Hurricane Hermine is dumping a lot of rain with high winds right on top
of me. That pretty much means I won't be having a cookout today.

I thawed and marinated a flank steak yesterday. It's not looking like
grilling weather. I'll definitely have to broil the flank steak.

I opted for a non-Asian, no soy or teriyaki sauce marinade. The good
old cheap stuff, oil & vinegar. Remember when flank steak was
inexpensive? I used Wishbone Italian salad dressing. It's pretty
much oil & vinegar with garlic and some herbs.

I'll broil the flank steak. Cooked to no more than medium. Then sliced
thinly against the grain.

Right now it's off and on again "little hurricane" weather. I have
never actually actually experienced this before. It's really windy. It
comes and goes in spurts. It's very strange, this tropical weather.

Jill

On Fri, 2 Sep 2016 08:28:02 -0400, jmcquown >
wrote:

>Hurricane Hermine is dumping a lot of rain with high winds right on top
>of me. That pretty much means I won't be having a cookout today.
>
>I thawed and marinated a flank steak yesterday. It's not looking like
>grilling weather. I'll definitely have to broil the flank steak.
>
>I opted for a non-Asian, no soy or teriyaki sauce marinade. The good
>old cheap stuff, oil & vinegar. Remember when flank steak was
>inexpensive? I used Wishbone Italian salad dressing. It's pretty
>much oil & vinegar with garlic and some herbs.
>
>I'll broil the flank steak. Cooked to no more than medium. Then sliced
>thinly against the grain.
>
>Right now it's off and on again "little hurricane" weather. I have
>never actually actually experienced this before. It's really windy. It
>comes and goes in spurts. It's very strange, this tropical weather.
>
>Jill

I hope it fizzles out soon Jill, we're getting a light rain now in
Charlotte. I remember the night before Hugo struck Charleston, I
thought it would fizzle out by the time it got to Summerville. Oh hell
no, it went straight toward Charlotte blowing 90 miles per hour as it
roared toward West Virginia. Hurricanes are very dangerous.

William

jmcquown > wrote:
> Hurricane Hermine is dumping a lot of rain with high winds right on top
> of me. That pretty much means I won't be having a cookout today.
>
> I thawed and marinated a flank steak yesterday. It's not looking like
> grilling weather. I'll definitely have to broil the flank steak.
>
> I opted for a non-Asian, no soy or teriyaki sauce marinade. The good
> old cheap stuff, oil & vinegar. Remember when flank steak was
> inexpensive? I used Wishbone Italian salad dressing. It's pretty
> much oil & vinegar with garlic and some herbs.
>
> I'll broil the flank steak. Cooked to no more than medium. Then sliced
> thinly against the grain.
>
> Right now it's off and on again "little hurricane" weather. I have
> never actually actually experienced this before. It's really windy. It
> comes and goes in spurts. It's very strange, this tropical weather.
>
> Jill
>

Our Florida house is on the gulf just south of Hermine's path. I was
supposed to be down there this week but had to cancel my trip for some
urgent medical appointments. Our dock and davit are completely under water
but luckily that's it. Not sure yet if there is any damage to be repaired.
Thank heavens for flood insurance.

--
jinx the minx

On 9/2/2016 1:29 PM, jinx the minx wrote:
> jmcquown > wrote:
>> Hurricane Hermine is dumping a lot of rain with high winds right on top
>> of me. That pretty much means I won't be having a cookout today.
>>
>> I thawed and marinated a flank steak yesterday. It's not looking like
>> grilling weather. I'll definitely have to broil the flank steak.
>>
>> I opted for a non-Asian, no soy or teriyaki sauce marinade. The good
>> old cheap stuff, oil & vinegar. Remember when flank steak was
>> inexpensive? I used Wishbone Italian salad dressing. It's pretty
>> much oil & vinegar with garlic and some herbs.
>>
>> I'll broil the flank steak. Cooked to no more than medium. Then sliced
>> thinly against the grain.
>>
>> Right now it's off and on again "little hurricane" weather. I have
>> never actually actually experienced this before. It's really windy. It
>> comes and goes in spurts. It's very strange, this tropical weather.
>>
>> Jill
>>
>
> Our Florida house is on the gulf just south of Hermine's path. I was
> supposed to be down there this week but had to cancel my trip for some
> urgent medical appointments. Our dock and davit are completely under water
> but luckily that's it. Not sure yet if there is any damage to be repaired.
> Thank heavens for flood insurance.
>
No flooding here (flood insurance is a given) but it's windy as hell.
The hummingbirds are getting their tiny little asses kicked. Tornado
watches are in affect.

