > wider at the top) custard cups that I use and put on a cookie sheet
> > (non-insulated) when I bake them.
>
> That's what my mom used. Unfortunately, I only have 2-3 left.
> I keep hoping I can find some--and telling myself I need to
> go to yard sales to look for them.

Neener neener.
My best girlfriend gave me a set of 6 in utterly perfect condition;
i.e., they'd been washed by hand and not a dishwasher. Too much time in
the dishwasher etches the inside and they're more likely to stick in
spite of a good greasing.

I think yard sales is where you'll find them -- they're not made in the
same proportions any more. Then again, neither am I. :-/
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

In article >,
Goomba38 > wrote:

> Melba's Jammin' wrote:
> > LOL. Just don't overbeat the batter or you'll wind up with yorkshire
> > puddings, I think - dense and not 'popped.'
>
> My YP is not dense, and it certainly is just like a popover. The diff to
> me is that YP has beef drippings in the pan, and popovers do not.

Sorry, Goomba. Clearly I don't know what I'm talking about (surprise,
surprise, surprise!) * I've never made Yorkshire Pudding and wasn't
figuring that a layer of the stuff would puff up * although that's
exactly what happens with the same batter (sweetened a tad) in a pie
plate for Pannekoeken.

{ Exported from MasterCook Mac }

Pannekoeken

Recipe By: posted again to r.f.cooking by Barb Schaller, 1-22-2007
Serving Size: 2
Preparation Time: 0:25
Categories: Entrees

Pancake:
1/2 cup Pillsbury all purpose or unbleached flour
2 Tbsp. sugar
1/4 tsp. salt
1/2 cup milk
2 eggs (*or 1 whole egg + 1 egg white)
2 Tbsp. margarine or butter
Fruit Topping:
1/2 cup sugar
1 Tbsp. cornstarch
1/2 cup orange juice
2 Tbsp. orange-flavored liqueur or orange juice
3 cups sliced fruits and/or berries (strawberries pineapple, kiwi,
melons, banana, peaches - whatever)

Heat oven to 425°. Lightly spoon flour into measuring cup; level off.
In medium bowl, combine all pancake ingredients except margarine. Beat
with wire whisk or rotary beater until smooth. Place margarine in
9-inch (glass) pie pan; melt in 425° oven just until margarine sizzles,
2 to 4 minutes. Remove pan from oven; tilt to coat bottom with melted
margarine. Immediately pour batter into hot pan. Bake at 425° for
14-18 minutes or until puffed and golden brown. (Some margarine may
rise to the surface of pancake during baking.)

Meanwhile, in small saucepan combine 1/2 cup sugar and cornstarch; mix
well. Stir in orange juice and liqueur. Cook and stir over medium heat
5-7 minutes or until sugar dissolves and mixture thickens. Remove
pancake from oven; immediately arrange peaches and strawberries over
pancake and drizzle with orange sauce. Cut into wedges. Serve
immediately. 2-3 servings. One-third of recipe (using 2 whole eggs) is
460 calories, 145 mg cholesterol, 12 g fat.

Source: Pillsbury cookbook #159, Springtime Brunches and Parties, May
1994, page 21. *Made 5/8/94 using 1 egg white as substitute for 1 whole
egg and couldn¹t detect any difference.

‹‹‹‹‹
Notes: Pillsbury 5/94 booklet.


Per serving (excluding unknown items): 322 Calories; 2g Fat (6% calories
from fat); 2g Protein; 75g Carbohydrate; 8mg Cholesterol; 298mg Sodium
Food Exchanges: 4 1/2 Fruit; 1/2 Fat; 4 Other Carbohydrates
_____



--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Don Gray said...

> In message Goomba38 > wrote:
>
>> Melba's Jammin' wrote:
>>> In article Tara wrote:
>>>
>>>> I made and am eating my first popovers as I type. I had no idea they
>>>> were so easy to make. They are delicious! I didn't have any jelly or
>>>> honey, so I dressed them with a squeeze of lemon and a dusting of
>>>> powdered sugar.
>>
>>> LOL. Just don't overbeat the batter or you'll wind up with yorkshire
>>> puddings, I think - dense and not 'popped.'
>>
>> My YP is not dense, and it certainly is just like a popover. The diff to
>> me is that YP has beef drippings in the pan, and popovers do not.
>
> I'd have to OK that too. My wife uses a 'Blender' to mix the
> ingredients together (and that certainly beats the hell out of them).
> I have used a food processor occasionally, but I still prefer my
> trusty wooden spoon.
>
> The only way I know of getting 'stodgy bottoms' is if you overfill the
> pudding tin. We used to sugar our infrequent leftovers.
>
> Incidentally, you can often find popovers and larger Yorkshire
> puddings in the frozen food sections of most supermarkets. They are
> pretty reasonable - or so I've been told ;-)
>
> By the way I was born and lived most of my life in 'Good Old
> Yorkshire'!


