How can people eat fat?

[Felicit1]

I am willing to accept I may have some kind of issue here!

Some examples -

• a bacon sandwich which has not had the fat cut off/ been very very well done so it's crispy
• fat through steak
• the white bits you get on chicken
• white bits of fat through a burger/ any meat
• pork belly 🤢
• fatty/ jelly bit on a piece of diced chicken/ lamb
• jelly fatty bits in sausages

I just had a duck spring roll and there was a chewy slimy horrible bit of fat in it - now I feel sick. They were from Waitrose too. 😂

I once asked my friend about this and she said she just eats round it/ ignores it.

But I find it absolutely disgusting and off putting. I rarely eat meat unless I've cooked it myself for this reason. Aibu?

I've tried buying the most expensive sausages/ organic chicken etc but there always seems to be fat in it. Does anyone else feel like this?

The jelly on pork pie isn't fat it's jellified stock made using the natural gelatine in pork bones and a pork trotter. It's probably the texture that people dislike in both fat and savoury jelly rather than the actual fat content.

@TomPinch

Six pages in this thread so far, and no mention of the food of God: lardy cake.

Lard rolled into dough, along with brown sugar and raisins. Basically an English croissant.

If I'm ever condemned to death lardy cake will be my last meal.

Where can I find this?!

I'm with you op, it's I also used to cut off every millimetre of fat from meat when my parents cooked. Moved in to my own house and stopped eating meat completely bliss.

In some countries meat with fat streaks on it is more expensive as it’s seen as tastier and better quality.

All this talk of bacon…slowly cooked to render the fat & crisp up the edges! Oh, don’t forget to dredge the cut edge of the bread roll/slice through the remaining bacon fat. Heavenly.

Sod the Christmas Day breakfast pannetone I’ve been holding out for all week, , I’m up for a streaky bacon breakfast roll. The turkey will have to brave the oven bare breasted.

If its cooked properly then it must be in your head? I'm slim but I love all of the things you said but the worst pork belly I've had was undercooked and "fatty". My DM has a thing about "fat" though, it repulses her.

@GrimDamnFanjo

I've not seen it for sale in years but it's not hard to make. I have a well-tried recipe if you would like it.

I have brought my blood pressure, cholesterol and sugar levels down to healthy levels naturally by replacing starchy carbohydrates with fat as my primary energy source. As well as coming off all medication, my energy levels and mental health are noticeably improved and I rarely feel hungry. Cutting fat out for years, left me tired and hungry and not understanding why. Granted I wouldn't eat the uncooked fat from a pork chop but I would cook and eat it on purpose now and cut the potatoes right down or even out altogether. Fat is not your enemy... It's processed food and too many carbs. Wish I'd known that 40 years ago... Could have saved myself 40 years of relentless weight gain and exhaustion on low fat diets.

I think animal fat has been wrongly demonised. Sugar is much worse imo.

@Smartiepants79

Depends how it’s cooked. But fat is one of the main flavour component in meat dishes. Gristle is a different thing. That’s the bit that is chewy and gross.

One reason why if I have sausages I eat everything else first. Because if I get a piece of gristle in them it puts me off my entire meal

YABU, the fat is the best bit.

Luckily, my DH agrees with you so I get it all in this house

Unlike sugar, where the more you eat, the more you crave, fat is very satiating.

It puts me off it to the point I have ordered veggie meals in restaurants!

I love the fat on bacon.

I hate fat too.

I'm the opposite, find it bizarre when people cut off the tastiest part of the meat.

Totally agree - it's awful

Depends on the fat. I don't get it on other meat but I loooooove pork fat. I love greasy, just cooked enough fatty bacon. I love the fat on a pork chop- dunk it in cream of pepper and Worcestershire sauce, it's heaven. I love crackling, too, but the under fat on a pork joint or pork belly dipped in gravy made from gravy salts and juice from the joint is divine, as chopping up and frying pork belly slice lardons and
stirring into mushroom and cream cheese pasta. I do however, eat all of these pretty sparingly. I always cook with good oil and only eat/use real butter though.

@Felicit1, totally. For this reason, I usually order vegetarian dishes when I'm out. I am repulsed by the kind of fat you're talking about. I am aware I am beyond fussy in this regard but I can't get over it.