On Tue, 01 Sep 2009 08:31:00 -0700, TammyM > wrote:

>I won't be going anywhere right now, Christine. There's a strong
>possibility that I may be laid off - after 30+ years at the Uni. I am
>still spiraling from the news, but if it comes to pass, I will be having
>one helluva "sell my stuff" sale!

Oh, my gosh... this is how deep the cutbacks have gone. I knew it
wouldn't be any good. Thank our dear governor with his reluctance to
let the car tax go back to where it was previously and all those
scared don't tax me republicans who voted for him. What a waste of
time he is. He should be impeached for his arrogance and
incompetence. I didn't think I'd see our university system go down
the toilet like it is. We used to have a wonderful higher education
system that gave opportunities to all residents at some level. Now
we're just like every other ho hum state system. Too bad we had to
sink to such mediocrity.

--
I love cooking with wine.
Sometimes I even put it in the food.

Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>>>>>> I find the plastic wrap I get here too flimsy
>>>>>> and finicky to work with. And pounding the meat can be good for one's
>>>>>> soul (especially if you've had a 'bad day' <eg>)
>>>>> Sooooo true! <lol> Pretend it's the head of whoever caused you the
>>>>> most stress that day...
>>>> Eggzactly!
>>> <snicker>
>> I just got done pounding out a few really rude chicken breasts... It
>> felt GOOD!
>>
>> I had them on a plate they couldn't escape from, and used a wooden
>> mallet on their lippy a**es. Of course, I had a piece of saran rap
>> between them and me...
>>
>> Bob
>> ;-)
>
> So who was it an effigy of, or do I want to know? <g>

Lol... Actually I was think about myself, and the wrong headed posts
I've made lately.

And it was good therapy. I got a couple of hours sleep this morning, so
I am not seeing through the haze of the aquarium bowl at the moment.

ObFood: I pulled out about 2lbs of pork butt out of the freezer that is
cut in the rectangular shape and familiarly sold in this area as
boneless "country-style" ribs. Haven't decided yet if I'm going to
grill., fry, or bake yet.

Bob

TammyM wrote:


>
> I won't be going anywhere right now, Christine. There's a strong
> possibility that I may be laid off - after 30+ years at the Uni. I am
> still spiraling from the news, but if it comes to pass, I will be having
> one helluva "sell my stuff" sale! Cookbooks galore and more. I'll let
> you know.
>
> HUGS!
> TammyM


I hope you aren't on the list. So many people are teetering on the edge
right now, it's a shame.

Continuing employment vibes coming your way.

gloria p

In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > Bob Muncie > wrote:
> >
> >>>>>> I find the plastic wrap I get here too flimsy
> >>>>>> and finicky to work with. And pounding the meat can be good for one's
> >>>>>> soul (especially if you've had a 'bad day' <eg>)
> >>>>> Sooooo true! <lol> Pretend it's the head of whoever caused you the
> >>>>> most stress that day...
> >>>> Eggzactly!
> >>> <snicker>
> >> I just got done pounding out a few really rude chicken breasts... It
> >> felt GOOD!
> >>
> >> I had them on a plate they couldn't escape from, and used a wooden
> >> mallet on their lippy a**es. Of course, I had a piece of saran rap
> >> between them and me...
> >>
> >> Bob
> >> ;-)
> >
> > So who was it an effigy of, or do I want to know? <g>
>
> Lol... Actually I was think about myself, and the wrong headed posts
> I've made lately.

That's what knotted ropes are for. ;-) (just kidding!!!)
Think "Opus Dei" or however it's spelled.

>
> And it was good therapy. I got a couple of hours sleep this morning, so
> I am not seeing through the haze of the aquarium bowl at the moment.

Sleep deprivation. I know all about that one! Tends to make one cranky.

>
> ObFood: I pulled out about 2lbs of pork butt out of the freezer that is
> cut in the rectangular shape and familiarly sold in this area as
> boneless "country-style" ribs. Haven't decided yet if I'm going to
> grill., fry, or bake yet.
>
> Bob

I was going to make smoked sausage this weekend, but I'm scheduled for
two 12 hour shifts. I probably won't be posting much...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"blake murphy" > wrote in message
...
> On Mon, 31 Aug 2009 10:16:46 -0400, Felice wrote:
>
>> "Nancy Young" > wrote in message
>> ...
>>>
>>> I have a meat pounding ... disc? and I start in the middle and slide
>>> out to the edges.
>>> Nice to hear you have a horkin big mallet.
>>>
>>> nanc
>>
>> I'm still using a 3x9x1 unpainted wooden building block from a
>> 50-year-old
>> Creative Playthings children's set. It's my favorite of the kitchen tools
>> that were never designed as kitchen tools.
>>
>> I also use wax paper. Does anyone else, anywhere, still use wax paper?
>>
>> Felice
>
> i have some, but i can't remember why i bought it. if i were to pound
> met,
> i might use it though, fearing that plastic wrap would break.
>
I like wrapping sandwiches in it when I pack them to go. It is perfect for
under the sandwich on a desk. It's also great to put hot cookies on to cool.

