Tinfoil Chef

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I guess that’s a pretty big question these days in this age of being “heart healthy” and all that and honestly, for years now we’ve stayed away from fried foods, especially deep fried. (except for french fries from the golden arches or BK and the like but that’s a not very often exception to the rule).

Generally speaking, we’ve been out of the habit of greasy foods for so long that if something turns out to be more than just a little bit greasy we almost can’t tolerate it anymore. Little things like piercing or scoring meat before it’s cooked so that juices can drain out of it. Avoiding the frying pan in favor of baking, microwaving or other methods that by nature involve less grease.

It doesn’t take long to become used to a lower grease tolerance, spend a week or two going out of your way to avoid as much grease in your food as you can and when the time is up the odds are good that when you look at the grease cooling in a frying pan it’ll make your stomach turn at least a little.

Oh, I’m all for a good juicy burger or hot dogs pan fried in a couple pats of butter… once in a while. Most of the time I’m more interested in doing it with lower grease levels. Heck, even most fast food places now do a better job of keeping the grease down in their burgers and If they can manage it, anyone can.

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