In article >,
"D.Currie" > wrote:

> "Bubbabob" > wrote in message
> . 3.30...
> > "Halvdan" > wrote:
> >
> >> This was an organic turkey. I used a 1 gallon of liquid to 1 cup of
> >> salt. The meat was actually quite tender and not mushy. I've brined
> >> other turkeys for varying amounts of time and have had some good
> >> results. I brined a breast for about 4 hours in orange juice and salt,
> >> that worked rather well. I've read that with fronzen or fresh turkeys
> >> the ratio for an over night brining should be about 1/2 cup to one
> >> gallon, I let my first turkey stay in a while longer since it was a
> >> free range turkey. It's worth experimenting, at sometime I hope to
> >> cure a turkey and hot smoke it.
> >>
> >>
> >
> > Was that whole gallon vinegar? That's what I envisioned based on the
> > wording of your post. If it was diluted, that's another matter.
>
>
> What vinegar? The first post said apple cider, this one says orange juice.
>
>

He probably thought Apple cider vinegar.

Oops!
--
K.

On Thu, 30 Dec 2004 22:26:40 -0600, Katra >
wrote:

>> The best chicken brine I've ever found is Vietnamese nuoc cham sauce,
>> made from nuoc mam, garlic, sugar, chiles, water and lime juice. I
>> usually give it 36-48 hours and then grill it over charcoal and some
>> apple wood. The nuoc mam provides all of the necessary salt and the lime
>> juice tenderizes the meat through acidity.
>
>Ok, and I repeat my question from another thread...
>
>Is this really "brining" or "marinating"???

Technically this isn't brining.

The point of brining is that the solution you're soaking the meat in has a
much higher salt content than the meat does. High concentrations of salt
will always move in to places where there are lower concentrations of salt
until equilibrium is established. When we brine, we are using this fact to
introduce flavour and moisture into the meat in question. The salt makes it
possible for the liquid and other flavours to pass into the meat more
readily and deeply, which results in more moisture, more evenly distributed
throughout the piece of meat.

You can't "brine" an already salted meat, like ham, unless you make your
solution even saltier than the ham. I wonder if it'd be possible to
"desalt" the ham by soaking it in plain water for days. I imagine that'd be
more difficult because another key element to the brining is that there's
fluid floating around, making it easier to move the salt and stuff into the
meat, but inside the meat there's not as much moisture for there to be as
much of a free flow outwards... hrm....

Marinades usually use acid to help breakdown or soften the meat fibers
(hence the citrus), and the flavour does not get as deeply into the meat as
a brine does. Brining does not require any acid whatsoever. I use bitter
orange juice in my brine to impart flavour to the meat, not for the brining
process. You can brine meat just using the proper ratio of salt and water.

Anyway, brining is a specific process involving specific ratios of salt and
water that will encourage the process of attaining balance in salinity.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Thu, 30 Dec 2004 20:16:09 -0600, Katra >
wrote:

>Thanks for the input!
>I guess that marinating is not a lot different than brining if you use
>any high-salt ingredients. I tend to use salad dressings and those are
>not exactly low in sodium.

Marinating uses acids to break down the fibers of the meat and introduce
the flavour. I have another post that explains how that's different from
brining a little further up in the thread. But the purpose of both is
basically the same, changing the meat into a more palatable form using
chemical processes.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Thu, 30 Dec 2004 23:38:08 -0500, " BOB" > wrote:

>osmotic process.

OSMOSIS! That was the word I was trying to remember.

(It's not just salt that will move from a high concentration to a low
concentration, that's a trait of solutions in general)

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

I thought RC's have 600 degree ovens... 1800 degrees would ash the steak.

--
Shafer - Professional Web Surfer and President of the PWSAA; Official
BB and anywhere else pointgiver and CEO HRWB.

wrote:
> In rec.food.cooking, silentking > wrote:
>> I work at a "name" Steakhouse.
>
> Ruth's Chris?
>
>> have something to do with it. We use 1800 degree grills that sear the
>
> What fuel do you use that gets up to 1800 degrees? I saw that on the
> menu at Ruth's Chris (great steak!) and the waitron didn't have a
> clue.

No I didn't just use vinegar. It was 1 gallon of apple cider, about 1
cup of apple cider vinegar, 1 gallon of water and 2 cups of salt. I
threw a couple herbs in there and voila!
I'm sorry if I didn't make my post clearer.

