That is to say, the bacon and cheese roll.
Quoth Lynn:
Wow, 85% fat? I usually settle for having more lean than fat.
I love bacon, but I don’t fry it, I render it. I cook it long and slow on a very low temp until all the fat has melted out,a dn what remains is crispy goodness without that white crap in it. If I order bacon in a restaurant I only eat the lean stripes of the center slices. The fat gets pulled off and left behind ont he plate. (Unless Celtling swipes it . . .)
On the rare occasions that I eat a steak, I have to practically re-butcher it, slicing away the fat.
Chicken skin is utterly disgusting to me, and I never ever ever eat wings because of it.
You’d think I’d be athin person, wouldn’t you? LOL!
All that said, I will put butter on a steak, and love whole cream on almost anything.
Yeah, we’ve all got our limits, and that exceeds mine.
Not least because I only like bacon so crisp it shatters. Which, by the way, is best achieved by frying it in deep oil or fat, so all parts of the bacon are touching hot grease one way or another.
But on the flip side of “Are you kidding me with that?” foods that I actually can get behind, there’s deep fried macaroni and cheese, which is delicious (assuming you start with good mac and cheese), but Paula Deen’s version, where you wrap the mac and cheese in bacon, then crumbs, then fry, is just sick.
Boy, I bet that would be tasty with some sour cream on top.
I’m weird. I love fat on grass-fed beef but not on corn-fed. It’s completely different. I will leave the fat on my plate if I’m eating a standard feedlot cow, but a grassfed pasture cow? The fat is like beef candy. It’s incredible.
I always love crispy chicken skin, no matter the origin. I don’t get it much at all, though, because I strongly dislike chicken on the bone.
The winner, though? Homemade pork cracklins. I got a quarter pig from a guy in SC who raises them in a forest, and asked if he had some skin he could throw in to make cracklins. Holy God, they were good. Nothing like pork rinds from a bag, that’s for sure!
I bet it was Emile! (The guy, not the pig.)
Vegetarian, but I didn’t much like fat even back when I did eat meat.
Yep!
If we make a recipe that calls for milk or cream, we always use skim milk. We never buy any other kind of milk, unless someone who doesn’t like skim milk is visiting. I don’t like the taste of the milk fat in any other kind of milk.
I’m the complete opposite. I can’t stand skim milk. I’d rather go without. I use heavy cream. I’ll slum with whole milk but I won’t be happy about it.
I like the fatty cuts of steak, the fattiest corned beef, the skin from poultry… yes, please.
And I’m healthy as a horse with excellent cholesterol and thinner now than I was when I used to eat rice cakes and Snackwell’s.
You need to show up in the obesity debate threads…
The vast majority of the calories in my diet come from animal fat. Life is good.
Other people’s (often pathological) fear of animal fat just means there’s more for me! Last week we slow-roasted brisket at work, and I ate big pieces of the delicious, flavorful, melt-in-your-mouth fat from the top of the cut (to general disgust and disbelief) and then took the rest home for later. I prefer fat soft and/or chewy, crispy things don’t do anything for me. The only sort of fat I don’t like is the very tough, gristly kind. I add tons of fat, full of saturated fatty acids (butter, heavy cream, beef fat, bacon fat, coconut oil) to every food I eat.
I think animal fat is one of the most healthy foods for humans. Excess dietary carbohydrates, especially from sweetners and grains, is the bogeyman for me. They made me sick in the past, and fatty animal products have cured me. FWIW I am still underweight as always eating like this (though I’ve put on a few pounds of muscle mass lately), and my total cholesterol is still low although I’ve moved out of the ‘too low’ range since changing my diet (and I’ve had the payoff of higher HDL and lower trigs).
It’s interesting to see so many people equating fat consumption specifically with body weight and body fat. I know a vast number of people who eat low-fat (hence high-carb) diets who have high body weight, or high body fat. The only people I know who eat like me are on the internet, but eating a high-fat diet seems to almost melt away extra body fat for many of them.