So far no loss of power.

Jill

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
>

Don't you mean pork steak?

--
jinx the minx

On 9/2/2016 12:02 PM, jinx the minx wrote:
> 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
>>
>
> Don't you mean pork steak?
>

Don't you both mean beef ribs?

"Taxed and Spent" > wrote in message
...
> On 9/2/2016 12:02 PM, jinx the minx wrote:
>> 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
>>>
>>
>> Don't you mean pork steak?
>>
>
> Don't you both mean beef ribs?

LOL

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

On 9/2/2016 3:38 PM, Sqwertz wrote:
> On Fri, 2 Sep 2016 14:02:43 -0500, jinx the minx wrote:
>
>> 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?
>>
>> Don't you mean pork steak?
>
> I'm pretty sure it morphed into a tenderloin :-)
>
> -sw
>
No, it morphed into a pork steak. Please don't ask me to show my work
from that last go-round. LOL

Jill

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

Jill

On 2016-09-02 4:11 PM, jmcquown wrote:
> On 9/2/2016 3:38 PM, Sqwertz wrote:
>> On Fri, 2 Sep 2016 14:02:43 -0500, jinx the minx wrote:
>>
>>> 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?
>>>
>>> Don't you mean pork steak?
>>
>> I'm pretty sure it morphed into a tenderloin :-)
>>
>> -sw
>>
> No, it morphed into a pork steak. Please don't ask me to show my work
> from that last go-round. LOL
>

Don't worry Jill. There was nothing wrong with your work. You and a
couple others know the difference between a pork tenderloin and a pork
steak. Others don't know enough to hide their ignorance.

On 9/2/2016 6:08 PM, Dave Smith wrote:
> On 2016-09-02 4:11 PM, jmcquown wrote:
>> On 9/2/2016 3:38 PM, Sqwertz wrote:
>>> On Fri, 2 Sep 2016 14:02:43 -0500, jinx the minx wrote:
>>>
>>>> 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?
>>>>
>>>> Don't you mean pork steak?
>>>
>>> I'm pretty sure it morphed into a tenderloin :-)
>>>
>>> -sw
>>>
>> No, it morphed into a pork steak. Please don't ask me to show my work
>> from that last go-round. LOL
>>
>
> Don't worry Jill. There was nothing wrong with your work. You and a
> couple others know the difference between a pork tenderloin and a pork
> steak. Others don't know enough to hide their ignorance.
>
>
I'm not worried. I did post a picture of the raw marinated flank steak
but here it is again in case everyone missed it. (kidding!)

https://s12.postimg.org/egj7jh571/flank.jpg

Absolutely no soy sauce involved.

Jill

In article >,
says...
>
> On 9/2/2016 12:02 PM, jinx the minx wrote:
> > 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
> >>
> >
> > Don't you mean pork steak?
> >
>
> Don't you both mean beef ribs?

Don't you all mean a nice slab of tofu?

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.

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

In article >,
says...
>
> On Friday, September 2, 2016 at 10:53:21 PM UTC-4, Bruce wrote:

> > 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.

If you'd make your own dressing, would you have a problem if the flavor
was ok, but it turned out clearish?

> There are two things I dislike about bottled
> salad dressing:
>
> 1. It's too sweet
> 2. It's cooked (during the bottling process)

And how hard is it to combine some oil, vinegar and herbs yourself?

> > *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/scrip...r/cfrsearch.cf
> m?fr=101.22>

I'm not sure how it relates to that definition, but I saw an explanation
on TV of how they make natural vanilla flavoring. Real vanilla's created
by orchids. It's an expensive ingredient. The food industry's created a
workaround. They take orchid genes and place them in yeast organisms.
This is genetic engineering. As a result, the yeast organisms start to
poo vanilla. This much cheaper vanilla's then used instead of the
original and is called "natural vanilla flavoring".

On Saturday, September 3, 2016 at 7:52:47 AM UTC-4, Bruce wrote:
> In article >,
> says...
> >
> > On Friday, September 2, 2016 at 10:53:21 PM UTC-4, Bruce wrote:
>
> > > 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.
>
> If you'd make your own dressing, would you have a problem if the flavor
> was ok, but it turned out clearish?

