I love fat and oil and all things glistening and sumptuous. I have a jar of rendered bacon fat in my fridge right now. It's great for frying eggs or onions, potatoes, meat.... I could get carried away.
I have a lot of different oils in my pantry as well. Three different olive oils, grape seed, sesame, canola, the list goes on. What I do not have, is coconut oil. But after reading these articles, I think that is all going to change, and I'm going to be frying some things in a new fat this coming weeks.
This first article led me to the second one. I guess I'm a little late on this one, as it was published in March of '11.
The Kitchn gives a shout out to Trader Joe's
NY Times shout out to coconuts.
I made a pork loin recently, and fried it in bacon fat. You'll see some pictures soon. (It was soooo good.)