I for one have no problem with chlorine-washed chicken.

[World's End Stella]

I've eaten chicken in the states. It tastes much the same as chicken here - i.e. of not very much. What's the big deal with washing it with chlorine (and the significant reduction in salmonella infection that offers)?

People do get irate about the oddest things. We'll doubtless have the (entirely un-scientific) furore about GM foods next.

Out of interest, would you say chicken has more or less flavor then a white fish such as turbot or John Dory which, as you know, are quite expensive and highly valued by chefs around Europe.

[Burney]

Out of interest, would you say chicken has more or less flavor then a white fish such as turbot or John Dory which, as you know, are quite expensive and highly valued by chefs around Europe.

Chicken is inherently bland, while turbot is delicately flavoured. Also, chicken has a far less toothsome texture.

[World's End Stella]

Chicken is inherently bland, while turbot is delicately flavoured. Also, chicken has a far less toothsome texture.

Brown chicken stock is a wonderful base for many sauces and is gloriously flavoured, of chicken. Turbot, whilst my favourite fish, is just fish. It tastes like mild fish, that's it.

I like fish but white fish is effectively just a transport for whatever sauce you put with it. Chicken, when cooked properly and served with an appropriate sauce, can be quite delicious.