Quote:
Originally posted by Calgary Flames+Aug 24 2005, 06:28 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Calgary Flames @ Aug 24 2005, 06:28 AM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-icarus@Aug 23 2005, 11:04 PM
Well that's what meat is, essentially. Raw muscle is pretty much goop.
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You're telling me, when I go buy a nice cut of meat i'm buying goop?? I don't think so. So I guess butchers are nothing more than goop cutters?
Not even the smartest scientist can convince me that Raw meat is pretty much goop. Try, try again Mr. Exploding tank... [/b][/quote]
I'm not sure exactly what it is you want me to try, try again, my erstwhile pusillanimous friend, but if you need further explanation about the properties of meat then read on!
Whether you are convinced or not, both muscle tissue and egg yolk/albumen is a gelatinous melange of protein (although the fibres in muscle tissue have more of a structural arrangement which makes them a little less goopy, but squishy and generally amorphous nonetheless).
Surely you can't refute that heating meat makes it turn a little more solid--just like an egg.
And here's food for thought: an egg as we know it is one of the few things in nature, like fruit, that is designed for nourishment; it's meant to be eaten. Meat and vegetables are typically parts of living things that, while tasty, serve some other role in life.