The Virtual Pub
Come Inside... => The Restaurant => Topic started by: apc2010 on March 20, 2011, 07:00:53 PM
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Does any still have bread and dripping .......... rubschin:
If so what is the best way to make it (collect it).......
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I thought this was about premature ejaculation redface:
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I thought this was about premature ejaculation redface:
Yeah this would be the right section ................. ::)
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I thought this was about premature ejaculation redface:
point:
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Does any still have bread and dripping .......... rubschin:
If so what is the best way to make it (collect it).......
Ooohhhh we used to always have a big pot of dripping in the fridge... spread it on thick then smother it in salt like.... Drool:
never did me any harm.... whistle:
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It can cause brain damage whistle:
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sick2: sick2: sick2:
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It can cause brain damage whistle:
premature ejaculation........??????? eeek:
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It is the area where blokes do most of their thinking whistle:
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My poor thread ruined .............. sad24:
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Bread and dripping is disgusterous. My nanna used to make me eat it noooo:
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That explains a lot angel1
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It can cause brain damage whistle:
Like I said like... it never did me an- what was I saying...? Shrugs:
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Just as well tea's nearly done. I could just go for two slices of dripping on toast, and like Barman, plenty of salt.... bread, dripping, salt, someone's gonna tell me it's not healthy now aren't they
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What is the best way to make it ..pleeeeeeeeeeeeze .......
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OMG .......vileness on toast noooo:
You're all warped noooo:
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OMG .......vileness on toast noooo:
You're all warped noooo:
Next you will be telling me you don't like bovril .... ::)
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What is the best way to make it ..pleeeeeeeeeeeeze .......
We need to ask my Mum.... in the Ouija board thread like....! happy088
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Bovril , Marmite, Vegemite et al are rank sick2:
Just go and lick roads instead noooo:
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Marmite cloud9:
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Hold on... something is coming through the ether like.....
Dripping, also known usually as beef dripping or more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard and tallow although tallow is an unacceptable flavor for shortening or cooking generally.
It is used for cooking, especially in British cuisine, significantly so in Northern England, though towards the end of the 20th century dripping had fallen out of favor due to it being regarded as less healthy than vegetable oils such as olive or sunflower.
Traditionally fish and chips were fried in beef dripping, and while this practice does continue in some places, most shops now use vegetable oils, which are generally healthier.
Preparation is traditionally described as collection of the residue from meat roasts but true production is from such residue added to boiling water with a generous amount of salt (about 2g per litre). The stock pot should be chilled and the solid lump of dripping (the cake) which settles when chilled should be scraped clean and re-chilled for future use. The residue can be reprocessed for more dripping and strained through a cheesecloth lined sieve as an ingredient for a fine beef stock. Dripping can be clarified by adding a sliced raw potato and cooking until potato turns brown. The cake will be the color and texture of ghee.
Pork or beef dripping can be served cold, spread on bread and sprinkled with salt (bread and dripping). If the tasty brown sediment and stock from the roast has settled to the bottom of the dripping and colored it brown, then in parts of Yorkshire it is known colloquially as a "mucky fat" sandwich.
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Hold on... something is coming through the ether like.....
Dripping, also known usually as beef dripping or more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard and tallow although tallow is an unacceptable flavor for shortening or cooking generally.
It is used for cooking, especially in British cuisine, significantly so in Northern England, though towards the end of the 20th century dripping had fallen out of favor due to it being regarded as less healthy than vegetable oils such as olive or sunflower.
Traditionally fish and chips were fried in beef dripping, and while this practice does continue in some places, most shops now use vegetable oils, which are generally healthier.
Preparation is traditionally described as collection of the residue from meat roasts but true production is from such residue added to boiling water with a generous amount of salt (about 2g per litre). The stock pot should be chilled and the solid lump of dripping (the cake) which settles when chilled should be scraped clean and re-chilled for future use. The residue can be reprocessed for more dripping and strained through a cheesecloth lined sieve as an ingredient for a fine beef stock. Dripping can be clarified by adding a sliced raw potato and cooking until potato turns brown. The cake will be the color and texture of ghee.
Pork or beef dripping can be served cold, spread on bread and sprinkled with salt (bread and dripping). If the tasty brown sediment and stock from the roast has settled to the bottom of the dripping and colored it brown, then in parts of Yorkshire it is known colloquially as a "mucky fat" sandwich.
Yeh I got google too .......read that ...
but how do you censored: collect it best ..
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Bovril , Marmite, Vegemite et al are rank sick2:
Just go and lick roads instead noooo:
That's how you test if there's enough salt women ::)
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You can buy it in Tesco. Must dash...........
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You can buy it in Tesco. Must dash...........
Tesco Sell Out Of Dripping In Crazed Internet Order Fiasco!
noooo:
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BEEF DRIPPING -Dripping collected from different cooked meats of beef or veal can be clarified by putting it into a basin and slicing into it a raw potato, allowing it to boil long enough for the potato to brown, which causes all impurities to disappear. Remove from the stove, and when cool drain it off from the sediment that settles at the bottom. Turn it into basins or small jars and set it in a cool place for later use. When mixed with an equal amount of butter it is the same as clear butter for frying and basting any meats except game and poultry.
