>      How not to make yorkshire pudding
>
>
>     So we were coming back from Woodstock on Sunday when Linda & her
>     ex-sister-in-law, when Linda's brother divorced his wife Linda kept
>     custody of the wife, decided that I should cook dinner that night and
>     make roast beef, yorkshire pudding, roast potatoes & a few veggies so I
>     asked if there was flour, eggs and milk in the house and we worked out
>     that we needed to pick up roast beef, milk and potatoes as Johanna had
>     everything else in the pantry.
>
>     Milk upstate is weird, the label colours is all wrong :) In the city,
>     whole milk has a red label and some of the low fat/skimmed milk have
>     shades of green labels. Upstate whole milk seems to have a green label,
>     i spent 10 minutes checking and double checking but the writing was tiny
>     so although I was sure I wasn't 100% sure it was whole milk but got it
>     anyway. Picked up a nice small chunk of meat and the spuds and I walked
>     back to the house, It's a nice walk along the back trails to from the
>     mall to the house.
>
>     We opened a bottle of wine while I got to cooking while they were
>     gossiping. I put the roast beef in the oven, peeled and parboiled the
>     spuds and sipped the wine and got to mixing the yorkshire pudding
>     batter. Asked Johanna for the flour and got given a canister of flour,
>     it was awfully white but it was dark in the kitchen and I don't pick up
>     my new prescription glasses until today (tuesday) so didn't think much to
>     that, upstate is weird, maybe their flour is extra white. combined the
>     eggs, milk and flour together and it looked very runny so added more
>     flour, still very runny, added more flour still very runny, oh sod it
>     added the whole canister of flour. still runny and looking yellower than
>     normal but maybe it'll thicken up as it's cooked, maybe the altitude
>     makes things different.
>
>     put the spuds in the oven and start melting lard for the yorkshire
>     pudding and let the batter settle, half hour later it's time to put the
>     yorkshire pudding in so I give it a quick whiz with the mixer again,
>     take out the roast beef to stand and move the spuds down and pour the
>     yorkshire pudding batter into the pans and up the oven temp.
>
>     check the yorkshire pudding 20 minutes later and it's just a bubbly
>     mess, hasn't seemed to do anything yet so tell wife and johanna that
>     something is not right, maybe the milk wasn't right as i can make
>     yorkshire pudding blindfold, double check the milk label and linda and
>     johanna check it as the writing really is tiny. no seems to be bog
>     standard whole milk. i'm not sure what's going on so we decide to give
>     it 20 minutes more and I ask can anyone else smell a candy smell? linda
>     and johanna say yes they can but thought it was all the candy we picked
>     up in woodstock and the bottle of purfume Johanna bought and tested.
>
>     I check the yorkshire again and it's just a golden brown bubbly mess,
>     hadn't risen or anything and really strong candy smell. I ask johanna
>     what type of flour was that? this is how i'd expect it to look as if i'd
>     used sugar, it's weird, I stuck my finger and tasted what was left of
>     the flour, it was bloody icing sugar and i'd basically been making
>     yorkshire toffee not yorkshire pudding :)
>
>     it tasted pretty good but it wasn't yorkshire pudding :)