Mike... > wrote:

> i hate to think how you make steak fork tender.

They tried that one in France about 20 years ago: meat was sliced very
thinly, carpaccio-like, then reassembled in the shape of a steak with a
layer of fat around to make it look like an expensive tournedos (and
hide the fact that without it everything would collapse).
It was sold in black plastic wrappers, so you couldn't even see the
meat.

I suppose you could cut it with a fork, although technically speaking it
was maybe more separating than actually cutting.
Trouble was there was little point to it: even burger meat has more
texture, and the taste wasn't that good.

Producers spend millions on marketing and publicity when something hits
the shelves, you should be able to force them to spend as much when the
product disappears (as happened in this case, very quickly): "Yes, you
can now enjoy shelves totally free of our stuff and find food instead!".
<g>


Greg

--

This is so good it has to be fattening
No ficus = no spam