Spring is Here
Unlike most people, I do not define the coming of spring by the positions of moons, stars, or suns. Nor do I celebrate the spring season when birds are chirping and the frost of winter is no longer. There is only one thing that signifies spring to me: starting up the grill for the first time.
TJilla and I feasted tonight on brats cooked on the grill. It was wonderful, delicious, and beautiful. I love spring.
posted by matt @ 7:34 PM
9 comments
9 Comments:
Can I have one?
Actually, we did have one brat left over (TJ had three, I had two). So if you want to come over and grab it from our fridge, feel free to do so.
Aww...this makes me miss the days of grilling awesome steaks from the meat science lab on TJ's itty bitty grill. Sniff, sniff.
Teresa
You know what is the VERY BEST on the grill....drum roll.......pork burgers. Who has had them???
pork burgers rock the casbah!!!
the other white meat is by far the best white meat.
I love your powerbook. Can I go to your house and it your leftover brat and can I eat* your powerbook.?
* really means, take home and keep forever
Philthy, as the resident meat expert, let me just comment that the pandering of the Pork Board with that ad campaign disgusts me as well as pretty much every other meat scientist in the country.
It’s astounding how arbitrary our definitions of things are. Even more fascinating, a capricious definition, as opposed to the true nature of the entity, can wield tremendous influence over peoples’ reaction to it. Society has generated a conception of red meat as bad and white meat as good, widely due to the chicken industry’s very successful war against red meat over the last 25 years or so. The National Pork Board, endeavoring to capitalize on this misguided, health-crazed vilification of red meat, now purports pork as the “other white meat,” even though in actuality pork is red meat.
What makes red meat red is a molecule called Myoglobin. Myoglobin is a much smaller molecule but very similar to Hemoglobin; Myoglobin makes muscle red and Hemoglobin makes blood red. Hemoglobin transports oxygen from the lungs to the cells, and Myoglobin stores oxygen within the cells. Muscles that are used more will contain more Myoglobin, (since they require more oxygen), and will be redder or darker in color. Take chicken for example. A chicken uses its legs far more than its breast muscles and hence, they are darker. Moreover, there are different kinds of Myoglobin and some are redder than others; pH also affects meat color. Beef is redder than pork because of the amount and types of Myoglobin and the pH. And these chemical differences are not good or bad, healthy or unhealthy. By definition pork is a red meat, but the Pork Board sold out with the “other white meat” campaign, thus Philthy’s reference above.
The take-home message boys and girls: both beef and pork are extremely healthy, so eat up.
Teresa
but specifically pork burgers.....i am telling you...those and kosher dogs at busch stadium.....neck and neck.
I am not racist...I love all types of meat.
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