The Trinity of Fat

[David M. Bueker]

So I have finally had the entire trinity of fat. In the last few months I have had the opportunity to try the following:

1. Deep-fried foie gras (wild, though too rich)
2. Deep-fried prosciutto (the best of the 3 - absolutely yummy)
3. Bacon confit (not that great - actually somehow ended up bland)

I may be dead any minute now, but it was a really fun ride!

[Jenise]

So I have finally had the entire trinity of fat. In the last few months I have had the opportunity to try the following:

1. Deep-fried foie gras (wild, though too rich)
2. Deep-fried prosciutto (the best of the 3 - absolutely yummy)
3. Bacon confit (not that great - actually somehow ended up bland)

I may be dead any minute now, but it was a really fun ride!

Your work is not done: you have not had bacon ice cream. Find some, report back.

I have never been taken with the taste or texture of cooked prosciutto. Now, fresh prosciutto fat without the meat on a piece of good bread ?? That is heaven. Can I change my genie answer ?

I thought for sure lardo would have made the list!

No deep-fried Snicker's for dessert???

So I have finally had the entire trinity of fat. In the last few months I have had the opportunity to try the following:

1. Deep-fried foie gras (wild, though too rich)
2. Deep-fried prosciutto (the best of the 3 - absolutely yummy)
3. Bacon confit (not that great - actually somehow ended up bland)

I may be dead any minute now, but it was a really fun ride!

Your work is not done: you have not had bacon ice cream. Find some, report back.

We tried garlic ice cream at the Gilroy garlic festival a few years ago. It was BLEH!

i was expecting a reference to waverly root's redo of the opening lines of caesar's gallic wars - wherein he remarks that france is divided into the lands of butter, oil and fat. i like your take as well. bacon confit? hmmmm.

So I have finally had the entire trinity of fat. In the last few months I have had the opportunity to try the following:

1. Deep-fried foie gras (wild, though too rich)
2. Deep-fried prosciutto (the best of the 3 - absolutely yummy)
3. Bacon confit (not that great - actually somehow ended up bland)

I may be dead any minute now, but it was a really fun ride!

The Park Hyatt Hotel in Tokyo (Home of "Lost in Translation") serves French Fries - fried in duck fat....ridiculously good and absolutely worth whatever life shortening impact they have

You have to finish a plate of Fat Trinity with a couple pieces of bacon toffee. (Yes!)

You should try my lard vichyssoise with crumbled bacon.

So I have finally had the entire trinity of fat. In the last few months I have had the opportunity to try the following:

1. Deep-fried foie gras (wild, though too rich)
2. Deep-fried prosciutto (the best of the 3 - absolutely yummy)
3. Bacon confit (not that great - actually somehow ended up bland)

I may be dead any minute now, but it was a really fun ride!

Thanks to you, David, I had a dream/nightmare last night in which deep-fried foie gras featured prominently. You owe me an hour of sleep, man!

Mark Lipton

If you drop a hunk of foie gras into hot fat, or just sautee it about 20 seconds too long, you have a pan of fat - period.

Not sure how (or why) they would deep fry FG. Was it battered to protect it?

Now a tourchon of FG - cooked lightly in a hot water bath, does not melt away the fat and is in fact (IMNSHO) one of the very best ways to enjoy FG.

I have a kilo of prime Quebec FG in my freezer just waiting until I get the approval letter from the cardiologist for another foie feed.

For this eater, fat in its highest and best form exists in lardo, and the closer to Parma, the better.

[David M. Bueker]

One of our group is still planning lardo confit. So we may have a lucky shamrock of fat some time in the future.

For the record we DID have bacon toffee earlier on the same day as the bacon confit.

As for the deep-fried foie, it was battered, and nearly (but not quite) frozen when it went into the hot fat.