Kind of what I thought. Incidentally, while I’m an American, I never had either until I moved to Yorkshire (where I lived for years).
1 Like
Was gonna start a pizza porn topic, but decided to share some pics here instead…
Made some pan pizzas tonight…
12 Likes
My understanding (which came from my father) has always been that Yorkshire pudding is cooked in the drippings from a beef roast. (While popovers use the same proportions of flour, milk, and eggs, but aren’t cooked in drippings, just in an oiled pan.)
Wikipedia says that’s the historical origin–apparently it was originally called a Dripping pudding. It seems that now it could be made with or without drippings…
The taste of course is different. To me they are two different things!
3 Likes
That’s obviously true if one is cooked in drippings and the other not, but the ones in @TobinL 's photo were cooked in a muffin pan, and I seem to recall getting them that shape in England as well. Maybe the big difference is how they are served: in the US they are often filled with fruit or just buttered, while in the UK they are usually filled with some kind of gravy and maybe meat.
1 Like
Well toad in the hole is made in a loaf pan at least the version we made.
But the drippings at least when @JemmieDuffs makes em they go into the gravy which goes on the puddings. Since it is for 3 people the roast is never big enough to get proper drippings for 12 puddings.
4 Likes
Made from scratch pizza. 
(I forgot to put oregano on until after I put the cheese on so the dark dots are oregano I put on after the pizza finished baking.)
14 Likes
Yummmmmmmmm!
7 Likes
I think it’s my best pizza yet. Onions, mushrooms, and sausage. I sautéed some garlic in oil to brush on the crust before I put the sauce on. It turned out a loooot like a New York pizza but less oily. 
10 Likes
That looks fantastic! I myself am enjoying a bread and cheese based repast. Crackers, blue cheese, salami, walnuts, and…a head of lettuce.
The irony is I spent all day putting in a stove for my mom and I’m too tired to cook!
12 Likes
If only you had some of that gelato left, instead of merely the jar!
4 Likes
That’s the missus’, I’m not allowed to touch it. At least I had a decent brew to wash that hodge-podge down. (Really thought @Ignatius was going to get the hint and offer me a slice 
)
But hey, after forty years mom has a new stove!
8 Likes
Homemade pizza sauce is divine!
5 Likes
I used jarred sauce. I’m not there yet. 
My crust is getting there though. 
8 Likes
A while ago someone asked about local food where we are. As some of you may know, people from Hamburg don’t eat hamburgers - they call them Frikadellen. In the other hand, this is what an Amerikaner looks like:
It’s a flat and soft cake covered with icing. I’m not really sure what they’re basing it on, but the texture is a little firmer than Twinkies.
ETA: apparently it’s a racist form of the New York black-and-white cookie:
The key to eating a black and white cookie, Elaine, is you want to get some black and some white in each bite. Nothing mixes better than vanilla and chocolate. And yet, still, somehow racial harmony eludes us. If people would only look to the cookie. All our problems would be solved.
8 Likes
I forgot to take photos but I made a caramel tart with my mum’s recipe. It’s so damn easy. And, so, so delicious.
6 Likes
You forgot to include the recipe in your post too! 
Nice pan, man.
1 Like
Yeah, I do that to tease. But seriously, make a shortcrust pie shell or just buy one. Grab a tin of sweetened condensed milk. Don’t open it. Throw it in a pot, cover it with water and gently boil it for about an hour and half. The sugars caramelize while it’s boiling. Cool the tin down by running it under cold water until you can open it. Pour it in to the pie shell and put it in the fridge for a bit. Then eat it, with or without heavy cream.
3 Likes
Oh, that. It’s not actually a good thing to boil a closed can. Several reasons: potential explosion, possibility of aluminum in can leaching into the food product, also some cans still have the BPA epoxy lining which REALLY should not be cooked. You can use a pressure cooker (which is faster and uses less energy, as well as being safer). Also, Eagle Brand offers this microwave alternative:
Pour milk into a 2-quart microwave-safe glass bowl. Cook at 50 percent (medium power) for 2 minutes, stir briskly. Cook at 50 percent 2 more minutes, stir briskly until smooth. Then cook for 12 to 18 minutes at 30 percent power (medium-low), stirring every 2 minutes. Milk should become thick and caramel colored. (Depending on the power of your microwave, you may need to cook longer at medium-low power, stirring every 2 minutes, until milk reaches desired consistency.)
2 Likes
Eh, I’ve never had a problem. It was better when they sold the condensed milk in tetra packs, but they don’t seem to do that anymore. But I might give the microwave idea a go.
