On Friday, September 2, 2016 at 10:53:21 PM UTC-4, Bruce wrote:
> In article >,
> says...
> >
> > On 9/2/2016 4:10 PM, jmcquown wrote:
> > > On 9/2/2016 2:47 PM, Sqwertz wrote:
> > >> On Fri, 2 Sep 2016 08:28:02 -0400, jmcquown wrote:
> > >>
> > >>> I thawed and marinated a flank steak yesterday. It's not looking like
> > >>> grilling weather. I'll definitely have to broil the flank steak.
> > >>
> > >> Why don't you cook a pork tenderloin marinated in soy sauce instead?
> > >>
> > >> -sw
> > >>
> > > <SNORK> Don't you mean a pork steak? Oh wait, tenderloin... uh... damn.
> > >
> > > Jill
> >
> > This is the raw flank steak. Marinated in Wishbone Italian salad
> > dressing. No soy sauce and gee, it's not pork anything.
> >
> > https://s12.postimg.org/egj7jh571/flank.jpg
>
> Wishbone Italian salad dressing, nice. I should marinate something in
> water, soybean oil, distilled vinegar, sugar, salt, garlic, onion, red
> bell peppers, xanthan gum,

IIRC, low-carbers buy xanthan gum on purpose (to thicken stuff)

> maltodextrin (corn),

Enzymatically derived from corn. Another texture agent.

> spices, autolyzed yeast extract,

Autolyzed yeast extract is just their quaint way of hiding
monosodium glutamate.

> calcium disodium edta,

Preservative. EDTA is used in chelation therapy (treatment
of mercury and lead poisoning); here it has already bound
to calcium and sodium ions.

> natural flavor*, lemon juice
> concentrate, caramel color and annatto extract too.
>
> Could have been a lot worse, but I wonder what the colour would be if
> they didn't add caramel colour and annatto extract.

Clear-ish, probably. There are two things I dislike about bottled
salad dressing:

1. It's too sweet
2. It's cooked (during the bottling process)

> *Of course, knowing the food industry, when they call something "natural
> flavor", it's anything but natural.

Here's part of our regs on natural flavor:

The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional..

<https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.22>

Cindy Hamilton