River ,'Out Of Gas'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
do you need a space heater?
Most definitely. I will be doing some shopping this weekend.
I'm generally not a fan of "It's better to ask forgiveness than permission" (so much so that I kept typing it the wrong way round) but when it comes to warmth I feel tempted to risk immolation as a first round tactic.
See, if I'm warm in it walking outside, I should be warm in it sitting at my desk. It's only fair.
Dark meat has more blood vessels. Birds that fly have all dark meat. Non-flying birds have white meat - some of them can fly, but only a short distance, as not enough blood makes it to the muscles for continuous flight.
I think meat:bone might be highest for breast, though I think the price difference between breasts and thighs is more than the meat % difference.
Eta: also, white meat has a greater tendency to be dry and tasteless, but people still want it. Because they're more sure it's really chicken and not pigeon or something? I don't know.
More fat, too. Mmmm.
Freezing rain suddenly is in tomorrow's forecast. And possible nor'easter this weekend.
I really hate winter.
I think that white meat has a lot more actual meat-meat than dark does--compare a chicken leg to a chicken breast. Even the thigh has less meat than the breast does.
I just had my review; a decent one, but the raise was piddling at best (1 1/2 percent). Everyone's jobs are on tenterhooks right now, so I'm not gonna complain.
Huh. I just got asked to sushi. But it's not the symbolic sushi crew.
Even the thigh has less meat than the breast does.
But does a thigh and a leg have less than a breast and a wing? Still--not enough to overcome the drop in flavour. I'll have to find a white meat lover and ask them why they're so weird.
I'll have to find a white meat lover and ask them why they're so weird.
Ooh! Ooh! Ask me!
Some unsupported specuations on reasons for preferring white meat:
A) - less fat - healthier even if not as good tasting.
B) White mean, having less flavor of its own can be a better carrier for intensely flavored(often fatty) sauces. And yes, the parentheses contradict reason A. When it comes to food preferences, captain logic seldom drives this tugboat.
I love marinated/brined/sauced chicken breasts over chicken legs. Brining/marinating takes care of the overly dry problems, as does poaching--cooking them in wine, beer, or fruit juices, especially pineapple juice, works excellently.