I love fat and when I look around it seems that folks say they like it too. However, when I see a lot of cooks from my Brethren it seems that they trim away MUCH MUCH more fat than I do. I understand when serving the public there's a reason for eliminating the delicious fat and the same applies for competition meats.
I've always been a lover of the fattiest of things. From the chunks on my prime rib to the amazing thick fat ring on a fried pork chop to fatty bacon to fat cap on my pork butt to pork belly to brisket. Speaking of which the brisket point is my favorite because it has piles of fat.
Sooo.... Am I some sort of freak? Or are there more folks that think the same as me? I understand the "texture" remark from folks, but my desire for massive flavor usually overrides and problems I have with texture.
Vote however ye wish. I left it so you could have more than one answer. Do ya let the fat render till it's something sublime or do ya think there's enough inter-muscular fat to flavor about anything so you trim it till your heart's content? I was just in a curious mood today.:thumb:
I've always been a lover of the fattiest of things. From the chunks on my prime rib to the amazing thick fat ring on a fried pork chop to fatty bacon to fat cap on my pork butt to pork belly to brisket. Speaking of which the brisket point is my favorite because it has piles of fat.
Sooo.... Am I some sort of freak? Or are there more folks that think the same as me? I understand the "texture" remark from folks, but my desire for massive flavor usually overrides and problems I have with texture.
Vote however ye wish. I left it so you could have more than one answer. Do ya let the fat render till it's something sublime or do ya think there's enough inter-muscular fat to flavor about anything so you trim it till your heart's content? I was just in a curious mood today.:thumb: