On Sat, 3 Sep 2016 13:19:26 -0400, 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.

That would be subject to which dressing vs what ingredients. There
are plenty of low priced bottled dressings that are quite passible for
a marinade (the store brands are made by the national brands anyway,
and in the same run, just with different packaging). A from scratch
marinade can be quite pricey (not to mention labor intensive), which
is why I marinate in ziploc bags so as to use a small quantity of
marinade. For me the primary advantage of bottled dressing is time
and effort saved. Plus I see no advantage to mixing up from scratch
dressings in quantity as without the preservatives of bottled it tends
not to keep well... a day passes and it has the value of that half can
of beer the morning after the party. I make from scratch dressings
and marinades when I want something special that can't be store
bought... I've not seen a decent store bought oriental dressing or
marinade yet and I've tried several, all are awful... last one was a
couple months ago and I phoned Kraft Foods to bitch that their sesame
ginger recipe sucked. Even the bottled marinades at the Oriental
markets are garbage, so salty (and smell terrible) they'd ruin a piece
of meat. It's very easy to mix my own; a secret ingriedient I added
to my last sparerib marinade was marachino cherry juice, blends well
with soy sauce, hosien, garlic, sesame oil, etc. My guests thought my
ribs were wonderful but no one recognized the marachino flavor even
though I used a few of those cherries as garnish.

"Bruce" wrote in message
T...

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.

==========

So it seems



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

In article >, says...
>
> 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.

To think that you need added chemicals by the food industry to make your
food taste better, is the weirdest logic.

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.

In article >,
says...
>
> > 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.

Besides, when your entire country's suffering from famine and locust
plagues, you'll only be too happy to find some MSG in the back of your
cupboard!

On Sat, 3 Sep 2016 14:02:51 -0400, jmcquown >
wrote:

>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?

From scratch can easily cost 2-3 times the price of bottled, and then
what to do with all the bits of unused veggies... I often use dehy for
marinades, imparts a more concentrated flavor than fresh and saves all
that knife work. For orange beef a couple Tbsps orange marmalade
works very well.

>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 9/2/2016 4:10 PM, jmcquown wrote:

http://s14.postimg.org/x1msa67e9/rare_flank.jpg

Jill

On 2016-09-03 6:11 PM, jmcquown wrote:
> On 9/2/2016 4:10 PM, jmcquown wrote:
>
> http://s14.postimg.org/x1msa67e9/rare_flank.jpg

Looks yummy. I am just waiting for my Saturday night burgers to cook.

On 9/3/2016 6:13 PM, Dave Smith wrote:
> On 2016-09-03 6:11 PM, jmcquown wrote:
>>
>> http://s14.postimg.org/x1msa67e9/rare_flank.jpg
>
> Looks yummy. I am just waiting for my Saturday night burgers to cook.
>
The steak was quite tasty. It needed a tad more salt (or perhaps MSG! LOL)

I cooked a burger a couple of days ago for lunch. Topped with
monterey-jack cheese and served on a toasted bun.

Jill

On 9/3/2016 7:33 PM, jmcquown wrote:

>
> I cooked a burger a couple of days ago for lunch. Topped with
> monterey-jack cheese and served on a toasted bun.
>
> Jill

Would have been better on a Kaiser roll.

On Sat, 3 Sep 2016 18:11:40 -0400, jmcquown >
wrote:

>On 9/2/2016 4:10 PM, jmcquown wrote:
>
>http://s14.postimg.org/x1msa67e9/rare_flank.jpg
>
>Jill

Cooked perfect Jill

William

jmcquown wrote:
> On 9/3/2016 6:13 PM, Dave Smith wrote:
>> On 2016-09-03 6:11 PM, jmcquown wrote:
>>>
>>> http://s14.postimg.org/x1msa67e9/rare_flank.jpg
>>
>> Looks yummy. I am just waiting for my Saturday night burgers to cook.
>>
> The steak was quite tasty. It needed a tad more salt (or perhaps MSG!
> LOL)
>
> I cooked a burger a couple of days ago for lunch. Topped with
> monterey-jack cheese and served on a toasted bun.
>
> Jill
Try some chimichurri sauce on the steak next time. If you like garlic
you will love it!

