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Do you eat the...gulp...fat?

Yes, I admit it. I know it is so unhealthy. But I buy pork rib chops because of the fat along the bone.. It's just so darn tasty. I am a bone sucker. I do trim the fat off chicken breasts but have been known to eat some fat on my steaks...anyone else? Wonder if it is a generational thing?

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  1. Depends, if it's crispy on the outside, and dissolves on the tongue, yes!

    3 Replies
    1. re: wyogal

      wyogal, agree.
      with bacon it's an of course but ham or pork chops with the crisped part, sure

        1. Especially on a pork roast that's seasoned with garlic, salt, and black pepper, and roasted until it's browned and crispy! Same for the skin on a roasted chicken - my daughter loves it and she's 20 so I guess it's not a age thing.

          1 Reply
          1. re: hippioflov

            In my family this (with herbes de provence added) has the moniker "fatty pork butt". Yum.

          2. The fat in the meat is what makes it flavorful. The best cuts of steak are usually generously marbled with fat.

            To answer your question, yes, I eat it. I also eat bacon, pork belly, duck fat (under the crispy skin), etc. etc.

            1. Nope. Don't like the texture, never have. I'm the one with the bits of fat that I have surgically removed from my steak or pork chop, neatly piles on the edge of my plate.

              28 Replies
              1. re: CanadaGirl

                Canada girl..me too. I watch Dr. Ozz and have read a few books and they all come to the same conclussion. They say you must consume some fat in order to get the nutriants from your food. Though I know that jiggling fat is somewhat a yuck factor..try crisping it up like bacon. It makes a word of difference

                1. re: paprika485

                  Oh, crispy bacon is great. It's the soft, almost slimy texture of fat that bugs me. I am under nO illusions that if I cut all the fat from the edge of my steak the result is fat free; I know there's lots of fat hiding in between the meat fibres in a good steak! I have the same aversion to poultry or fish skin with any flabbiness to it or beneath. No thanks :)

                  1. re: CanadaGirl

                    Now you see for some bizarre reason, I prefer my bacon "flabby". No other types of fat - just bacon.

                    1. re: Bacardi1

                      Flabby bacon for me as well.
                      For me, crispy bacon is definitely overcooked bacon that has had all flavor cooked out of it.

                      But to each his own!

                      1. re: The Professor

                        To me, crispy bacon has had all the flavors concentrated in it. :-)

                        1. re: mcf

                          Personally, I've never understood why bacon is so adored and craved by so many people whether fatty or lean or crisp or limp, or is declared by so many to improve anything it comes in contact with.

                          1. re: huiray

                            Thank goodness for folks like you. More bacon for us.

                              1. re: huiray

                                Years ago in leaner times our mothers would kick a very plain Vegetable soup up a notch by adding at the very end of cooking a small pan-ful of nicely rendered chopped double smoked bacon. One would wait for the "zisch" sound as the contents of the pan hit the soup. It certainly improved the dish. ( These type of soups usually had a lot of chopped Parsley added along with it.)

                                  1. re: huiray

                                    How about in another form - Pork belly.

                                    1. re: RUK

                                      Yes, that would work, especially if you sauté the pork belly before adding to the soup - provided the pork taste does not clash with other ingredients.

                                      It's *bacon* after the curing of the pork belly and, oftentimes, smoking - that to me tends to overwhelm almost anything that it is put in contact with. Unsmoked bacon still has a certain "edge" that I simply don't particularly care for and that still also "interferes" with the "cleaner" taste of a dish that I usually look for. "Canadian bacon" might warrant an exception now and then, depending on which type exactly is being considered. Also, most bacon types add a great deal of saltiness - of the "bacon-y" type - which I dislike. By itself, where there is nothing else to compete with it, it is fine - in limited doses. English-style Bacon & Eggs, for example, is fine and once in a while I'd whip that up or go out for a pig-out breakfast with bacon, sausages, eggs, hash, fried tomatoes, sautéed mushrooms, etc etc - but even there it is the bacon that is the predominant "taste" to me amidst all the other stuff, *unless* I also had something else like smoked kippers in the meal.

                                      For that matter, when I do make something like pasta carbonara, I try very hard NOT to use "ordinary" bacon and generally would not make it if I didn't have (unsmoked) pancetta or guanciale.

                                      1. re: huiray

                                        Thanks for the clarification.
                                        Although my question/remark was more along the lines of "you do eat Pork belly", which is just another preparation of the same part of a pig. But I wouldn't quite use it the same way as double smoked bacon. ( I am not talking about ordinary bacon)
                                        http://www.gourmet.com/food/2008/07/d...

                                        1. re: RUK

                                          That double-smoked bacon in the article? Pass.

