derrick
The Glue that binds us together.
- Location
- On the edge of London
Do people still eat dripping on toast with a bit of salt? was chatting in the pub earlier, and dripping came up in conversation, made me feel hungry. Who still eats it?
Dripping
- Thread starter derrick
- Start date
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steveindenmark
Legendary Member
They sell it in Danish supermarkets. It is mixed with bacon bits. I love it but am losing weight at the moment. 😁
gbb
Squire
- Location
- Peterborough
I think its slipped from peoples consciousness because a 'modern' beef joint just doesn't produce the fat and the dark stuff like it used to. Often I buy a joint and its got.precious little fat on it. It's a double lose because that fat is what makes the joint succulent after roasting.
I'd eat dripping in a flash, it used to be a firm family favourite Sunday evenings in the 60s and 70s.
I'd eat dripping in a flash, it used to be a firm family favourite Sunday evenings in the 60s and 70s.
grldtnr
Veteran
I remember it from my childhood, but not ever partaken ,we were poor ,and only ate hot gravel from t'lake, if we were lucky!
But not being of Northern stock it wasn't a common thing in our household, but the fat was used to cook batter pudds, which filled us up along with lots of veg,and a few cuts of beef.
But not being of Northern stock it wasn't a common thing in our household, but the fat was used to cook batter pudds, which filled us up along with lots of veg,and a few cuts of beef.
Gwylan
Guru
- Location
- All at sea⛵
As a child I remember, with no fondness, dripping. Gross stuff.
Then, later in life, being served Schmaltz in Germany. A decidedly better proposition.
Then, later in life, being served Schmaltz in Germany. A decidedly better proposition.
cyberknight
As long as I breathe, I attack.
- Location
- Land of confusion
dripping and salt sarnies 
a fond memory of childhood ,
a fond memory of childhood ,
Reynard
Guru
- Location
- Cambridgeshire, UK
Yup. Me. Szmalec (pork fat rendered down with onions, garlic and bacon bits) is the main one that gets used here. Mainly for frying, or spread on toast with a bit of salt. I also use lard for frying bacon and / or eggs, frying potatoes, and for making egg fried rice.
I use beef dripping (the stuff that comes in blocks) in my deep fat fryer, and for making roasties.
That said, I'll save the fat from a joint to fry stuff / do roasties. I've a dish with the fat from the Christmas lamb joint in the fridge, which will get used up in due course.
A lot of meat these days *is* too lean generally @gbb - and not just beef. And unfortunately, that's where the flavour is, but people seem to think that fat on meat is evil. I like cuts like lamb breast, pork shoulder, pork belly, beef ribeye etc, where the meat is either well marbled or layered with fat. Cooks tender, has loads of flavour, and if you don't want to eat the fat, just leave it on the side of your plate. Better that, than trying to chew on a piece of lean meat that's tougher than a pair of old boots...
I use beef dripping (the stuff that comes in blocks) in my deep fat fryer, and for making roasties.
That said, I'll save the fat from a joint to fry stuff / do roasties. I've a dish with the fat from the Christmas lamb joint in the fridge, which will get used up in due course.
A lot of meat these days *is* too lean generally @gbb - and not just beef. And unfortunately, that's where the flavour is, but people seem to think that fat on meat is evil. I like cuts like lamb breast, pork shoulder, pork belly, beef ribeye etc, where the meat is either well marbled or layered with fat. Cooks tender, has loads of flavour, and if you don't want to eat the fat, just leave it on the side of your plate. Better that, than trying to chew on a piece of lean meat that's tougher than a pair of old boots...
DRM
Guru
- Location
- West Yorks
Pork & mucky fat sarnie, delicious, but not good for you, all good Fish & Chips should be cooked in beef lard, not that soft Southern oil