On Sat, 3 Sep 2016 09:35:15 -0700 (PDT), Cindy Hamilton
> wrote:

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

I can't recall seeing that on a label. Are you saying you see it on
canned soup labels?

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

On Saturday, September 3, 2016 at 9:38:18 PM UTC-4, sf wrote:
> On Sat, 3 Sep 2016 09:35:15 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > To my way of thinking, listing "autolyzed yeast extract" is like
> > listing "evaporated cane juice". Just call it sugar, for the
> > love of Mike.
>
> I can't recall seeing that on a label. Are you saying you see it on
> canned soup labels?

I don't eat canned soup anymore. It's homemade or nothing, although
I've got an "emergency" can of lentil soup in the basement.

Chobani used it on their yogurt labeling. I don't know if they
still do. I've seen it on flavored potato chip labels. I'm not
much of a label-reader, so I'm not likely to notice it.

Cindy Hamilton

Cindy Hamilton

Cindy Hamilton

jmcquown wrote:
>
> 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.

Stand fast, Jill. Nothing wrong with bottled italian dressing. I use it
myself to spice up sub sandwiches.

jmcquown wrote:
>
> On 9/2/2016 4:10 PM, jmcquown wrote:
>
> http://s14.postimg.org/x1msa67e9/rare_flank.jpg

Looks nice, Jill. Save me some!

Cindy Hamilton wrote:
>
> I don't eat canned soup anymore. It's homemade or nothing, although
> I've got an "emergency" can of lentil soup in the basement.

Are you talking about Progressive soup? Their lentil soup is good. Also
good is their Chicken Corn Chowder with Bacon. That one is so good, not
worth making your own from scratch.

On 9/4/2016 9:06 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 9/2/2016 4:10 PM, jmcquown wrote:
>>
>> http://s14.postimg.org/x1msa67e9/rare_flank.jpg
>
> Looks nice, Jill. Save me some!
>
Thanks! I've got plenty of leftovers. I cooked it rare because (1)
I like it that way and (2) when reheated later it will still not be
over-cooked.

Jill

On 9/3/2016 8:31 PM, Ed Pawlowski wrote:
> On 9/3/2016 7:33 PM, jmcquown wrote:
>
>>
>> I cooked a burger a couple of days ago for lunch. Topped with
>> monterey-jack cheese and served on a toasted bun.
>>
>> Jill
>
> Would have been better on a Kaiser roll.

Damn, I forgot to buy Kaiser rolls!

Jill

On 9/4/2016 8:56 AM, Gary wrote:
> jmcquown wrote:
>>
>> 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.
>
> Stand fast, Jill. Nothing wrong with bottled italian dressing. I use it
> myself to spice up sub sandwiches.
>
As I said, it was cheap, easy and quite tasty. It was the troll Bruce
who chimed up about the ingredients. He wouldn't eat steak if a cow
walked up and bit him on the ass and shoved him towards the kitchen.
What does he know about cooking beef?

I don't make a habit of buying or using bottled salad dressing (I don't
eat salad). I remembered my mother used it years ago. Since I , didn't
want soy or teriyaki sauce or any sort of "Asian" marinade, I used
Wishbone Italian dressing.

Sure, I could have made my own marinade. I've done so many times in the
past. I just didn't feel like it. It tasted great which is what counts.

Jill

jmcquown wrote:
>
> On 9/4/2016 8:56 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> 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.
> >
> > Stand fast, Jill. Nothing wrong with bottled italian dressing. I use it
> > myself to spice up sub sandwiches.
> >
> As I said, it was cheap, easy and quite tasty. It was the troll Bruce
> who chimed up about the ingredients. He wouldn't eat steak if a cow
> walked up and bit him on the ass and shoved him towards the kitchen.
> What does he know about cooking beef?
>
> I don't make a habit of buying or using bottled salad dressing (I don't
> eat salad). I remembered my mother used it years ago. Since I , didn't
> want soy or teriyaki sauce or any sort of "Asian" marinade, I used
> Wishbone Italian dressing.
>
> Sure, I could have made my own marinade. I've done so many times in the
> past. I just didn't feel like it. It tasted great which is what counts.

