link via goldenfiddle
If you walk around in sweatpants and don’t shave or shower, or look a bit sleepy, there’s a high probability that there are going to be rumors out there that you’re on drugs or starting some sort of spiral downhill.
So I’ve always tried to look my best, and look clean when I go outside. I think I owe it to everybody to show up well-groomed and put in a little effort. It’s the least I can do.” —
Second: all you need to do is make slight adjustments on the prep part 4 cups milk, heat to very hot, but NOT boiling
8 eggs, cold
4 cups, all-purpose flour (we recommend Medallion brand, as that is what we use)
1 1/2 heaping Tbsp kosher salt
2 1/4 cups gruyere cheese, finely grated (or swiss emmentaler) 1 — pre heat your oven to 350 degrees, with the popover pan in it. you want the pan nice and hot!
2 — heat milk on stove top until very hot, but NOT boiling
3 — measure and combine all purpose flour and salt. set aside
4 — in a stand mixer (or electric hand mixer), whip eggs until frothy (at least 3-4 minutes) on medium-high speed
5 — reduce speed and slowly add about 2/3 of your hot milk to your eggs
6 — a large scoop at a time, add all of your flour and salt
7 — add remaining milk, and mix until smooth
8 — strain through a wire mesh strain, cover, and set aside. you can bake them about 15-20 minutes later, BUT i personally highly recommend allowing the batter to rest for about 45-60 mins
9 — remove hot pans from oven, spray liberally with non-stick pan spray, and pour batter all the way to the top, almost overflowing. sprinkle the top liberally with the grated cheese
10 — bake in oven for 25 minutes, rotate, and bake another 25 minutes (depending upon your oven, you may need another 5 minutes). remove from pans immediately and ENJOY!!! wishing you all happy popover adventures and i can’t wait to see you all in the restaurant soon! chef jessica” —
I used this recipe to make popovers for Thanksgiving dinner this year and THEY WERE PHENOMENAL. They were big and beautiful and perfect and delicious and needed NO butter because they were so GOOD! Thank you, Chef Jessica!
Craigery Fredward. (:
Adam T. Siska
Carden. It’s signed by Mike Carden too :]
Jacksper….it was Rpattz
Diandra :( I’m unoriginal
Private First Class Lavernius Tucker. BOW-CHICKA-BOW-WOW~
patrick. so named in apr 2007.
Bears. Beets. Battlestar Galactica. \o/