My edit was the Richard Gere reference. Man, that is a f*cking GOLDEN joke, and I got ZERO love for it...:mad: You get the reference, right? If not, Google him with gerbil(or is it hamster)?;)

So the pan sits underneath a pan of cooking meat, and the drippings are what cooks the pudding? Do I understand that correctly?

It's so strange, that something as simple as biscuits, don't exist there! Do you eat chicken livers and gizzards there? (don't think that's a normal thing here, I'm in the 1 percentile! It's a hillbilly/country food)

Yeah, "pudding" is what throws us. Pudding, at least to me, is vanilla or chocolate, and creamy, and you eat it with a spoon, for dessert.

"Several coats of Yacht varnish prevent them from going soggy."

That's the first thing I was wondering! How do they not sink!

Oh I got the Richard Gere joke! I did mean to applaud your reference but I won't now after such shameful trawling for approval :laugh:

Yorkshire pudding is all cooked in the one pan. You part cook the sausages in the pan and then pour the batter over and put it in the oven. The batter then cooks and bubbles up over the sausages, with the time taken to cook the batter finishing off the sausages too.

No gizzards here (unless they have a different name) but we do have chicken livers although you mostly find them made into pate. There's no chicken fried steak either!

Isn't it great?? I really want to do this race at least once in my life. I have a lot of friends in that part of the country and we always mean to have a go!

I'm shameless!:mad:

So the grease from the meat is what cooks the pudding? Wikipedia kept mentioning drippings from one pan, cooking the batter, in another....

Gizzards are liver's homely cousin! Chewy as a car tire, but mighty tasty!!!! I think I've almost lost a tooth, trying to bite through one! The gizzard is a filter in the digestive tract of a chicken. Yes, sounds disgusting....I don't eat sound, I eat taste!

We make pate from liver, too. But I still like them fried. When we do our Nashville trip, I'll have to take you to my favorite restaurant there, and you can sample mine!



WHAT A PROUD MOMENT IN MY LIFE!!! MY 7000th POST, WAS TALKING ABOUT CHICKEN GIZZARDS, IN THE DINNER THREAD!!!!!

You can cook it in a separate pan I suppose but that's just more washing up and I'm all for efficiency!

Ummm... after taking me to dinner to your favourite restaurant, I hope you're still talking about chicken gizzards?!? :eek:

Oh, I am about efficiency, too. I just kept trying to figure out how one pan could drip into another....what kind of "double pan" setup was used.

Well, I was talking about my gizzards, but we'll see how much we've had to drink first!;):blob2::o:]

I had grilled cheese followed a bowl of corn flakes.Hahaha.

Mr Cuervo would have to pay quite an, ahem "extended" visit...:lol:

Hmmm, one of my suitcases is half "mini-bar".:D:p

Good call! :thumbsup:

The last mini-bar had a fifth of whiskey, a fifth of Red Stag(black cherry flavored Jim Beam), a liter of (generic)Frangelico, and a couple of bottles of red wine.:o:o:o




:D:D:D


:laugh::laugh::laugh:

And an awesome time was had by all!!!!:wavey:

Salmon fillet baked/steamed in balsamic vinegar and lemon, baby garlic potatoes and salad. Lovely!

My dinner last night was some yogurt and a pint of blueberries. I was feeling lazy.

Tonight, though, I am making a Vietnamese lemon curry with rice and veggies.

That's very close to what I had last night. It was a sunny day yesterday(albeit still very cold), so I fired up the grill, and smoked a salmon fillet. Had a bit of eggplant Parmesan, and a small spinach salad.

God, I love smoked salmon!!!!