IMO, there is nothing wrong with using a commercial premade product as
an ingredient in the meal you are making. Sure you might be able to make
it better but sometimes it's just quicker and good enough to use.

Just like the "Lipton Onion Soup"....I'll use it as an ingredient for
something else but I would never use it just to make onion soup. In that
case, making from scratch is much better.

The only Lipton soup that I love plain is their "Lipton Chicken Noodle
Soup." I love that stuff and it's comfort soup from my childhood. Only
difference now is that I use real chicken broth instead of water and I
add 3 cups of that instead of 4 cups. Makes it stronger and more
flavorful.

Lots of salt in that? You better believe it and I love it. :-D

jmcquown wrote:
>
> On 9/4/2016 9:06 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> On 9/2/2016 4:10 PM, jmcquown wrote:
> >>
> >> http://s14.postimg.org/x1msa67e9/rare_flank.jpg
> >
> > Looks nice, Jill. Save me some!
> >
> Thanks! I've got plenty of leftovers. I cooked it rare because (1)
> I like it that way and (2) when reheated later it will still not be
> over-cooked.
>
> Jill

YUM!

On 9/3/2016 3:45 PM, Brooklyn1 wrote:
> On Sat, 3 Sep 2016 14:02:51 -0400, jmcquown >
> wrote:
>
>> 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?
>
> From scratch can easily cost 2-3 times the price of bottled, and then
> what to do with all the bits of unused veggies... I often use dehy for
> marinades, imparts a more concentrated flavor than fresh and saves all
> that knife work. For orange beef a couple Tbsps orange marmalade
> works very well.
>
Thank you, Sheldon! Some people seem to spend a fortune on fancy oils
and vinegars. When it comes to marinade, you throw it out when you're
done. At least if you're smart you do. Rhetorical question: do you
really want to re-use marinade that meat has been sitting in for a day
or two? Not me.

I don't know about using orange marmelade (I've never made orange beef).
I do know mandarine oranges and pineapple juice are nice natural meat
tenderizers. However, those I usually use in conjuction with a soy
sauce or teriyaki based marinade. That's not what I was going for this
time around.

At any rate, using the bottled dressing saved money and time. The brand
is not important.

I don't mind chopping vegetables but when it comes to quantities as
little required for a steak marinade, at least I didn't have to chop the
onion, garlic, bell peppers and then (as you said) wonder what to do
with the leftover bits.

I know I can freeze raw vegetables. When it comes to things like bell
peppers I don't use any often enough to want to freeze them, much less
dehydrate them. I do use Penzey's dehydrated onions from time to time
in soup.

Jill

>> 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 9/4/2016 11:03 AM, Gary wrote:
> The only Lipton soup that I love plain is their "Lipton Chicken Noodle
> Soup." I love that stuff and it's comfort soup from my childhood. Only
> difference now is that I use real chicken broth instead of water and I
> add 3 cups of that instead of 4 cups. Makes it stronger and more
> flavorful.
>
> Lots of salt in that? You better believe it and I love it.:-D

Yeah, wow! That's a childhood fav of mine, too. Actually, I prefer
just the noodle soup with the extremely salty boullion broth and tiny
noodles. Must be served with some crushed saltine crackers in the bowl.

Jill

Gary wrote:
>Cindy Hamilton wrote:
>>
>> I don't eat canned soup anymore. It's homemade or nothing, although
>> I've got an "emergency" can of lentil soup in the basement.
>
>Are you talking about Progressive soup?

Now you're politicizing Progresso soup. LOL

"Gary" > wrote in message ...

> Stand fast, Jill. Nothing wrong with bottled italian dressing. I use it
> myself to spice up sub sandwiches.