I've been tossing around the idea of cutting popovers in half (vertically)
and serving them with fillings, like a taco. Fill the halves with scrambled
eggs & cheese or fruit salad or taco fillings or BLT or whatever. Then just
pick up, close it up somewhat and munch down. The "PopTacover"!!!

Another brainquake from

Andy

In message Goomba38 > wrote:

> Melba's Jammin' wrote:
>> In article Tara wrote:
>>
>>> I made and am eating my first popovers as I type. I had no idea they
>>> were so easy to make. They are delicious! I didn't have any jelly or
>>> honey, so I dressed them with a squeeze of lemon and a dusting of
>>> powdered sugar.
>
>> LOL. Just don't overbeat the batter or you'll wind up with yorkshire
>> puddings, I think - dense and not 'popped.'
>
> My YP is not dense, and it certainly is just like a popover. The diff to
> me is that YP has beef drippings in the pan, and popovers do not.

I'd have to OK that too. My wife uses a 'Blender' to mix the
ingredients together (and that certainly beats the hell out of them).
I have used a food processor occasionally, but I still prefer my
trusty wooden spoon.

The only way I know of getting 'stodgy bottoms' is if you overfill the
pudding tin. We used to sugar our infrequent leftovers.

Incidentally, you can often find popovers and larger Yorkshire
puddings in the frozen food sections of most supermarkets. They are
pretty reasonable - or so I've been told ;-)

By the way I was born and lived most of my life in 'Good Old
Yorkshire'!

--
Don

Tara wrote:
> On 21 Jan 2007 09:40:43 -0800, "John Kane" >
> wrote:
>
> >Tara wrote:
>
> >> Do popovers freeze well?
> >
> >I have never tried since they get eaten too fast for that but I suspect
> >that they would not. You'd probably end up with a mass of soggy dough.
>
> I think you're right. The leftovers have gone soggy and deflated just
> sitting on the kitchen counter. Lesson: gobble down all the popovers
> while they are hot!
>
> Tara

I use a popover recipe from BH & G and have never had them deflated or
soggy if there are leftovers (there usually are, since I'm the only one
eating them ;-) I use a regular 6-container (cup) popover pan. I just
put the leftovers in a Ziplock and leave them on the counter. They can
be warmed up, and are almost as good as just-out-of-the-oven.

N.

In article >,
Melba's Jammin' > wrote:

> Sorry, Goomba. Clearly I don't know what I'm talking about (surprise,
> surprise, surprise!) * I've never made Yorkshire Pudding and wasn't
> figuring that a layer of the stuff would puff up * although that's
> exactly what happens with the same batter (sweetened a tad) in a pie
> plate for Pannekoeken.

For me, a proper YP looks like a mountain range or a high mesa after a
half hour in a 450F oven in a 13 X 13 inch metal pan or expanded doubly
if poured 2/3 full in a one cup muffin pan. Add oil or fat drippings to
the bottom of the pan to barely cover and heat to smoking or nearly so.
Kind of like some techniques in the recent cornbread thread.
While that's happening, literally dump a cup of flour, a cup of milk, a
quarter to half tsp of salt and two large eggs into a smaller mixing
bowl and mix poorly with a fork until there are only some small clods of
flour left in the mixture. Pour the mixture into the hot pan or sloppily
measure about 2/3 cup per slot in the big hot muffin tin. The mixture
should sizzle hitting the pan. Throw the mess back into the oven and
cook at 450 for a half hour and don't peek. I do this in a regular
baking pan or muffin tin. I don't use a cast iron skillet.
It's dirt easy to make, never fails and is sublime with good gravy. By
the way, the time is the same for a pan or big muffin tin. I'm not sure
about a regular muffin tin.

leo

--
<http://web0.greatbasin.net/~leo/>

Andy wrote:

> I've been tossing around the idea of cutting popovers in half (vertically)
> and serving them with fillings, like a taco. Fill the halves with
> scrambled eggs & cheese or fruit salad or taco fillings or BLT or
> whatever. Then just pick up, close it up somewhat and munch down. The
> "PopTacover"!!!


I cut the top so there's just a little bit left attached, like a hinge, then
fill the inside with whatever is around: Shrimp Veracruz, chili, chicken a
la king, turkey & gravy, and so forth. If the popovers are sweet, you can
fill them with lemon curd, chocolate pudding, or strawberry mousse...
whatever your imagination and pantry come up with.

