not exactly moneysaving or old style but you lot talk about it...

squeaky

Phoo yuk spit coff. Never gonna happen in my house. Ever

pandas66

Gosh what a debate, its a no go in my house, cheese and meat don't greet!

On the topic of your Yorkies my tip is to add an extra egg and add dry to wet rather than the other way round. Result no lumps. Also make your mix an hour to 'rest', its the flour! Must be a man thing.

leonie_2

I'm from good old south yorkshire and i've not known any of my friends to measure our ingredients for yorkshire puds. We just pop it all in and whisk it up, bung it in the fridge for an hour for the flour to do its thing and then into the oven, they rise and hit the top of the oven everytime..... maybe its a yorkshire genes thing!

scheming_gypsy

pandas66 wrote:

Gosh what a debate, its a no go in my house, cheese and meat don't greet!

On the topic of your Yorkies my tip is to add an extra egg and add dry to wet rather than the other way round. Result no lumps. Also make your mix an hour to 'rest', its the flour! Must be a man thing.

cheese burgers?

pandas66

Goos point but we were talking roastie dinner with gravy. But I do like cheese topped chicken with barbeque sauce and such concoctions.

Louisa_2

Just read an earlier post on this thread about ensuring beef has been hung. A word of warning Scheming Gypsy if you are going to get your roast joint from a butchers- don't go in and enquire of the nice butcher man whether his meat is well hung as it results in much laughter at your expense, rosy red cheeks for you and a hurried retreat to the comforting interior of a chocolate shop.

Well, thats what happened to me anyway

pandas66

Must admit to a few choice phrases used in the past myself.
Just been to get lunch for myself and collegues, I was queuing nice and britishly when the guy behind the counter was looking at me oddly, in a clear voice to the rest of the packed shop I asked him ' Are you looking at my baps?'
Exit.........

Louisa_2

oooh theres nothing like a good old double entendre to raise a smile- thank you for that one panda!

And sorry Scheming Gypsy I was completely off topic really so in compensation I shall impart my mums famed gravy recipe (sorry if someone has already posted gravy) :

For tip top fantastic gravy, remove cooked joint to a warm place. Skim off any fat from the roasting pan (although I leave it sometimes not healthy but tasty) and blend a few tablespoons of flour into the juices. Place over direct heat and add the cooking water from your veg (carrots and greens give best results) bit by bit, whisking each time you add water. Allow gravy to thicken before you add each glug of veg water. You can add a bit of salt if you like.

Serve lashings with roast so that there is enough for peas to swim in, yorkie puds to float on and to mop up with bread after

Mmmmmmmm

scheming_gypsy

pandas66 wrote:

Must admit to a few choice phrases used in the past myself.
Just been to get lunch for myself and collegues, I was queuing nice and britishly when the guy behind the counter was looking at me oddly, in a clear voice to the rest of the packed shop I asked him ' Are you looking at my baps?'
Exit.........

i once asked a mate to get me a bottle of milk cos i wanted a bowl of frosties. He got the milk and went to the counter, instead of asking for 20 regal he asked for a bowl of Frosties.

scheming_gypsy

Deleted_User wrote:

oooh theres nothing like a good old double entendre to raise a smile- thank you for that one panda!

And sorry Scheming Gypsy I was completely off topic really so in compensation I shall impart my mums famed gravy recipe (sorry if someone has already posted gravy) :

For tip top fantastic gravy, remove cooked joint to a warm place. Skim off any fat from the roasting pan (although I leave it sometimes not healthy but tasty) and blend a few tablespoons of flour into the juices. Place over direct heat and add the cooking water from your veg (carrots and greens give best results) bit by bit, whisking each time you add water. Allow gravy to thicken before you add each glug of veg water. You can add a bit of salt if you like.

Serve lashings with roast so that there is enough for peas to swim in, yorkie puds to float on and to mop up with bread after

Mmmmmmmm

sounds spot on... after a quick check today it's still going on an g-o-d has said she's 'excited about Sunday' so i'll be printing everything off as the time gets closer..
think i've got my menu sorted out...