On Mon, 16 May 2011 09:59:48 -0700 (PDT), spamtrap1888
> wrote:

>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.

If I coat pork and fry it, it's not that way to me. Roasted, yep. Dry
as sawdust.

I also stir-fry my white chicken meat in 1/2" cubes. I find it super
tender and still juicy tasting then.

If I eat someone else's soup that has pieces of chicken in it that are
large, even that seems dry to me when chewed.

I do love my sauces and gravies. French dishes with sauce are my
all-time favorite foods. Too many are too bad for me, so I don't have
them as often as I would if they weren't bad for me. hehe