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Know what really annoys me?

 
Jim Venolia
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Cleaning out the freezer this week, I just had some fantastic bean and pork thing I remember making right before turkey day. I have no clue where I got the recipe. I've been through my back issues of Cooking Light and Bon Appetit, no joy. So it was a book I'd checked out of the library, or some random thing I ran across on the net.

I don't save recipes as I seldom cook things a second time. But once in a while, just, dang.
 
Bear Bibeault
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Yeah, I learned long long ago to write it down. All too often I'd make something good, and later have no idea how to recreate it. I now record it all immediately.

Instance: decades ago I found a recipe for a Moroccan chicken dish. It was wonderful. I've never been able to recreate it or find a suitable recipe.
 
Jim Venolia
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I've actually got a fairly large notebook of recipes I found really tasty. For some reason, when I leaf through it I seldom find anything I want to make. Dunno what it says about me, but once I've cooked a dish once I seldom want to do it again, no matter how good it was. Every once in a while I run across a real keeper though.
 
Bear Bibeault
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Ah, that is very different from me. once I find something I like, I want to be sure I can make it again.

Recent example: The 2014 New Year's Holiday Rib Roast



I make this every year, either for Christmas or New Year's. There'd likely be riots if I did not.
 
Henry Wong
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Bear, what is that on the right? It looks like blood sausage, but I am guessing that I am wrong.

Henry
 
Ernest Friedman-Hill
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Henry Wong wrote:
Bear, what is that on the right? It looks like blood sausage, but I am guessing that I am wrong.

Henry


I am guessing mini popovers.
 
Matthew Brown
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Ernest Friedman-Hill wrote:I am guessing mini popovers.


I'd never heard of popovers, but to me they looked like strangely shaped Yorkshire puddings (which would fit, for roast beef). So I checked Wikipedia, which says "A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins."

(I love a good Yorkshire pudding ...we could really use a "yummy" emoticon for threads like these)
 
Bear Bibeault
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Ernest Friedman-Hill wrote:I am guessing mini popovers.

On the nosey! (The mini part was unintentional.)
 
Bear Bibeault
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Matthew Brown wrote:but to me they looked like strangely shaped Yorkshire puddings (which would fit, for roast beef). So I checked Wikipedia, which says "A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins."

Yup. Essentially a Yorkshire Pudding made with butter in place of beef fat.

I rendered some of the fat from the roast and froze it. Next time, they'll be Yorkshire Puddings.
 
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