Nothing like fatty meat wrapped in more fatty meat, right? I remember growing up the men in my house would always eat porterhouse steaks wrapped in these huge super thick slices of bacon. No wonder my dad had a hard attack at age forty-seven. Those sound nice as hors d'oeuvres though, because you can just take a little one and taste something fatty like that in a controlled portion.
Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. -Julia Child