Dripping wedges & Elizabeth David
Tonight, buoyed on by my reading about animal fats a la Sally Fallon et al, I made potato and pumpkin wedges in dripping. I used pumpkin as well as I opened the fat looking bag of spuds and found only three left. Anyway I usually chop up spuds and other root veges and toss them in olive oil, put them on the roasting dish and put them in the oven on 200 (celsius) until they taste good. Tonight I put the dripping in the oven while I chopped the veges and then tossed the veges into the liquid fat. They tasted divine. I need to buy and keep dripping for just this purpose. Much tastier than the olive oil version. And better still, if we have peak oil a la the apocalypts, beef dripping is a local food (I got mine from Jonesy the butcher, who I still love). I don't think it is possible to grow olives in a bog. Today my trademe parcel arrived. It is Writing at the Kitchen Table by Artemis Cooper, a biography of Elizabeth David, a woman who was famous in my mind from reading Engli