unixman_again Posted May 12, 2015 Posted May 12, 2015 Pie and pea suppers where I grew up (Harrogate, North Yorks) were always a hot pork pie on a bed of mushy peas with mint sauce on top. Yummy!This sounds a bit like a Pie floater which, where I'm from, was a staple after a night on the turps. The picture in the wiki article is missing the big dollop of tomato sauce. It absolutely was washed down with Stonie Ginger Beer (as is mentioned).
LiamHaith Posted May 12, 2015 Posted May 12, 2015 South Yorkshireman here. I've seen the good ol' Yorkshire Pud eaten as both a starter, and with the main course... sometimes both!
elsiegee40 Posted May 12, 2015 Posted May 12, 2015 This sounds a bit like a Pie floater which, where I'm from, was a staple after a night on the turps. The picture in the wiki article is missing the big dollop of tomato sauce. It absolutely was washed down with Stonie Ginger Beer (as is mentioned). Must have been transported with Yorkshire convicts... it does say the Aussies substitute mint sauce forth ketchup sometimes
Xeba37 Posted May 12, 2015 Posted May 12, 2015 Can I just put it out there for fellow (South) Yorkshire folk...Yorkshire puddings with Hendersons relish <3 I also know Leeds is in West Yorkshire, but Sheffield is my hometown (and I live in Huddersfield).
elsiegee40 Posted May 12, 2015 Posted May 12, 2015 It's great, isn't it?! Yorkshire pudding discussion: The only thing that can divide Yorkshire folk
teejay Posted May 12, 2015 Posted May 12, 2015 You can also have Yorkshire Pud as, well, pud. Serve with some vanilla ice cream and chocolate sauce, pretty awesome
stevejp Posted May 12, 2015 Posted May 12, 2015 saw the title of the thread, and assumed that the air-con had broken down!
LiamHaith Posted May 12, 2015 Posted May 12, 2015 I'm one of those people who when having a Sunday Roast, likes to have plenty of Gravy over the entire meal. HOWEVER, in the presence of good YPud... the Pud must also be filled as a little gravy container so you can re-gravy your meal after eating your meat thus leaving a brown-less area on the plate.
unixman_again Posted May 12, 2015 Posted May 12, 2015 "SCIENTISTS have worked out the perfect amount of gravy to bring out the best in a Sunday roast dinner." Scientists invent gravy training theory - Telegraph 1
Jawloms Posted May 12, 2015 Author Posted May 12, 2015 "SCIENTISTS have worked out the perfect amount of gravy to bring out the best in a Sunday roast dinner." Scientists invent gravy training theory - Telegraph This is actually fascinating!
the_one_that_cant Posted May 13, 2015 Posted May 13, 2015 Dr Fisher estimates that more than 150,000 gallons of gravy is left every week. Not in our household. I drink the leftover gravy, far too nice to waste.
elsiegee40 Posted May 13, 2015 Posted May 13, 2015 I agree that gravy is far too nice to waste. Having a 6'6" teenage son means the concept of waste food rarely exists in this household, but on the occasions when there is leftover gravy it is kept and used next day.
the_one_that_cant Posted May 13, 2015 Posted May 13, 2015 Or the leftover meat (if such a thing occurs) is chucked in it to soak, to be re-heated via a pan later on or as you say, the next day.
unixman_again Posted May 13, 2015 Posted May 13, 2015 I thought you minced left over meat. That's what my mother used to do. I used to find the mincer fascinating and loved to turn the handle and feed the chucks of roast in, that Mom had cut off the bone. I remember it being a red Spong and I suspect it is still in the back of the cupboard. Must be well over 60 years old. Perhaps the oddest thing in this that I've always been vegetarian - even as a lad I didn't like the taste of meat. There were never any veggies left over in our house. (Nor gravy.)
Gatt Posted May 13, 2015 Posted May 13, 2015 Don't think its been mentioned, but we tend to roast stuff in a Slow Cooker It works a treat - Chicken, Beef, Pork, etc - it doesn't dry out and holds its juices much better than it does when roasted in an Oven Chicken just falls off the bone - all of it - nothing left on it at all. If you haven't done this, then try it!
Heebeejeebee Posted May 13, 2015 Posted May 13, 2015 You can also have Yorkshire Pud as, well, pud. Serve with some vanilla ice cream and chocolate sauce, pretty awesome Yeah - my local carvery does that but also with treacle (as previously mentioned). 4 massive Yorkshires drizzled with gooey sweet stuff. Lovely Most people down here seem to think it's a bit hoffic to have them for afters but it really works. Yorkshire Puds are truly the dish that keeps on giving. Having said that I don't really like mine soggy so avoid gravy on them at all costs. I'm sure I'd get run out of town if I did that up North HBJB
Arreks Posted May 13, 2015 Posted May 13, 2015 Well Yorkshire puds are just made from normal batter aren't they? same as pancakes and the like, they're probably better at being desserts than they are a part of dinner!
witch Posted May 13, 2015 Posted May 13, 2015 Don't think its been mentioned, but we tend to roast stuff in a Slow Cooker It works a treat - Chicken, Beef, Pork, etc - it doesn't dry out and holds its juices much better than it does when roasted in an Oven Chicken just falls off the bone - all of it - nothing left on it at all. If you haven't done this, then try it! I do the same with brisket - I put it in a pot with some liquid and cook it at a low temp for several hours. It comes out lovely and tender (I'm told) and you can have a small joint which is quite hard to roast without over cooking it.
Sagima Posted May 13, 2015 Posted May 13, 2015 Don't think its been mentioned, but we tend to roast stuff in a Slow Cooker It works a treat - Chicken, Beef, Pork, etc - it doesn't dry out and holds its juices much better than it does when roasted in an Oven Chicken just falls off the bone - all of it - nothing left on it at all. If you haven't done this, then try it! Just the meat in the cooker or do you add some sort of liquid as well?
Gatt Posted May 13, 2015 Posted May 13, 2015 Just the meat in the cooker or do you add some sort of liquid as well? Just the meat
BKGarry Posted May 13, 2015 Posted May 13, 2015 I do it with no liquid at all, as the juices from the meat go into the slow cooker. It is one of the best ways of cooking a gammon join
Gatt Posted May 13, 2015 Posted May 13, 2015 When we first heard about doing it in the slow cooker, we were dubious, but the results are brill We put a large chicken from Aldi in on low overnight and by mornings its perfectly cooked and falls apart as soon as you lift it up Nothing left on the bone at all
HarryMonkey Posted May 13, 2015 Posted May 13, 2015 South Yorkshireman here. I've seen the good ol' Yorkshire Pud eaten as both a starter, and with the main course... sometimes both! When I was little, I recall my mum having it for afters with blackberry vinegar on it.
Sagima Posted May 13, 2015 Posted May 13, 2015 When we first heard about doing it in the slow cooker, we were dubious, but the results are brill We put a large chicken from Aldi in on low overnight and by mornings its perfectly cooked and falls apart as soon as you lift it up Nothing left on the bone at all Does the chicken skin crisp up? My husband would not be happy without that
Gatt Posted May 13, 2015 Posted May 13, 2015 Unfortunately, no it doesn't.. But I have heard that people just put it in the oven for about 15 mins to crispen it 1
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