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What is this colored fiber in my chicken?

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Re: What is this colored fiber in my chicken?

#191

Post by trevyn »

dantillberg wrote: post #148
Hexcles wrote: post #118

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...

On the bright side: I live in the US, I love the "dark"/fatty meat on chickens, and I don't mind that everyone else here prefers "white"/dry chicken meat because that means a) chicken thighs are often much less expensive, and b) I rarely have to fight over the thighs and other fatty meat when sharing a full bird. Edit to add: As for why other people prefer white meat, people usually invoke that it tastes better, but…

The breast is more homogenous, which is a nice touch.

Re: What is this colored fiber in my chicken?

#192

Post by the_gastropod »

Eyas wrote: post #119
pavlov wrote: post #27

Earlier quoted context omitted.

This is just the tip of the iceberg in how animals are treated. Industrial meat production practically runs its margins on increasing the suffering of animals in a manner that narrowly avoids this kind of visible anomalies in the product. As many others have noted in the past, slave labor and concentration camps operated on a similar industrial calculus of forcibly squeezing out value from living beings before puttin…

Except as far as I understand it, there seems to be a significant utility to fake meat (and it is more of a distinct possibility than zombies): For many, there are few ways of consuming a balanced diet without meat. Take low-FODMAP diets [1] for example, which are becoming very popular with people with IBS, a condition some ~15% of the U.S. population suffers from [2]. For many, coming up with enough sources of prote…

> For many, coming up with enough sources of protein while satisfying their dietary restrictions is not easy without meat.

I'm not sure this is true. I know it's a pretty common argument, but in reality, it's not particularly difficult to hit your protein requirements on a plant-based diet. Even if you take a relatively low protein food, like brown rice, and eat your required daily calories worth of it in a day, you'll hit your protein requirements for the day.

Consider that most people don't eat just rice all day, and toss in some beans, spinach, nuts, seeds, etc., and it should be clear how easy it is to get enough protein (assuming you're eating enough calories).

Re: What is this colored fiber in my chicken?

#193

Post by GFischer »

jerguismi wrote: post #125
hellofunk wrote: post #117

People just eat way too much chicken. The numbers of chicken consumed every year in most western nations is astounding. And those poor birds, the way they are packed to the point of not even being able to walk while they are raised, it's really a lot more disgusting than the final product shown in this article.

Do you think red meat is better? I've been trying to avoid red meat lately for health reasons, and it is very difficult because for many restaurant major of the items seem to contain red meat. I end up eating lots of chicken and fish. Going vegetarian would be probably best...

Not all red meat is raised like chicken.

Here in Uruguay, cows are free ranging, and it's some of the best meat in the world (they're also individually tracked, etc... that means you can track the individual animal but it also makes it more expensive like most "organic" food :) ).

Re: What is this colored fiber in my chicken?

#194

Post by Chris2048 »

koolba wrote: post #96
Chris2048 wrote: post #95

Earlier quoted context omitted.

I think if human slaves where forced to live like regular chickens, they'd suffer too. What does a happy chicken make?

> What does a happy chicken make? Same thing a sad or lonely chicken makes: food. Since happiness is generally associated with good health I'd wager happier chickens are healthier, ergo, tastier.

> Since happiness is generally associated with good health

Is it? Isn't human happiness associated with human good health?

Re: What is this colored fiber in my chicken?

#196

Post by Chris2048 »

ceejayoz wrote: post #130
Chris2048 wrote: post #101

Earlier quoted context omitted.

Why mention consent? The supreme court ruled it was not required.

The Supreme Court has had its share of bad rulings. http://blogs.findlaw.com/supreme_court/2015/10/13-worst-supr...

And is this one of them?

Re: What is this colored fiber in my chicken?

#197

Post by ivraatiems »

dantillberg wrote: post #148
Hexcles wrote: post #118

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...

On the bright side: I live in the US, I love the "dark"/fatty meat on chickens, and I don't mind that everyone else here prefers "white"/dry chicken meat because that means a) chicken thighs are often much less expensive, and b) I rarely have to fight over the thighs and other fatty meat when sharing a full bird. Edit to add: As for why other people prefer white meat, people usually invoke that it tastes better, but…

I agree, it's an acquired taste. I used to hate white meat chicken; I started eating a lot of it as part of an overall weight-loss program. Now, I actually prefer it. Dark meat seems oddly fatty, and has a weird texture. I don't really know why. I will say that learning to properly cook white meat chicken has contributed. A correctly-cooked chicken breast is very different than an improper one.

Re: What is this colored fiber in my chicken?

#198

Post by [deleted] »

jmngomes wrote: post #77
jsz0 wrote: post #52

Earlier quoted context omitted.

> "I can't wait until we can grow zombies to pick cotton, then all the slaves can finally go free." Forcing (?) billions of people to change their eating habits is a far more difficult task than a quaint little Civil War to settle slavery.

Maybe that problem gets substantially easier to solve if we start educating people (and children) about what they're actually being fed, as well as imposing basic decency rules on how slaughterhouses and aviaries operate. I don't buy or eat cheap chicken because I know how it is bred/produced and it's both miserable for the animal as well as for anyone who eats it. I prefer paying twice as much for chicken and having…

[deleted]

Re: What is this colored fiber in my chicken?

#199

Post by jasonellis »

keehun wrote: post #168
Hexcles wrote: post #118

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...

I prefer chicken thigh myself, but the best chicken I've tasted to date comes from the hands of an experienced chef who made the chicken breast the most tender and delicious chicken I've ever tasted. The dish also included the thigh, but it didn't come close to the breast. It's as if the thigh is much more forgiving but has a lower potential ceiling than the breast which is much less forgiving but can be insanely del…

After drying out breasts using a number of other cooking methods, I've found sous vide to produce breasts that are unbelievably juicy.

Re: What is this colored fiber in my chicken?

#200

Post by finid »

dantillberg wrote: post #148
Hexcles wrote: post #118

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...

On the bright side: I live in the US, I love the "dark"/fatty meat on chickens, and I don't mind that everyone else here prefers "white"/dry chicken meat because that means a) chicken thighs are often much less expensive, and b) I rarely have to fight over the thighs and other fatty meat when sharing a full bird. Edit to add: As for why other people prefer white meat, people usually invoke that it tastes better, but…

It's the effect of decades of advertisement. We've been duped into thinking that white meat is normal and good, when white meat in chicken breast shows a sedentary existence. Truly free range chickens do not have breast meat as white as those from factory farms.

It's the same way we've been duped into believing that we need to eat that bowl of cereal in the morning.

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