lard lovely lard
lard lovely lard
I guess bacon grease, avocados, hwc, and coconut oil are probably my favorites. We make bacon once a week or so and I use the grease to scramble eggs.
Herbed butters - roasted garlic, parsley, rosemary butter, pesto butter. Honey butter. Apple butter. Make butter interesting. Everyones favorite at my house is the roasted garlic butter. I put half a tbsp of butter in my bouillon. Bacon fat, tallow, lard we like them all. Toss fat of choice in a pan with a favorite vege heat and toss to coat and roast the veges in the oven. The roasted garlic butter on top of a steak or burger is incredibly yummy. Coconut cream ice cream with a nut butter and dark chocolate nibs is a treat. Fat is good.
lard/dripping, butter, double (heavy) cream
Tallow, coconut milk, coconut oil, avocado, animal foods including organ meats, seafood and eggs are my normal sources. Sometims I eat well-aged grass-fed cheese, but not often enough to consider it a significant part of my food intake. And, yes, my lipid labs are always amazing.
-butter, coconut oil and lard (at least one used daily in all cooking)
-egg yolks (1-5 daily)
-dairy (cream, creme fraiche or greek yoghurt)(three times a week at least)
-nuts and nut butters (three times a week at least)
-animal skin and crackling (once a week, but in a huge amount)
The rest is just present in my offal, tinned fish...etc
It depends for me, sometimes it's a few tablespoons of coconut oil if I'm not eating much fat through my typical diet, other times its olives, avocados, pork liver pâté. Currently it's delicious porky fat.
butter, bacon grease, egg yolks, fats from meats, nuts/seeds, olive oil, coconut oil, heavy cream. Not necessarily in that order!
Butter, avocados, avocado oil, olive oil (in my canned sardines), salmon, half and half, cheese, and the fat that occurs naturally in any animals I eat.
Fish in cans is perfectly fine. I couldn't find fresh sardines for less than $16/lb, so I eat the canned. Tuna, however, by the time I "upgraded" to sustainable practices and bpa free cans, I could pretty much buy tuna steaks for almost the same per pound price, so I just get those when they're priced right. If you opt for supermarket canned tuna, please read the ingredients; the front will read, "Tuna packed in Water/Oil/Whatever," but there may very well be soy when you read the actual ingredient list.
I think if you eat a varied diet, the fats will almost come naturally. YMMV. :)
I use way more raw heavy cream than I should.. lots of butter. Multiple jars of lard in the fridge, bacon grease on the counter and schmaltz in the freezer.. plus all the usual food sources.