I'd be fine with it. However, Wishbone has to attract buyers in
stores, so they have to make it look attractive.

> > There are two things I dislike about bottled
> > salad dressing:
> >
> > 1. It's too sweet
> > 2. It's cooked (during the bottling process)
>
> And how hard is it to combine some oil, vinegar and herbs yourself?

Dead simple. I do it all the time. I never use bottled salad dressing
at home. Honestly, though, I do try it at home sometimes. "Maybe I
could tolerate 'this' sort of bottled dressing when I'm hurried or
tired". It never works out, though, and I end up throwing the experiment
away. Better to splash on some plain oil and vinegar, separately,
or just squeeze some lemon juice.

> > > *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/scrip...r/cfrsearch.cf
> > m?fr=101.22>
>
> I'm not sure how it relates to that definition, but I saw an explanation
> on TV of how they make natural vanilla flavoring. Real vanilla's created
> by orchids. It's an expensive ingredient. The food industry's created a
> workaround. They take orchid genes and place them in yeast organisms.
> This is genetic engineering. As a result, the yeast organisms start to
> poo vanilla. This much cheaper vanilla's then used instead of the
> original and is called "natural vanilla flavoring".

Yep, that's definitely and end-run around the regulations. Still,
if they poo the same complex chemical signature as vanilla, I don't
care. It's the same as the way they make insulin.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...


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

Cindy Hamilton
==========

Why is monosodium glutamate despised here so much? I use it, although in
minute amounts, and I it would be good to know what the big problem is.



--
http://www.helpforheroes.org.uk

Ophelia wrote:
>
> Why is monosodium glutamate despised here so much? I use it, although in
> minute amounts, and I it would be good to know what the big problem is.

It's just the purists here that hate "chemicals." They will all die just
as quick as everyone else without ever knowing about good taste in
foods.

"Gary" wrote in message ...

Ophelia wrote:
>
> Why is monosodium glutamate despised here so much? I use it, although in
> minute amounts, and I it would be good to know what the big problem is.

It's just the purists here that hate "chemicals." They will all die just
as quick as everyone else without ever knowing about good taste in
foods.

=========

Ahhh ... ok thanks It seems that there are many chemicals in ready made
processed foods but from what I read they are regularly eaten. I just
wondered why the particular hate for msg?



--
http://www.helpforheroes.org.uk

On 9/3/2016 10:09 AM, Ophelia wrote:
> "Gary" wrote in message ...
>
> Ophelia wrote:
>>
>> Why is monosodium glutamate despised here so much? I use it,
>> although in
>> minute amounts, and I it would be good to know what the big problem is.
>
> It's just the purists here that hate "chemicals." They will all die just
> as quick as everyone else without ever knowing about good taste in
> foods.
>
> =========
>
> Ahhh ... ok thanks It seems that there are many chemicals in ready
> made processed foods but from what I read they are regularly eaten. I
> just wondered why the particular hate for msg?
>
>
>

Some people seem to have an allergic reaction to it, headaches and the
like. While I don't avoid it if it is in a food I happen to be eating,
I've never found the need to use it myself.

What is MSG allergy?
Flushing, sweating, chest pain, and weakness are all potential reactions
to monosodium glutamate, or MSG, a flavor enhancer and popular
ingredient in many Asian cuisines. Other symptoms include headache,
facial pressure, drowsiness, and numbness and tingling in the face,
back, and arms.

"Ed Pawlowski" wrote in message
...

On 9/3/2016 10:09 AM, Ophelia wrote:
> "Gary" wrote in message ...
>
> Ophelia wrote:
>>
>> Why is monosodium glutamate despised here so much? I use it,
>> although in
>> minute amounts, and I it would be good to know what the big problem is.
>
> It's just the purists here that hate "chemicals." They will all die just
> as quick as everyone else without ever knowing about good taste in
> foods.
>
> =========
>
> Ahhh ... ok thanks It seems that there are many chemicals in ready
> made processed foods but from what I read they are regularly eaten. I
> just wondered why the particular hate for msg?
>
>
>

Some people seem to have an allergic reaction to it, headaches and the
like. While I don't avoid it if it is in a food I happen to be eating,
I've never found the need to use it myself.

