Of all the meats, chicken is the least offensive flavor-wise. It’s soup is synonymous with being ill, or having difficulty keeping food down. It is basically the water of meat.
Sub-thought: therefore, i shouldn’t eat meat that tastes worse than chicken. That would be like drinking something that tastes worse than water…yuck.
I agree but it makes me wonder about pork which is not as bland but like I can eat it with anything and alone and when I see it I never pass it up. Im thinking pop.
Imo, pork is tea. In some places, people drink it more than water. It can be really fancy, or super simple. It’s good when you make it with some sugar.
lol. yeah that makes way more sense. its popular in asia and the uk.
Sounds like something Ron Swanson would say.
Chicken breast is the blandest part of chicken because it contains so little fat, and so much of the flavor of meats is carried in the fat.
Get some skin-on chicken thighs, salt them, and roast them in the oven. I assure you there will be more flavor there than in skinless chicken breast.
There are some fishes, like tilapia and halibut, that are about as mild in flavor as chicken breast.
Kangaroo has very little fat and it’s My favourite meat. Very flavourful. And it’s ethical to eat, unlike farmed meat.
I think you guys just eat shitty chicken. Get a nice farm bird and cook it with the bone in with some flavourings and salt. A boneless pork chop can be just as boring if you cook it shitty enough.
Couldn’t agree more.
Chicken is my favorite protein. It can be used in so many different ways. I can buy a whole bird, break it down in a couple minutes, and use the carcass for stock to make soup, gravy, sauces, etc.
Can you get bargain bin chicken that tastes like nothing? Absolutely. But that’s not the chicken’s fault, it’s how we raise, process and package them.
I think that is the point though. Like if you just have meat that is cooked well with salt and nothing else how do they stack up? For me it would be beef, pork, chicken.
Chicken is like white paint. It works on almost any home, in any room, without offense. You’ll find it just about anywhere. It supports a wide variety of decor options–you can do just about anything with it.
poultry is bred to be bland as possible in farming.
People will shame me, but I like my chicken dry. Not dry as in sawdust… but dry. The only moist I want is from the sauce. If the chicken is wet in my mind, it is not done, and I’m eating raw chicken then. And that’s just…yuck…
The entire city of Atlanta just marked you as an enemy
Good. I live in GA. The people here can lick a rock.
I’m from GA, currently in WA, I’d say the same to every single Washingtonian
From Tampa FL originally moved to a small town in GA called Dublin. Don’t live there anymore… but it sure left a taste in my mouth.
Oof condolences on the time there. The first time I ever heard of Dublin was when I first drove down from north Georgia on spring break, because I’m old my dad was giving me hand written directions, and he specifically told me to not stop in Dublin for gas or food. At one point I believe it was one of the meth capitals of the South
This is solid UnpopularOpinion material. If I get a chicken sandwich from somewhere and it’s dry, I will probably throw away most of it. To me, it’s like eating bad chicken jerky.
My favorite way of having chicken breast is sous vide at 145 for a couple hours. It pasteurizes all of the bacteria and keeps it super juicy. The inside does still have some pink because it’s cooked at a lower temp, and that’s definitely off putting to some, but it doesn’t bother me.
It’s interesting how people can have such differing opinions on things so common like cooked chicken.
Ah. For me, if it’s too dry, yeah, but if it’s just dry enough, that’s perfect. I don’t want to bite into a chicken tomatoe and feel all the “pink” juices coating my mouth.
That’s fair. I like juicy, but there is a texture line where chicken has to be firm enough that’s it’s not like biting into sushi. I still like something with lots of moisture, but I think there’s definitely a difference between juicy and undercooked.
I get where you’re coming from. I can tolerate a little moisture, but if it’s running juices when cut and chewed it will make me gag.
That analogy doesn’t really hold up to the “Therefore.”
There are LOTS of things that taste worse than water, and yet are critical to cooking. Vanilla extract, oil, soy sauce, etc. I personally don’t like fish, but a little bit in the right context can be delicious.
Was trying to be objective about it. Water is inherently neutral in flavor. Anything that is less than neutral wouldn’t be worth drinking. Now what that is will be different for each person.
Edit: also, i don’t say anything about cooking or using a liquid…i said drinking it. Your critique is inapplicable.
Chicken hate on my home page? Preposterous!
Where is the hate? Just because you aren’t glazing something doesn’t mean you are hating on it
