is it frugal to eat the fat and juices from roast pork

sillyme673

My dad has just had two sandwiches of the juices and fat and took rest home in ramekin. He says you dont waste it. I was going to put wrap in newspaper and put in bin.
Is it normal to eat it, he said was lovely. I was like:eek:

welshbookworm

sillyme673 wrote: »

My dad has just had two sandwiches of the juices and fat and took rest home in ramekin. He says you dont waste it. I was going to put wrap in newspaper and put in bin.
Is it normal to eat it, he said was lovely. I was like:eek:

Its beautiful!
I miss dipping bread in the warm juices and now use it to cook parathas or yorkshire puddings in or baste new potatoes in.
Next time you want to throw it away, please throw it in my direction

System

It might be lovely (never tried it) but I think I like my arteries more.

Seakay

if you are worried about eating it as bread (or toast) and dripping then separate the two: the juices will probably jellify and are great to add to gravy, stews etc for extra flavour. The fat can be used for frying etc. or, as long as it hasn't been salted, soak it into some bread and use it to feed the birds.

pumpkinlife

Frugal, yes. We used to keep dripping tins in days of yore.

Healthy, not so much.

Delicious, definitely! I keep the jelly for stock an sometimes the porkfat for frying greens or making a hash. I justifying it by telling myself I will get more fat soluble vitamins that way:cool:

JIL

Yes it is frugal, and also a sign of the times your dad was brought up in.
My dad, when I was young used to have his sandwiches for work made out of it. That was after the roast potatoes had been made with it. He even saved bacon fat to pour over his potatoes.

Farway

JIL wrote: »

Yes it is frugal, and also a sign of the times your dad was brought up in.
My dad, when I was young used to have his sandwiches for work made out of it. That was after the roast potatoes had been made with it. He even saved bacon fat to pour over his potatoes.

And probably a good sprinkle of salt on as well, bread & dripping, snowed with salt, lovely and still alive

Mojisola

welshbookworm wrote: »

Its beautiful!
I miss dipping bread in the warm juices and now use it to cook parathas or yorkshire puddings in or baste new potatoes in.

Lovely! Why would anyone throw away fat from meat and then go and buy fat/oil to cook other things in?

Si_Clist

sillyme673 wrote: »

My dad has just had two sandwiches of the juices and fat and took rest home in ramekin.

In a word ... barf.

pigpen

I feed the fat to my cats and use the juice for gravy.

honeythewitch

Healthwise, there is no difference in dripping on toast and ordinary butter or margarine.