What is MSG allergy?
Flushing, sweating, chest pain, and weakness are all potential reactions
to monosodium glutamate, or MSG, a flavor enhancer and popular
ingredient in many Asian cuisines. Other symptoms include headache,
facial pressure, drowsiness, and numbness and tingling in the face,
back, and arms.

=============

Thanks very much, Ed. I can see the problem if one has an allergy, but
MSG seems to be popularly disliked by most people. I suppose many things
cause allergic reaction, but there isn't a common backlash against them
among those on whom it doesn't have any bad effect. Interesting.

I just see .. MSG is BAD!!



--
http://www.helpforheroes.org.uk

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.
https://en.wikipedia.org/wiki/Annatto
https://en.wikipedia.org/wiki/Caramel_color
Xanthan gum is derived from common foods; corn, wheat, dairy, or soy.
https://en.wikipedia.org/wiki/Xanthan_gum
EDTA ditto:
http://www.webmd.com/vitamins-supple...ent Name=EDTA

On Sat, 3 Sep 2016 13:18:11 +0100, "Ophelia" >
wrote:

>"Cindy Hamilton" wrote in message
...
>
>
>Autolyzed yeast extract is just their quaint way of hiding
>monosodium glutamate.
>
>Cindy Hamilton
>==========
>
>Why is monosodium glutamate despised here so much? I use it, although in
>minute amounts, and I it would be good to know what the big problem is.

Only despised by the uneducated low IQers.. MSG occurs naturally in
many common foods; tomatoes, mushrooms, even in human breast milk.
http://www.msgfacts.com/about/msg-is...ant-women.aspx
I cook with MSG as it permits me to add far less salt.

On Saturday, September 3, 2016 at 8:18:22 AM UTC-4, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
>
> Autolyzed yeast extract is just their quaint way of hiding
> monosodium glutamate.
>
> Cindy Hamilton
> ==========
>
> Why is monosodium glutamate despised here so much? I use it, although in
> minute amounts, and I it would be good to know what the big problem is.

I don't despise it, although I don't use it very often. For me, onion
soup doesn't taste right without it, despite all of the umami flavors
in the beef broth and caramelized onions. The other thing that I've
got to have in the soup is a shake of pre-grated Kraft "parmesan"
cheese. It's the only use I have for the "green-box parm", and probably
is a result of having had mostly canned Campbell's onion soup when
I was young.

To my way of thinking, listing "autolyzed yeast extract" is like
listing "evaporated cane juice". Just call it sugar, for the
love of Mike.

Cindy Hamilton

On 9/3/2016 7:23 AM, Cindy Hamilton wrote:
> On Friday, September 2, 2016 at 10:53:21 PM UTC-4, Bruce wrote:
>> In article >,
>> says...
>>>
>>> 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,
>
I could have (and have many times) made my own marinade for the flank
steak using oil, vinegar, etc. It was just easier to dump a bottle of
Wishbone dressing on the steak. It tasted very good, broiled and sliced
thinly against the grain to just about medium rare.

How much easier was it than slicing onion, garlic, bell peppers? Easy
peasy. I wanted a quick and easy marinade with no fuss. That's what I
got. Quite tasty, too.

Bruce doesn't eat meat so why is he concerned about this?

Jill

On 9/3/2016 8:12 AM, Cindy Hamilton wrote:
> I end up throwing the experiment
> away. Better to splash on some plain oil and vinegar, separately,
> or just squeeze some lemon juice.

You're talking salad, though, not meat marinade.

Jill

On 2016-09-03 1:10 PM, jmcquown wrote:
> On 9/3/2016 7:23 AM, Cindy Hamilton wrote:
>> On Friday, September 2, 2016 at 10:53:21 PM UTC-4, Bruce wrote:
>>> In article >,
>>> says...
>>>>
>>>> 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,
>>
> I could have (and have many times) made my own marinade for the flank
> steak using oil, vinegar, etc. It was just easier to dump a bottle of
> Wishbone dressing on the steak. It tasted very good, broiled and sliced
> thinly against the grain to just about medium rare.
>
> How much easier was it than slicing onion, garlic, bell peppers? Easy
> peasy. I wanted a quick and easy marinade with no fuss. That's what I
> got. Quite tasty, too.
>

Marinade is generally some variation of salad dressing..... oil, vinegar
(or lemon or line juice), salt, pepper and herbs. It makes a quick and
easy marinade. For most people, the only real benefit to making a
marinade instead of using dressing is the cost. My wife makes an oil
and vinegar dressing that is better than anything I have bought, and it
is a heck of a lot cheaper than bottled dressing.

