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blake murphy[_2_]

On Sun, 15 Jun 2008 12:51:22 -0700, sf <.> wrote:

>On Sun, 15 Jun 2008 12:13:55 -0700 (PDT),
>wrote:
>
>>I've had the "mushy" problem before; too much freshly grated ginger in
>>the long-time marinade had an adverse affect on beef for me. I've
>>read since that there's an enzyme in it, similar to that which is in
>>papaya, and which is one of the active ingredients in commercial meat
>>tenderizer.
>
>ginger tenderizes meat? I must not use enough.

this is a new one on me, too.

your pal,
blake