If you read this blog regularly, you know that I'm a big fan of fat. Fat from meat, that is. It's the stuff that makes a sausage a sausage and it's what distinguishes a 'meh' steak from one that is extraordinary. Fans of the boneless, skinless chicken breast irk me and frankly I think they're kidding themselves when they allege that their fatless, boring breasts have as much flavor as those with the skin intact. And I would argue that across the board discerning carnivores agree. There's a reason bacon holds strong as one of America's favorite foods and that delicacies like patés and terrines are so beloved … it's because fat is amazing!
