SC - SC re: bread and dripping

[CorwynWdwd@aol.com]

To my questions ....

LrdRas at aol.com wrote:
<<Q - nice drippings????  as opposed to "bad or nasty drippings"????>>

> Yes, Meats that have been grilled, fried, etc., produce drippings that can
> range from very dark ones filled with particles and flavor to sweet white
> fats that have a very soft flavor. For instance the fat from salt pork or
> bacon slowly rendered is almost pure white and creamy smooth while that from
> a fried pork chop is less white and strong flavored. It is the 'nice' white
> drippings that the recipe is calling for.

So from this explanation the recipe wants "white dripping".  Is my modern
substitution crisco???

Rayne

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