Bob

Andy wrote:

> No but that would work. I think though, popover pan cups are larger or
> deeper I forget which and can't draw a comparison (no muffin pan).
>
> Andy

My popover pan ran about $30; the cups are a little narrower than
regular cupcake pans, and about twice as deep, at least. In addition,
the edges of the cups (the cups are welded onto a couple metal bars, so
there is space between in every direction) are flared out at the top,
so the popover has someplace to go if they really overgrow the cups. I
love my popover pan. ;-)

N.

Nancy2 said...

>
> Andy wrote:
>
>> No but that would work. I think though, popover pan cups are larger or
>> deeper I forget which and can't draw a comparison (no muffin pan).
>>
>> Andy
>
> My popover pan ran about $30; the cups are a little narrower than
> regular cupcake pans, and about twice as deep, at least. In addition,
> the edges of the cups (the cups are welded onto a couple metal bars, so
> there is space between in every direction) are flared out at the top,
> so the popover has someplace to go if they really overgrow the cups. I
> love my popover pan. ;-)
>
> N.


N.,

I have one like that with 6 regular cups. I love it too!

I'll stare into the oven periodically and watch their progress, it's almost
like watching a time lapse of a flower blooming. Just a wonderful effect!

All the best,

Andy
Who's eaten six real buttered popovers in a sitting. ))

Keep your eye open at garage sales. That's where I got mine for a buck.

--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html
"Nancy2" > wrote in message
oups.com...
>
> Andy wrote:
>
>> No but that would work. I think though, popover pan cups are larger or
>> deeper I forget which and can't draw a comparison (no muffin pan).
>>
>> Andy
>
> My popover pan ran about $30; the cups are a little narrower than
> regular cupcake pans, and about twice as deep, at least. In addition,
> the edges of the cups (the cups are welded onto a couple metal bars, so
> there is space between in every direction) are flared out at the top,
> so the popover has someplace to go if they really overgrow the cups. I
> love my popover pan. ;-)
>
> N.
>

Melba's Jammin' wrote:
> Neener neener.
> My best girlfriend gave me a set of 6 in utterly perfect condition;
> i.e., they'd been washed by hand and not a dishwasher. Too much time in
> the dishwasher etches the inside and they're more likely to stick in
> spite of a good greasing.
>
> I think yard sales is where you'll find them -- they're not made in the
> same proportions any more. Then again, neither am I. :-/

I know--re the Pyrex custard cups. I've been looking for a
LONG time. If I had known how much I wanted them, I would
have saved more from Japanese custards. :-(

--
Jean B.

Jean B. wrote:


>> I think yard sales is where you'll find them -- they're not made in
>> the same proportions any more. Then again, neither am I. :-/
>
>
> I know--re the Pyrex custard cups. I've been looking for a LONG time.
> If I had known how much I wanted them, I would have saved more from
> Japanese custards. :-(
>

I see them from time to time in "antique" shops for a few dollars. Me, I
just went and got one of the shiny metal non-stick pans.

All this talk of popovers made me hungry, and I had to make a batch.

http://www.reddawn.net/temp/popovers.jpg

Actual size:

http://www.reddawn.net/temp/popover2.jpg


Dawn

On Sun, 21 Jan 2007 16:43:10 GMT, Tara > wrote:

>I made and am eating my first popovers as I type. I had no idea they
>were so easy to make.

I have seen Popover Mix!! Just had to add milk and eggs. The box
ingredients listed flour. They could at least have added dried milk
and called for eggs and water.

Damn, people are stupid about cooking.
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

Cape Cod Bob wrote:

> I have seen Popover Mix!! Just had to add milk and eggs. The box
> ingredients listed flour. They could at least have added dried milk
> and called for eggs and water.
>
> Damn, people are stupid about cooking.


Makes you wish you'd thought of it, eh?


Several years ago, I bought an amaryllis kit (or "mix"). The box
contained a flower bulb, plastic pot, plastic bag full of dirt, and
instructions on planting and watering the bulb (pretty easy). You could
call me stupid about planting (true), or you could congratulate the
marketers on coming up with a great way of selling a product and
introducing non-gardeners to an easy beginners product. Selling the
bulb separately with the assumption that people will know how to find
the info on planting in a book, followed by getting a bowl and potting
soil from separate sources (the way I do it now), is naive.


I apply the same logic to food mixes. There are people (I'm not one of
them) who won't see a recipe calling for flour, eggs and milk in a
cookbook and go out and buy the ingredients in the supermarket. They
will see a mix in a specialty store with the recipe on the box and go
home and give it a try.


--Lia