On Saturday, September 3, 2016 at 2:18:22 AM UTC-10, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
>
> Autolyzed yeast extract is just their quaint way of hiding
> monosodium glutamate.
>
> Cindy Hamilton
> ==========
>
> Why is monosodium glutamate despised here so much? I use it, although in
> minute amounts, and I it would be good to know what the big problem is.
>
>
>
> --
> http://www.helpforheroes.org.uk

It may have started in 1968, when a doctor wrote a letter to the New England Journal of Medicine and described a set of symptoms he got while eating at a Chinese restaurant. He suggested that MSG, among other things, may have caused the problems. Other people wrote in saying they had the same thing happen to them. It was a misconception whose time had come. Up until that point MSG was a very popular food additive because it supercharged the taste of foods. Once Reader's Digest wrote an article on the weird symptoms associated with Chinese restaurant food and identifying MSG as the likely culprit, the whole thing snowballed. And the rest is history.

The irony is that the doctor that wrote the letter to the NEJM was a Chinese American named Robert Kwok. If it was me, I would have suspected aflatoxin in the fried rice.

"Cindy Hamilton" wrote in message
...

On Saturday, September 3, 2016 at 8:18:22 AM UTC-4, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
>
> Autolyzed yeast extract is just their quaint way of hiding
> monosodium glutamate.
>
> Cindy Hamilton
> ==========
>
> Why is monosodium glutamate despised here so much? I use it, although in
> minute amounts, and I it would be good to know what the big problem is.

I don't despise it, although I don't use it very often. For me, onion
soup doesn't taste right without it, despite all of the umami flavors
in the beef broth and caramelized onions. The other thing that I've
got to have in the soup is a shake of pre-grated Kraft "parmesan"
cheese. It's the only use I have for the "green-box parm", and probably
is a result of having had mostly canned Campbell's onion soup when
I was young.

To my way of thinking, listing "autolyzed yeast extract" is like
listing "evaporated cane juice". Just call it sugar, for the
love of Mike.

Cindy Hamilton

---------

I would certainly prefer that!



--
http://www.helpforheroes.org.uk

"Brooklyn1" wrote in message
...

On Sat, 3 Sep 2016 13:18:11 +0100, "Ophelia" >
wrote:

>"Cindy Hamilton" wrote in message
...
>
>
>Autolyzed yeast extract is just their quaint way of hiding
>monosodium glutamate.
>
>Cindy Hamilton
>==========
>
>Why is monosodium glutamate despised here so much? I use it, although in
>minute amounts, and I it would be good to know what the big problem is.

Only despised by the uneducated low IQers.. MSG occurs naturally in
many common foods; tomatoes, mushrooms, even in human breast milk.
http://www.msgfacts.com/about/msg-is...ant-women.aspx
I cook with MSG as it permits me to add far less salt.
=======

Yes I use mine too because then I need less salt.



--
http://www.helpforheroes.org.uk

"dsi1" wrote in message
...

On Saturday, September 3, 2016 at 2:18:22 AM UTC-10, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
>
> Autolyzed yeast extract is just their quaint way of hiding
> monosodium glutamate.
>
> Cindy Hamilton
> ==========
>
> Why is monosodium glutamate despised here so much? I use it, although in
> minute amounts, and I it would be good to know what the big problem is.
>
>
>
> --
> http://www.helpforheroes.org.uk

It may have started in 1968, when a doctor wrote a letter to the New England
Journal of Medicine and described a set of symptoms he got while eating at a
Chinese restaurant. He suggested that MSG, among other things, may have
caused the problems. Other people wrote in saying they had the same thing
happen to them. It was a misconception whose time had come. Up until that
point MSG was a very popular food additive because it supercharged the taste
of foods. Once Reader's Digest wrote an article on the weird symptoms
associated with Chinese restaurant food and identifying MSG as the likely
culprit, the whole thing snowballed. And the rest is history.

The irony is that the doctor that wrote the letter to the NEJM was a Chinese
American named Robert Kwok. If it was me, I would have suspected aflatoxin
in the fried rice.

