Talk Morgan Forums Community The Malvern Arms What’s your favorite going out drink?

Yes, but I would have to work out exactly how much to drink every day to get the blood the right thickness.

My son got given a Tattoo voucher for his birthday by his work mates. I am a bit worried as he gets keloid scars which would look terrible if it happened from a Tattoo.

More memories, my first post school job was at Henly's Jaguar service station in Colindale, North London, I remember the factory hooter going and everything stopped for the tea lady's trolley, don't remember dripping sarnies, you were lucky!

What a fantastic response! Amazing what people have done with variations of alcohol and food.

Dripping sandwiches caught my eye. Looked them up. Pure beef or pork fat on bread with added salt. Did I get that right? A heart attack waiting to happen but I bet tastes really good.

Thank you.

It's all the stuff in the bottom of the pan after cooking a roast so not just fat but the meat juices ... back in the day before everything was mechanised and working folks used mega-calories doing things a machine does for them now 🙂

K

Ps ... like suet ...really just hard animal fat ... much less eaten these days than when I was a kid ... but a suet dumpling, steak and kidney pudding with a rich gravy and a suet crust or a sweet suet pudding with treacle were the ultimate winter comfort-foods of my childhood .... just about disappeared with modern lifestyles ... relied on you outputing all those calories climbing trees all day as a kid or as an adult doing the sort of work a back-hoe does 🙂

Mrs Image's granny used to say that a meal without suet in it somewhere wasn't fit to put in front of a man! ... but then her husband was a labourer and needed digging fuel!! 🙂

Pps ... back in the day not wasting anything was universal for farming and labouring workers ... I'd be very surprised if there wasn't a US version of all the above, but maybe even further left behind by modern lifestyles

Thanks for the clarification Image. That does sound a lot tastier.

Yes, years ago, people had to be inventive and use what they had to survive.

My wife’s family traditional Christmas meal was a large pork roast with boiled potato dumplings and boiled cabbage and they used the pork fat drippings as the gravy. Her favorite was taking the leftovers the next day and cutting the dumplings into smaller pieces and pan frying them with the leftover pork and cabbage and putting the melted pork fat drippings all over it with salt.

As a child, I remember my mother keeping a dripping pot in the fridge. It was around 3 to 4 pints in size and the level varied. Toast and dripping with a sprinkle of salt was a handy snack.

My father was a farmer then (1960's) and his breakfast (after milking) was always cereals, full cooked breakfast (often with field mushrooms if he had found any when turning the cows out) and then toast and marmalade (usually home made marmalade).

My favorite .... french cognac

Here we go Sportster some of the meat content was picked up today and as you see it has the festive wrap, I'll post the finished product once the good lady has worked her magic either tomorrow or Monday.



p.s. Picture of a pot of Beef Dripping which ironically features as a speciality in some high end eateries these days It would fit nicely with your homemade loaf..

Thatcher's Zero for me. Its a non alcohol that is actually palatable

When did the thought police limit us to one?



If you insist then, Moscow Mule for a party