Originally Posted by MoochNNoodles
Now fat on toast sounds just disgusting!!!!
Oh, noooooooooo, toast and drippings -- ahhhhhhhhhhhhhhhhh!
Now that takes me back to my childhood (in the Dark Ages) when meat was still sold with its fat, and therefore produced a lovely puddle when it cooked -- whether by frying or roasting. Pour off what you don't need for the gravy, and have it on toast in the morning.
I think I'm going to have to steal some of the bacon drippings that I'm saving for Cindy and Fawn's foster Mum (she makes doggie treats, and loves to have some meat drippings for that, but she's vegetarian so doesn't produce it herself) and have a serving of "heart attack in the fist" very soon.
Bacon's the only source these days -- never get enough off a roast now.
But back to the topic -- I guess it's obvious from the above that I also think of gravy as a dinner thing, not a breakfast thing. But the other thing I have difficulty getting my head around is milk gravy (AKA white sauce) with meat. Not that I don't use a little cream or sour cream in a meat sauce, but it's not the main liquid. Interesting, the different food traditions...