There’s a really great joke in this whole issue of “white meat” and “dark meat”, but I can’t think of it right now.
Also, there’s a thing on PBS tonight about chickens.
http://www.straightdope.com/classics/a981204b.html
Supposedly true story:
Winston Churchill attended a dinner party held by a socialite (I think in the US). During the meal was offered chicken and asked for “breast, please.” His hostess said, “Oh, Winston, here we don’t say that, we say ‘white meat.’” The next day, Churchill sent a corsage to his hostess with the note, “Thank you for a delightful dinner. Here is a flower to pin on your lovely white meat.”
Or words to that effect.
BTW there was a really good article on this topic in the September 2000 Scientific American http://www.sciam.com/2000/0900issue/0900currentissue.html but unfortunately the article itself does not appear to be online.
So, does this mean that a persons gluteous maximus is white meat or dark meat? Or does that depend on the physical shape of the person? By physical shape, I mean that they are either in good shape (exercise) or lazy.
I like Louis Rich “Chicken Breast Cuts - with rib meat”.
Why do they have to specify the rib meat part. Surely noone would consider that the thigh.
They can be in great shape but what kind of shape they’re in dictates white or dark. A power lifter needs to generate large forces for a short period of time, but a marathon runner needs long endurance. I forget which one is white and which one dark. But that’s what the SciAm article is all about, how different athletes have different kind of muscles.
Well, I’ve been looking around, including “The Poultry Parts Chart”, –
http://www.fsis.usda.gov/OFO/HRDS/SLAUGH/DepProce/fab/sld021.htm
–and I don’t see exactly why they have to specify “with rib meat”. The USDA has rules for chicken parts called “Poultry tender, poultry tenderloin, poultry leg quarter, and poultry wing”, but nothing regarding “poultry rib meat”. So I’m gonna make a WAG and say that it’s because rib meat isn’t exactly the same thing as breast meat, so there must be a rule somewhere that says that they have to specify that it’s got rib meat in it.
BTW, did you know there are rules for exactly how much batter there can be on a corn dog? Under “batter and breaded products”, Slide 53.
This is also the website to check out if you ever wanted to know the exact difference between “ground beef” and “hamburger”. For one thing, ground beef has to be “ground”, it can’t be “mechanically separated.” Kewl. 
Does one cost more that the other? I’m to lazy to go look. I’m old, be gentle.
It’s a Martha Stewart Moment!
Yeah, hamburger’s really cheap, sometimes only 79 cents a pound. And of course, when you cook it, all kinds of water and grease cooks out, so you figure on at least 33% shrinkage.
You get what you pay for.
And…you can make lovely oven mitts out of a quilt! The Martha Stewart[sup]R[/sup] Quilt Collection has a wide selection of quilts suitable for cutting up into oven mitts…
[this Martha Stewart Moment has been brought to you by K-Mart]