It's also great for spicing up nuts when roasting them.

Cheri

On Sunday, September 4, 2016 at 9:17:02 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > I don't eat canned soup anymore. It's homemade or nothing, although
> > I've got an "emergency" can of lentil soup in the basement.
>
> Are you talking about Progressive soup? Their lentil soup is good. Also
> good is their Chicken Corn Chowder with Bacon. That one is so good, not
> worth making your own from scratch.

Amy's:

<http://www.amys.com/products/product-detail/soups/000535>

I don't give a $h!t about it being organic. It's got no sugar. I
never sweeten my own soup, and I'm not about to eat it in canned.

Besides, Progresso is much too big a serving for me.

Cindy Hamilton

On 2016-09-04, jmcquown > wrote:

> As I said, it was cheap, easy and quite tasty.

.....and is preferred by easy-freaks, 2-to-1!

The very first time I ate flank stk, it was done exactly they way you
are doing it (as prepared by a retired Navy chef/cook(?). Flank
marinated overnight in Italian dressing and roasted to perfection. It
was excellent. If I could find oranic flank, I'd cook it the very
same way (w/ organic Italian dressing, of course), you have.

nb

In article >,
says...
>
> On 9/4/2016 8:56 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> 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.
> >
> > Stand fast, Jill. Nothing wrong with bottled italian dressing. I use it
> > myself to spice up sub sandwiches.
> >
> As I said, it was cheap, easy and quite tasty. It was the troll Bruce
> who chimed up about the ingredients. He wouldn't eat steak if a cow
> walked up and bit him on the ass and shoved him towards the kitchen.
> What does he know about cooking beef?

What does beef have to do with salad dressing?

> I don't make a habit of buying or using bottled salad dressing (I don't
> eat salad). I remembered my mother used it years ago. Since I , didn't
> want soy or teriyaki sauce or any sort of "Asian" marinade, I used
> Wishbone Italian dressing.

You mentioned a prefab product, I mentioned the ingredients. Why do you
have a problem with that?

In article >, says...
>
> jmcquown wrote:
> >
> > On 9/4/2016 8:56 AM, Gary wrote:
> > > jmcquown wrote:
> > >>
> > >> 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.
> > >
> > > Stand fast, Jill. Nothing wrong with bottled italian dressing. I use it
> > > myself to spice up sub sandwiches.
> > >
> > As I said, it was cheap, easy and quite tasty. It was the troll Bruce
> > who chimed up about the ingredients. He wouldn't eat steak if a cow
> > walked up and bit him on the ass and shoved him towards the kitchen.
> > What does he know about cooking beef?
> >
> > I don't make a habit of buying or using bottled salad dressing (I don't
> > eat salad). I remembered my mother used it years ago. Since I , didn't
> > want soy or teriyaki sauce or any sort of "Asian" marinade, I used
> > Wishbone Italian dressing.
> >
> > Sure, I could have made my own marinade. I've done so many times in the
> > past. I just didn't feel like it. It tasted great which is what counts.
>
> IMO, there is nothing wrong with using a commercial premade product as
> an ingredient in the meal you are making. Sure you might be able to make
> it better but sometimes it's just quicker and good enough to use.

I just mentioned the ingredients of her Wishbone salad dressing. They
weren't even that bad compared to some other prefab products.

On Sun, 4 Sep 2016 11:27:36 -0400, jmcquown >
wrote:

>On 9/3/2016 3:45 PM, Brooklyn1 wrote:
>> On Sat, 3 Sep 2016 14:02:51 -0400, jmcquown >
>> wrote:
>>
>>> 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?
>>
>> From scratch can easily cost 2-3 times the price of bottled, and then
>> what to do with all the bits of unused veggies... I often use dehy for
>> marinades, imparts a more concentrated flavor than fresh and saves all
>> that knife work. For orange beef a couple Tbsps orange marmalade
>> works very well.
>>
>Thank you, Sheldon! Some people seem to spend a fortune on fancy oils
>and vinegars. When it comes to marinade, you throw it out when you're
>done. At least if you're smart you do. Rhetorical question: do you
>really want to re-use marinade that meat has been sitting in for a day
>or two? Not me.

