Just had yorkshire puddings with a lovely gravy as a starter for a late lunch.

Proper puds by the way.... not your freeze dried Auntie Bessies heat in the oven in 3 minutes type lol. They were yummy !!!

Takes me back to my childhood; before most of you were born !

*drools*

I remember I used to make them when we went to see my Nan, they were yummy

Jealous! I've been making do with typical the student fare of cheap curry, cheaper noodles and tasty, tasty water.

Yorkies are hardly expensive to make though - Clicky.

step 2 is tosh. A little vegatable oil!!!!
Lard all the way and a healthy dollup of it. MMMmmmmmmmmmmmmmmmmmmmmmm tasty

You need to find people to eat with! My gf used to do Sunday roasts, we had 16 people once, we all put in about 2 pounds and brought drinks or a pudding. There was usually too much food to go around, meaning that I was set for a few days chomping through cold roasties and the odd chicken sandwich

LOL.... Helsing was here at home only this last week and, if I recall correctly, had yorkshires with us !!!

Completely agree with you though bobbdobbs..... lard all the way.

Geeeeeez.... anyone remember bread and dripping ?

MMMMM, my mum use to keep the dripping left over from the beef joint in a bowl. You could see the beef encrusted layer at the bottom..Slurp.
So unhealthy yet so tasty

My Dad liked his bread and dripping but can't say it ever appealed to me.

What.... you never eat bread and dripping with a touch of salt on it ?

Dripping/lard all the way. Veg oil starts to burn at the temperature needed to make proper Yorkshires. And we’ll have none of that “veg oil is healthier than animal fat” crap. They’re both fat and they’re both pretty much saturated once they’ve been heated to 200°C. It’s margarine you have to worry about—poison.

If you've nothing better to do, as well as eating it in copious quantities.

Mark

Vegetable oil does not become significantly more saturated when heated once; it denatures, oxidises and to a small extent polymerises. It does not hydrogenate despite the obvious connection with water. There's loads of research which you can find if you look hard enough.

Margarine used to contain hydrogenated oils, but these days very few of them do because of the health concerns. Read the labels.

The most toxic products of roasting and frying are reaction products of the various proteins and carbs. The brown colour is largely carcinogenic burned stuff.

These days, I mostly use rape or the fat from the meat. I don't roast often enough for it to be a significant concern, but I do avoid the hydrogenated fats. I'm personally more concerned with consuming too many empty calories than in the particular chemistry of the tasty stodge. I simply do not burn enough calories to require high energy food. I need fresh vegetables with all their lovely vitamins and antioxidants.

Fair enough, I stand corrected.



Actually, I wasn’t thinking about hydrogenation, rather its indigestibility.



Absolutely.

how old are you?