Re: Food thread ... another serving ... : Thu Dec 01, 2011 8:00 pm  

peggy wrote: interesting little article http://www.lovefood.com/journal/features/13184/is-dripping-better-than-olive-oil-in-the-kitchen I keep dripping in the larder & fridge and use it regularly. Try an egg fried in dripping instead of oil and then dip the bread in the pan and make one of the best sandwiches in the world. I prefer pork dripping to spread on my bread and toast. But for frying chips and cooking roast potatoes only beef dripping will do (with the addition of neatsfoot oil if you can find it). I know Minty had a foray into the lard department but she now needs to ratchet that up a notch and get into dripping. I use olive oil too but only use EV for dressing or dipping (or even on occasion - drinking), frying or roasting with bog-standard olive oil (I manage to blag Berriot at £6 for 5 litres) imparts the flavour without risking the burning you get with EV. There's a place for both dripping and olive oil in my kitchen and always will be

peggy wrote: interesting little article http://www.lovefood.com/journal/features/13184/is-dripping-better-than-olive-oil-in-the-kitchen I keep dripping in the larder & fridge and use it regularly. Try an egg fried in dripping instead of oil and then dip the bread in the pan and make one of the best sandwiches in the world. I prefer pork dripping to spread on my bread and toast. But for frying chips and cooking roast potatoes only beef dripping will do (with the addition of neatsfoot oil if you can find it). I know Minty had a foray into the lard department but she now needs to ratchet that up a notch and get into dripping. I use olive oil too but only use EV for dressing or dipping (or even on occasion - drinking), frying or roasting with bog-standard olive oil (I manage to blag Berriot at £6 for 5 litres) imparts the flavour without risking the burning you get with EV. There's a place for both dripping and olive oil in my kitchen and always will be

Re: Food thread ... another serving ... : Thu Dec 01, 2011 11:12 pm  

Only started using lard late last year. Unbelievable stuff. Best chips I've ever made. Great pastry. And divine fried bread. And yes, a fried egg too. I've got some dripping in recently and have started using it occasionally, depending on what I'm cooking.

Re: Food thread ... another serving ... : Thu Dec 01, 2011 11:30 pm  

Got to agree with the above about dripping, wonderful stuff especially using beef dripping for pastry. This fella seems to appreciate it too http://butchershook.net/2010/04/19/beef-dripping/

Got to agree with the above about dripping, wonderful stuff especially using beef dripping for pastry. This fella seems to appreciate it too http://butchershook.net/2010/04/19/beef-dripping/

Re: Food thread ... another serving ... : Thu Dec 01, 2011 11:53 pm  

Good eggs should never be fried. Poached only.

And use the correct eggs for the correct dish.

Undyed smoked haddock with a poached duck egg and a little chopped parsley is the best breakfast in the world.

I love olive oil and I love dripping and lard. They just need to be used correctly, I read something on here earlier that said that only older people (these people weren't older people) understand this and understand cooking, well, I'm thirty seven, I'm a pretty banged up thirty seven but I'm not the only person of my age that can cook.

And I can.

Come round to my house, you'll eat like a king. Ms. Terrorist will probably flay you, but you'll have had a good dinner.

Re: Food thread ... another serving ... : Fri Dec 02, 2011 10:13 am  

The Mighty White Ace wrote: This fella seems to appreciate it too http://butchershook.net/2010/04/19/beef-dripping/ Apart from the fact he must view jars of dripping while standing on his head. I've never seen dripping where the jelly is on top of the fat

The Mighty White Ace wrote: This fella seems to appreciate it too http://butchershook.net/2010/04/19/beef-dripping/ Apart from the fact he must view jars of dripping while standing on his head. I've never seen dripping where the jelly is on top of the fat

Re: Food thread ... another serving ... : Fri Dec 02, 2011 9:25 pm  

Sandra The Terrorist wrote:

Good eggs should never be fried. Poached only.

And use the correct eggs for the correct dish.

Undyed smoked haddock with a poached duck egg and a little chopped parsley is the best breakfast in the world.

I enjoy poached eggs but they should be at least 36 hours old, otherwise the white is too fresh to set, without the yolk setting all the way through. As for duck eggs, they should be consigned with turkey eggs and goose eggs, to making sponges & cakes, they're just too "eggy" for my palate.

I can't wait for Emma to get her arse back to work and visit the vet in Sussex who keeps rare-breed hens & pigs. I supply them with fish which we barter for eggs, sausages and hams. The eggs are especially delightful, no two the same size or colour and they are only ever eaten poached (on toast because finnan haddock would overpower them) or soft-boiled for soldiers to be dipped into

Re: Food thread ... another serving ... : Fri Dec 02, 2011 10:53 pm  

Just had marrow bone gratinée. Am in heaven.

Re: Food thread ... another serving ... : Sun Dec 04, 2011 10:25 am  

Mintball wrote:

Just had marrow bone gratinée. Am in heaven.

spill the details please,

Re: Food thread ... another serving ... : Sun Dec 04, 2011 1:31 pm  

peggy wrote:

spill the details please,

About eight-inch piece of bone, split lengthways, with very small amount of breadcrumbs, grilled and with toasted baguette. Fab.

Re: Food thread ... another serving ... : Sun Dec 04, 2011 1:34 pm  

Mintball wrote:

About eight-inch piece of bone, split lengthways, with very small amount of breadcrumbs, grilled and with toasted baguette. Fab.

Isn't the bone a bit tough?