I don't reuse marinade. When I make up a marinade I make enough to
reserve some for preparing a sauce.

On Sun, 4 Sep 2016 04:38:04 -0700 (PDT), Cindy Hamilton
> wrote:

> Chobani used it on their yogurt labeling. I don't know if they
> still do. I've seen it on flavored potato chip labels. I'm not
> much of a label-reader, so I'm not likely to notice it.

Oh, okay. I don't eat Chobani (Fage for me) and only the plain kind,
rarely eat potato chips (Trader Joe's olive oil chips) and never eat
flavored chips. So, I've never seen it.

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

On Sun, 4 Sep 2016 11:27:36 -0400, jmcquown >
wrote:

> I don't mind chopping vegetables but when it comes to quantities as
> little required for a steak marinade, at least I didn't have to chop the
> onion, garlic, bell peppers and then (as you said) wonder what to do
> with the leftover bits.
>
> I know I can freeze raw vegetables. When it comes to things like bell
> peppers I don't use any often enough to want to freeze them, much less
> dehydrate them. I do use Penzey's dehydrated onions from time to time
> in soup.

I still don't see the point of a wet marinade for meat and I'd never
waste vegetables of any kind in it. All you're doing is steaming the
meat, I don't care how well you think you've dried it off. Dry
seasonings (which are sprinkled, not rubbed) only for me.

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

On 2016-09-04 4:27 PM, Brooklyn1 wrote:

> I don't reuse marinade. When I make up a marinade I make enough to
> reserve some for preparing a sauce.
>

I have never been great at following recipes to the letter and that goes
double for marinade recipes. They usually call for enough to feed a
large family and still have way too much. I look at the proportions and
reduce the amount to get enough marinade for two or three servings. I
also tend use a zip lock or a plastic bag inside a large bowl and reduce
the space instead of using 3-4 times the amount of marinade, most of
which gets wasted.

I would certainly not save marinade that has been used with meat.
However, there have been marinades that can be used in a sauce after it
has done its magic with the meat. It gets cooked over heat so there is
no more of a problem with the meat contamination than there is with the
meat itself.

On Sunday, September 4, 2016 at 2:54:25 PM UTC-4, Bruce wrote:
> In article >,
> says...
> >
> > On 9/4/2016 8:56 AM, Gary wrote:
> > > jmcquown wrote:
> > >>
> > >> 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.
> > >
> > > Stand fast, Jill. Nothing wrong with bottled italian dressing. I use it
> > > myself to spice up sub sandwiches.
> > >
> > As I said, it was cheap, easy and quite tasty. It was the troll Bruce
> > who chimed up about the ingredients. He wouldn't eat steak if a cow
> > walked up and bit him on the ass and shoved him towards the kitchen.
> > What does he know about cooking beef?
>
> What does beef have to do with salad dressing?

Bottled salad dressing can be used as a marinade for grilled
beef.

> > I don't make a habit of buying or using bottled salad dressing (I don't
> > eat salad). I remembered my mother used it years ago. Since I , didn't
> > want soy or teriyaki sauce or any sort of "Asian" marinade, I used
> > Wishbone Italian dressing.
>
> You mentioned a prefab product, I mentioned the ingredients. Why do you
> have a problem with that?

Because when you list the ingredients, you're telling all of us
that we're stupid and can't read labels for ourselves. That may not
be your intent, but that's the message that reaches our brains.

