151–160 of 327 posts
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> it was forcefully bred by a corporation that treated it like trash to increase their financial gains The same could be said for plants.
No. That's why it is very much legal for me to chop up a tree that I find on my property but not a dog.
Brown meat is much much more delicious; why would anyone prefer white meat is beyond me. And the irony is that, in buying "heavy breasted chicken", customers pay for something they can't consume (assuming chicken is priced by the pound in the US).
This is true, in Ukraine we called imported chicken legs "Bush's drumsticks" (referring to Bush Sr.) This is because legs are not in as much demand in the US, so they would rather export them to countries where they are in demand!
This is not a problem caused by antibiotics. Is a problem of genetic nature that happens because broilers are inbreed for growing big and fast. The same birds in true range with plenty of food would face exactly the same problem, with or without antibiotics. They are too heavy and often tend to have cardiac diseases, but they live short lives and are delicious so they are the most sucessful bird in the planet. On the…
"the most successful bird on the planet" is an interesting line considering that they are all killed and eaten. I guess the obvious line of reasoning is to talk about how GDP is less than perfect for measuring economic success, etc. Sometimes large numbers are not a sign of success.
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People fry red meat ?! I have spent much time in the US, but I think I have never seen that...in restaurants at least. And I'm kinda glad I didn't.
I've lived in Japan for my entire adult life and we cook meats either in a frypan or a wok. Do you roast it in the oven or something?
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Not if we're talking about advances in textured vegetable protein. When I read "fake meat" I take it to mean that it's not animal derived. Otherwise it'd just be meat.
What would you consider synthetically produced 'meat' that wasn't part of an animal? Are there any other salient variables for classification which come to mind? In my opinion, structured growth of 'muscle tissue' disconnected from any animal is still "fake meat". Unfortunately, as far as I'm aware, it is either still science fiction or too expensive (otherwise I'd have heard about it from places that aren't scifi).
Once we solve the minor engineering issues, we're good.
Animal welfare aside, I find people in North America really in favour of chicken breast, much more than other parts, say chicken thigh. Yet I myself think chicken thigh tastes much better, especially with the skin (yet again it is usually skinless in supermarkets here, unfortunately). Is it because of nutrition (percentage of fat/protein etc.)? On top of that, chicken feet are considered unacceptable by many...
So what it comes down to, is if we get a whole precooked chicken (roasted or fried, whatever), I'll go for the wings and thighs, but if we're just buying a big pack of something to cook at home, I usually just pick up a half-dozen breasts and call it good.
Fake meat cannot come soon enough - poor bird was encouraged to grow in an unhealthy manner resulting in dead tissue inside it while it was still alive. I wonder if it was painful for the bird having this tough dead tissue at the core of its breasts.
In the meantime you might find vegetarianism surprisingly easy - I know I did. It is initially a bit of extra effort because you need to learn brand new recipes and depending on where you live you might have limited restaurant selections but I mostly gave up meat 18 months ago and was surprised at how easy it was. Plus it's way cheaper and you get to massively reduce your carbon footprint too. It's not for everyone b…
This introduces you to new ingredients and recipes without adding immediate restrictions to your diet and life.
Even if you never go full vegetarian, just cutting back on meat consumption still has an effect.
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In the meantime you might find vegetarianism surprisingly easy - I know I did. It is initially a bit of extra effort because you need to learn brand new recipes and depending on where you live you might have limited restaurant selections but I mostly gave up meat 18 months ago and was surprised at how easy it was. Plus it's way cheaper and you get to massively reduce your carbon footprint too. It's not for everyone b…
I've been thinking about this a lot lately. Particularly going Vegan. What sorts of protein do you usually eat?
You do, but as your gut bacteria changes you sort of stop craving meat so much and start craving the new foods you've been eating.
FWIW, plant-based complete protein groups are fairly inexpensive and easy to come by.
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>> poor bird was encouraged to grow in an unhealthy manner The bird was not "encouraged to grow", it was forcefully bred by a corporation that treated it like trash to increase their financial gains... >> I wonder if it was painful for the bird I seems very safe to assume that it didn't have a remotely pleasant or normal life...
> it was forcefully bred by a corporation that treated it like trash to increase their financial gains The same could be said for plants.
Regardless of whether anything "feels pain" or not, I, personally, would choose to not destroy anything I don't have to, even if it's a uniquely-shaped rock.
I mean, look at [0]. It's probably universally safe to say that the absence of these formations would not adversely affect anyone or anything. Yet, a sapient being would agree that the world would somehow be less, in some intangible metric, without them, even if they weren't the result of a million years of forces..
[0] https://www.google.com/search?q=natural+rock+arch&tbm=isch
Animal welfare aside, I find people in North America really in favour of chicken breast, much more than other parts, say chicken thigh. Yet I myself think chicken thigh tastes much better, especially with the skin (yet again it is usually skinless in supermarkets here, unfortunately). Is it because of nutrition (percentage of fat/protein etc.)? On top of that, chicken feet are considered unacceptable by many...