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Message started by mick on 11/09/10 at 10:19:56

Title: toast-n-drip
Post by mick on 11/09/10 at 10:19:56

this is aimed at Serowbot mostly,remember I said we had a nice prime rib dinner on Sunday ,well this week I will reep the benifits,Jerry will have a heart attack just reading this, I buy this real crunchy bread I let it age a day or two then toast a couple of thick slices,and then spread the fat drippings from the roast on the toast with a dash of salt , talk about toast to die for ! in this case though it could well be true. It used to be very popular back in the old country,you could even buy it in a cafe, (not a restaurant) a kaff to Londoners.

Title: Re: toast-n-drip
Post by mpescatori on 11/09/10 at 10:36:36

Hey, Mick, we have two very similar kinds of toast here in Italy, very similar to what you describe.

One is called "focaccia" (I mean the original focaccia from Genova)
http://www.buttalapasta.it/wp-galleryo/focaccia-genovese/focaccia.jpg

It is fresh bread dough, with extra olive oil and salt, kneaded with your knuckles and baked.
The combination of the wheat, oil and salt are an easy,cheap and very efficient way of getting your carbohydrates !!!
Tasty, too !

The other kind is a dry salted biscuit called "galletta" (if you're a seafarer) or "fresa" (if you're a farmer)
http://cucina.corriere.it/foto/20_pane_p125--178x220.jpg GALLETTA
http://www.freselle.it/freselle2.gif FRESA or FRESELLA

They are either baked with no yeast, and cmoe out of the oven rock hard, or are baked, sliced in half (like you would with a bagel) and rebaked until biscuit-brown.
They will keep for... years...
Then, you simply sprinkle water (or just dunk them) until they're soft, and apply dressing as per your tastes.
http://www.anticacucinagenovese.it/immagini/capponmagro.jpg GALLETTA
http://tasteface.com/mod/file/thumbnail.php?file_guid=4846&size=large FRESA or FRESELLA

::) Now, where did I puit that white wine...
http://www.romacastelli.it/vivavoce/img_articoli/86-novembre-2009/09---Le-notti-di-Cabiria-(1.jpg

:D

Title: Re: toast-n-drip
Post by Serowbot on 11/09/10 at 15:38:25

... used to save bacon grease and have it on toast... (back when animal fat was good for you)...

But now,... if you do a ham or roast, or a turkey,... pour all the juices into a jar, and refrigerate... the fat will harden at the top, leaving delicious fat free juices for stews and gravies at the bottom... (Yum!)... still not as good as drippings though...

I also remember buying "Scratchings" from the Fisn'n'chip shop for a penny a bag... that was the bits of fried batter that fall off the fish in the vat... (wonder if they still sell them?)...

...and now I'm hungry again... :-?...

Title: Re: toast-n-drip
Post by lukeduck on 11/09/10 at 16:08:43

Mick, next time I'm up in Oregon visitin kin we'll have to get togeather. Sounds like you and I both like "real" food. Also, you got a neat looking dog(my wife will only let me have 3). Enjoy the toast---Luke

Title: Re: toast-n-drip
Post by gerald.hughes on 11/09/10 at 16:40:34

Mick,

We always called those "door stoppers", but is wasn't fat that we squeezed onto the toast, it was the bloody juices out of the roast. Of course, I loved to do the same thing with day old Yorkshire pudding too.

Title: Re: toast-n-drip
Post by mick on 11/09/10 at 18:54:47

4751465B43565B40340 wrote:

I guess most people who ate the fried batter are all dead now, but I often did buy it ,best penny I ever spent.You are right on the meat jelly
at the bottom of the dripping,that's the best part, I have just enough for breakfast..

Title: Re: toast-n-drip
Post by windingroads on 11/09/10 at 19:48:46

I feel a little better about the breakfast I had today now ... couple eggs, toast, coffee and two pizza burgers. Swore to myself when I was a kid I'd have them any time I wanted, and by golly, I do :)

Title: Re: toast-n-drip
Post by stinger on 11/09/10 at 22:05:37

be sure to keep a drill handy to ream out the clogged arteries. almost sounds worth it tho. ah, who cares, we have lots of arteries anyway!

Title: Re: toast-n-drip
Post by prsavage on 11/10/10 at 00:34:00

It doesn't clog the arteries, it insulates them. All the better for living in colder or damp climates. Toast and drippings - one of the finer things in life.

Where would one find a day old yorkshire pudding to use in lieu of toast? Never saw anything but an empty plate leave the table at Mum's or at my house.

Title: Re: toast-n-drip
Post by Midnightrider on 11/10/10 at 10:32:14

My grandmother use to churn homemade butter. I use to cut slabs of the homemade butter and put it between 2 pieces of bread, butter sandwich. Those truly were the "good ol days"

Title: Re: toast-n-drip
Post by mick on 11/10/10 at 11:47:06

73575A505759564A4C575A5B4C3E0 wrote:

My grandmother use to churn homemade butter. I use to cut slabs of the homemade butter and put it between 2 pieces of bread, butter sandwich. Those truly were the "good ol days"

I bet you could see your teeth marks in the butter,it was so thick,MMMMm