In article >, gravesend10
@verizon.net says...
>
> On Sat, 3 Sep 2016 12:53:16 +1000, 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, maltodextrin (corn), spices, autolyzed yeast
> >extract, calcium disodium edta, 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.
> >
> >*Of course, knowing the food industry, when they call something "natural
> >flavor", it's anything but natural.
>
> Um, those are all natural ingredients, caramel color is heated sugar,
> annato is extracted from the seeds of a plant... you've eaten some
> caramel color and annato extract every day of your miserable life...
> your mama fed it to you from the cradle until you were able to use a
> spoon on your own at age 12... and Bruthie the Drooler still needs to
> wear a bib.

Hey, dumbo, I was talking about "natural flavor", not about caramel or
annato, whatever that is.