Bone marrow! So delicious. I like to stick some beef shanks in a crockpot with red wine and lots of garlic and rosemary, then shred the meat and mix all the delicious marrow back into it.

For cooking, I've been partial to lard lately. :)

Love, peace, and bacon grease!

Bacon grease, coconut oil, 40% milkfat whole cream. Dice up some bacon and cook it down, throw some diced onion, sliced Brussel sprouts and green pepper, simmer on med temp till the sprouts are softer then finish with some cream and cook it down to a thick sauce and season as you see fit. Dinner 3x a week at least.

Coconut oil, butter, bacon fat in that order. It's about all I've tried so far. The idea of ADDING fat into my diet has been hard to grasp. I am doing it slowly but surely. I totally plan on picking up the ghee next time I see it, thanks to you Adam!

I have a penchant for heart at the moment, either beef or lamb. Cut out the valves, stuff with a mix of lard and veg diced in a blender, sew/skewer closed, pop into a roasting tin with some sort of liquid (I prefer cider but you could use stock or plain water), cover with foil and roast on low for a few hours, basting regularly. The lard melts into the meat making it beautifully tender and the juices merge with cider to make an excellent gravy. At the same time roast parsnip/carrot strips with a touch of honey drizzled over them, then present on a steamed savoy cabbage leaf... gorgeous!

I have been using avocado oil a lot recently as well. It's so versatile!

I use it to marinate fish (mixed up with lemon zest, juice and fresh herbs, salt & pepper), brushed over chicken breasts with herbs before grilling, drizzled over steamed artichokes, mixed into guacamole, drizzled over spinach, avocado, and orange salad, and to sear pretty much anything. The other day I used it instead of mayo (mixed in with the yolks, salt, and paprika) to make deviled eggs. It was great! I've really grown fond of the flavor.

I recently started using Rendered Duck Fat. Great stuff

I started with butter and found it so much more amazing than margarine, I don't know how people made the switch from butter to margarine in the first place! I love butter.

I recently started using bacon grease and that stuff is grand. I'd never even thought to use it for cooking before. Now I fry up some bacon and then cook up my eggs right in the bacon grease. It is the most delicious way to eat an egg. 8) It's also the best for pan-frying potatoes.

I finally found some heavy cream (it was strangely hard for me to find) and I absolutely love the stuff. Even though it says 0g of sugar (per serving, of course...), it is so sweet to me I go easy on it b/c there's no way there's not any sugar in it!

I will check out my local Whole Foods for ghee. I have been wanting to experiment with it.

Tallow. Tallow. Tallow.

Red palm oil. It's great for frying fish. Gives great flavor. Recipe is simple: add salt and, if this is too spartan, some curry powder and cinnamon. I imagine it would be great with pork, too. I can definitely see frying my pork chops in the stuff.

I go through so much pasture butter that I suspect that I am breaking a little-known law on the books.

What I love for salads (cold) is pumpkin seed oil. It's pure heaven, but not for heating.

Tallow is great for frying potatoes. If you ever want to wow someone with your hashbrowns, use tallow. I also used some ghee which I think adds a nice flavor.

Ghee/butter is also wonderful. I put it on spaghetti squash and steak.

Amd my very favorite of all, thick raw heavy cream that is a gorgeous light yellow color and has the consistency of pudding. I will whip it with vanilla and maybe a bit of stevia. It goes well on berries. You can also make ice cream!

Book recommendation: http://www.amazon.com/Fat-Appreciation-Misunderstood-Ingredient-Recipes/dp/1580089356

What really goes nice together as a snack are nuts, butter and honey. I guess some coconut oil would taste fine with those too.

Another thing I eat since going paleo is cinnamon spreaded over a banana or an apple.

And I always take some veggies, put them in the pan, frie them in coconut, add some eggs to it and butter it. Voila. It almost doesn't matter which veggies you take. I suggest you try some you like first, but this really turns out very good with an enormous range of veggies.

Plus it's pretty cheap and goes nice with any kind of meat too. Paleo cooking is so simple.

But I gotta admit I am probably not the best person to give advice on nutrition since I rely on supplements to achieve the recommended intake of nutrients every day.

Homemade ghee, coconut oil, avocado oil and butter :) I want to use lard but I can't find any pastured raised pork around here so making lard from conventional pork fat might not be the best choice for me.

I like certain fats for certain things...although I've never met a fat that scrambled eggs didn't like.

Beef: seasoning cast iron pans, cooking onions and root veg, cooking steak Chicken (Am I the only person that saves chicken drippings?) pate' if I'm cooking multiple pastured chickens, frying cabbage-yum. Bacon fat: eggs, steaks, veggies, one of these days spinach salad if I ever get around to it, German "potato"(really cauliflower) salad if I'm craving it enough to chop up a cauliflower Pork fat: cleaning cast iron pans. Olive and Seed oils: Marinades, dressings, and fish
Butter: Broccoli, Sweet Potatoes ( too expensive and easy to burn to cook with it)

Lambs liver. No messing about with marinating in milk. Simply fry for 2 mins on each side, eat as rare as you dare and serve with pickles.

Double cream: Is that what you 'Mericans call Heavy Cream? My tub says it's 48% fat (from Jersey) and IT. IS. HEAVEN. with blueberries, raspberries and or strawberries.