My brother’s surgical scar from this past summer still has not healed, and interestingly, the wound specialist blames Dave’s fat. It’s fighting to get out and is tearing apart where they stitched up his muscles.
“Wait,” I said, “your muscles are below the fat. It’s muscles, fat, skin.” I thought back to every raw chicken I’ve met.
“Not with Germans. There was a House episode with about it. Germans have fat, muscle, skin.”
I’ve looked at House transcripts and I can’t find this. Also, we aren’t German. Also, Gary’s drum-tight German belly backs this up. Also, I want to buy a raw German chicken now.
I was so taken in by his theory that I looked things up and we are both right.
So now some of his visceral fat is going to be scooped out, evidently, and a new wound made, but now I’m wondering if he will have some kind of pit and if the extra skin could just be lapped over in a double-breasted fashion to keep all the blood and fat securely inside.
Why don’t I see visceral fat in poultry, though? I suppose it’s all scraped out with the hearts and livers, but then where does it go?
It does explain why I can lose ten pounds and look exactly the same, though.