On Sep 1, 1:33*pm, "Nancy Young" > wrote:
> Felice wrote:
> > "blake murphy" > wrote
> >> On Mon, 31 Aug 2009 10:16:46 -0400, Felice wrote:
> >>> I also use wax paper. Does anyone else, anywhere, still use wax
> >>> paper?
> >> i have some, but i can't remember why i bought it. *if i were to
> >> pound met, *i might use it though, fearing that plastic wrap would break.
> > Your fears would come to pass. Wax paper holds up much better than
> > plastic wrap.
>
> It's funny that I thought wax paper would shred in no time. *I'll
> have to try it next time.
>
> nancy

If you're using just a flat, heavy object, either plastic or waxed
paper will work just fine.

The only time I use my toothed heavy metal gadget is when I make Swiss
steak, and then it is well-floured, so it doesn't stick anyway.

N.

In article
>,
Nancy2 > wrote:

> On Sep 1, 1:33*pm, "Nancy Young" > wrote:
> > Felice wrote:
> > > "blake murphy" > wrote
> > >> On Mon, 31 Aug 2009 10:16:46 -0400, Felice wrote:
> > >>> I also use wax paper. Does anyone else, anywhere, still use wax
> > >>> paper?
> > >> i have some, but i can't remember why i bought it. *if i were to
> > >> pound met, *i might use it though, fearing that plastic wrap would break.
> > > Your fears would come to pass. Wax paper holds up much better than
> > > plastic wrap.
> >
> > It's funny that I thought wax paper would shred in no time. *I'll
> > have to try it next time.
> >
> > nancy
>
> If you're using just a flat, heavy object, either plastic or waxed
> paper will work just fine.
>
> The only time I use my toothed heavy metal gadget is when I make Swiss
> steak, and then it is well-floured, so it doesn't stick anyway.
>
> N.

For "pounding" meats anymore, (even working spiced rice flour into
them), I use my jaccard tenderizer.

http://www.cutleryandmore.com/details.asp?SKU=4528

I only use the flat side of my meat mallet any more when I just want to
pound out something to a more even or thin fillet. I also use it to
finish off Spatcocked birds.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On 2009-09-02, Omelet > wrote:

> For "pounding" meats anymore, (even working spiced rice flour into
> them), I use my jaccard tenderizer.

Do those work pretty good, Om? I've considered buying one for making
cube steaks for chicken fried steak. Is the 16 blade model enough or
would the 32 be better.

nb

In article >,
notbob > wrote:

> On 2009-09-02, Omelet > wrote:
>
> > For "pounding" meats anymore, (even working spiced rice flour into
> > them), I use my jaccard tenderizer.
>
> Do those work pretty good, Om?

Oh yes!!! They have made some of the tougher cuts of beef (such as
sirloin) quite toothsome.

I would not use one to pound a chicken breast or anything already tender
tho'. :-) The smooth side of a meat mallet between wrappings works just
fine for that.

> I've considered buying one for making
> cube steaks for chicken fried steak. Is the 16 blade model enough or
> would the 32 be better.
>
> nb

I just have the 16 blade, but I've honestly never tried the 32 blade...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Wed, 02 Sep 2009 20:51:59 -0500, Omelet >
wrote:

>I just have the 16 blade, but I've honestly never tried the 32 blade...

Can you post an image of it? I have seen tenderizers with protrusions
that look like needles, but don't remember anything I'd call a blade.

TIA

sf said...

> On Wed, 02 Sep 2009 20:51:59 -0500, Omelet >
> wrote:
>
>>I just have the 16 blade, but I've honestly never tried the 32 blade...
>
> Can you post an image of it? I have seen tenderizers with protrusions
> that look like needles, but don't remember anything I'd call a blade.
>
> TIA


I have the 16 blade Jaccard. I'd advise against the 32 blade model. Why? It
takes A LOT more elbow grease to punch 32 holes into the meat. A ton of a
whole lot more!!!

Andy


--
I'm no longer a danger to society.

On 2009-09-03, Andy > wrote:

> I have the 16 blade Jaccard. I'd advise against the 32 blade model. Why? It
> takes A LOT more elbow grease to punch 32 holes into the meat. A ton of a
> whole lot more!!!

Dang. That's a very good point Andy. Thanks

nb

On Wed, 02 Sep 2009 22:59:07 -0500, Andy > wrote:

>I have the 16 blade Jaccard. I'd advise against the 32 blade model. Why? It
>takes A LOT more elbow grease to punch 32 holes into the meat. A ton of a
>whole lot more!!!

IC! It's a workout for you. Just like a man.

--
I love cooking with wine.
Sometimes I even put it in the food.

notbob said...

> On 2009-09-03, Andy > wrote:
>
>> I have the 16 blade Jaccard. I'd advise against the 32 blade model.
>> Why? It takes A LOT more elbow grease to punch 32 holes into the meat.
>> A ton of a whole lot more!!!
>
> Dang. That's a very good point Andy. Thanks
>
> nb


Welcome!

Andy

sf said...

> On Wed, 02 Sep 2009 22:59:07 -0500, Andy > wrote:
>
>>I have the 16 blade Jaccard. I'd advise against the 32 blade model. Why?
>>It takes A LOT more elbow grease to punch 32 holes into the meat. A ton
>>of a whole lot more!!!
>
> IC! It's a workout for you. Just like a man.


sf,

Heh heh heh heh heh!

Like staying up after midnight!!! LOLOL!!!

Best,

Andy

"ffuca" > wrote in message
...
> On Sun, 30 Aug 2009 09:08:24 -0400, "Jean B." > wrote:
>
> -->ffuca wrote:
> -->> The wife had a good point, why call it rec.food.cooking when 90% of
> the
> posts
> -->> are OT and nothing whatsoever to do with food. Maybe
> rec.bitch.session
> would
> -->> be more apropos. It definately needs to be cleaned up.
> -->
> -->Such thoughts coming from someone who never contributes are always
> -->odd.
>
>
> Hmm this is a strange comment from you. This thread has everyone thinking
> anyway, this was the main just of starting the thread. it worked.


Yeah, it has us thinking you're a friggin TROLL. And trolls do well on the
BBQ grill for Labor Day.

"Nancy Young" > wrote in message
...
> hahabogus wrote:
>> "Nancy Young" > wrote
>
>>> I find it helpful to butterfly the thicker part of the chicken breast
>>> first. Then, the cut side is more amenable to pounding.
>
>> The plastic wrap only aids in the clean-up and helps prevent tearing
>> the meat when you need very thin meat slices. You can just put the
>> chicken breast on a clean, sturdy surface and the smack it about with
>> your meat mallet, to ensure an even thickness.
>
> I actually deleted what I started to say, is that I don't use plastic
> wrap or anything else, and that Perhaps it's not the most sanitary
> method. I can assume that when you pound the chicken, juice is
> spattering all around.
> I just find the plastic to be annoying, but that's just me. Whatever
> works for you.
>
>> Using the plastic wrap you just chuck out the wrap as apposed to
>> cleaning the surface and the mallet. And since I use a industralized
>> sized rubber mallet (well a horkin big one) purchaced in a hardware
>> store and not one of those lightweight meat mallets fund in the
>> cookware aisle; I need a way to cleanly cover the rubber hammer's
>> head, cause I ain't sure if it is food grade safe. Start whacking the
>> meat in the center and work to the edges,
>> hopefully working in all directions at once ( work outward from the
>> center in a circular pounding motion) slowly and with controled
>> force; you made need to repeat this several times to get a reasonable
>> thin, even cooking surface Well that's what works for me
>
> I have a meat pounding ... disc? and I start in the middle and slide
> out to the edges.
> Nice to hear you have a horkin big mallet.
>
> nancy


LOL I use waxed paper

Jill

On Thu, 3 Sep 2009 05:33:50 -0400, "jmcquown" > wrote:

-->"ffuca" > wrote in message
.. .
-->> On Sun, 30 Aug 2009 09:08:24 -0400, "Jean B." > wrote:
-->>
-->> -->ffuca wrote:
-->> -->> The wife had a good point, why call it rec.food.cooking when 90% of
-->> the
-->> posts
-->> -->> are OT and nothing whatsoever to do with food. Maybe
-->> rec.bitch.session
-->> would
-->> -->> be more apropos. It definately needs to be cleaned up.
-->> -->
-->> -->Such thoughts coming from someone who never contributes are always
-->> -->odd.
-->>
-->>
-->> Hmm this is a strange comment from you. This thread has everyone thinking
-->> anyway, this was the main just of starting the thread. it worked.
-->
-->
-->Yeah, it has us thinking you're a friggin TROLL. And trolls do well on the
-->BBQ grill for Labor Day.


