Thinking about food, we are always encouraged too check the content of the stuff we buy for its sugar, salt and fat content. I've discovered that there is a direct correlation between the amount of each and the taste of the product. Not too keen on salt, I don't monitor that one, sugar can create just too much sweetness, but fat........... ah well.
A good stew or casserole tastes so much better made with meat marbled with some creamy white fat. An incredible roast needs a decent amount or at least a good basting. I might like a good basting. In gorgeous essential oils and and creams..... but that's for another time, back to business. Fat makes food taste GOOD.
Ice cream - even the sound tastes good, cream cake, oh my! Rich yellow butter, buttery, golden, gold....the subconscious link to luxury and longing - and the ultimate fat enhancer, chocolate.
If such goey loveliness on the taste buds leads to us wanting more, if the fat content adds to the experience of the product, then something with a high fat content, say 43% is going to be absolutely, mouth wateringly, deliciously GORGEOUS.
And I am.
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