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Hold on... something is coming through the ether like.....
Dripping, also known usually as beef dripping or more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard and tallow although tallow is an unacceptable flavor for shortening or cooking generally.
It is used for cooking, especially in British cuisine, significantly so in Northern England, though towards the end of the 20th century dripping had fallen out of favor due to it being regarded as less healthy than vegetable oils such as olive or sunflower.
Traditionally fish and chips were fried in beef dripping, and while this practice does continue in some places, most shops now use vegetable oils, which are generally healthier.
Preparation is traditionally described as collection of the residue from meat roasts but true production is from such residue added to boiling water with a generous amount of salt (about 2g per litre). The stock pot should be chilled and the solid lump of dripping (the cake) which settles when chilled should be scraped clean and re-chilled for future use. The residue can be reprocessed for more dripping and strained through a cheesecloth lined sieve as an ingredient for a fine beef stock. Dripping can be clarified by adding a sliced raw potato and cooking until potato turns brown. The cake will be the color and texture of ghee.
Pork or beef dripping can be served cold, spread on bread and sprinkled with salt (bread and dripping). If the tasty brown sediment and stock from the roast has settled to the bottom of the dripping and colored it brown, then in parts of Yorkshire it is known colloquially as a "mucky fat" sandwich.
Yeh I got google too .......read that ...
but how do you censored: collect it best ..
I think Mum just used to empty all the meat juices in a pot and stick it in the fridge.... ;)
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You can buy it in Tesco. Must dash...........
Tesco Sell Out Of Dripping In Crazed Internet Order Fiasco!
noooo:
Are you suggesting apc is some sort of mong?
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You can buy it in Tesco. Must dash...........
Tesco Sell Out Of Dripping In Crazed Internet Order Fiasco!
noooo:
Are you suggesting apc is some sort of mong?
Not apc, no.... whistle:
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Hold on... something is coming through the ether like.....
Dripping, also known usually as beef dripping or more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard and tallow although tallow is an unacceptable flavor for shortening or cooking generally.
It is used for cooking, especially in British cuisine, significantly so in Northern England, though towards the end of the 20th century dripping had fallen out of favor due to it being regarded as less healthy than vegetable oils such as olive or sunflower.
Traditionally fish and chips were fried in beef dripping, and while this practice does continue in some places, most shops now use vegetable oils, which are generally healthier.
Preparation is traditionally described as collection of the residue from meat roasts but true production is from such residue added to boiling water with a generous amount of salt (about 2g per litre). The stock pot should be chilled and the solid lump of dripping (the cake) which settles when chilled should be scraped clean and re-chilled for future use. The residue can be reprocessed for more dripping and strained through a cheesecloth lined sieve as an ingredient for a fine beef stock. Dripping can be clarified by adding a sliced raw potato and cooking until potato turns brown. The cake will be the color and texture of ghee.
Pork or beef dripping can be served cold, spread on bread and sprinkled with salt (bread and dripping). If the tasty brown sediment and stock from the roast has settled to the bottom of the dripping and colored it brown, then in parts of Yorkshire it is known colloquially as a "mucky fat" sandwich.
Yeh I got google too .......read that ...
but how do you censored: collect it best ..
I think Mum just used to empty all the meat juices in a pot and stick it in the fridge.... ;)
That's wot I thought like .......just needed to be sure ...... happy088
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Hold on... something is coming through the ether like.....
Dripping, also known usually as beef dripping or more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard and tallow although tallow is an unacceptable flavor for shortening or cooking generally.
It is used for cooking, especially in British cuisine, significantly so in Northern England, though towards the end of the 20th century dripping had fallen out of favor due to it being regarded as less healthy than vegetable oils such as olive or sunflower.
Traditionally fish and chips were fried in beef dripping, and while this practice does continue in some places, most shops now use vegetable oils, which are generally healthier.
Preparation is traditionally described as collection of the residue from meat roasts but true production is from such residue added to boiling water with a generous amount of salt (about 2g per litre). The stock pot should be chilled and the solid lump of dripping (the cake) which settles when chilled should be scraped clean and re-chilled for future use. The residue can be reprocessed for more dripping and strained through a cheesecloth lined sieve as an ingredient for a fine beef stock. Dripping can be clarified by adding a sliced raw potato and cooking until potato turns brown. The cake will be the color and texture of ghee.
Pork or beef dripping can be served cold, spread on bread and sprinkled with salt (bread and dripping). If the tasty brown sediment and stock from the roast has settled to the bottom of the dripping and colored it brown, then in parts of Yorkshire it is known colloquially as a "mucky fat" sandwich.
Yeh I got google too .......read that ...
but how do you censored: collect it best ..