I love you too Jill

"jmcquown" > wrote in message
...
> "Nancy Young" > wrote in message
> ...
>> hahabogus wrote:
>>> "Nancy Young" > wrote
>>
>>>> I find it helpful to butterfly the thicker part of the chicken breast
>>>> first. Then, the cut side is more amenable to pounding.
>>
>>> The plastic wrap only aids in the clean-up and helps prevent tearing
>>> the meat when you need very thin meat slices. You can just put the
>>> chicken breast on a clean, sturdy surface and the smack it about with
>>> your meat mallet, to ensure an even thickness.
>>
>> I actually deleted what I started to say, is that I don't use plastic
>> wrap or anything else, and that Perhaps it's not the most sanitary
>> method. I can assume that when you pound the chicken, juice is
>> spattering all around.
>> I just find the plastic to be annoying, but that's just me. Whatever
>> works for you.
>>
>>> Using the plastic wrap you just chuck out the wrap as apposed to
>>> cleaning the surface and the mallet. And since I use a industralized
>>> sized rubber mallet (well a horkin big one) purchaced in a hardware
>>> store and not one of those lightweight meat mallets fund in the
>>> cookware aisle; I need a way to cleanly cover the rubber hammer's
>>> head, cause I ain't sure if it is food grade safe. Start whacking the
>>> meat in the center and work to the edges,
>>> hopefully working in all directions at once ( work outward from the
>>> center in a circular pounding motion) slowly and with controled
>>> force; you made need to repeat this several times to get a reasonable
>>> thin, even cooking surface Well that's what works for me
>>
>> I have a meat pounding ... disc? and I start in the middle and slide
>> out to the edges.
>> Nice to hear you have a horkin big mallet.
>>
>> nancy
>
>
> LOL I use waxed paper
>
> Jill

"jmcquown" > wrote in message
...
> "Nancy Young" > wrote in message
> ...
>> hahabogus wrote:
>>> "Nancy Young" > wrote
>>
>>>> I find it helpful to butterfly the thicker part of the chicken breast
>>>> first. Then, the cut side is more amenable to pounding.
>>
>>> The plastic wrap only aids in the clean-up and helps prevent tearing
>>> the meat when you need very thin meat slices. You can just put the
>>> chicken breast on a clean, sturdy surface and the smack it about with
>>> your meat mallet, to ensure an even thickness.
>>
>> I actually deleted what I started to say, is that I don't use plastic
>> wrap or anything else, and that Perhaps it's not the most sanitary
>> method. I can assume that when you pound the chicken, juice is
>> spattering all around.
>> I just find the plastic to be annoying, but that's just me. Whatever
>> works for you.
>>
>>> Using the plastic wrap you just chuck out the wrap as apposed to
>>> cleaning the surface and the mallet. And since I use a industralized
>>> sized rubber mallet (well a horkin big one) purchaced in a hardware
>>> store and not one of those lightweight meat mallets fund in the
>>> cookware aisle; I need a way to cleanly cover the rubber hammer's
>>> head, cause I ain't sure if it is food grade safe. Start whacking the
>>> meat in the center and work to the edges,
>>> hopefully working in all directions at once ( work outward from the
>>> center in a circular pounding motion) slowly and with controled
>>> force; you made need to repeat this several times to get a reasonable
>>> thin, even cooking surface Well that's what works for me
>>
>> I have a meat pounding ... disc? and I start in the middle and slide
>> out to the edges.
>> Nice to hear you have a horkin big mallet.
>>
>> nancy
>
>
> LOL I use waxed paper
>
>

Don't you think Charmin would be less scratchy and neater? heheh

"Andy" > wrote in message ...
> sf said...
>
>> On Wed, 02 Sep 2009 20:51:59 -0500, Omelet >
>> wrote:
>>
>>>I just have the 16 blade, but I've honestly never tried the 32 blade...
>>
>> Can you post an image of it? I have seen tenderizers with protrusions
>> that look like needles, but don't remember anything I'd call a blade.
>>
>> TIA
>
>
> I have the 16 blade Jaccard. I'd advise against the 32 blade model. Why?
> It
> takes A LOT more elbow grease to punch 32 holes into the meat. A ton of a
> whole lot more!!!
>
>
I find it much easier to use two heavy stainless steel dinner forks, one in
each hand, poking one after the other... a Frugal Gourmet suggestion from
ages ago. I went a step further by grinding each tine to a chisel point...
two minutes with my bench grinder. Okay, it's a total of only eight blades
but practically effortless. And nothing much to clean, the forks go in the
dishwasher.

