How many fats do you have in your kitchen?
coconut oil
avocado oil
olive oil
macadamia nut oil
ghee
butter
bacon fat
beef lard
duck lard
mayo
MCT oil
Red palm oil is relatively low in PUFAs, higher in saturated fat, and has a high antioxidant count (if you care about that). It will have a relatively high smoke point. It’s probably the best vegetable “oil” (it’s a solid at room temperature) to fry in.
Butter
Olive Oil
Duck Fat
Somewhat minimalist, without even bacon grease, but we do have a lot of bacon.
Just so everyone knows, this is a photo taken in @OldDoug’s kitchen:
Macadamia Nuts ~ serving size?
I am the one of the two of us that is doing keto, the wife is just doing a lower carb thing in general but doesn’t track it anymore.
We have the following:
Chosen Foods Avocado Mayo
Bacon/Pork Belly fat
Nanak Ghee
EV Olive Oil
Kerrygold Butter
And I think there is probably a bottle of Wesson Oil still down there in the cupboard.
Olive oil
Avocado oil
Butter
Ghee
Lard
Bacon grease
Coconut oil (liquid and solid)
Just in case Cows become extinct… I keep a few bricks of butter on hand.-- In all seriousness, the wife and I probably go through a block every 7-10 days. We stock it up when it’s on sale. Don’t lick your screen!
She’ll be awfully sorry when the bacon runs out, then.
not to get more bacon!
not to get more bacon!
@OldDoug um… We need to talk about your wife. She’s a wonderful, beautiful (I imagine) person. But… Lol
Coconut oil
EVOO
Butter
Avocado oil
Palm oil
Sesame oil
BACON GREASE
HWC
Various cheeses
Occasionally sour cream
I like chicken schmaltz but never have any on account of eating all the skin!
Ouch. David - you are right.
I was home for two weeks over Christmas and the New Year, had gotten a boneless pork loin and made most of it into chops, with the remainder being a pork roast. Sous vide cooked all of them and gradually ate it up - searing or just warming up already-seared stuff in a pan holding the fat from cooking a bunch of bacon. In the end, there wasn’t much left…
Yea right, I saw that 18” pile of bacon cooked off in your kitchen
I threw some bacon grease away a few days ago. I use it a LOT, for cooking a LOT of things, but we still accumulate it faster than we can use it.
I also threw away a big lot of lard that I completely killed deep-frying some crumbed egg yolks.
Sure I throw away surplus or just to keep it fresher. And if I fried chicken in it. But egg yolks? That’s quite the culinary adventure.