An Ode to Fat: Vegetarian and Beyond

Gentle Readers, it is not a well-kept secret that The Practical Cook is overly fond of food. As such, I’m naturally skeptical of any kind of diet craze. At a basic level, I don’t want to give up any category of food. Full respect for people who have found they live better by doing so and maintaining it.

Beef Filet Charring in Bacon Fat

Beef Filet Charring in Bacon Fat

But don’t look for me to go all Paleo or heaven forbid, no-fat. So while I do not judge, I will tell you this: even as a youngster during the height of the “Snackwell” craze, I thought that was crazy. How can foodless foods be satisfying?

The Practical Cook’s Ode to Fat: 3 Reasons to Love It

1. It fills you up. I’ve never understood eating certain things low or no-cal when the point of eating is fuel and being full. In my experience, avoiding this only leads to eating more.

Avocado sliced in the halfshell.

Avocado sliced in the halfshell.

2. It’s necessary to live. I didn’t say you had to eat 3 meals a day at KFC, but stop thinking of fat as the enemy! You are not at war with it.

Sartori Salad with Apples and Walnuts

Sartori Salad with Apples and Pecans

3. It tastes good!!! I will fully admit being the person who eats the fat on steaks and chops when no one is looking. And sometimes when they are. It tastes like sunshine.

Sunflower Yellow Egg Yolk from Farm Fresh Egg

Sunflower Yellow Egg Yolk from Farm Fresh Egg

A Few of My Favorite Fats: Walnuts, Avocados, Cheese (OMG, I heart cheese), Peanuts/Peanut Butter, Olive Oil (the good stuff), Eggs, Bacon Grease, Liver, Salmon

Clusterfluff is shorthand for ice cream peanut butter crack.

Clusterfluff is shorthand for ice cream peanut butter crack.

That is obviously not an exhaustive or even completely coherent list, but you get the drift. I eat a lot of salad, and I prefer olive oil and balsamic over commercial dressing, but I don’t skip the olive oil (or the egg when available). And before anyone heaps health advice on my head, know that while eating this way (again, see a lot of salad and exercise), I’ve dropped many many points off of my lipid panel.

Now is the time to come out of the closet. Raise your hands with me and proclaim your love for fat. The comment area is below, and the line forms here.

Send your high-calorie foods, deep thoughts, and general challenges to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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On Sunday, it’s, wait for it, Weekly Menus, Travel Edition!

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2 Comments

Filed under Kitchen Philosophy

2 responses to “An Ode to Fat: Vegetarian and Beyond

  1. NancyP

    I feel the same way. Same goes for salt. I get so irritated to hear that they’re cutting salt out of the veggies at the kids’ school. Really?! You think a child (or anyone for that matter) will enjoy eating broccoli without a little salt on it?

    But back to fat, I thought you might appreciate this piece about fat taste bud http://discovermagazine.com/2006/feb/why-fat-tastes-so-good And this is one of my favorite “Duh!” studies: “Study Shows Fatty Foods Really Do Taste Good” http://www.scientificamerican.com/article.cfm?id=study-shows-fatty-foods-r

    • The Practical Cook

      Yes, a little salt makes everything better! In general, I find the wars on any one thing (licorice and Nutella excepted) to be misguided and reactionary. 🙂

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