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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?

#201

Post by jasonellis »

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...

The preference for chicken breast in the US is because of the "low fat" focus of the past several decades. Chicken breasts have been promoted as a high protein/low fat cornerstone of a meat-eater's diet.

I also wonder if chicken breast consumption has been promoted by the poultry industry because it's easier to increase the size of breasts through breeding and injecting solution than it is other parts of the bird. That means they can produce more pounds of breast (at a higher price) for sale per bird than thighs, wings, or drumsticks.

Re: What is this colored fiber in my chicken?

#202

Post by finid »

meddlepal wrote: post #139
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 strongly prefer chicken and turkey breast because it's easy to deal with because it does not have bones or cartilage. When it's cooked it usually doesn't have any weird colors and the taste is relatively boring but consistent. Thighs, wings, drumsticks etc all have problems I just don't want to deal with as an eater.

...because it does not have bones or cartilage.

So eat the meat and throw away the bones or cartilage. Then go grab the calcium caps afterwards.

Re: What is this colored fiber in my chicken?

#203

Post by finid »

stiGGG wrote: post #166
krona wrote: post #129

Earlier quoted context omitted.

I don't know where you live but in the UK, dogs are (in law) personal property and discounting welfare issues, you can do what you want with them if you're the owner. Furthermore, farmers can kill your dog (humanly) on his land if it is causing distress to his animals. In law this is a lawful excuse to cause criminal damage. There are all kinds of lawful excuses. For instance, a person (usually a farmer) is free to k…

In Germany you'll send to prison if you kill your dog. But killing your chicken, cow oder pig is just fine. That's so weird.

What if you kill the dog for the meat and not just for the heck of it?

Re: What is this colored fiber in my chicken?

#204

Post by spectistcles »

curiousDog wrote: post #36
batiudrami wrote: post #33

Earlier quoted context omitted.

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?

I can't stress this enough: learn how to cook tofu. I held off on being a vegetarian so long because I had a bad tofu experience, but I eat it 2-3 times a week now and I've grown to prefer over chicken. Fry it, braise it, bake it... there are a lot of options. Mushrooms are a similar story.

My diet is primarily: Rice, beans, tofu, mushrooms, and various greens. I've never really been a salad person, and even as a vegetarian that's still generally true.

Re: What is this colored fiber in my chicken?

#205

Post by idiot74 »

kefka wrote: post #179
idiot74 wrote: post #91

Earlier quoted context omitted.

That's great and totally not the point I was making. My point was to counteract the claim that animal and crop production are equivalent in their impact on the environment, which is not accurate. Whether it is worth the environmental impact is a different issue. Interestingly, googling 'vegetarian diabetic diet' suggests that a vegetarian diet may be healthier for diabetic people: "Vegetarianism excludes high-calorie…

I was also making the point that: 1. Vegetarianism is not an end-all-be-all 2. Some people fare very badly on many vegetables. Potatoes, grains, rice, and those sort of things are effectively slow poisons for Diabetics. 3. No, you will not shame or embarrass us into not eating meat. I'd personally consider vat grown meat. We're not there yet.

1. Who said it was? But it's clear it benefits the environment and individuals.

2. Hmm, I keep reading things saying that vegetarian diets can be healthy for people with diabetes. Even on the official American Diabetes association website [1]. But if it truly isn't then it is a special case.

3. I agree that shame and embarrassment is not a good way to persuade people. However, there are lots of genuinely good things about a vegetarian diet that people might want to think about.

[1] http://www.diabetes.org/food-and-fitness/food/planning-meals... - "A vegetarian diet is a healthy option, even if you have diabetes. Research supports that following this type of diet can help prevent and manage diabetes. In fact, research on vegan diets has found that carbohydrate and calorie restrictions were not necessary and still promoted weight loss and lowered participants.

"Vegan diets are naturally higher in fiber, much lower in saturated fat, and cholesterol-free when compared to a traditional American diet. The high fiber in this diet may help you feel full for a longer time after eating and may help you eat less over all. When fiber intake is greater than 50 grams per day on a vegan diet, it may help lower blood glucose levels.

"This diet also tends to cost less. Meat, poultry, and fish are usually the most expensive foods we eat."

Re: What is this colored fiber in my chicken?

#206

Post by soundwave106 »

nsebban wrote: post #19
milesrout wrote: post #18

Earlier quoted context omitted.

No they haven't. Red meat is not dangerous. Cooking red meat the way Americans tend to (disgustingly fried everything) is, but disgustingly frying anything is bad for you.

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.

It's not as common, but yes. One example found in Southern cuisine / Texas / etc. is called either chicken fried steak or country fried steak. Although often pan fried, some restaurants deep fry them.

Re: What is this colored fiber in my chicken?

#207

Post by omginternets »

Baeocystin wrote: post #164
omginternets wrote: post #102

Earlier quoted context omitted.

>Cell expansion already has decades of science behind it Not where nutritional epidemiology is concerned. Not by a long shot.

Not for meat, but we've been eating yeasts, algae, bacteria, and other cellular cultures for thousands of years. It's not like the concept is new across the board.

That's not quite what we're talking about though. We're talking about synthetic meat, not meat-substitutes, i.e.: lab-grown muscle tissue with (something like) cow-DNA involved.

Re: What is this colored fiber in my chicken?

#208

Post by magic_beans »

mywittyname wrote: post #189
js2 wrote: post #180

Earlier quoted context omitted.

As well, you have really mess up to overcook thighs. They are one of the easiest/tastiest things to cook over charcoal. Meanwhile, a minute too long and you've ruined white meat. I've since learned that the guidelines for cooking white meat are very conservative and I can cook breasts to a lower temp than I'd thought[1], but then I have the opposite problem - some white meat eaters seem to prefer overcooked meat. [1]…

I won't forget the first time I served a perfectly cooked breast to my sister-in-law. Her reply: "it's too juicy."

That is just... sad. Don't know if she's American, but Americans have a HUGE problem with food. The US was never a country with any unified culinary history. The culinary traditions that came with immigrants and slaves largely stayed in those communities and didn't leech out into the culture at large in their original and tasty forms. We've ended up with a culture of bastardized and homogenized factory foods.

Re: What is this colored fiber in my chicken?

#209

Post by magic_beans »

meddlepal wrote: post #139
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 strongly prefer chicken and turkey breast because it's easy to deal with because it does not have bones or cartilage. When it's cooked it usually doesn't have any weird colors and the taste is relatively boring but consistent. Thighs, wings, drumsticks etc all have problems I just don't want to deal with as an eater.

The bones and cartilage is where the nutrients are.

Re: What is this colored fiber in my chicken?

#210

Post by ddoran »

krona wrote: post #129
danielpatrick wrote: post #120

Earlier quoted context omitted.

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.

I don't know where you live but in the UK, dogs are (in law) personal property and discounting welfare issues, you can do what you want with them if you're the owner. Furthermore, farmers can kill your dog (humanly) on his land if it is causing distress to his animals. In law this is a lawful excuse to cause criminal damage. There are all kinds of lawful excuses. For instance, a person (usually a farmer) is free to k…

> discounting welfare issues, you can do what you want with them if you're the owner

I'm not sure what you mean when you say "discounting welfare issues". Sure, if you discount the laws that protect dogs, they're not protected, but The Animal Welfare act (2006) does exist, very much does protect dogs from people "doing what you want with them" and is enforced.

Of course, that protection is not offered at all costs. If a dog attacks a person, or invades farmland and attacks an animal, then the priority of that person/farm animal takes precedence over the dog.

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