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The aged duck breast rubbed with spice and salt, crunchy-skinned and rendered of most of its fat, is served with marinated turnips and a squiggle of bitter chocolate sauce that brought out the subtle gaminess of the flesh.
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Our chicken shawarma is built in house from lean chicken meat, roasted at a thousand degrees so the fat dribbles off, and is served with a cucumber salad and Israeli pickle.
Broiled squid is served with fat udon noodles ($13) in a red pepper sauce, which intrigued me with its complexity, beginning with a burst of heat that widened in the mouth with an almost sweet intensity before softening and narrowing to a close.
Good rye bread is served with pork fat and cold butter, along with a few pickled vegetables.
Boerewors is served with sadza.
He – and we know it was a he – wrote about the appeal of roasted mutton with a good layer of fat, to be served with onion sauce, and a watercress soup made less dainty by the addition of eggs and significant dollops of cream.
And skyr – a national treasure of low-fat yogurt that's served with everything from fish to meat, puddings to porridge.
They'll be served with fat chips and frilly lettuce and garlic mayo, and washed down with a kumquat milkshake or some Slovakian lager.
Fat ribbons of pappardelle ($13) were served with a sweet and sumptuous veal ragu so good I wanted every last drop of sauce.
Much of the flavour is in the fat that escapes as the chorizo cooks, and it should be served with the tomatoes.
The toddies are served with a plate of shortbread cookies in savory flavors: bacon fat, fennel seed and garlic confit.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com