SuzukiSavage.com - toast-n-drip

mick

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toast-n-drip
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.

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mpescatori

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Re: toast-n-drip
Reply #1 - 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)

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)

GALLETTA

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.

GALLETTA

FRESA or FRESELLA

Roll Eyes

Now, where did I puit that white wine...

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Maurizio Pescatori, Esq.
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Serowbot

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OK.... so what's the
speed of dark?

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Re: toast-n-drip
Reply #2 - 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... Huh

...

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Ludicrous Speed !... ... Huh

...

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lukeduck Full Member Offline "Come to terms with the ass that bears you" Posts: 166 Ontario, Ca. Gender:	Re: toast-n-drip Reply #3 - 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
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gerald.hughes Serious Thumper ModSquad Offline FSO Posts: 1100 Tucson, Az Gender:	Re: toast-n-drip Reply #4 - 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.
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mick

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Re: toast-n-drip
Reply #5 - 11/09/10 at 18:54:47

Serowbot wrote 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... Huh

...

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..

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windingroads YaBB Newbies Offline SuzukiSavage.com Rocks! Posts: 22	Re: toast-n-drip Reply #6 - 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
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stinger Serious Thumper Offline I love YaBB 1G - SP1! Posts: 848	Re: toast-n-drip Reply #7 - 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!
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prsavage Senior Member Offline atgatt Posts: 306 Nanaimo BC Gender:	Re: toast-n-drip Reply #8 - 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.
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Midnightrider Serious Thumper Offline Alliance Member Posts: 3244 Winston Salem, NC	Re: toast-n-drip Reply #9 - 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"
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mick Serious Thumper Alliance Member Offline Hell-bound Posts: 7323 Dayton Oregon Gender:	Re: toast-n-drip Reply #10 - 11/10/10 at 11:47:06 Midnightrider wrote 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" I bet you could see your teeth marks in the butter,it was so thick,MMMMm
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