I think Mum just used to empty all the meat juices in a pot and stick it in the fridge.... ;)
That's wot I thought like .......just needed to be sure ...... happy088
Then drill down through the white stuff to the brown gold underneath.... Drool:
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Beef used to be a really cheap meat compared to chicken. Dripping would be made exactly as BM remembers beef had more fat years ago and it was the juices and fat from the roasting meat that was drained into a bowl and cooled. the meat juice would sink to the bottom the fat rise to the top. We used to have dripping on toast for Sunday tea, lashings of salt. The fat that was left by the following Sunday would be used to roast the potatoes in.
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Beef used to be a really cheap meat compared to chicken. Dripping would be made exactly as BM remembers beef had more fat years ago and it was the juices and fat from the roasting meat that was drained into a bowl and cooled. the meat juice would sink to the bottom the fat rise to the top. We used to have dripping on toast for Sunday tea, lashings of salt. The fat that was left by the following Sunday would be used to roast the potatoes in.
whistle:
cloud9:
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Stop it, stop it, stop it Drool: Drool: Drool:
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Miss D is the only normal one left noooo:
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In which case the human race is doomed
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Beef used to be a really cheap meat compared to chicken. Dripping would be made exactly as BM remembers beef had more fat years ago and it was the juices and fat from the roasting meat that was drained into a bowl and cooled. the meat juice would sink to the bottom the fat rise to the top. We used to have dripping on toast for Sunday tea, lashings of salt. The fat that was left by the following Sunday would be used to roast the potatoes in.
But I use that for gravy .............so just save some to one side like....... rubschin:
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In which case the human race is doomed
It's doomed anyway isn't it according to all the experts surrender:
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Yes, we are consuming too much voddy for some reason rubschin:
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Miss D is the only normal one left noooo:
I was never keen on it if that makes you feel any better
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Much better ...thank you cloud9:
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Miss D is the only normal one left noooo:
I was never keen on it if that makes you feel any better
Wot normal ............. rubschin:
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Dripping...Dripping... cussing: bloody luxury...
we couldn't afford meat... cry:
we just had bread...and salt... noooo:
BTW...what are dripping cakes made with then...eh...eh
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Are they the same as lardy cakes
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Lardy cakes Drool:
Now that takes me back to short trousers, watching footy with Granddad and then back for tea at me Granny's.
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Beef used to be a really cheap meat compared to chicken. Dripping would be made exactly as BM remembers beef had more fat years ago and it was the juices and fat from the roasting meat that was drained into a bowl and cooled. the meat juice would sink to the bottom the fat rise to the top. We used to have dripping on toast for Sunday tea, lashings of salt. The fat that was left by the following Sunday would be used to roast the potatoes in.
But I use that for gravy .............so just save some to one side like....... rubschin:
Or try gravy on toast. sick2:
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Lardy cakes Drool:
Now that takes me back to short trousers, watching footy with Granddad and then back for tea at me Granny's.
Lardy cake Drool: Drool: Drool:
Short trousers, jumpers for goal posts, footy results on the teleprinter, Horace Batchelor... K E Y N S H A M ... sad24:
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Suckers cloud9:
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Suckers cloud9:
You won't always have all yer own teeth either. evil:
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Suckers cloud9:
You won't always have all yer own teeth either. evil:
Sooner rather than later if Tipsy gets hold of him. whistle:
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Suckers cloud9:
You won't always have all yer own teeth either. evil:
Sooner rather than later if Tipsy gets hold of him. whistle:
lol: lol: lol:
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It's almost impossible to make dripping these days as the meat usually comes "dressed" with fat.
You need to find a decent butcher to get properly prepared cuts.
Also some butchers sell dripping but shop bought dripping is solid and obviously does not have the luvverly liquid underneath.
last time I made dripping, the bloody cat start licking it whilst it was left to cool!
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It's almost impossible to make dripping these days as the meat usually comes "dressed" with fat.
You need to find a decent butcher to get properly prepared cuts.
Also some butchers sell dripping but shop bought dripping is solid and obviously does not have the luvverly liquid underneath.
last time I made dripping, the bloody cat start licking it whilst it was left to cool!
Cheers .......
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I have a dripping craving,......... rubschin:
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noooo: well noooo: for me anyway
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noooo: well noooo: for me anyway
Well that's a surprise.......... noooo:
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I have a dripping craving,......... rubschin:
Drool:
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Drool: Drool:
I want dripping on toast now. I now have a "mouthworm"
horn:
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Drool: Drool:
I want dripping on toast now. I now have a "mouthworm"
horn:
lol: lol: lol:
Oooh... mining the dark stuff from the bottom of the bowl, layering it on brad and covering it with salt.... Drool:
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JOM wants to grease Brad up eeek:
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Drool: Drool:
I want dripping on toast now. I now have a "mouthworm"
horn:
lol: lol: lol:
Oooh... mining the dark stuff from the bottom of the bowl, layering it on brad and covering it with salt.... Drool:
JOM wants to grease Brad up eeek:
No, I think Barman was thinking out aloud point:
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happy001 happy001 happy001
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evil: