Tag Archives: liver

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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Filed under Kitchen Philosophy

Foie Gras Tasting: Love It or Liver It (with video)

Gentle Readers, today’s post is not for the faint of heart, or the ahem, lily-livered. Do pardon, some puns simply can’t be avoided. True confession, though The Practical Cook is a food fan, she had never tried foie gras before a recent meal, high atop Las Vegas, in a little place called the Mix.

Inside the Mix in Las Vegas

Inside the Mix in Las Vegas

The Mix Menu

The Mix Menu

It is gorgeous, with a lovely view, and amazing service. The hazelnut quotient was a touch high for me (as anything above zero would be), but the food was lovely, especially the starters, coordinated by friend and fellow foodie Apps Strategist. In corporate-speak, we most definitely executed on the apps strategy: tuna tartare, gnocchi, and charcuterie. (Something with shrimp was ordered too, but I declined the dish and the trip to the ER.)

The Apps: Tuna Tartare, Charcuterie, and Gnocchi (already eaten, oops)

The Apps: Tuna Tartare, Charcuterie, and Gnocchi (already eaten, oops)

The pinnacle was tasting foie gras for the first time. I’m a reasonably adventurous eater (less the hazelnuts/shrimp/licorice trifecta), and a liver fan, but I’ve never done foie gras, for myriad reasons. Roll the tape (and forgive the bad camera work, I blame the Cabernet).

It was good, really good. I wouldn’t want to eat it every day, and not even that much at once. It is unctuousness personified. And there are the goose rights issues as well. But as a very rare item, done well, it was truly amazing, both in texture and in taste. It should practically come with a side of Lipitor, it’s so rich, is fluffier than other livers in texture, and less iron-y, with bacon notes. We both ate more than the required sample.

Foie Gras, at Last We Meet

Foie Gras, at Last We Meet

If you have a chance to go to the Mix, by all means do so. Thanks to the friends and colleagues who made the meal something special, in tone and conversation. Great food is indeed heightened by good wine, the perfect setting, and gifted conversationalists. Salud!

Are you liver foe or fan? Have you tried foie gras? Post a comment or Tweet away.

Send your thoughts on liver 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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Tomorrow, it’s Kitchen Tool Talk, Three (More) of My Favorite Things.

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Filed under On the Table, Restaurant Reviews