Presuming you are in the two-thirds of us who have not problem with cholesterol, read on.

The flavor of meats is in the fats. Flavor is in the oils, olive, sesame, all the rest you have heard used. This is a small section on things that have at times disappeared in this cholesterol crazed world.

With so many people having given up bacon and eggs and most for no good reason the taste of eggs fried in the fat of bacon is perhaps only a memory from childhood if one is over 40 the "low fat" craze has gone on for so long.

Even fewer remember Mom collecting the excess bacon fat for later use. Not Pam, not some vegetable oil, but a dollop of saved bacon fat instead. And with that the flavor of smoked pork is added.

Or that beef fat from the last beef roast used to fry rice or refry beans. If young enough you may have had so little red meat you might not know what I am talking about. Or saute those onions in beef, pork (plain, bacon or ham) fat. If you can save enough beef fat, you can make real fresh fries as they were made when they had taste.

Do not forget to get something like a splatter shield sold for frying pans to drain what you have fried. All you want is a light coating of fat, not a mess of fat that congeals at the bottom of a plate as the dish cools.

While you are learning this style, use a microwave to re-heat rather than returning to the wok or frying pan.

Don't let your stomach turn at the thought. Learn to use it sparingly and you will thank me later.