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Bruce[_28_]

On Sun, 26 Mar 2017 11:11:22 +0100, Janet > wrote:

>In article >,
>says...
>>
>> See what I mean? WTF is "degrease them". At least, with bacon, you
>> can use the dripping fer a jillion other things. What can one do with
>> tallow drippings if one is not English?
>
> You're confused; tallow is not beef dripping.
>
> Tallow is rendered beef suet, a hard white fat that cases the kidneys.
>Suet is used in pastry.
>
> Dripping is the marbled fat found in beef muscle meat, is much softer
>and is flavoured by the meat juice. The yellow or brown fat that runs
>out of a beef joint or short ribs, is dripping, nothing like suet in
>either taste or texture. Dripping is delicious spread on hot toast (with
>a sprinkle of salt); or used to roast potatoes in.
>
> Getting suet and dripping mixed up is like not knowing the difference
>between steak and kidney, or cream and butter.

Or Janet UK and Mrs Bucket, I mean Bouquet.