On Thu 17 Jul 2008 10:46:20p, hahabogus told us...
> Miche > wrote in
> :
>
>> In article >,
>> Janet Wilder > wrote:
>>
>>> Miche wrote:
>>> > In article
>>> > >,
>>> > " > wrote:
>>> >
>>> >> On Jul 16, 6:00?pm, Miche > wrote:
>>> >>> In article >,
>>> >>>
>>> >>> ?"cybercat" > wrote:
>>> >>>> <sf> wrote in
>>> >>>> messagenews:1gps74p4onpn4p0tgpug7tqo21ful6bhjn@4ax .com...
>>> >>>>> On Wed, 16 Jul 2008 13:17:38 -0700 (PDT), Keith
>>> >>>>> > wrote:
>>> >>>>>> Besides eating, what else have you found pineapples are also
>>> >>>>>> good for ?
>>> >>>>> Is this a trick question? ?I've tried to root the top in the
>>> >>>>> past, but it hasn't worked for me.
>>> >>>> Meat tenderizer. There's an enzyme in them, this is the main
>>> >>>> ingredient in
>>> >>>> "accent:" meat tenderizer. It's why the corners of your mouth can
>>> >>>> get a little sore if you eat a lot of fresh pineapple. Yeah, it's
>>> >>>> eating you back!
>>> >> It's also why you can't put fresh pineapple in Jell-o. The
>>> >> enzymes in the pineapple break down the protein bonds in the
>>> >> gelatin and won't gel.
>>> >
>>> > Same thing with fresh kiwifruit and papaya. They all contain
>>> > enzymes which denature protein. 
>>> >
>>> The papaya enzyme is the one in Adolph's. It's called papain (sp)
>>
>> What's an Adolph's?
>>
>> Miche
>>
>
> It's a seasoning salt of a sorts, but mostly it is a meat tenderizer.
>
There's also a plain Adolph's Meat Tenderizer devoid of seasonings and
salt. IIRC, it's pure papain. Actually, I could be wrong, but I don't
think the seasoned Adolph's contains salt either, as salt works against the
effect of papain. I sometimes put it on top round steak for grilling, as
that's David's choice. He doesn't like or appreciate the marbling of a god
steak. When I grill that for him, I grill a well marbled rib steak or
ribeye for myself.
--
Wayne Boatwright
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Thursday, 07(VII)/17(XVII)/08(MMVIII)
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