The Random Thread

[JoM]

^I've never owned a chip pan, never even used one.

[Workingman]

Me neither, I do them in a wok.

[saundra]

(jo)
1lb lard and a chip pan make the bestest chips ever
(in the old days i might add

[Diflower]

My mum always had a 'proper' chip pan, you know, with the basket, used on the hob.
Much later she got an electric deep-fryer, it did do lovely chips

Later still, I had a sort-of boyfriend (oh, some of you may remember, I used to refer to him as the semi-detached ) who I would cook for largely in return for his services as a hairdresser...anyway, he insisted I should have a deep fat fryer, and I got one, and actually I loved it, but it was such a pain to clean out I gave up

[Workingman]

Quite agree Saundra, but it's as rare as hen's teeth nowadays. Same as beef or pork dripping for sandwiches.

[JoM]

Dripping sandwiches! There's a blast from the past!

[JoM]

Oh, and talking of chips AND dripping...at the Black Country Museum the old fashioned chippy cook their chips in beef dripping. Out of this world they are! It's worth the admission price just to get a bag of chips;

We're going back there soon.

[saundra]

pork dripping with the jelly in
on toast yummy
and in the good old days
of proper cooked food we never had the illnesses we have now
had proper days for baking
3 good meals a day
i had better shut up
good night all

[JoM]

LOL Saundra...you carry on!

I grew up in a house where we never ate any of that there foreign muck Apart from when we had fish and chips, every main meal involved meat, vegetables and gravy.
Proper Sunday teas too where the table was filled with sandwiches and cakes, tinned fruit and a trifle and a dish of cucumber and onion soaked in vinegar with bread and butter to put it on.

[Diflower]

Jo I had never had cucumber and onion in vinegar till I was married. His father was from Derbyshire and made that to go with roast beef - it was lovely on cold beef sandwiches
It's in the Good Housekeeping cookery book, called 'bread and butter pickle'

Dripping, on a thick crust of bread, with a bit of the jelly on top...mmmmmm
Of course the jelly was never used for gravy