Little bowls of fat

[JimW]

i unwittingly introduced what turned out to be a vegan into my household in an alternate universe i have little bowls of fat too

Despite being vegan I still get them as the wife resolutely isn't. She doesn't even always put them in the fridge, have to shift them away from the range before I get cooking. Mum always had various bits too, mug with broken handle the main dripping one.

 

[weltweit]

I have a tin of fat from beef mince and was hoping it would harden so I could put it in the rubbish, but it resists me and remains a gloop. I don't want to pour it down the sink, what to do?

 

[Saffy]

Can I just say that I throw the fat away. I don't eat it or anything. It's just to stop it doing down the drain.

 

[clicker]

I have a tin of fat from beef mince and was hoping it would harden so I could put it in the rubbish, but it resists me and remains a gloop. I don't want to pour it down the sink, what to do?

Freeze it, then bin it?

 

[lizzieloo]

My mum used to have dripping sarnies and she's from further south than anyone ever.

 

[wayward bob]

since my mum is southern born and bred of northern stock i have no idea which way to jump on the n/s great bowls of fat divide

 

[xes]

A few years ago, a little pot of fat had been sat on the side, pushed behind a few boxes on the kitchen side for a few days or so. It was found before making a Sunday roast, and used by the OH to cover the meat. I come in a little while later, take the meat out to turn it over and I wonder what all the little white things are that look a bit like grains of rice. I glance over at the pot of fat, and see that under the hard top, was a layer of maggots.

mmmmm maggot basted roast beef. Come and get it while it's hot.

Needless to say, we don't keep pots of fat anymore.

 

[strung out]

Whenever I make siu yuk, I cut a bit of the rind off and then save the dripping for making char kuey teow.

Little bits of crispy pork rind in rice noodles fried in lard is food of the gods. Not every hawker stall selling char kuey teow in Penang adds the crispy pork rind, so I try to do it myself when I'm treating us.