Pat Farrell wrote:We have that same popover pan, makes it a lot easier to get them to rise and stay up.
That popover pan rocks. I never got decent results using a regular muffin pan.
Wow, you like your beef very rare. I thought I only cooked to rare, but yours is still almost mooing.
Technically, 129ºF is rare, but the roast peaked at 136ºF during rest, which is medium rare. But yes, for Prime Rib, we tend to the rare side. Otherwise, why spend the money for prime beef?* For steaks on the grill we definitely go medium rare (see older posts ).
* We can't get seafood worth a damn in Texas, but we sure can get good beef!
Seetharaman Venkatasamy wrote:one glass is empty and two others are different colors; yours ? what is that
The empty goblet is awaiting filling from the iced crystal pitcher of water (seen in lower right). The glass at top center has lemoned water and was brought to the table from the appetizer bar (where I had a cheese ball and crackers set out).
Not sure what other glass you might be referring to.
Another technicality is the difference between popovers and Yorkshire Pudding. Some use these terms interchangeably, while others make the distinction that popovers are made by buttering the cups, while Yorkshire Pudding uses beef fat from the roast. I made the latter.