==============

Well whatever that is, I am happy to use my MSG and haven't heard anything
that would make me afraid to do so)





--
http://www.helpforheroes.org.uk

On 9/3/2016 1:19 PM, Dave Smith wrote:
> On 2016-09-03 1:10 PM, jmcquown wrote:
>> On 9/3/2016 7:23 AM, Cindy Hamilton wrote:
>>> On Friday, September 2, 2016 at 10:53:21 PM UTC-4, Bruce wrote:
>>>> In article >,
>>>> says...
>>>>>
>>>>> 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,
>>>
>> I could have (and have many times) made my own marinade for the flank
>> steak using oil, vinegar, etc. It was just easier to dump a bottle of
>> Wishbone dressing on the steak. It tasted very good, broiled and sliced
>> thinly against the grain to just about medium rare.
>>
>> How much easier was it than slicing onion, garlic, bell peppers? Easy
>> peasy. I wanted a quick and easy marinade with no fuss. That's what I
>> got. Quite tasty, too.
>>
>
> Marinade is generally some variation of salad dressing..... oil, vinegar
> (or lemon or line juice), salt, pepper and herbs. It makes a quick and
> easy marinade. For most people, the only real benefit to making a
> marinade instead of using dressing is the cost. My wife makes an oil
> and vinegar dressing that is better than anything I have bought, and it
> is a heck of a lot cheaper than bottled dressing.
>
>
Gee, I think the bottle of Wishbone cost me $2. The price of oil and
vinegar is much higher. Here comes the debate. Which oil? Which
vinegar? How much time do you spend dicing the onion, garlic and bell
pepper?

I wanted a simple, inexpensive, just pour it over and be done with it
marinade. That's exactly what I got without any fuss.

Am I recommending everyone use this product? No. This is not a product
endorsement. It simply met my needs at the time. Tasted good, too.

Jill

On Saturday, September 3, 2016 at 7:46:51 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, September 3, 2016 at 2:18:22 AM UTC-10, Ophelia wrote:
> > "Cindy Hamilton" wrote in message
> > ...
> >
> >
> > Autolyzed yeast extract is just their quaint way of hiding
> > monosodium glutamate.
> >
> > Cindy Hamilton
> > ==========
> >
> > Why is monosodium glutamate despised here so much? I use it, although in
> > minute amounts, and I it would be good to know what the big problem is.
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> It may have started in 1968, when a doctor wrote a letter to the New England
> Journal of Medicine and described a set of symptoms he got while eating at a
> Chinese restaurant. He suggested that MSG, among other things, may have
> caused the problems. Other people wrote in saying they had the same thing
> happen to them. It was a misconception whose time had come. Up until that
> point MSG was a very popular food additive because it supercharged the taste
> of foods. Once Reader's Digest wrote an article on the weird symptoms
> associated with Chinese restaurant food and identifying MSG as the likely
> culprit, the whole thing snowballed. And the rest is history.
>
> The irony is that the doctor that wrote the letter to the NEJM was a Chinese
> American named Robert Kwok. If it was me, I would have suspected aflatoxin
> in the fried rice.
>
> ==============
>
> Well whatever that is, I am happy to use my MSG and haven't heard anything
> that would make me afraid to do so)
>
>
>
>
>
> --
> http://www.helpforheroes.org.uk

Well heck, that's way too rational.

On Sat, 3 Sep 2016 16:02:19 +0100, "Ophelia" >
wrote:

>"Ed Pawlowski" wrote in message
...
>
>On 9/3/2016 10:09 AM, Ophelia wrote:
>> "Gary" wrote in message ...
>>
>> Ophelia wrote:
>>>
>>> Why is monosodium glutamate despised here so much? I use it,
>>> although in
>>> minute amounts, and I it would be good to know what the big problem is.
>>
>> It's just the purists here that hate "chemicals." They will all die just
>> as quick as everyone else without ever knowing about good taste in
>> foods.
>>
>> =========
>>
>> Ahhh ... ok thanks It seems that there are many chemicals in ready
>> made processed foods but from what I read they are regularly eaten. I
>> just wondered why the particular hate for msg?
>>
>>
>>
>
>Some people seem to have an allergic reaction to it, headaches and the
>like. While I don't avoid it if it is in a food I happen to be eating,
>I've never found the need to use it myself.
>
>What is MSG allergy?
>Flushing, sweating, chest pain, and weakness are all potential reactions
>to monosodium glutamate, or MSG, a flavor enhancer and popular
>ingredient in many Asian cuisines. Other symptoms include headache,
>facial pressure, drowsiness, and numbness and tingling in the face,
>back, and arms.
>
>=============
>
>Thanks very much, Ed. I can see the problem if one has an allergy, but
>MSG seems to be popularly disliked by most people. I suppose many things
>cause allergic reaction, but there isn't a common backlash against them
>among those on whom it doesn't have any bad effect. Interesting.
>
>I just see .. MSG is BAD!!

MSG is naturally present in most foods you regulary eat. There is no
allergic reaction to MSG, if any allergic reaction occurs it's to the
food that MSG is added to, not to the MSG. Back in the 1950s there
was lots of talk about "Chinese Restaurant Syndrome", people who ate
Chinese restaurant food complained about all sorts of aches and pains
and blamed it on the added MSG. Much testing ensued and it was proven
that the reaction was due to over salting with ordinary table salt;
Chinese cooks added a lot of salt, especially to their marinades,
sauces, and soups, but mainly as a preservative to extend shelf life.
If you ate an entire party sized bag of potato chips in one sitting
you'd experiance a headache and other pains too it would be from all
that salt ingested in a short time. The same effect occurs from
pigging out on cold cuts, it's the salt. Chinese cooks actually don't
add much MSG because it costs a lot more than ordinary table salt and
the Chinese are a rather frugal people.

On 9/3/2016 11:19 AM, dsi1 wrote:

>
> It may have started in 1968, when a doctor wrote a letter to the New England Journal of Medicine and described a set of symptoms he got while eating at a Chinese restaurant. He suggested that MSG, among other things, may have caused the problems. Other people wrote in saying they had the same thing happen to them. It was a misconception whose time had come. Up until that point MSG was a very popular food additive because it supercharged the taste of foods. Once Reader's Digest wrote an article on the weird symptoms associated with Chinese restaurant food and identifying MSG as the likely culprit, the whole thing snowballed. And the rest is history.
>
> The irony is that the doctor that wrote the letter to the NEJM was a Chinese American named Robert Kwok. If it was me, I would have suspected aflatoxin in the fried rice.
>
Not Alfatoxin in the Flied rice? :-)

"dsi1" wrote in message
...

On Saturday, September 3, 2016 at 7:46:51 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, September 3, 2016 at 2:18:22 AM UTC-10, Ophelia wrote:
> > "Cindy Hamilton" wrote in message
> > ...
> >
> >
> > Autolyzed yeast extract is just their quaint way of hiding
> > monosodium glutamate.
> >
> > Cindy Hamilton
> > ==========
> >
> > Why is monosodium glutamate despised here so much? I use it, although
> > in
> > minute amounts, and I it would be good to know what the big problem is.
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> It may have started in 1968, when a doctor wrote a letter to the New
> England
> Journal of Medicine and described a set of symptoms he got while eating at
> a
> Chinese restaurant. He suggested that MSG, among other things, may have
> caused the problems. Other people wrote in saying they had the same thing
> happen to them. It was a misconception whose time had come. Up until that
> point MSG was a very popular food additive because it supercharged the
> taste
> of foods. Once Reader's Digest wrote an article on the weird symptoms
> associated with Chinese restaurant food and identifying MSG as the likely
> culprit, the whole thing snowballed. And the rest is history.
>
> The irony is that the doctor that wrote the letter to the NEJM was a
> Chinese
> American named Robert Kwok. If it was me, I would have suspected aflatoxin
> in the fried rice.
>
> ==============
>
> Well whatever that is, I am happy to use my MSG and haven't heard anything
> that would make me afraid to do so)
>
>
>
>


Well heck, that's way too rational.

===========

LOL

--
http://www.helpforheroes.org.uk

"Brooklyn1" wrote in message
...

