fattier

• “In the Schuldt experiments, they saw food as nutritionally better if it was ideologically closer to them without pausing to reason out the fact that a gram of milk chocolate has the same effect on you regardless of how much fattier other chocolates are, or how well the cows were treated.”

  The Huffington Post: David Berreby: Confusing Virtues: People Who Like a Food's Politics Think It Has Fewer Calories

• “I'll go back for their other ramen including Tonkotsu Ramen, the pork-broth style that's rich and fattier, as well as the other Japanese fare from Bento Zanmai.”

  The Huffington Post: Gil Asakawa: Noodling on a Theme: A Colorado Ramen Roundup

• “Made from chickpeas, this Middle Eastern dip/spread can also be used as a condiment in place of fattier toppings like mayonnaise and sour cream.”

  Simon & Schuster: The Small Change Diet

• “There are many Mexican favorites that can be adapted to chicken and fish rather than the fattier beef and pork.”

  The lighter side of Mexican cooking

• “In restaurants, hamburgers tend to be made from fattier meat; the fat makes them juicier and easier to cook.”

  Simon & Schuster: The Flex Diet

• “Spanish mackerel, she says, is a fish that's ideal in cold months because it gets fattier in winter, making its meat richer and all the more delicious.”

  The Wall Street Journal: Spanish Mackerel With Blood Orange and Anchovy Sauce

• “As long as they manage to reproduce and have a child that lives, it doesn't really matter that a high protein low fat diet kills them off, and I fail to believe they wouldn't catch a fatty fish once in a while or horror upon horror, eat a fattier human once in a while ....”

  Boing Boing

• “NOTE: Although 160ºF is the recommended internal temperature for cooked pork, this is more applicable to fattier cuts.”

  Roast pork with ancho chile, honey and cilantro sauce: Puerco al horno con salsa de chile ancho, miel y cilantro

• “The leg meat has a lot more connective tissue, it's fattier, and it's actually much better at something more like 165 or even 170 degrees.”

  NPR: Harold McGee's 'Keys To Good Cooking' For Chefs

• “Whether or not it's to keep your New Year's resolution to lose weight, remember these healthy tips when making soups: Opt for low-sodium broth-based soups instead of fattier cream-based ones.”

  The Huffington Post: One For The Table: The Soup Diet

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