cheeses cruyf
1:11 Fri Jan 5
Re: Bread and dripping
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Beef dripping on toast lovely jubbly
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Wils
12:56 Fri Jan 5
Re: Bread and dripping
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Come to think of it. I remember when I was kid and chips were the default with every meal, there used to be a chip fryer on the hob. And it would solidify as it cooled down as it was either dripping or lard in there. My mum chucked it out in the eighties I think for health reasons - and safety as it would always catch fire too.
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Wils
12:53 Fri Jan 5
Re: Bread and dripping
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" was also talking to a mate who originates from Salford who was bemoaning the state of fish and chips in the south and claimed beef dropping was the only thing to fry them in"
This ^
We should go back to animal fats in a chip shop. I had some chips up in Scarborough a couple of years ago which were cooked in dripping. Best chips ever.
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Council Scum
12:51 Fri Jan 5
Re: Bread and dripping
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My old Nan lived on bread and beef dripping, she also fried her chips in it, you simply didn't get better chips.
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Gary Strodders shank
12:47 Fri Jan 5
Re: Bread and dripping
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As a kid whenever I heard my old man going on about it I used to baulk just at the sound of it however after giving it a go from the beef joint I soon became booked.
Loads of pepper on it is the way to go.
I was also talking to a mate who originates from Salford who was bemoaning the state of fish and chips in the south and claimed beef dropping was the only thing to fry them in
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Hammer and Pickle
11:22 Fri Jan 5
Re: Bread and dripping
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Beef is the other dripping I prize. However, goose produces more per pound and tends to store better (anything up to a year in the fridge). It also has a lovely, nutty flavour. Serve on sourdough bread with brine gherkins and raw red onion. And a shot of ice-cold vodka.
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Coffee
11:07 Fri Jan 5
Re: Bread and dripping
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Agree, it is wonderful.
But why goose? Is it any better than beef?
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Hammer and Pickle
11:00 Fri Jan 5
Re: Bread and dripping
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Bake a goose once a year just to have my own supply of this splendid food.
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