SC - SC re: bread and dripping
Jessica Tiffin
jessica at beattie.uct.ac.za
Tue Jun 15 08:44:42 PDT 1999
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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