                                          Interesting that you appear to equate bacon with plain pork belly, as if there was nothing different between the two and that they were exactly equivalent, as implied in your comment about your initial question. Sorry, there is a lot of difference between "bacon" and "plain pork belly". Would you consider something like "kau yuk" [See: https://www.google.com/search?q=kau+yuk] and "bacon" to be exactly the same thing? No difference whatsoever?

                                          ETA: Y'know, sometimes I pick up a slab of very nice looking bacon slices from my local German butcher, with intentions of using it - but again and again it gets put into the fridge, where it languishes - then shoved into the freezer...and after maybe 4-6 months it gets thrown out, often completely unused, when I rearrange my freezer and need the space. Reminiscent of my sometimes buying a loaf of artisanal German bread from the Farmers' Market (where it had looked nice and I thought of perhaps having some bread that day) which then sits on my counter until it gets thrown out two weeks later, fossilized and without a single piece cut from it.

                                          ETA2: The best Chinese roast pork (siu-yuk) is the pork belly section. I love that. However, this is also NOT "the same as bacon", at least to me. Big difference. But perhaps you think of it as the same? I would also eat it with neutral accompaniments (like rice) or by itself. If I added it to soups it also tends to "taint"/muddy the overall taste - to me, although in a different way than if I had used bacon.

                                          I'm not sure why I seem to have to defend my less-than-rabidly-fervent appreciation of bacon here. It's my personal preference.

                                        2. re: huiray

                                          Just a question - do Americans generally think "Canadian bacon" is the type of bacon eaten in Canada?

                                          1. re: porker

                                            Others will have to answer for themselves but for myself - no, it's a style of cured pork, generally back pork/pork loin. Back bacon or peameal bacon are other terms I am aware of, with peameal bacon in my mind tending to be unsmoked and basically brined back pork. Note that I had used "Canadian bacon" set in double quotes.

                                            1. re: huiray

                                              I figured that CHers are, somewhat, better versed than your average bear in matters of food. I also caught the " ", so I kinda thought you knew canadian bacon is simply a style of cured pork.
                                              Just wondering if the American public thinks along the same lines, or when a Canadian eats bacon&eggs, its this peameal stuff.

                                              1. re: porker

                                                When I lived in Canada I used to go along with my companion and his sister to some local pubs (in the GTO/Cambridge/Kitchener area) where she would get the most luscious peameal bacon as a 1-2 foot piece as a "special order" from the kitchen staff - and we would cook it and stuff our faces with it later. :-)

                                            2. re: porker

                                              well, why would they call it Canadian Bacon?

                                              1. re: genoO

                                                Canadians DON'T call it "Canadian Bacon". Not sure why Americans call it that.

                                          2. re: RUK

                                            A 'Bahn Mi' with glazed pork belly from Star Provisions in Atlanta. yeah...

                                  2. re: The Professor

                                    My grandfather would eat bacon that was basically just heated up in the frying pan, he loathed bacon once it got crispy

                                    I am a crispy bacon lover, but if it's got a bit of the less cooked stuff on the end, I'm not turning my nose up at it

                                    1. re: cgarner

                                      I believe a BLT will be in my very near future....

                                  3. re: Bacardi1

                                    Soggy bacon for me, all the way. Okay, though crisper is better for sandwiches and such.

                                    And that Chinese pork belly and hard-boiled egg dish, light on the egg. You have to watch, though, because sometimes I think they think that because I'm not Chinese I want the meatier pieces, when I really want the fattier ones.

                                    And a little bite of the (hopefully seasoned) edge fat with each bite of steak or pork chop. Even ham fat, and of course chicken skin, though not the soggy bits.

                                    That sounds awful, but everything in moderation, right? I really like the meat fats, so I choose to have those and cut back in other areas instead, where I don't care as much. *shrug*

                                1. re: paprika485

                                  Dr. Oz is the LAST person who would cause me to eat or not eat anything.

                                  1. re: jmckee

                                    Me, too, but I still eat the fat!

                              2. It depends. Crispy bacon fat, yes. Big chunks of fat on the outside of pork chops, no. Fat running through a well marbled steak, yes, but not the outside fat. Chicken fat, usually not. Prosciutto and serrano ham, you'd better believe it!

                                5 Replies
                                1. re: cheesemaestro

                                  I'm the same, cheesemaestro. It's a texture thing for me. Mr. S carefully trims my porkchop after cooking and takes the fat for himself. win-win
                                  but the lovely crisp fat on bacon? Just had some this morning.

                                  1. re: Sooeygun

                                    Same here. And it needs to be still hot. Too often, it cools quickly and turns rubbery. Nasty, nasty, nasty.

                                  2. re: cheesemaestro

                                    Don't forget the duck fat for french fries!

                                      1. re: cheesemaestro

                                        Same here, as well as any crispy, charred fat bits on my steaks and chops. My 4 y.o. dd usually gobbles up all the remaining fatty bits, and I figure out it is still fine because she is still young and at a health weight.