General Chat

I fully understand that I am desperately in need of a life but I do have another comment to make on a television advert.

Never, ever did I expect there to be any foodstuff sold with a unique selling point of being made with DRIPPING like the one for Morrisons steak and roast potatoes.

Have we come full circle I ask myself!

Mum used to by a big piece of fat for roasting the sunday joint

Draining off the fat with the lamb juice made wonderful dripping with the jelly at the bottom . Nothing nicer than a crust of bread with dripping and jelly seasoned with salt and pepper,

Lovely too on toast

Showing my east end of London roots I think

Toast and Beef dripping, loads of salt YUM. I am showing my London roots too :-D :-D :-D :-D

But now it is advertising it as some special ingredient.

I've not seen that ad, but I returned to cooking with fat years ago.

Fried potato now has a lovely crisp surface, and isn't just a pale oily mess.
Roast potatoes can be made REALLY crispy, and of course, as others have said, there's the dripping after roasting.

Oh. I remember beef dripping with loads of salt but on bread not toast My roots are Yorkshire.

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.

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

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!
I think it was a staple for all poor families. Cheap & nutritious :-D

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.......... ;-) :-)

I par-boil the spuds and give them a good shake in the pan with semolina but I do roast them in oil.

I par-boil the spuds and give them a good shake in the pan with semolina but I do roast them in oil.

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.

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!!

These days I do all my frying etc. in fat. I don't like the taste of food cooked in oil, and the only time I use it is olive oil in pasta dishes.

Bread and dripping - yum!!

I can also remember when dome chip shops still fried their chips in fat. We were told that cooking chips in oil was healthier, but people frequented the old fashioned fryers, walking passed the "healthy option" shops to get proper chip-shop chips.

Used to cook my home made chips in lard, till I threw the chip pan away,

I rarely cook chips, so can't justify a chip pan, however, I cook 'game chips' in fat.
Basically sliced potatoes par-boiled, then cooked in a good dollop of fat in a frying pan :-D

I had fried bread many a time as a child. Fried in the fat / dripping that was in the frying pan from the day before. Long before Sam n Ella had been invented. Still here.