On Wed, 05 Mar 2014 14:30:01 -0800, sf > wrote:

>On Wed, 05 Mar 2014 14:00:16 -0700, Janet Bostwick
> wrote:
>
>> On Wed, 05 Mar 2014 12:25:35 -0800, sf > wrote:
>>
>> >From Food 52 http://food52.com/blog/9903-9-ways-t...a-meat-pounder
>>
>> Some good ideas there, however, I use a 9-inch skillet for a meat
>> pounder when needed. and this to tenderize. http://tinyurl.com/qgp8odc
>
>One of these days, I'll get one of those gadgets just to have it...
>but in all honesty I don't buy meat that needs tenderizing.
>
>My meat pounder looks like this
>http://galleryplus.ebayimg.com/ws/we.../1000x1000.jpg
>that's two sides of the one disk. Unscrew the handle and flip the
>disk to go from rough to smooth, but I've only used the smooth side to
>pound chicken.

I don't think the pork chops or chicken from Costco need tenderizing,
but a little run through with the knives and let sit with some
seasoning, seems to make some tasty, juicy meat -- that happens to be
tender. I do use it on tougher cuts of beef steak because I use them
for sandwiches, Phillys, fajitas etc. I just don't buy regular steaks
because neither one of us eats that much meat.
Janet US