Today I’m going to have an educational post on this blog.
Years ago, when I was in Paris with a group from my church, Ethel and I stopped
by a restaurant that advertised ostrich and kangaroo. They claimed to be out of
kangaroo that night, and when I asked what it tasted like, they told me, “Like
eland.” I assume that would be red meat… Ethel and I both got the ostrich, and
it was the most delicious red meat ever.
Just now I was telling Toque McToque
how at another restaurant in Paris I accidentally ordered veal instead of scallops
(well, what would you think “escallops” means?), so who knew if it was horse
instead of ostrich? After all, aren’t birds usually white meat? She sent me
this article that explains what makes meat white versus red. It has to do with
the type of muscle: slow-twitch muscles for extended activities are red meat,
while fast-twitch muscles for bursts of activity are white meat, with the dark
meat being muscles that are used more. This is why chickens have white meat in
their breasts but dark meat in their drumsticks, since they run around but don’t
fly much. So ostriches have red meat because they do a lot of sustained
activity, running all over the savannah.
Famous Hat
