By Emily Thorson
Unsurprisingly, when it comes to food most things are a matter of taste. You can prefer chocolate to vanilla or vice-versa. You can love Granny Smiths and hate Galas, or adore red peppers and detest the green ones.
But when it comes to chicken, you cannot legitimately like white meat better than dark meat. White meat simply does not taste as good. It is not an opinion, it is a fact. Claiming that white meat “just tastes better” than dark meat is the food equivalent of claiming that a Coors Lite “just tastes better” than a Victory Prima Pils. No, it does not. You just don’t know what beer is supposed to taste like. Figure that out and then get back to me.
A few notes:
Some have argued that while dark meat is better on its own, white meat is better for sandwiches or in chicken salad. This is incorrect. White meat is acceptable in these situations, largely because its relative tastelessness is disguised by other flavors, but dark meat would be better. It’s like when a pretty girl wears a hideous dress. She’s still pretty, but it’s not because of the dress, it’s in spite of it. She’d be a hell of a lot prettier wearing a dress made out of dark meat.
What’s that? You agree with me about the chicken but it’s not really fair to compare Victory and Coors Light because they’re two totally different beers aiming to do different things? Sorry, incorrect. They’re both lagers and they’re both attempting to taste good. One succeeds and one fails.
Photo taken from Tom’s flickr feed. And yes, that is me. And a chicken.