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Wednesday, December 07, 2005

Comments

cookiecrumb

Wow, no comments yet? why? Fat is your friend!! Celebrate it.
I'm always pushing The Good Fat Cookbook by Fran McCullough. She spends the first half of the book teaching us the goods, bads, differences, and myths of various fats. The second half of the book is a pretty wonderful collection of recipes, which sort of remind me of Deborah Madison's creations. Turns out McCullough used to be Madison's editor. (For some reason, subsequent editions of this book have been touted with Dr. Barry Sears as the first author, though he only writes the forward.)
Also, at an Oldways food conference I attended a few years ago, a nutritionist explained that even obese people need fat in their food. One important reason? If it's missing, they'll hate their food and just turn their backs on dieting altogether and stay obese. Food's gotta taste good.

Kalyn

I am with you 100% on this one. I love fat completely. I never could embrace the whole low fat idea. I do try to use some restraint on the saturated fats, but I can never give up butter, my all time favorite fat. Olive oil is a close second.

Jack

Fat Rules! (and Trans-Fats is one of the evil scourges of the planet!)

Brett

Cookiecrumb, perhaps I haven't gotten too many comments on this post because Food Porn didn't notice my update (don't you just hate it when that happens!). I only recently learned about Oldways. Very cool group.

Kalyn and Jack, there's safety in numbers. It's time to start a revolution. Fat lovers of the world unite!

Trans-fats are evil incarnate! One of the saddest truths of my childhood is that I grew up eating margarine. My mother, like so many of her generation, believed it was healthier. In fact, even when she became aware that it was in fact unhealthy, she still continued to use it just out of habit. Perhaps the reason I always enjoyed eating out when I was a kid was that it was the only time I would get to eat real butter!

Amy

Have you tried rice bran oil? It's a relatively healthy and very mild flavored oil. Good for any application--frying, baking, etc. Usually I use olive oil but from time to time I want something milder. I like the rice overtones to it too. I wish it was a little less expensive but I like it better than canola oil or grapeseed oil.

Brett

Amy, thanks for the tip! I've seen rice bran oil in the stores, but I haven't tried it yet. I'm definitely going to pick up a bottle next shopping trip.

barbara

This could almost be a meme "What fats are in your cupboar/fridge?" I use the rice bran oil also. I use a commercial olive oil when cooking and a special one for drizzling or dipping. Currently I'm using an excellent one from Western Australia. New Zealand produce an avocado oil which is great in salads, and my other favourite is sesame oil.

And does Cookiecrumb ever sleep? Time I visited her site I think.

vanessa

If my friend D pinches his "love handles" one more time and declares that he "can't have another piece of butter," I will smack him silly. Lovingly, of course. But it is SO hard to get people to listen to the idea that fat is necessary and that it makes life worth living.

A croissant without butter?!? Shut up, just don't even mention it. My friend who owns a patisserie always deals with customers who ask, "do you have anything without butter?" And I love her because her answer is a defiant, "No, I'm a patisserie, why would I not use butter?" People just don't get it.

I'm a big fan of the COR arbequina. We're lucky enough to get a stash locally in SLC. Will have to check if the nuovo is available. Fettunta per tutti!

Thanks for the post—I'm going to have my friend read it tonight.

Brett

Hi Vanessa, thanks for stopping by IPO Sardines. I checked out your blog and loved the recent piece on croissants. Everything is better with butter.

johng

What's a discussion about fat without the biggest, baddest fat of them all:

foie gras butter!? ( or oil, or whatever you want to call that stuff )

Elise

Hi Brett - great post! I'm in complete agreement. We use bacon fat, chicken fat, olive oil, grapeseed oil, and butter in our cooking. By the way, you might want to check out Know Your Fats by Mary Enig, Ph.D. It explains the chemical make-up of all different types of fats and why they would be or not be good for you. Pretty technical, but useful ammo when someone argues that butter's not good for you.

Kathy

I agree with your article completely. I grew up in a house full of margarine and did not realize what I was missing until I moved away from home and discovered REAL butter. I just love it! I recently received a jar of coconut oil from a friend and can't wait to try it. Have you ever cooked with coconut oil? I'm hoping to find some tried and true recipes using this precious fat!

javi

nice Siurana d.o. olive oil you got there mate.
Have you tasted Forum Arbequina olive oil ??

Mary

Well, I just got done posting a recipe on my blog for chicken soup with matzo balls--which I made with ---chicken fat---. I then took the remaining chicken fat and put it in my freezer in case I think of anything else to make with it in the near future.

I'm sorry-- I know it was wrong, and it was free too! -- but its just so darn good! ~smile~ Mary

Melinda

Hey, a kindred spirit! I totally agree with you. I wrote a post with the same name on my blog, Inspiraculum. Google 'our' post and you'll find it.
Cheers,
Melinda

Bill

I'm intrigued by rice-bran oil cause I hear it has tocotrienols -- the (hard to get in the diet) complements to the more widespread tocopherols (both together make up Vitamin E). But I wonder about the oil, cause I think they use hexane and such solvents to extract it. Anyone have an opinion as to the trade-offs? Rice-bran oil, incidently, makes for a nice skin oil, too!

Ed

Rice Oil is so very healthy and it is documented to help lower cholesterol because it has so much vitamin E. There is no trace left in the oil of hexane whatsoever.

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