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What is this colored fiber in my chicken?

cooking.stackexchange.com

211–220 of 327 posts

Re: What is this colored fiber in my chicken?

#211

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...

As a North American child, I grew up with hideously overcooked chicken and turkey from cheap supermarket freezers: the skin was always a crunchy mess of solid cellulose and burned glazes, the dark meat was a brown pile of fibrous sludge, and the dry breast meat had the only bearable taste and texture (and only after adding sauce...)

After I learned how to cook for myself, chicken became a completely different, wholy enjoyable food.

Re: What is this colored fiber in my chicken?

#212
post #29
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…

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.

Imitation meat would be a protein altered to resemble the meat of a particular animal. This is not necessarily vegetarian, as insect protein might be altered to resemble beef. Certain types could have problems with allergens.

Cultured meat would be grown from animal cells without developing an entire, independently viable animal. This is what "vat-grown" meat would be.

Synthetic meat would be processed polymerized amino acids that are chemically and structurally similar to animal meat. This is the holy grail of meat substitutes for vegans. No living thing of any kind is killed, molested, or even inconvenienced in its manufacture (provided you don't look too closely at where the amino acids came from).

"Fake meat" would be imitation or synthetic. Cultured meat wouldn't exactly qualify as "real meat" to me, but it isn't quite "fake meat", either.

Re: What is this colored fiber in my chicken?

#213

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.

You can buy boneless skinless thighs, they're great

Re: What is this colored fiber in my chicken?

#214

Earlier quoted context omitted.

A rash rejection of dialog. Plants are very lowly sentient through structures that are the plant-counterparts to animalian neurons. They communicate with other plants and they sense what can be described as "pain." But, I don't think arguing on the sentience of an unprotected kingdom will further this discussion. The discussion on animal welfare seems to be an emotional one alone. As long as our mirror neurons aren't…

Ive always found in the quieter parts of Silicon Valley and areas, there does exist a merge between the technological and something else. I've seen this something else be called luck, magic, parapsychology.. Many names. But I've also found that it is indeed whispered and talked of behind the scenes. I've learned these arts as well, to hear the ebb and flow of what goes on around me. Many times, I can feel the data go…

Thank you for sharing, beautiful

Re: What is this colored fiber in my chicken?

#215

Earlier quoted context omitted.

> it was forcefully bred by a corporation that treated it like trash to increase their financial gains The same could be said for plants.

I hear this kind of argument pretty often. It's bizarre, because debunking it is pretty trivial. Even if we assume destroying plants is 100% equivalent to destroying animals (this is obviously a position not many would agree with), destroying animals is worse because animals require plant food to grow. And since animals burn calories that don't go directly to growth, it's an inefficient means of producing food (beef…

If you do assume animal life is equivalent to plant life, all you're saying is that consuming animals is less efficient. It would be like saying we shouldn't consume icecream because drinking milk directly saves more milk (not sure if this example is true).

Re: What is this colored fiber in my chicken?

#216
post #5
post #3

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).

They're called "red meats" and while i agree with you that white meats are generally tastier, some dishes lend themselves better to white meats than red.

'Red meat' generally refers to beef (as well as sheep and some game) in the US.

'White meat' is chicken, which comes in two varieties: white breast meat and dark wings and legs.

'The other white meat' is pork. The 'ultimate white meat' is lobster, although I'm not sure how that court case came out.

Re: What is this colored fiber in my chicken?

#217
post #215

Earlier quoted context omitted.

I hear this kind of argument pretty often. It's bizarre, because debunking it is pretty trivial. Even if we assume destroying plants is 100% equivalent to destroying animals (this is obviously a position not many would agree with), destroying animals is worse because animals require plant food to grow. And since animals burn calories that don't go directly to growth, it's an inefficient means of producing food (beef…

If you do assume animal life is equivalent to plant life, all you're saying is that consuming animals is less efficient. It would be like saying we shouldn't consume icecream because drinking milk directly saves more milk (not sure if this example is true).

The assumption I pose is that (given the very generous notion) if plant life is equivalent to animal life, and destroying life is undesirable, then eating animals is worse (in this regard) than eating plants because it destroys _more_ life.

Re: What is this colored fiber in my chicken?

#218

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. Th…

I think it's both the 80s/90s low-fat push, yes, but also an aversion to eating anything that reminds us it came from an animal. Chicken breast, preferably breaded to make it look even less like something that was ever alive ("nuggets", even better!), pre-sliced turkey breast, cured meats, fish reduced to scale-free filet or stick form, all acceptable. Boneless steak cuts if we want to feel exotic and wild (cooked to medium if we really want that cave-man experience, of course—medium-well otherwise).

