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View Poll Results: Which do you prefer?
Light 3 12.50%
Dark 14 58.33%
Both 6 25.00%
Neither (explain in post) 1 4.17%
Voters: 24. You may not vote on this poll

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Old 12-25-2011, 07:13 PM   #11
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I prefer dark but also enjoy white.
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Old 12-25-2011, 08:23 PM   #12
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That's why I like the thighs, not the legs or wings, because of the lack of tendons etc. There's no doubt dark meat has a stronger taste, so I guess it depends on individual preference if they like that taste or not.
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Old 12-25-2011, 08:38 PM   #13
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Hold a gun to my head and I will nibble on the thigh. I don'tlike turkey. And I only eat the thigh of a chicken. A very small thigh.
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Old 12-25-2011, 09:33 PM   #14
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Hold a gun to my head ...
Why would anybody want to force somebody else to eat some food item? IMO that's why some people develop food dislikes, because they were forced to eat something and they built up a life long aversion to that food. Because they were forced to eat it.
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Old 12-25-2011, 09:57 PM   #15
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love that dark meat--legs and thighs. duckling and goose--all dark meat--sighs....:)

for me, white meat needs considerable "doctoring" in order to be palatable.
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Old 12-25-2011, 10:11 PM   #16
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Quote:
Originally Posted by Gourmet Greg View Post
Why would anybody want to force somebody else to eat some food item? IMO that's why some people develop food dislikes, because they were forced to eat something and they built up a life long aversion to that food. Because they were forced to eat it.
I too only like dark meat. Regardless of how well white meat is cooked, it has this weird "dryness" to it that is unappealing to me. Like others, if I eat it on a sandwich, it is loaded with mayo or anything moist like pickles and the like so I can swallow it. Otherwise, it's like trying to eat sawdust.

Greg, when I was a child, we ate everything on our plates after my Dad served the plates. If we didn't eat it at the supper table and we wern't sick, then it was what we had for breakfast the next day. So I guess you could say we were "forced" to eat every food that was served to us.

We weren't allowed to "dislike" any foods. It's why I grew up liking all types of foods. A picky eater in my Dad's house would starve to death.
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Old 12-26-2011, 12:03 AM   #17
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tim, i for one would like to see a thread about picky eaters, and how they think they got that way. i don't know how much science there is about this subject. if it exists, i've somehow managed to miss it entirely. care to start that thread, tim?

then again, in a group of mostly avowed foodies, there may not be many picky eaters among us--or are there?
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Old 12-26-2011, 12:34 AM   #18
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i go for both dark and white meats with equal enthusiasm.

it's true that on a whole bird, it's very difficult to get really moist white meat while ensuring the darker meat is cooked properly. but from a bird divided into parts, it's just a matter of removing the white meat from the oven, skillet, or grill at the right time while letting the dark meat go longer.
even so, white meat has very little room for error. a minute too soon, and it's still pink and undercooked. a minute or so too long, and it's dry and not juicy in any shape or form. but then, that's what gravy is for.

dw have a 20 year running battle about how i cook turkey and chicken breasts. she cooks hers to death - imo, but i tend to undercook it in her eyes. she always cuts into any bird i cook with the precision of a surgeon, trying to find a pink spot to prove i'm undercooking it.

occasionally, i nail it and she's happy. no pink, but nice, juicy, white meat. since she's a health nut, we don't have gravy often to make up for overcooking, so my m.o. is to err on the side of the undercooked.

i was watching a gordon ramsay special about christmas feasts the other day and he mentioned that when he was in culinary school, he was taught to rest the bird after cooking for as long as he'd actually cooked it. 3 hour cooking time = 3 hours resting.

he seemed to scoff a bit at it, but still tried to make the point that if you want juicy meat, rest the bird a good long time, then serve with a hot gravy to make up for the then room temperature meat.
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Old 12-26-2011, 09:46 AM   #19
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If it's a Butterball Turkey I like both the white and dark meat. If it's a different brand turkey it's strictly dark. The Butterball Turkey has a moister white meat than other brands, and I can't stand dry white meat.
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Old 12-26-2011, 11:47 AM   #20
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Originally Posted by vitauta View Post
tim, i for one would like to see a thread about picky eaters, and how they think they got that way. i don't know how much science there is about this subject. if it exists, i've somehow managed to miss it entirely. care to start that thread, tim?

then again, in a group of mostly avowed foodies, there may not be many picky eaters among us--or are there?
Hey vitauta, I seem to remember a "Picky Eaters" thread just recently. Perhaps one of the Mods or other members will remember it and provide a link. Before starting another, lets see if that develops first.

Here are the threads I found:

help! Picky in-laws coming

Fussy eaters

Help with a picky eater

Who is the pickiest person you'd ever have to cook for?
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