Btw, Cabela's is having a great sale on the Oster Pro meat grinder:
http://tinyurl.com/kut7hk

http://www.cabelas.com/cabelas/en/te...set=ISO-8859-1

brooklyn1 said...

> I find it much easier to use two heavy stainless steel dinner forks, one
> in each hand, poking one after the other.


A decent manner of aggression relief!

Thought you'd be better relieved by mowing that fairway of yours!

Oh well.

<VBG>

Andy

l, not -l said...

>
> On 2-Sep-2009, Andy > wrote:
>
>> I have the 16 blade Jaccard. I'd advise against the 32 blade model.
>> Why? It
>> takes A LOT more elbow grease to punch 32 holes into the meat. A ton of
>> a whole lot more!!!
>
> You need to eat more spinach. I have a 48 blade Deni and have no
> difficulty using it to punch bunches of holes. While I'm sure a 16
> would require less effort, the 48 is not difficult. For an office-based
> analogy, I'd liken the difference to using a stapler on two sheets and
> using a 3-hole punch on a few.


Precisely the wrong analogy!

Try stapling 32 staples in a single punch!

Ain't gonna happen, friend.

Andy

"Andy" > wrote in message ...
> l, not -l said...
>
>>
>> On 2-Sep-2009, Andy > wrote:
>>
>>> I have the 16 blade Jaccard. I'd advise against the 32 blade model.
>>> Why? It
>>> takes A LOT more elbow grease to punch 32 holes into the meat. A ton of
>>> a whole lot more!!!
>>
>> You need to eat more spinach. I have a 48 blade Deni and have no
>> difficulty using it to punch bunches of holes. While I'm sure a 16
>> would require less effort, the 48 is not difficult. For an office-based
>> analogy, I'd liken the difference to using a stapler on two sheets and
>> using a 3-hole punch on a few.
>
>
> Precisely the wrong analogy!
>
>
Actually comparing a stapler to a hole punch is a pretty good analogy...
every toolmaker knows that the more area being pierced the more pressure
required... matters not that it's many small holes or a few large holes so
long as the material being pierced is the same thickness in each case. So
yes, the more blades the more pressure required with the Jaquard... all else
equal a 16 blade Jaquard will require exactly twice the pressure of an eight
blade Jaquard. With this type of tool the more one weighs and the taller
they are the less effort they will need to exert... it's all about weight
and possessing the leverage to apply it.

brooklyn1 said...

>
> "Andy" > wrote in message
> ...
>> l, not -l said...
>>
>>>
>>> On 2-Sep-2009, Andy > wrote:
>>>
>>>> I have the 16 blade Jaccard. I'd advise against the 32 blade model.
>>>> Why? It
>>>> takes A LOT more elbow grease to punch 32 holes into the meat. A ton
>>>> of a whole lot more!!!
>>>
>>> You need to eat more spinach. I have a 48 blade Deni and have no
>>> difficulty using it to punch bunches of holes. While I'm sure a 16
>>> would require less effort, the 48 is not difficult. For an
>>> office-based analogy, I'd liken the difference to using a stapler on
>>> two sheets and using a 3-hole punch on a few.
>>
>>
>> Precisely the wrong analogy!
>>
>>
> Actually comparing a stapler to a hole punch is a pretty good analogy...
> every toolmaker knows that the more area being pierced the more pressure
> required... matters not that it's many small holes or a few large holes
> so long as the material being pierced is the same thickness in each
> case. So yes, the more blades the more pressure required with the
> Jaquard... all else equal a 16 blade Jaquard will require exactly twice
> the pressure of an eight blade Jaquard. With this type of tool the more
> one weighs and the taller they are the less effort they will need to
> exert... it's all about weight and possessing the leverage to apply it.


Sheldon,

You used excessive mind grease to prove an already made point.

But thanks for playing.

