White Meat Society

One thing I never understood about Americans, speaking as a native born and raised in California, I never understood the American fascination with white meat.

[A simple scientific primer on white and dark meat

The color of the meat is determined largely by the presence of myoglobin, a protein that carries oxygen in muscle tissue. Through some interaction with iron, myoglobin forms the red pigments we associate with meat. Muscles that are designed for endurance, such as legs on chickens, have much myoglobin to supply oxygen because these endurance activities typically require oxygen. Breast meat on the other hand, has less myoglobin because the quick bursts of activity can happen without oxygen. ]

Growing up Chinese, we ate the cheapest parts of the chicken. Drumsticks and thighs were always cheaper than breasts and so that's what I ate. However, breast meat is also significantly leaner. As I mentioned in my post on veal, fat conveys flavor. As anyone who has had a well-marbled steak can tell you, we like our meat fatty. Let's accept for the moment that everyone likes flavor, then why would you voluntarily choose the meat that has less of it?

I've heard many reasons for the white meat preference. Among them, one that occurs most often is for health reasons. True, white meat chicken is a good source of protein without too much fat. But do you know why we describe so many meats as tasting "like chicken"? We usually say this when the meat has no flavor of its own, therefore tastes like chicken. Chicken does not need to be relagated to this level as generic protein, but it has to be treated right. Okay, if your health is so much of an issue that you need to give up the good stuff, then white meat is better than tofu.

Another thing I hear often is that breasts just tend to have more meat. I think this has much to do with the accessibility of the meat. It carves nicely into slices. Americans just seem to be lazy in what they eat. God forbid they need to eat deal with a bone, or worse yet, a whole fish unfileted. There's much flavor in the bones and cartilage so often neglected. Consider that stocks are made from bones.

In reality, I think the biggest reason for the preference of white meat is brainwash marketing. How often have you heard the term "all-white meat"? I've never understood the appeal of that. Perhaps it's to assuage you that they didn't stick some chicken feet into your chicken nugget. You accept that it's reconstituted meat anyway, why does it matter if it's all-white? But because advertising as position white meat to be so appealing, the public has fallen for it. I don't know whether this preference developed before the advertising or vice versa. I suppose it's the same problem of the white chicken and the egg.

Destination Peru #11: The Cuy Finally

Restaurant Pachatuzan
Pachatuzan Road, Agua Calientes
$16 for the cuy

If any of you have talked to me about my trip already, you'll know that I got a chance to try guinea pig. In Peru, guinea pig, or cuy, is usually served for special occasions. From what the guide said, it sounded like the equivalent of a goose. How often do Americans eat goose except for special dinners around holidays? Well cuy is an Andean dish, so I waited to get into the mountains before selecting a restaurant. Many of the places in Agua Calientes serve it to the tourist clientele. I saw a few of them skinned and sold in the markets, but none alive. I chose Restaurant Pachatuzan because we had been to plenty of fancy places and this one looked simple and somewhat less frequented. They featured a large wood oven in the back for roasting many of their dishes. Soon after we sat down, the lights went out. But the owners were quick to bring out candles and resume service. It occurred to me that blackouts were probably not too uncommon.






My mother had the cordero a la parilla. Looking in my trust pocket dictionary, I realized that it was roast lamb. It was simple, no fancy garnishes, but according to my mom, a great dish.



My dad chose the trout because of its ubiquity. Apparently, it is a regional specialty showing up on most of the menus around town. The skin was crisp, but the fish lacked much flavor of its own. Every dish came with a side of thin fried potatoes.

Finally, my order came.



I was hoping to see the whole guinea pig comfortably lain with its paws tucked underneath like a whole roasted pig. Mine came spatchcocked, which makes sense from a cooking perspective, but lacked the dramatic effect. Well if anything, it certainly looked more grotesque. It didn't bother me to see a whole roasted rodent on my plate, except when it stared at me as I was eating it. I turned the plate around so I could eat in peace.



Well that's the presentation, but what did it taste like? To be honest, there was nothing unique or distinct about the flavor of the meat. The taste and texture bore a striking resemblance to dark meat chicken, although the skin was very elastic and chewy. Perhaps I just had a bad cuy, but I was disappointed. Besides the novelty, I don't really see the appeal.

Horray, Triumph for Taco Trucks

A Los Angeles County Judge overturned the unpopular ordinance regarding taco truck parking. I acknowledge that taco trucks may have lower costs and could be driving brick and mortar businesses out, but that's what competition is all about. Plus I would rather get a meal at a truck than many of the so-called taqueiras. Regarding the claims that taco trucks create noise and trash, I haven't seen it personally so I can't speak to that.

http://www.latimes.com/features/food/la-me-tacos28-2008aug28,0,2873228.story?track=rss