Cindy Hamilton

In article >,
says...
>
> On Sunday, September 4, 2016 at 2:54:25 PM UTC-4, Bruce wrote:
> > In article >,
> > says...
> > >
> > > On 9/4/2016 8:56 AM, Gary wrote:
> > > > jmcquown wrote:
> > > >>
> > > >> 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.
> > > >
> > > > Stand fast, Jill. Nothing wrong with bottled italian dressing. I use it
> > > > myself to spice up sub sandwiches.
> > > >
> > > As I said, it was cheap, easy and quite tasty. It was the troll Bruce
> > > who chimed up about the ingredients. He wouldn't eat steak if a cow
> > > walked up and bit him on the ass and shoved him towards the kitchen.
> > > What does he know about cooking beef?
> >
> > What does beef have to do with salad dressing?
>
> Bottled salad dressing can be used as a marinade for grilled
> beef.
>
> > > I don't make a habit of buying or using bottled salad dressing (I don't
> > > eat salad). I remembered my mother used it years ago. Since I , didn't
> > > want soy or teriyaki sauce or any sort of "Asian" marinade, I used
> > > Wishbone Italian dressing.
> >
> > You mentioned a prefab product, I mentioned the ingredients. Why do you
> > have a problem with that?
>
> Because when you list the ingredients, you're telling all of us
> that we're stupid and can't read labels for ourselves. That may not
> be your intent, but that's the message that reaches our brains.

I'm listing the ingredients because I'd think people who are interested
in cooking, are also interested in what they're eating, not because
using those products isn't not allowed or unhealthy or stupid. When I
eat supermarket ice cream or mayo, I also look at the ingredients.

Sqwertz wrote:
> On Sat, 3 Sep 2016 21:16:28 -0400, Alex wrote:
>
>> jmcquown wrote:
>>> On 9/3/2016 6:13 PM, Dave Smith wrote:
>>>> On 2016-09-03 6:11 PM, jmcquown wrote:
>>>>> http://s14.postimg.org/x1msa67e9/rare_flank.jpg
>>>> Looks yummy. I am just waiting for my Saturday night burgers to cook.
>>>>
>>> The steak was quite tasty. It needed a tad more salt (or perhaps MSG!
>>> LOL)
>>>
>>> I cooked a burger a couple of days ago for lunch. Topped with
>>> monterey-jack cheese and served on a toasted bun.
>> Try some chimichurri sauce on the steak next time. If you like garlic
>> you will love it!
> Damn. The stalker guy has a valid point.
>
> Chimichurri as a marinade before and after you've sliced that flank
> steak thinly would have worked better. That Wishbone shit turned your
> meat grey and was too retro 60's (don't make me go La Choy on you).
>
> Sherry vinegar, red pepper, 1/4ts baking soda, tons of fresh parsley,
> [dried] oregano with a touch of sugar works wonders. Mix up a bunch
> of that to marinate that flank steak and save half of that mixture for
> serving your thinly sliced flank steak (or tenderloin <cough>).
>
> FWIW, one of the new Lay's Potato "Worldly" Chip flavors is
> chimichurri pichanha sirloin something - a lemon and herb potato chip.
>
> -sw


Thanks?

Brooklyn1 wrote:
>
> Gary wrote:
> >Cindy Hamilton wrote:
> >>
> >> I don't eat canned soup anymore. It's homemade or nothing, although
> >> I've got an "emergency" can of lentil soup in the basement.
> >
> >Are you talking about Progressive soup?
>
> Now you're politicizing Progresso soup. LOL

oops! LOL

Ophelia wrote in rec.food.cooking:

> "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.

Many reasons Ophelia but most based on thinking MSG is bad for you.
Used properly, MSG is used to replace salt as it's a lower sodium item
and doesnt make you want to salt the food. You use it in pinches for
that. With reasonable use you can reduce your sodium intake by 40%.

Most popular is to complain of MSG in chinese food but studies to date
have shown severely low levels of reaction to MSG, but instead people
not used to that cuisine, reacting to iodine (seaweed and shellfish)
and other shellfish components. It became popular to blame MSG in the
late 90's and the pervasive idea continues today. There are no
scientifically made studies that show any MSG reaction among the
populace once they rule out the more likely items like shellfish and
derivatives from those.

Carol



--

Brooklyn1 wrote in rec.food.cooking:

> 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.

Generally agree. Lets say if you genuinely are MSG intolerant, then you
can't have mushrooms in any form as they are high MSG.



--