SC - SC re: bread and dripping

[Jessica Tiffin]

On the subject of "nice drippings," Ras said:

>> 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.

"Nice" has the much older sense of "exact" or even "fastidious"; the 
sense of "pleasant" is much more modern.  So "nice" dripping would be 
the grease with all the little bits fastidiously and carefully 
removed!

Melisant


Melisant de Huguenin    Seneschal, Shire of Adamastor, Cape Town
(Jessica Tiffin, University of Cape Town)
Sable, three owls, wings elevated, argent, each maintaining a 
willow slip vert.
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