Andy

brooklyn1 wrote:

> "jmcquown" > wrote in message
> ...
>> "Nancy Young" > wrote in message
>> ...
>>> hahabogus wrote:
>>>> "Nancy Young" > wrote
>>>
>>>>> I find it helpful to butterfly the thicker part of the chicken
>>>>> breast first. Then, the cut side is more amenable to pounding.
>>>
>>>> The plastic wrap only aids in the clean-up and helps prevent
>>>> tearing the meat when you need very thin meat slices. You can just
>>>> put the chicken breast on a clean, sturdy surface and the smack it
>>>> about with your meat mallet, to ensure an even thickness.
>>>
>>> I actually deleted what I started to say, is that I don't use
>>> plastic wrap or anything else, and that Perhaps it's not the most
>>> sanitary method. I can assume that when you pound the chicken,
>>> juice is spattering all around.
>>> I just find the plastic to be annoying, but that's just me.
>>> Whatever works for you.
>>>
>>>> Using the plastic wrap you just chuck out the wrap as apposed to
>>>> cleaning the surface and the mallet. And since I use a
>>>> industralized sized rubber mallet (well a horkin big one)
>>>> purchaced in a hardware store and not one of those lightweight
>>>> meat mallets fund in the cookware aisle; I need a way to cleanly
>>>> cover the rubber hammer's head, cause I ain't sure if it is food
>>>> grade safe. Start whacking the meat in the center and work to the
>>>> edges,
>>>> hopefully working in all directions at once ( work outward from the
>>>> center in a circular pounding motion) slowly and with controled
>>>> force; you made need to repeat this several times to get a
>>>> reasonable thin, even cooking surface Well that's what works for
>>>> me
>>>
>>> I have a meat pounding ... disc? and I start in the middle and slide
>>> out to the edges.
>>> Nice to hear you have a horkin big mallet.
>>>
>>> nancy
>>
>>
>> LOL I use waxed paper
>>
>>
>
> Don't you think Charmin would be less scratchy and neater? heheh


That's what the cybercat uses to stuff her piehole...

;-P

--
Best
Greg

On Thu, 3 Sep 2009 13:40:44 GMT, "l, not -l" > wrote:

>
>On 2-Sep-2009, sf > wrote:
>
>> Can you post an image of it? I have seen tenderizers with protrusions
>> that look like needles, but don't remember anything I'd call a blade.
>>
>> TIA
>
>I use a Deni brand; you can see a picture at:
>http://www.amazon.com/Deni-MT48-Blad.../dp/B0000DDUCM

Thanks. I know what you're talking about and have considered getting
one. Why do they call those needlelike poker things "blades"? Are
they flat instead of round?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Thu, 3 Sep 2009 13:40:44 GMT, "l, not -l" > wrote:
>
>> On 2-Sep-2009, sf > wrote:
>>
>>> Can you post an image of it? I have seen tenderizers with protrusions
>>> that look like needles, but don't remember anything I'd call a blade.
>>>
>>> TIA
>> I use a Deni brand; you can see a picture at:
>> http://www.amazon.com/Deni-MT48-Blad.../dp/B0000DDUCM
>
> Thanks. I know what you're talking about and have considered getting
> one. Why do they call those needlelike poker things "blades"? Are
> they flat instead of round?
>

Mine are... they are like itty-bitty swords that retract into itty-bitty
sheathes when you stop pushing down on the top.

Bob

In article >,
sf > wrote:

> On Wed, 02 Sep 2009 20:51:59 -0500, Omelet >
> wrote:
>
> >I just have the 16 blade, but I've honestly never tried the 32 blade...
>
> Can you post an image of it? I have seen tenderizers with protrusions
> that look like needles, but don't remember anything I'd call a blade.
>
> TIA

Here it is ma'am. :-)

<http://www.tenderizemeat.com/meat-te...tenderizer-p-2
427.html>

I saw a really big one this morning (same concept, different brand) for
using on large cuts of meat meant for BBQ'ing.

I'll probably own it before long. <g>

I really really really love the the one I have and so does my BIL. He
has teeth problems...

IMHO, they may look expensive but worth every dime and they last a
loooong time! I have yet to wear mine out and I've had it for at least
10 years.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"brooklyn1" > wrote:

