ONE MAN’S KITCHEN
VINCE PUCCI
Pollo al limone Piccata Refreshing as
(Lemon Chicken Piccata) springtime
WHAT! LEMON CHICKEN!! This is
Bounder Magazine, a men’s publication! Men are meat eaters! Why are you giving us a chicken recipe? Don’t kid yourself guys, ladies read Bounder too! Why is chicken so popular with the ladies?
Maybe the Atkins Diet, a low-carb weight loss plan that gained widespread popularity in the early 2000s, it certainly was a major boost for the poultry industry. It coincided with, and very likely triggered, one of the biggest upticks in chicken consumption we’ve seen in a long time. That’s when you saw a big increase in white meat consumption, such as chicken breasts chicken tenders, whereas, in other countries, the white meat is the least sought-after part of the chicken. One of the biggest misconceptions that pushes us to consume more white meat is that it is significantly healthier than dark. According to the USDA, 100 grams of dark meat has just
30 BOUNDER MAGAZINE
.46 grams of saturated fat and 5 calories more than 100 grams of breast meat. It also states that dark meat contains more nutrients than white. Perhaps this explains why 1.6 billion pounds - in 2009 alone – is sent to Russia, where dark meat is preferred. The US exports dark meat to other countries around the world as well. The USDA put out a study saying that dark
meat is more nutritious than white. The rest of the world knows this, but consumers in the US and Canada seem to be clueless. I think it has a lot to do with corporate profits. There is a lot more white meat in a chicken than dark, therefore more money in selling white meat over dark. This month’s chicken piccata recipe is seen
on restaurant menus across Italy and most high- end Italian restaurants in Canada in slightly different variations. Lemon based sauces are usually found on seafood and veal dishes.
www.bounder.ca
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76
