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If you're going to eat meat, you're going to find various anatomical components on your fork. It comes with the territory. There's no practical way to eliminate all cartilage especially from something like cooked chicken where the muscles are very small and there's lots and lots of bones.
Cartilage has collagen which gives you better hair, nails, and skin. Eating white meat is the reason why Americans age so quickly because they eat diet high in protein but lacking in collagen. This is why Asians typically look younger because they eat foods that are high in collagen.
Chicken feet! Used to eat 'em at on place.
That collagen is great for braising. I just cooked two wild turkey legs and thighs in a crockpot anthe the broth is too die for.
I talked with the restaurant and they said they get their chicken from some factory with no bones.
(I don't mean the factory has no bones.)
Is that what most restaurants do? Some place kills the chickens and cuts off the head, and then send it to restaurants?
Or does the place chop up the chicken also?
Not a big deal … make like you cough in your napkin and spit it out
If using raw chicken tenders, or particularly boneless thighs .. their can be cartilage
That needs to be taken off….
Most places are still trying to find good employees, including the meat industry…
And yes the chef and prep cooks should have seen the cartilage and cut off… but
Restaurants are having a challenge getting employees too and if one person calls out..
puts all the pressure on others ..
I thawed a frozen Turkey a couple weeks ago
And pulled out more than giblets… someone put his head
In there too… years ago I found the same thing at work and tied the
Head to the bosses car antenna… ( back when we could take a joke)
Yes....collagen is very good for you. Rooster collagen is good for arthritis. How much cartilage would you have to eat to get any benefit from it.......I would rather take supplements, or shots.
Trying to eat a meal in a restaurant, spitting into your napkin, not even sure what your spitting or swallowing is not enjoyable IMO....especially at the prices today.
I rather doubt you can increase collagen in the places where collagen is needed, by eating it. The 14M hydrochloric acid in your stomach is going to break it down, then it'll be metabolized. The body makes collagen from its raw materials.
But all that aside, frankly I think some of the people who freak out when eating parts of an animal and finding parts of an animal, ought to take a deep breath and get a grip on what it is they're doing.
As Kurt Weill said, "Mankind is kept alive by BESTIAL ACTS".
Serving unwanted parts of the meat in a meat dish is sloppy prep work in my kitchen. Know your diner's tastes?
I suppose, to be generous, we could note the volume of food that has to be processed by a busy restaurant and perhaps understaffed kitchen. The fact that the food is ethnic also allows for variety.
Remember that in parts of Asia slurping soup is a compliment to the chef as is a burp after a meal and try not to worry about removing parts you'd rather not eat.
The most important part of table etiquette, I think, is to not call attention to what you don't like and praising what you do like. That should make up for any possible faux pas.
My favorite Asian restaurant in Denver back in the Seventies was a sailor's den of iniquity in Aurora. A decade of dust mixed with grease layered every surface. Prices were cheap and the food was bountiful, unique and heavenly. My rule for enjoying their treats was, "Don't look right or left, chow down quietly and leave safe and happy."
I talked with the restaurant and they said they get their chicken from some factory with no bones.
(I don't mean the factory has no bones.)
Is that what most restaurants do? Some place kills the chickens and cuts off the head, and then send it to restaurants?
Or does the place chop up the chicken also?
How many restaurants in your area have a pen and a butcher shop in the back?
How do you get your chicken at the grocery store? Head chopped off or plucked, gutted and often pre cut?
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