The importance of fat.

I've discussed this with a few folks lately, and thought I'd bring my thoughts on the subject here:

We are all too damn afraid of fat.

It's been stripped from our food rather systematically over the last couple of decades, and as far as I am concerned, it's a damn crime.

Look at the hamburger. Most people don't even know what a good hamburger tastes like anymore, because they've never had one that hasn't been completely stripped of any fat. The "lean burger" is a damn crime, you cannot make a decent hamburger without the proper percentage of fat. A good fatty burger can even survive the evils of "well done".

Sausage is the same way anymore. When I go to the market and buy ground sausage, I expect there to be enough fat in that sausage to make gravy with afterwards, but with the exception of Ray's, the stuff you find in every grocery store around here is so dry and lean that I have to fry a couple of strips of bacon along side to get the fat I need to make a roux.

Fat isn't that big a deal, people, just don't eat so goddamn much of it, and get off your ass once in a while. There's a reason so much of that old country homecooking is riddled with it, it's actually a really good source of long burn energy, provided you're actually working for a living and not sitting on your ass all day.

At least we've managed to fight off the damn anti-carb thing.