a bit like crispsLady P.
About 25 years ago Mcdonalds started using a special vegetable oil in which additives had been added so that veggies could appreciate the taste of dripping. It was not perfect . but better than ordinary veg. oil. Not a customer of the firm (far from it) but a friend in the manufacturer sen tme a gallon and I tried it. myself. As I said, not as good as the original, and as the additives were not soluble in the oil they tended to go to the bottom of the fryer and disappear quite quickly. Don't know if they still use it, but my point is that possibly that is a new market for a product that tastes like bacon fat but has never seen a pig (or any other animal)
well done mr Umbongo Apendooli,Wife bought a bag of some , new name crisp firm.They were supposed to be Cheese and Onion. If they were that my names Umbongo Apendooli,
Sent an email to the Co in Glasgow with the barcode they said it was a rogue batch,and sent me a voucher £2 to buy some more.In the bin.
When I make Yorkshire pudding I usually make mini ones and try to have one left so I can have it with sugar on. Lovely.Going back to post rationing cuisine, the Sunday Roast Yorkshire pudding was always cooked in a circular tin. 'Pudding' was a slice of Yorkshire 'pud' sliced laterally, and then sprinkled with sugar. I'm not sure I'd fancy that now.
The one thing that I do remember (and miss) is the pot of chopped carrots and onions into which went a dressed Rabbit for a couple of hours, or more.
The meat literally fell off the bones and tasted delicious.
I doubt that nowadays most households would have a pan (couldron) to replicate such a dish. I know we don't.
I like Weetabix with Mango and orange juice on. Chapathis with honey. Brown sauce butties. Warm soda bread with bananas and honey. Apple and bread and butter. Partner cooks lettuce with fresh peas and baby carrotts. Toffee sauce with whiskey. Bananas in Limoncello anything in limoncello or elderflwer liqueure.na but i like weetabix with tinned peaches.View attachment 145390
I ate one tonight but it repeats these days. An hour later. A butty with pork dripping jelly from Sunday. Old Welsh neighbour used to cook her beef on the wire oven shelf and let the fat drip in to her Yorkshire. My mate used to cook different meats and fish on the same barbecue. He never cleaned it saying the heat burns it off. blurgh! He never knew the difference between meats, he said he liked roast. Roast what I asked. Just roast, he replied like there was just one thing. I discovered his mom used the same dripping from her meat week in week out but on different meat........Can someone answer a simply question.As kids after the War we all ate Dripping sarnies,Sugar Sandwiches and such.Today we are told these are no good for you.
we are not ignoring you.When I make Yorkshire pudding I usually make mini ones and try to have one left so I can have it with sugar on. Lovely.
I have also cooked a rabbit with carrots and onions in my slow cooker - as you say meat falls off the bones. I do the same with oxtail in the winter.
Wife bought a bag of some , new name crisp firm.They were supposed to be Cheese and Onion. If they were that my names Umbongo Apendooli,
Sent an email to the Co in Glasgow with the barcode they said it was a rogue batch,and sent me a voucher £2 to buy some more.In the bin.
that is strange smudge i don't like them either. only the tom sauces in beansCucumber, olives, tomatoes (except in tinned beans) strong cheese, boney fish, cheap coffee, (why can`t they make a decent cappuccino in Wales) apricots, cooked swede, parsnip.
Janice, absolutely love rabbit and oxtail (separately) stew............I used to have blackcurrant or blackberry jam on my cold Yorkshire pudding!When I make Yorkshire pudding I usually make mini ones and try to have one left so I can have it with sugar on. Lovely.
I have also cooked a rabbit with carrots and onions in my slow cooker - as you say meat falls off the bones. I do the same with oxtail in the winter.
Big Dumplings Pete. You are so predictable.i love stew.anytime of the year. with big dumplings in it.
Saw a programme on t.v. a few weeks ago featuring a couple of Herefordshire farmers who started making their own crisps using locally sourced ingredients. Although not the cheapest we decided to send for a boxed of mixed flavoured crisps. Have to admit they are certainly the best crisps we've eaten in many a long year. There's also a bonus inasmuch the packets and the packaging they came in are completely biodegradeable and will compost down within a few weeks so very eco-friendly.Wife bought a bag of some , new name crisp firm.They were supposed to be Cheese and Onion. If they were that my names Umbongo Apendooli,
Sent an email to the Co in Glasgow with the barcode they said it was a rogue batch,and sent me a voucher £2 to buy some more.In the bin.
Ok. will you please state why you think I am predictableBig Dumplings Pete. You are so predictable.
Where was the Declaration of Independence signed? At the bottom of the page!
What is the main reason for divorce? Marriage!
In which battle was Richard 3rd killed? His last one!
I thought you would ask that.----------------only kidding (honestly!)Ok. will you please state why you think I am predictable
With reference to lard, this might explain how my father in law has made it 100, he's 101 on June 11th. He only cooks with lard. He also like 3 spoons of sugar in a cup of tea, his dinner looks like it has been snowed upon with salt he sprinkles on and he also likes his Bacardi and coke at night after his glass of (very) sweet Spanish wine. Well done Joe.When I was hungry I'd ask my Mom for a "piece". In those days it would have been a slice of Mothers Pride bread, spread with whatever was available. If there was nothing in the pantry, which was often the case, it would be spread with a scraping of lard (not dripping). It didn't taste of much so she'd sprinkle it with salt and pepper!
I was curious about this snack as I'd also been fed raw bacon rind, raw sausage and the odd raw potato on occasion, which I know aren't healthy! So I googled lard.............
Rendered pig blubber is not a typical saturated animal fat. Lard is 60 per cent monounsaturated fat, which is associated with a decreased risk of heart disease. With an unusual chemical composition, pure lard contains no trans fats. And in terms of its fatty acids, it's better than butter:
Haven't had a lard sandwich since I don't know when but now I can afford butter I'll stick with Lurpak
Nothing went to waste either, Mom would save the waxed bread wrapper to wrap Dad's sandwiches. It would be re-used until we had finished the next loaf! It also came in handy to grease the slide in the local park - sit on the wrapper and go