Bones, skin, limb-shaped things in general, organs certainly, blood, any recognizable bits really (heads on fish, oh man, that's right out) are to be rejected with expressions of disgust.

Outside the serious hunting/fishing set and self-identified (in their own minds at least) cultured and/or foodie folks, this is the norm as far as I can tell.

Re: What is this colored fiber in my chicken?

#219
post #19

Earlier quoted context omitted.

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.

With mashed potatoes and white gravy[1], it's delicious, too.

[1] People who put brown gravy on chicken fried steak are heretics who should be deep fried themselves.

Re: What is this colored fiber in my chicken?

#220

Earlier quoted context omitted.

Ive always found in the quieter parts of Silicon Valley and areas, there does exist a merge between the technological and something else. I've seen this something else be called luck, magic, parapsychology.. Many names. But I've also found that it is indeed whispered and talked of behind the scenes. I've learned these arts as well, to hear the ebb and flow of what goes on around me. Many times, I can feel the data go…

From my viewpoint, the practitioners have all but secluded themselves for the time being, away from all public scrutiny. Very seldom do I hear of them mentioned, and of those very few are intelligent. And I believe this is what could hold you back, atleast in public acceptance (if you're even aiming for this -- and not just discovery among the "initiated"). I'm sorry I can't offer you anymore words, getting a taste o…

> From my viewpoint, the practitioners have all but secluded themselves for the time being, away from all public scrutiny. Very seldom do I hear of them mentioned, and of those very few are intelligent.

They still are out there, but most have gone the anti-technology, anti-science.. almost hippie like. To most of them, it's all flowers and happy auras, and vibes. That sort of stuff. In my opinion, they are a dead end. It's all circle this, good vibes that. And absolutely no proof, no scientific work on understanding the underlying nature. Nothing.

> And I believe this is what could hold you back, atleast in public acceptance (if you're even aiming for this -- and not just discovery among the "initiated").

Nahh, I obviously don't talk about this at work. It can easily be seen as "Religion". No sense in alienating people. If they are intent on discussing it, I invite them to a coffee shop, a bookstore/cafe, a quieter bar and talk.

Then again, I do have to be careful in whom I talk with. Obviously, these ideas are exactly mainstream. And, many of them can have very deleterious paths (cults, single-mindedness, magus-itis). Last thing I want to do is get someone who is weaker-willed into something they cannot handle. Primarily, I don't want to be responsible for someone else's failures.

> I'm sorry I can't offer you anymore words, getting a taste of the esoteric after all of this time away has left me in shock.

> So, may you succeed in your journey and if there's anyway I may assist, I would oblige.

Thank you much for the kind words.

There are a few ways to help, and they be primarily information. I'm blessed with an ample amount of money and goods. It's mind I need.. Thought. Ideas. Creativity.

Primarily, this "woo woo" area, Ill call it magic. The problem is that the only way to sense it is to be trained in it. And how do you know if someone is trained? Its a chicken and egg problem. The way out of this, is to develop some sort of sensor that can "sense" whatever this is. Once a sensor is made, then ideally it would provide a way to prove/disprove these claims. Not only that, but we in the engineer class (yes, systems engineer as well) would also be able to experiment in making devices to manipulate this energy. With appropriate feedback from the sensors, we could start mastering this other realm.

I've a few ideas how to do this.

1. Auras. Some people see it naturally. Some can be trained to see it. What is it? Is it EM? What frequencies? Is it magnetic domain, or electric domain, or both? Could a camera detect this? What if you could adjust the response frequencies in the CCD to different areas?

2. Remote sensing. This would require time and lots of money at an fMRI. Would entail in self-selecting people whom claim to have these gifts. Fraught with false positives, given fMRI tech. Open ended investigation on peoples' brains. Not likely.

3. Emotion. Is it possible to sense emotion? I believe yes. We all have felt it, someone staring at us. Someone angry, and we don't know why. Dread that makes a room thick. What's going on, and why? Is this measurable? If no devices, can we use people to detect (and then measure with equivalent of lie detector electronics, to bypass verbal means)?

But these are diffuse ideas, and none are terribly good. But given my computer science, engineering, IoT sensor net, and biological backgrounds, It's all I have. If you have other ideas, I'd be very much interested in knowing or collaborating. I don't even need much of citation. I'd rather enable the occult for the masses, by means of science.

If you'd like to get ahold of me, you can email me clow_reed@protonmail.com

Sincerely,

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