Jean-Paul Riopelle to abstract expressionism), in which he used myriad tumultuous cubes and triangles of multicolored elements, facetted with a palette knife, spatula, or trowel, on often large canvases to create powerful atmospheres. The presence of long filaments of paint in his painting from 1948 through the early 1950s has often been seen as resulting from a dripping technique like that of Jackson Pollock. Rather, the creation of such effects came from the act of throwing, with a palette knife or brush, large quantities of paint onto the stretched canvas (positioned vertically). Riopelle's voluminous impasto became just as important as color. His
Dripping raw potato and cooking until potato turns brown. The cake will be the colour and texture of ghee. Pork or beef dripping can be served cold, spread on bread and sprinkled with salt and pepper ("bread and dripping"). If the flavourful brown sediment and stock from the roast has settled to the bottom of the dripping and coloured it brown, then in parts of Yorkshire it is known colloquially as a "mucky fat" sandwich. Dripping can be used to make pastry, for pasties and other foods. Dripping Dripping, also known usually as beef dripping or, more rarely, as pork dripping,