Chicken breasts. Fried them, boil them, put them in a stew. But what happens to the all the dark meat? Apparently they've been shipped to Russia, but now Russia is getting all trade protectionist and won't take them any more. It's the politics of chicken breasts, people! Who knew?
Check out Nadia Arumugam's excellent article on chicken breasts.
Where's the beef? Taco Bell is being sued, because their beef doesn't actually contain all that much beef.
It started with a class-action lawsuit filed in federal court on Jan. 19, by two law firms on behalf of consumer Amanda Obney. The complaint claims that tests of the chain’s beef filling found only 35% actual meat and 65% things you’d be more likely to find in a food scientist’s laboratory than a suburban kitchen –- such as binders, preservatives, extenders and additives.
All this nonsense makes me think about becoming vegetarian. If it weren't for bacon….
Apt. 11d 
Back in the 90s in Russia, there was a rumor in circulation that the reason that the US was exporting “Bush legs” to Russia was because all of the dangerous chemical additives settle into the legs.
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Can I just note that I’m endlessly amused by the confusion one can introduce by using technical terms in general contexts?
If I make meat loaf with ground beef, bread soaked in milk, and an egg–the bread and milk are extenders and the egg is a binder. If I use some cooked oatmeal, I’ve got hydrolized starches.
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Three eggs for the Elven-kings, making a pie,
Seven for the Dwarf-lords with their balls of dough,
Nine for Mortal Men, donuts to fry,
One for the Dark Lord in his greasy spoon,
In the Mordor Dinner where the bread crumbs lie.
One egg to glue them all, One egg to find them,
One egg to bring them all, and in the meatloaf bind them,
In the Mordor Dinner where the bread crumbs lie.
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Come over to the dark side (vegetarianism), Laura. We’d love to have you.
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I have never understood why people prefer white chicken meat. Dark meat is tastier and juicier.
I’ll note that despite the apparent glut, I don’t get much of a price break on the skinless boneless thighs I buy. To see a real savings I have to buy on-the-bone leg quarters (if I want just legs or just thighs, I’ll usually pay more per pound than I would for a whole bird).
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