> "Andy" > wrote in message ...
> > l, not -l said...
> >
> >>
> >> On 2-Sep-2009, Andy > wrote:
> >>
> >>> I have the 16 blade Jaccard. I'd advise against the 32 blade model.
> >>> Why? It
> >>> takes A LOT more elbow grease to punch 32 holes into the meat. A ton of
> >>> a whole lot more!!!
> >>
> >> You need to eat more spinach. I have a 48 blade Deni and have no
> >> difficulty using it to punch bunches of holes. While I'm sure a 16
> >> would require less effort, the 48 is not difficult. For an office-based
> >> analogy, I'd liken the difference to using a stapler on two sheets and
> >> using a 3-hole punch on a few.
> >
> >
> > Precisely the wrong analogy!
> >
> >
> Actually comparing a stapler to a hole punch is a pretty good analogy...
> every toolmaker knows that the more area being pierced the more pressure
> required... matters not that it's many small holes or a few large holes so
> long as the material being pierced is the same thickness in each case. So
> yes, the more blades the more pressure required with the Jaquard... all else
> equal a 16 blade Jaquard will require exactly twice the pressure of an eight
> blade Jaquard. With this type of tool the more one weighs and the taller
> they are the less effort they will need to exert... it's all about weight
> and possessing the leverage to apply it.

Actually, the opposite would be true. The smaller the blade area, the
higher the PSI.

It should take LESS effort, providing the blades are thinner.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
sf > wrote:

> On Thu, 3 Sep 2009 13:40:44 GMT, "l, not -l" > wrote:
>
> >
> >On 2-Sep-2009, sf > wrote:
> >
> >> Can you post an image of it? I have seen tenderizers with protrusions
> >> that look like needles, but don't remember anything I'd call a blade.
> >>
> >> TIA
> >
> >I use a Deni brand; you can see a picture at:
> >http://www.amazon.com/Deni-MT48-Blad.../dp/B0000DDUCM
>
> Thanks. I know what you're talking about and have considered getting
> one. Why do they call those needlelike poker things "blades"? Are
> they flat instead of round?

Yes, they are flat.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Thu, 03 Sep 2009 14:05:42 -0500, Omelet >
wrote:

>
><http://www.tenderizemeat.com/meat-te...tenderizer-p-2
>427.html>

Have you noticed those < > thingies that were supposed to stop long
urls from breaking don't work?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> On Thu, 03 Sep 2009 14:05:42 -0500, Omelet >
> wrote:
>
>
>><http://www.tenderizemeat.com/meat-te...tenderizer-p-2
>>427.html>
>
>
> Have you noticed those < > thingies that were supposed to stop long
> urls from breaking don't work?
>

That's not what the brackets do. They don't stop the sending client program
from wrapping the line, they force the browser on the reader's side
to treat all text within them on the same line as a single URL. Since the
line was broken upon being sent sent the brackets would have no effect.

On Thu, 03 Sep 2009 12:27:25 -0700, RegForte > wrote:

>sf wrote:
>
>> On Thu, 03 Sep 2009 14:05:42 -0500, Omelet >
>> wrote:
>>
>>
>>><http://www.tenderizemeat.com/meat-te...tenderizer-p-2
>>>427.html>
>>
>>
>> Have you noticed those < > thingies that were supposed to stop long
>> urls from breaking don't work?
>>
>
>That's not what the brackets do. They don't stop the sending client program
>from wrapping the line, they force the browser on the reader's side
>to treat all text within them on the same line as a single URL. Since the
>line was broken upon being sent sent the brackets would have no effect.

I think I understand... is there a way to fix that problem or is
tinyurl still the best way to go?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> On Thu, 03 Sep 2009 12:27:25 -0700, RegForte > wrote:
>
>
>>sf wrote:
>>
>>
>>>On Thu, 03 Sep 2009 14:05:42 -0500, Omelet >
>>>wrote:
>>>
>>>
>>>
>>>><http://www.tenderizemeat.com/meat-te...tenderizer-p-2
>>>>427.html>
>>>
>>>
>>>Have you noticed those < > thingies that were supposed to stop long
>>>urls from breaking don't work?
>>>
>>
>>That's not what the brackets do. They don't stop the sending client program
>
>>from wrapping the line, they force the browser on the reader's side
>
>>to treat all text within them on the same line as a single URL. Since the
>>line was broken upon being sent sent the brackets would have no effect.
>
>
> I think I understand... is there a way to fix that problem or is
> tinyurl still the best way to go?
>

In this case Om would need to change the 'line wrap' setting in her
usenet client. Personally I just turn off auto line wrapping altogether
because I'm so used to non 'word processor' type text editors, i.e.
I prefer to add all newlines manually.

In article >,
sf > wrote:

> On Thu, 03 Sep 2009 14:05:42 -0500, Omelet >
> wrote:
>
> >
> ><http://www.tenderizemeat.com/meat-tenderizer-jaccard-meat-tenderizer-p-2427.html>
>
> Have you noticed those < > thingies that were supposed to stop long
> urls from breaking don't work?

