23-10-2005, 02:05 PM
penelope Wrote:ok I'll change my mind and say red :mmm: have a cooking book that calls pork the other white meat
:mmm: To let you change your mind or not... :p
:thumbs:
Although in 1988 the National Pork Producers Council began calling pork "the other white meat" in a campaign to promote pork as a healthful alternative to beef, pork contains as much myoglobin, as oxygen-storing pigment that contains iron as veal does. The more myoglobin the meat has, the redder the meat.
So I guess that your cookbook is an American cookbook from 1988 Penelope :haha:
As mentioned elsewhere I am going to take a two week break because you lot like the catch-up thread so much