I put it into toasted cheese sandwiches, where I can't see it.

But still, when I look at what I've bitten, there is this really black line in the sarney, when I expect a dripping brown line.

And talking about dripping .....

(Nah, that's another thread)

Humph, if ya having truble with dripping.....

.......<deleted>, wipe yerself properly.

I put it into toasted cheese sandwiches, where I can't see it.

But still, when I look at what I've bitten, there is this really black line in the sarney, when I expect a dripping brown line.

And talking about dripping .....

(Nah, that's another thread)

Humph, if ya having truble with dripping.....

.......<deleted>, wipe yerself properly.

It's beef dripping I'm interested in.

Like as wot me mum used ter keep in the pantry, nice thick layer of congealed fat on the top, that you could melt into hot toast, then the juices at the bottom to give flavour.

Just the brekkie for long winter mornings, when I had to walk four miles to school in shorts and long socks. (I had shoes, too).

I put it into toasted cheese sandwiches, where I can't see it.

But still, when I look at what I've bitten, there is this really black line in the sane, when I expect a dripping brown line.

And talking about dripping .....

(Noah, that's another thread)

Humph, if ya having trouble with dripping.....

.......<deleted>, wipe yourself properly.

It's beef dripping I'm interested in.

Like as wot me mum used tear keep in the pantry, nice thick layer of congealed fat on the top, that you could melt into hot toast, then the juices at the bottom to give flavor.

Just the Trekkie for long winter mornings, when I had to walk four miles to school in shorts and long socks. (I had shoes, too).

My mum made that with dripping beef or lamb using the gravy juices.

Usually on fresh bread, REAL fresh real bread.

Fried bread was popular, one of the first things I learned to cook.

Haute cuisine.

Nothing wrong with a fried slice. Especially if it was fried in dripping rather than butter.

(None of this low-fat oil for me in those days)

I've got a loaf in the fridge at the moment - usually pop it in the microwave when it gets a bit stale. Might shove it in the pan tonight, but it just ain't the same when you fry in oil.

Nothing wrong with a fried slice. Especially if it was fried in dripping rather than butter.

(None of this low-fat oil for me in those days)

I've got a loaf in the fridge at the moment - usually pop it in the microwave when it gets a bit stale. Might shove it in the pan tonight, but it just ain't the same when you fry in oil.

Naaaaaaaah, beef dripping bestest taste.

I fry it till it crisps up and starts to brown.

Some just dunk it in hot dripping until saturated, yukkkkkkkkkkkkk.

MUST be browned.

That should get the arteries throbbing - a bit like using a slice of bread to soak up the juices from your rasher of bacon.

Ahhhhhh! Bacon and ham fat, yummmmmmm. I always grab the fatty strips that my daughter (or GF, or whoever) puts to the side of her plate.

And to get back on topic - add a little Vegemite to the mix.

I often use vegemite as gravy browning...it adds good colour and some subtle umami.

Ping

That should get the arteries throbbing - a bit like using a slice of bread to soak up the juices from your rasher of bacon.

Harcourt

Ahhhhhh! Bacon and ham fat, yummmmmmm. I always grab the fatty strips that my daughter (or GF, or whoever) puts to the side of her plate.

Thank the drug companies for Cholesterl lowering meds...... LIPEX etc............