One time on Usenet, (Kthonian) said:
> One time on Usenet, Margaret Suran >
> said:

> > http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

> Pure thievery! I noticed the "deep basting" trend a few years ago,
> when I realized that (around here anyway) I couldn't get dry packaged
> pork spare ribs, only the brined ones. (I bitched about this in RFC.)
> Soon after all the pork products in our shops were treated this way,
> but I recently saw labels for "natural" style chops. I used some of
> these to make aem's Tonkatsu Pork a couple of weeks ago, much better
> tasting. I can't remember which was more expensive, I'll have to
> check later today...

Okay, back from the market:

Fred Meyer "Moist and Tender" pork loin rib chops, bone in - $2.99/lb.
Farmland's "Natural Choice" pork loin rib chops, bone in - $3.99/lb.

Just sayin'...

--
"Kthonian" is Jani in WA
~ mom, Trollop, novice cook ~