On Sat, 3 Sep 2016 16:02:19 +0100, "Ophelia" >
wrote:

>"Ed Pawlowski" wrote in message
...
>
>On 9/3/2016 10:09 AM, Ophelia wrote:
>> "Gary" wrote in message ...
>>
>> Ophelia wrote:
>>>
>>> Why is monosodium glutamate despised here so much? I use it,
>>> although in
>>> minute amounts, and I it would be good to know what the big problem is.
>>
>> It's just the purists here that hate "chemicals." They will all die just
>> as quick as everyone else without ever knowing about good taste in
>> foods.
>>
>> =========
>>
>> Ahhh ... ok thanks It seems that there are many chemicals in ready
>> made processed foods but from what I read they are regularly eaten. I
>> just wondered why the particular hate for msg?
>>
>>
>>
>
>Some people seem to have an allergic reaction to it, headaches and the
>like. While I don't avoid it if it is in a food I happen to be eating,
>I've never found the need to use it myself.
>
>What is MSG allergy?
>Flushing, sweating, chest pain, and weakness are all potential reactions
>to monosodium glutamate, or MSG, a flavor enhancer and popular
>ingredient in many Asian cuisines. Other symptoms include headache,
>facial pressure, drowsiness, and numbness and tingling in the face,
>back, and arms.
>
>=============
>
>Thanks very much, Ed. I can see the problem if one has an allergy, but
>MSG seems to be popularly disliked by most people. I suppose many things
>cause allergic reaction, but there isn't a common backlash against them
>among those on whom it doesn't have any bad effect. Interesting.
>
>I just see .. MSG is BAD!!

MSG is naturally present in most foods you regulary eat. There is no
allergic reaction to MSG, if any allergic reaction occurs it's to the
food that MSG is added to, not to the MSG. Back in the 1950s there
was lots of talk about "Chinese Restaurant Syndrome", people who ate
Chinese restaurant food complained about all sorts of aches and pains
and blamed it on the added MSG. Much testing ensued and it was proven
that the reaction was due to over salting with ordinary table salt;
Chinese cooks added a lot of salt, especially to their marinades,
sauces, and soups, but mainly as a preservative to extend shelf life.
If you ate an entire party sized bag of potato chips in one sitting
you'd experiance a headache and other pains too it would be from all
that salt ingested in a short time. The same effect occurs from
pigging out on cold cuts, it's the salt. Chinese cooks actually don't
add much MSG because it costs a lot more than ordinary table salt and
the Chinese are a rather frugal people.

==========

Thanks


--
http://www.helpforheroes.org.uk

In article >,
says...
>
> "Cindy Hamilton" wrote in message
> ...
>
>
> Autolyzed yeast extract is just their quaint way of hiding
> monosodium glutamate.
>
> Cindy Hamilton
> ==========
>
> Why is monosodium glutamate despised here so much? I use it, although in
> minute amounts, and I it would be good to know what the big problem is.

I thought it was only a problem if you were oversensitive to it.

In article >,
says...
>
> On Saturday, September 3, 2016 at 7:52:47 AM UTC-4, Bruce wrote:
> > In article >,
> > says...
> > >
> > If you'd make your own dressing, would you have a problem if the
> > flavor was ok, but it turned out clearish?
>
> I'd be fine with it. However, Wishbone has to attract buyers in
> stores, so they have to make it look attractive.

They must have decided that this attracts more people than if they left
it out and wrote "No added colouring" on the bottle, in big letters.

> > And how hard is it to combine some oil, vinegar and herbs yourself?
>
> Dead simple. I do it all the time. I never use bottled salad dressing
> at home. Honestly, though, I do try it at home sometimes. "Maybe I
> could tolerate 'this' sort of bottled dressing when I'm hurried or
> tired". It never works out, though, and I end up throwing the experiment
> away. Better to splash on some plain oil and vinegar, separately,
> or just squeeze some lemon juice.

Yes.

> > I'm not sure how it relates to that definition, but I saw an
> > explanation
> > on TV of how they make natural vanilla flavoring. Real vanilla's created
> > by orchids. It's an expensive ingredient. The food industry's created a
> > workaround. They take orchid genes and place them in yeast organisms.
> > This is genetic engineering. As a result, the yeast organisms start to
> > poo vanilla. This much cheaper vanilla's then used instead of the
> > original and is called "natural vanilla flavoring".
>
> Yep, that's definitely and end-run around the regulations. Still,
> if they poo the same complex chemical signature as vanilla, I don't
> care. It's the same as the way they make insulin.

From what I understood, it's the exact same vanilla. It's just
misleading to call that 'natural vanilla flavoring', as they're allowed
to do, at least in Europe, but maybe everywhere.