I don't know if this has been covered in the thread, but how about this? - When making hummus, [know it's not the best example carb-wise] with canned chickpeas, lemon juice, tahini,[better, i think, with toasted sesame oil] and so forth, you can stand there at the food processor and drizzle in ridiculous amounts of olive oil, more than you'd believe, and it will still stay an emulsion. Since fat seems to magnify flavor, the flavor stays fairly undiluted, in proportion to what would be expected, anyway.

I've noticed that salt flavor seems very magnified with high fat content of a food. this leads me to wonder how much salt people may unwittingly ingest in low fat foods, because it would go undetected?

Another recipe ,where you could employ same technique to get more fat into your diet: [link to blogs.kqed.org]

I bet you wouldn't have to use the second potato and could double the olive oil, but haven't tried this recipe either way yet.

Sorry, I know I've done this with a bunch of foods, but am blanking at the moment-can't remember good examples ,and didn't want mean to clog up your thread sc0rp10n with clueless-sounding carb-loading. In actuality I feel very clued-up by your kindly infos and very grateful.