The bread basket comes to the restaurant table. Ah, the unmistakable aroma of fresh-from-the-oven rolls in various shades of white and brown and various degrees of crustiness. Supplied with the bread, we have not one lubricant but two. The first pot contains butter, the second Schmaltz. That's dripping, in English.
Fabulous. The Germans (for we are talking about the Fatherland) cultivate a proper respect for bread, butter and the all-important, flavour-imparting ingredient of good meat: fat.
Oh, yes, the dining room at breakfast time may provide mineral water and vitamin pills to go with the fruit, yoghurt, low fat spread and muesli, but they also serve butter and good cold meats (incluing paté, though they don't call it that... much too French) and excellent cheese. There's a good balance there, and no truck with the food police. So, at dinner, among the white napery and silver we have... dripping.
Yum.
Can you imagine dripping being served in a decent English restaurant, in its own, fine porcelain dish? I can't.
Mmmmmmmmmm beef dripping,but dipping your bread in the dish the beef has just been cooked in,before you make the gravy,delicious!!!!!!!
ReplyDeleteI love Schmaltz, right up there with good rilettes, you do need a good helping of sea salt to help it go down tho! spuds cooked in real fat........ heaven!
ReplyDeletePork crackling..... again heaven...
why do we listen to these fecking vegans.... lentils are fine with a good curry or with italian sausages and nice buttery mash......