On May 16, 9:54*am, Landon > wrote:
> It's always puzzled me how anyone can eat plain white meat from fowl
> and some fish that has been broiled or baked and then served without
> anything but seasonings on it.
>
> It must be that my saliva glands don't produce enough. When I eat a
> bite of plain salmon or chicken white meat, even if the meat is
> obviously juicy, it seems dry as sawdust in my mouth and actually is
> difficult for me to chew and swallow.
>
> I put sauces and gravy on almost everything I eat for this reason.
>
> Is anyone else like this? I often wondered if others had the same
> problem with some foods.

Lean cuts of pork, especially because (to my mind at least) pork has
to be well done.

White meat chicken is a flavorless substrate. I prefer dark meat
chicken, so when I buy whole chickens, I use up the breasts in soup or
stirfries.