Host ,'Why We Fight'
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.
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.
Ooh! Ooh! Ask me!
::looks around blankly::
Chicken breasts barely justify themselves to me. Especially if you take the skin off. They're just sauce transmitting media. Contrast that to a simply done pork chop which tastes good just grilled in its own juices--dark meat is the closest a chicken gets to that built in numminess for me.
As for Ike, my reaction is "Oh" and I'm not sure what that means.
Something about the taste of dark meat chicken I just don't like. Also, the texture bugs me. Dunno why.
I think it's all a marketing gimmick. How many things say "all white meat" on them? I agree that the flavor lives in the dark meat.
They're just sauce transmitting media.
YES! That's their appeal. Ditto the appeal of most carbs I like. But I think of the carbs more as a fat delivery system too. As in Alfredo sauce or a slice of brie.