HEALTH: ARE WE READY FOR FAT-FREE FAT?

THE FDA IS ABOUT TO DECIDE WHETHER YOU CAN EAT THESE CHIPS. THEY ARE FRIED IN A FAKE OIL THAT CAN'T MAKE YOU FAT. DIP, ANYONE?

THE LAVISH DINNER THAT CHEF John Folse prepared for a private party of Procter & Gamble executives tasted rich enough to make a cardiologist apoplectic. Folse, owner of the celebrated Lafitte's Landing restaurant near Baton Rouge, served thick seafood gumbo, sauteed herb-encrusted duck breast, sauteed speckled trout, fried soft-shell crawfish, salad with vinaigrette dressing and--for those who had room left for it--Mardi Gras cake. Every dish was prepared the old-fashioned Louisiana way, with generous dollops of oil; every bite tasted heavenly. Yet the whole thing, from soup to dessert, was a low-fat meal. That's because Chef Folse had cooked it not...

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