Got to agree with the above about dripping, wonderful stuff especially using beef dripping for pastry. This fella seems to appreciate it too butchershook.net/2010/04/19/beef-dripping/

Got to agree with the above about dripping, wonderful stuff especially using beef dripping for pastry. This fella seems to appreciate it too butchershook.net/2010/04/19/beef-dripping/

Good eggs should never be fried. Poached only.

And use the correct eggs for the correct dish.

Undyed smoked haddock with a poached duck egg and a little chopped parsley is the best breakfast in the world.

I love olive oil and I love dripping and lard. They just need to be used correctly, I read something on here earlier that said that only older people (these people weren't older people) understand this and understand cooking, well, I'm thirty seven, I'm a pretty banged up thirty seven but I'm not the only person of my age that can cook.

And I can.

Come round to my house, you'll eat like a king. Ms. Terrorist will probably flay you, but you'll have had a good dinner.

Quote The Mighty White Ace="The Mighty White Ace" This fella seems to appreciate it too butchershook.net/2010/04/19/beef-dripping/'" Apart from the fact he must view jars of dripping while standing on his head. I've never seen dripping where the jelly is on top of the fat

Quote The Mighty White Ace="The Mighty White Ace" This fella seems to appreciate it too butchershook.net/2010/04/19/beef-dripping/'" Apart from the fact he must view jars of dripping while standing on his head. I've never seen dripping where the jelly is on top of the fat

I enjoy poached eggs but they should be at least 36 hours old, otherwise the white is too fresh to set, without the yolk setting all the way through. As for duck eggs, they should be consigned with turkey eggs and goose eggs, to making sponges & cakes, they're just too "eggy" for my palate.

I can't wait for Emma to get her ar[is[/ie back to work and visit the vet in Sussex who keeps rare-breed hens & pigs. I supply them with fish which we barter for eggs, sausages and hams. The eggs are especially delightful, no two the same size or colour and they are only ever eaten poached (on toast because finnan haddock would overpower them) or soft-boiled for soldiers to be dipped into

Just had marrow bone gratinée. Am in heaven.

spill the details please,

About eight-inch piece of bone, split lengthways, with very small amount of breadcrumbs, grilled and with toasted baguette. Fab.

Isn't the bone a bit tough?

I was close to picking it up and licking and gnawing at it.

Nowt wrong with that, however I'd probably have the dog growing in my lughole if I tried it. I am partial to a properly cooked osso bucco, you don't need marrow spoons, just use lobster picks to get every last shred of marrow out.

The bone of what?