>>47318

>[…] I Still don't know what happens […]
It's kind of exciting, when even the author is not knowing everything … :D

>[…] a way to keep 2 copies of someone alive?
… and they can share – unlike identical twins – the same memories. There are already some examples. In "The 6th Day" (United States of America, 2000) the hero Adam Gibson (Arnold Schwarzenegger) and the villian Michael Drucker (Tony Goldwyn) meet their clones but treat them in completely different ways. In the "Star Trek"-universe two characters are splitted because of transporter malfunctions: Will Riker (Jonathan Frakes) in "The Next Generation", season 6, episode 24, "Second Chances" and Brad Boimler (Jack Quaid) in "Lower Decks", season 2, episode 2, "Kayshon, His Eyes Open". Their doppelgangers take on a new name – Thomas Riker (Jonathan Frakes) and William Boimler (Jack Quaid) – and start independend lifes. As said before, all clones had the same memories as the originals until the moment of division. Afterwards everyone collected their own.

>Fat actually tastes much better when cold […]
That's true. But it also depends on the type of fat. If it has a firm consistency like bacon and can be fried (i.e. it doesn't just melt), it's more likely to be tasty when heated. OTOH I'm sure it would be a waste to treat Lardo or Salo ( >>47305 ) this way.

>[…] it makes pretty good topping on the bread or good sauce with mashed potatoes […]
This is no surprise. Fat is well known as a flavor carrier – like salt and sugar. A slice of bread with just plenty of butter or lard and a pinch of salt or sugar (latter only with butter) is “the best” simple snack you can have, right? And while John and Jane Average Cook add only some flakes of butter to the mashed potatoes, I saw a chef on TV who suggested mixing it one to one.

>[…] but you would not eat it alone
You never nibble a little piece of butter (admittedly, it's not pure fat) now and then? If you don't, you're definitely missing out.

>I think cooked breasts should go well with mashed potatoes.
Could be. To be sure, we should consult a cosmetic surgeon who can tell us something about the type of breast fat. Do we have such an expert here? Please get in touch! :)