Favorite Fat Sources? page 2

[solstice]

lard lovely lard

[little vase]

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.

[Sasifrass]

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.

[Greenbeast]

lard/dripping, butter, double (heavy) cream

[Knifegill]

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.

[Kochin]

-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

[Damiana]

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.

[Unicorn]

butter, bacon grease, egg yolks, fats from meats, nuts/seeds, olive oil, coconut oil, heavy cream. Not necessarily in that order!

[JoanieL]

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.

[slowcooker]

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.