jmcquown wrote:


> Why bother? I've never brined meat and it turns out just fine. And hey,
> most of what you buy in the supermarket these days has been injected with
> saline so why add to the mix? Doesn't make sense to me, all this hoopla
> over brining and injecting.

You've never done it, but, you don't think it's good.

I should have wised up when you recommended running a
deep fryer at 425 F.

Chirp away.

--
Reg