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Janet

In article >,
lid says...
>
> 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.

Keep trolling, useless ****wit Martin. Everyone here knows you never
post about food or cooking because you haven't a clue about either.

Janet UK