291–300 of 327 posts
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In other words, people can do what they want with their dogs. They just need to kill them first. There are lots of ways you can do that, but starvation isn't one of them, because that's a welfare issue. Seems pretty obvious.
What? No. You cannot just kill your dog for any reason. That is illegal, immoral, and inhumane.
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> "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.
America isn't the only country where slavery existed, and both slavery and animal welfare can be tackled in a region without having to change the entire world at the exact same moment. If enough people in, for example, the US felt as strongly about not eating animals as they do/did about not having human slaves, they could have another "quaint" civil war (or maybe a political argument that could achieve the same thin…
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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.
It's also why McDonald's McNuggets are now made with "all white meat" - except it isn't breast meat. Its a mixture of meat and meat by-products that have been blended and bleached. It has a mouth-feel unlike either dark or white meat chicken; it's a unique combo (I am not against McDs or their nuggets, btw).
I remember when McNuggets first came out - there were three distinct shapes. Only the "round" shape was white meat - and actual all-breast meat. The other two shapes were dark meat. Today, there are only two of the same three shapes that I recall, and both are of the blended "white" meat.
Which is a shame - I liked the variety more before.
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What? No. You cannot just kill your dog for any reason. That is illegal, immoral, and inhumane.
How is a dog special? Compared to say, a rat or a chicken or a cow?
I'm a vegetarian, so dogs are not special to me in that regard. I only mentioned dogs because I was replying to a comment that mentioned dogs specifically.
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The breast is more homogenous, which is a nice touch.
And there I think you have it. I discovered as a parent the homogeneity is the key to "kid food", chicken breast being an excellent example. I remembered preferring Campbell's chicken soup, with its uniform little white cubes of chicken and homogenized fat to the version that my mother, where the chicken was raggedy looking and the fat floated unevenly.
My wife's chicken soup, with dumplings, though? I'll have a couple servings of it no problem!
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I had considered that to be a plausible avenue - that it was all just in my head. Indeed, I could just be self-selecting phenomenon that I've done as proof that something else exists. The key out of this mind-trap is unbiased 3rd parties. For example, consider this. You're by yourself. You do something "magical". It conjures an invisible dragon around you. It has a distinct shape and look. Ok. So this is in your head…
There's a lot we don't understand about how things relate and how our minds work and the deeper nature of reality sure. But also we sometimes correlate things that aren't necessarily correlated because we are just walking talking shitting correlation machines and it's what we do. I don't mean to say "all in your head" like it's a bad thing though. My opinion is that most things are at the end of the day so I hope it'…
Heh :) I don't quite attribute humans to a complicated form of a calculator, but I get the sentiment. People thought back in the early 1900's, that people were not much more than really complicated mechanical systems, like clocks. Now, It's computers. I still think that's too simplistic.
> I don't mean to say "all in your head" like it's a bad thing though. My opinion is that most things are at the end of the day so I hope it's not offensive.
No, not at all! I had to first consider that wasn't the case for me. Consider it a sanity check. "Am I just seeing bullshit because I want to?" Probably. Can I disprove this? Yes. The key to disprove, is kind of a double blind test - you don't say anything, and someone else confirms... The only better test I could think of, is if someone else devised a ritual for you, and you conducted it, and you noted effects and happenings.
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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."
/I've been served a pork tenderloin that was so brown I thought it was beef...yuck.
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Really top-notch American barbecue really doesn't get enough credit. The best BBQ places deliver a head-trip, pleasure-overload, "this is so good I'm going to die" experience that matches any haute cuisine you can find.
So true. It doesn't get the credit because it's often eaten at a picnic table with lots of napkins. It also uses a lot of cheaper meats. BBQ doesn't apologize for that though. What it does to cuts like pork shoulder is magical though. I smoked a hand made pizza once with cherry wood at like 700+ degrees in my BGE and it was the best pizza I've ever had. I haven't been able to replicate it though because I haven't don…
I also like to roast potatoes in it, as well as cook mac-n-cheese (in a shallow dish) to get that smoky flavor.
I'll never go back to a regular bbq or grill - even gas. The electronic controls of the Traeger (and I imagine other brands) make things dead simple; set the temp, throw on the meat, and let it go - return back after however long the meat needs. Don't peek under the lid. Remove, let rest, then enjoy. Best and easiest BBQ ever (I always hated having to babysit my bbq, checking temps, adding wood, making sure the water bath was right, etc).
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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.