Blog Post: God's own Pud.
A post about Yorkshire puddings.
The tactics involved getting the dripping, tin and oven to solar heat, which seared the batter and made it crisp.
Then, unusually and rather dramatically, you turned the puds with a spatula and left them just long enough to crisp on the other side while keeping a very thin, semi-liquid layer within. The result was like a beef dripping pizza served with onion gravy (a whole separate science for Yorkshire pud cooks). It was heavenly.
Article: Dip Once or Dip Twice?
An article about bowls of communal dip.
The team of nine students instructed volunteers to take a bite of a wheat cracker and dip the cracker for three seconds into about a tablespoon of a test dip. They then repeated the process with new crackers, for a total of either three or six double dips per dip sample. The team then analyzed the remaining dip and counted the number of aerobic bacteria in it.
Recipe: Moroccan Carrot Dip.
A recipe for dip. Made with carrots. No evidence that it is actually Moroccan.
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