TRAPPO's Mail Bag #31!
TRAPPO's Mail Bag is back, dear listener! We've returned with the thirty-first instalment of the show that talks about you on purpose! This time around, we actually got an email! That's extra exciting! We also discuss the music of Lonnie Holley, the ghost of a legendary baseball player haunts the podcast, nonsense music rears its ugly head, the fires of Hell are apparently close at hand (which is quite the relief), the TRAPS are feeling excluded, the possibility of an official TRAPPO newsletter is raised (and immediately dismissed), and a whole bunch of other bizarre and off-putting stuff also occurs. It's a whole lot of fun, dear friends. So let's get down to business, shall we? You can find the podcast below, or just listen to TRAPPO on Apple, Pocket Casts, RadioPublic, Spotify, Some Other Thing Called Spotify, and Amazon (which apparently hosts podcasts), so choose your own adventure and maybe something awesome will happen to you soon. No guarantees, though.
Join the conversation! What conversation? Well, there used to be a conversation going down in the comments here on the old blog, but it hasn't really been happening as of late, which is a real shame. But you can help bring that conversation to life once again, if you were so inclined. All you have to do is leave a comment below. Scroll down a bit and type out some words to show your appreciation of TRAPPO. If you don't appreciate TRAPPO, you can still leave a comment. Leave two comments. Leave a dozen comments. There are no restrictions. Except for general bigotry or transphobia. We don't want anything to do with that madness, or the assholes who spew it like so much verbal diarrhea. So don't be a hateful bigot. That's really the only rule. So talk to dear old TRAPPO, won't you?
Perhaps you're interested in sharing your thoughts with us but don't want to feel constrained by the limits of a mere blog comment. In which case, you're in luck! We've got an email address for you to use at your leisure. It's trapposhow@gmail.com, if you care. Just fire off those vitriolic missives and we'll surely appreciate them. We'll probably even reply to them. You can't beat that, right? Do you have a whole bunch of music you'd like to recommend to us, a podcast that nobody listens to? We want to hear from you! Type out a whole bunch of words and send them our way! We'll read them! All of the words you send to us! In order, probably! That's the TRAPPO guarantee!
We're also on social media. Do you like social media? We don't. But we're there, regardless. I'm there, anyway. My co-host (KY) isn't on social media. He used to be, but then he wised up and fucked off, leaving me online to be the one in charge of all this pointless social media bullshit. He knew better. Now I'm trapped on Instagram and Threads, trying (and mostly failing) to spread the good word of TRAPPO on social media until I finally have that long-awaited nervous breakdown, and then you'll never hear from either of us again. TRAPPO will just disappear from the internet entirely, and it will be like this dumb podcast never even existed. Until then, be sure to follow TRAPPO on Instagram and Threads. Mostly Threads. There's a neat little community on Threads, and you might enjoy being a part of that. So click that link and follow us on Threads. That's it.
Thanks for listening!
I don’t appreciate TRAPPO.
ReplyDeleteI think TRAPPO should be the official name of the creepy clown puppet from the SAW movies. What kind of dumbass name is Billy? TRAPPO is the goods. Not the podcast. That sucks. But TRAPPO is a good name for a creepy clown puppet designed by a terminally ill psychopath.
DeleteTRAPPO is canceled. I always knew this day would come. Seriously, what was that noise at the end of the episode? It really kind of sounded like a banshee. Of course I don't think I've ever actually heard a banshee before. But who really knows?
ReplyDeleteYORKSHIRE PUDDING
ReplyDeletePrinted recipes for Yorkshire pudding go back as far as the mid-18th century, and the dish likely existed long before that. It's simple—almost primal—in its ingredients and process: Mix together milk, eggs, and flour with a pinch of salt to form a batter, then pour the batter in a pan that has been greased with the drippings from a roast.
As with all simple recipes, Yorkshire pudding technique is steeped in rules designed to make you believe it's a tricky, fickle food and that following the wrong recipe or wrong technique will lead to disastrous results. But it's nearly impossible to mess up a Yorkshire pudding. You can play with the ratio of ingredients every which way and still end up with a batter that rises tall. You can bake it in any type of pan you'd like. You can rest the batter or bake it fresh. You can chill it or leave it out at room temperature. Heck, you can even break the cardinal rule of Yorkshire puddings and pour the batter directly into a cold tin. Break every one of these rules and your puddings will still puff and turn out light and crisp.
Ingredients
4 large eggs
1 cup plus 2 teaspoons all purpose flour
3/4 cup milk
1/2 tsp coarse kosher salt
1 tablespoon plus 2 teaspoons water
about 1/2 cup vegetable or olive oil
Instructions
Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes.
Adjust oven rack to center position and preheat oven to 450°F. Divide oil evenly between one 12-well standard muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.
Divide the batter evenly between every well. The wells should be filled between 1/2 and 3/4 of the way. Immediately return to oven. Bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped, around 20 minutes.
Serve immediately