<sigh> Sometimes they do, sometimes they don't. Depends on the browser.

Would you prefer I tiny URL it? Some people don't like those for some
odd reason.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
RegForte > wrote:

> sf wrote:
>
> > On Thu, 03 Sep 2009 12:27:25 -0700, RegForte > wrote:
> >
> >
> >>sf wrote:
> >>
> >>
> >>>On Thu, 03 Sep 2009 14:05:42 -0500, Omelet >
> >>>wrote:
> >>>
> >>>
> >>>
<http://www.tenderizemeat.com/meat-te...-tenderizer-p-
427.html>
> >>>
> >>>
> >>>Have you noticed those < > thingies that were supposed to stop long
> >>>urls from breaking don't work?
> >>>
> >>
> >>That's not what the brackets do. They don't stop the sending client program
> >
> >>from wrapping the line, they force the browser on the reader's side
> >
> >>to treat all text within them on the same line as a single URL. Since the
> >>line was broken upon being sent sent the brackets would have no effect.
> >
> >
> > I think I understand... is there a way to fix that problem or is
> > tinyurl still the best way to go?
> >
>
> In this case Om would need to change the 'line wrap' setting in her
> usenet client. Personally I just turn off auto line wrapping altogether
> because I'm so used to non 'word processor' type text editors, i.e.
> I prefer to add all newlines manually.

Hm, I'll see about fixing my character length. Thanks for the heads up!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"l, not -l" > wrote:

> On 3-Sep-2009, Omelet > wrote:
>
> > Actually, the opposite would be true. The smaller the blade area, the
> > higher the PSI.
> >
> > It should take LESS effort, providing the blades are thinner.
> > --
> > Peace! Om
>
> In the case of the Deni, the blades on the 16, 32 and 48 blade tenderizers
> are the same size, there are just more rows of 16 blades. I can't speak to
> the construction and utility of the Jaccard brand, only the Deni.
>
> To clarify, in the clearist terms I can, what I was trying to get across in
> my reply to Andy's post. Only the physically impaired or small children
> will have difficulty effectively using a 32 or 48 blade Deni tenderizer. If
> you are using it on only a few or small pieces of meat, the extra blades may
> not be important to you; however, if you use it on a lot of pieces or on
> large pieces, you will be glad to have the extra blades.

Thanks.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

l, not -l wrote:
> On 3-Sep-2009, Omelet > wrote:
>
>> Actually, the opposite would be true. The smaller the blade area, the
>> higher the PSI.
>>
>> It should take LESS effort, providing the blades are thinner.
>> --
>> Peace! Om
>
> In the case of the Deni, the blades on the 16, 32 and 48 blade tenderizers
> are the same size, there are just more rows of 16 blades. I can't speak to
> the construction and utility of the Jaccard brand, only the Deni.
>
> To clarify, in the clearist terms I can, what I was trying to get across in
> my reply to Andy's post. Only the physically impaired or small children
> will have difficulty effectively using a 32 or 48 blade Deni tenderizer. If
> you are using it on only a few or small pieces of meat, the extra blades may
> not be important to you; however, if you use it on a lot of pieces or on
> large pieces, you will be glad to have the extra blades.
>
>

Yes, of course you are right. But it's so much fun either arguing about
the likelihood the sun will rise tomorrow, or watch others do it.. oops!
I meant if the pin gets heavier under the load of 45 angels, than that
of one. Nope... wrong analogy. Um, what I *really* meant was discuss the
amount of thrust/vector and leverage needed to puncture a piece of non
offending meat with 16 vs. 32 tiny little blades. yea! that's what I
meant :-)

Bob

l, not -l wrote:
> On 3-Sep-2009, Omelet > wrote:
>
>>>> I use a Deni brand; you can see a picture at:
>>>> http://www.amazon.com/Deni-MT48-Blad.../dp/B0000DDUCM
>>> Thanks. I know what you're talking about and have considered getting
>>> one. Why do they call those needlelike poker things "blades"? Are
>>> they flat instead of round?
>> Yes, they are flat.
>
> Click on the photo, in the amazon link given above, for an enlarged photo
> that clearly shows the shape and orientation of the blades.

I think what I noticed was the lousy choice the owner of that piece of
meat was in haven chosen it at the store. I mean, who picks a steak with
a large knot of non-edible stuff you would normally want to cut out (and
not tenderize)? Clearly, that person needs more help than a Jaccard can
supply.

If I saw that steak at the store, I would have opted for chicken tonight.

Bob