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USP?!
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Sharron | Report | 2 Nov 2016 13:29 |
I fully understand that I am desperately in need of a life but I do have another comment to make on a television advert. |
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Shirley~I,m getting the hang of it | Report | 2 Nov 2016 13:39 |
Mum used to by a big piece of fat for roasting the sunday joint |
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LaGooner | Report | 2 Nov 2016 13:55 |
Toast and Beef dripping, loads of salt YUM. I am showing my London roots too :-D :-D :-D :-D |
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Sharron | Report | 2 Nov 2016 14:01 |
But now it is advertising it as some special ingredient. |
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maggiewinchester | Report | 2 Nov 2016 14:02 |
I've not seen that ad, but I returned to cooking with fat years ago. |
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MargaretM | Report | 2 Nov 2016 14:02 |
Oh. I remember beef dripping with loads of salt but on bread not toast My roots are Yorkshire. |
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Sharron | Report | 2 Nov 2016 14:08 |
Of course, I wouldn't eat dripping but I do think that, if you have killed the unfortunate beast, it is only right to utilize as much of the body you have deprived it of as is possible. |
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PatinCyprus | Report | 2 Nov 2016 14:09 |
I love dripping and jelly too and I'm West Midlands, and OH is a southerner and loves dripping. I think we were just brought up proper. :-D |
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maggiewinchester | Report | 2 Nov 2016 14:11 |
I had it when I was a child, my mum also had it as a child, as did my grandparents, and they were from Suffolk and Hampshire! |
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Bobtanian | Report | 2 Nov 2016 14:11 |
my daughter introduced me to the benefits of goose fat, for roasting potatoes, and our farm shop suggested parboiling the potatoes, dusting them with flour,drizzling goose fat over them, and then roasting them........supercrispy.......... ;-) :-) |
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Sharron | Report | 2 Nov 2016 14:27 |
I par-boil the spuds and give them a good shake in the pan with semolina but I do roast them in oil. |
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Sharron | Report | 2 Nov 2016 14:27 |
I par-boil the spuds and give them a good shake in the pan with semolina but I do roast them in oil. |
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AnninGlos | Report | 2 Nov 2016 14:47 |
I parboil and shake them (no flour or semolina), sometimes run a fork over them and roast them in hot, light olive oil or rapeseed oil and mine are crispy. |
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Andysmum | Report | 2 Nov 2016 15:19 |
I had toast and dripping as a child, but I don't think it was just to do with being poor. During the war butter was rationed and dripping was freely available, so we all ate it. I seem to remember I didn't like it much, but I didn't dare not eat it!! |
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TessAkaBridgetTheFidget | Report | 2 Nov 2016 17:37 |
Bread and dripping - yum!! |
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maggiewinchester | Report | 2 Nov 2016 23:34 |
I rarely cook chips, so can't justify a chip pan, however, I cook 'game chips' in fat. |
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David | Report | 3 Nov 2016 05:27 |
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