Dripping sandwiches were eaten by my parents too after a roast, I never fancied that though…
Made breakfast for my wife!
Shinita
#22
Lard sandwiches are very normal and popular here, with purple onion and optionally paprika… I never liked sandwiches though. Until I skipped or replaced the bread but normal people usually have a horrible bread/filling (or spread if it’s an open sandwich?) ratio anyway. 2 slices of bread with some tiny fat and a little thin deli meat in it, oh my, it is very lacking! Never understood the concept. And I always was choosy about my bread anyway. Stopped buying it maybe 2.5 decades ago when the breads became not so much to my liking for some reason. Surely some special bakery breads are edible but they are expensive and I can bake much better ones anyway as my preferences aren’t very common. My breads evolve with me, even the ones that I bake for my SO.
But lard sandwiches have very little fat… Or is it just me or my country? A slice of bread with just a thin layer of fat, that is the norm… If you considered even that much fat too much, ouch.
My buttered bread have more butter than bread 
I don’t like to be that heavy-handed with lard but I need a bigger amount than most people even if my “bread” is 66% fat… I have lean bread too, that’s mostly protein and demands a lot of fat.
Dripping sandwich sounds good (if the bread is what I like) but I tend to use the dripping for my leanest meat pieces. It works well 
Tipperary
(Tracy)
#24
Oh now, now you all have me craving porridge…with cream and brown sugar…and maybe even a splash of whiskey 
Shinita
#25
Whiskey in porridge, that’s new to me! I put rum into certain desserts, that’s it…
Maybe I will put a little rum into my whipped cream tomorrow…
ctviggen
(Bob M)
#26
I went through a decade or so where I ate very low fat.So, I ate all the oats, cream of wheat, maltomeal, grits, etc. All plain.
Shinita
#27
I looked up my oatmeal with banana, strawberry and poppy seed (I ate it a few times in my life. I preferred the coconut one but that is very similar macrowise). 64% fat. No surprise there… Or maybe a little. It IS a fruity oatmeal! With poppy seeds. Big part of its volume is cooked oats but the macros don’t work like that 
Of course adding more fat would have been easy and welcome, it was just the simple version where poppy seed was the only fat source.
ctviggen
(Bob M)
#28
This what what I used to eat, though I would eat the quicker cooking oats too:
Hmm…No wonder I was starving 15 minutes after eating that. No calories and super high carb (though high carb and very low fat is one way to become insulin sensitive – just not great).
Shinita
#29
Yeah, that doesn’t work for many of us, no matter what people say about tiny, great and satiating oatmeal breakfasts… 1000 kcal always does the trick for my SO for breakfast (be it oatmeal or almost anything else), lasts for maybe 8 hours on average…? It does have other items too but it’s mostly fruit and oats so not very dense and mostly carb.
But it’s individual too, of course. Oat is way too low protein for me to be satiating in any possible amount. I would need 4-5kg cooked oatmeal to get enough for a proper first meal and it may not be enough but it’s a moot point with this volume…
That’s why I ate good protein sources (among other stuff) for my meals all my life. That worked.
And I find it so strange that people often use bread as a base for a meal… That’s even worse than oats! But people aren’t the same…