Re:The Dorito Effect
by comrade1 on Sunday June 14, 2015 @05:30PM
(#9716403)
I had to spend a good amount of mental effort trying to explain to my German teacher, in German, why American pork tastes so bad (or, rather, has no flavor). When I said, 'Schwein, das andere weisse Fleisch, wie poulet' (I'm in Switzerland), she figured it out immediately and was as disturbed as anyone should be.
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Wait, is pork really considered white meat in the US? I've never seen white pork, but then again I think I never consciously ate pork in the US - all I know is that ham is absolutely terrible for my taste - but I think I've never had good ham outside German/Italian/Spanish- speaking countries. I'm Swiss btw.
I don't know about the US, but I've always thought that, just like chicken pork has both white and red meat. You can sometimes see it when you slice a pork loin [1].
[1] http://www.donaldrussell.com/media/catalog/product/cache/1/i...
Yes. The typical pork chop in the United States contains so little fat that it is closer to a chicken breast than a fatty cut of beef.
Ok, so the fat determines the way people think about it, but the meat's color is still red, right? If it were white I'd make a big circle around it since I'd assume it's spoiled.
More of a very light pink than red. I've definitely mistaken a pork chop for a chicken breast when glancing through my fridge.