No I didn't just use vinegar. It was 1 gallon of apple cider, about 1
cup of apple cider vinegar, 1 gallon of water and 2 cups of salt. I
threw a couple herbs in there and voila!
I'm sorry if I didn't make my post clearer.

On 29 Dec 2004 13:49:44 -0800, "dakota2112" >
wrote:

>I've searched through this forum but I'm not able to find a conclusive
>answer.
>
>Let me explain. Firstly, I'm very picky about my steaks. In fact, I
>very rarely order a steak at a restaurant, because frankly they never
>hold a candle to the steaks I grill at home. Of course I'm not talking
>about what some people consider "real" steakhouses, I'm talking about
>the standard places like Outback, Lone Star, et al.
>
>I grill my steaks in a very particular way, with the end result being a
>charred outside and VERY pink & juicy inside, and I prefer my grilled
>steaks over the aforementioned restaurant steaks hands down in just
>about every category (doneness, juiciness, consistency, overall taste,
>etc). I can go into more detail about how I cook my steaks if
>necessary, but to save space, I'll hold off for now.
>
>HOWEVER...
>
>The one thing I have yet to figure out is, how do they get a restaurant
>steak to have "that taste"? I hope you know what I'm talking about.
>There is some particular kind of flavor that is present in almost any
>restaurant steak, regardless of where you get it or how you ordered it.
>It even has its own aroma. I will admit, I like that aspect of
>restaurant steaks. But unfortunately, it almost always comes down to a
>great aroma and that great initial taste, followed by the meat turning
>into a chewy, tasteless wad of rubber once you begin to chew.
>
>I'd like to add "that taste" to my grilled steak at home, since "that
>taste" is the one and only thing that's missing. I've tried, but I
>cannot reproduce it. I've used a hot cast iron skillet, I've tried
>numerous seasonings, liquid smoke, etc, and none of it produces that
>restaurant flavor. Some people say you have to use meat from a
>butcher, but I say noway, because those restaurant steaks having "that
>taste" usually have very poor texture and consistency. If butcher meat
>yields "that taste" + poor texture and consistency, then I'd rather
>continue with what I use (typically custom cut at Krogers, 1.5-2.0"
>thick). Other people say you have to cook it using methods ABC, or
>XYZ, or ABX, or AYZ, or XBC, or some other very subjective combination.
>
>Your comments please? Does anyone *know* for sure what specific
>spice, procedure, etc. is needed to produce "that taste"?
>Thanks in advance!


bring your steak home from the meat market, put it in a ziplok bag and
pour as much of this stuff in the ziploc bag as you can get in it with
the steak...then seal the ziploc bag...double click on this website...

http://www.mryoshidas.com/

put the sealed ziplok bag in the fridgerator for about three hours,
tank it out and flip the bag over, put it back in the fridge for
another three hours...turn the grill on hot as it will get to heat up
for ten minutes...through the steak on searing the first side for
fifteen seconds...flip it and sear the other side for fifteen
seconds...flip it again and lower the grill heat to medium heat and
continue cooking six to ten minutes depending on how thick the meat
is...I have eaten steak at the so called best steak houses of America
and none of them are as good as cooking one like I described above...
one more thing...don't put any salt or pepper on that meat until it is
on your plate ready to be eaten...

Regards,
Bill

pavane wrote:
> "Damsel in dis Dress" > wrote in
> message ...
>> On Fri, 31 Dec 2004 01:39:48 GMT, "pavane"
>> > wrote:
>>
>>> Do you know what the hell you are saying?
>>
>> Dimitri is an excellent and respected cook, and a friend to basically
>> everyone but you. Now, go change your diaper and get outta here.
>>
>> Carol
>
> Hate to interfere with your affair, but
> 1) excellent by what standard?
> 2) respected by whom?
> 3) why doesn't he say intelligent things?
> 4) friendly? gee, sorry, hate to criticize your "friend."
> 5) sorry again, diapers are not in this discussion, unless
> you can't argue without invoking them. Do you associate
> Dimitri and changing diapers?
>
> pavane

Let's see. Dimitri is a long-term contributing member of this ng. Dimitri
has cooked on television (Calling All Cooks). Dimitri shares wonderful
recipes and helpful suggestions and links to good information. He also has
a great sense of humour.

The fact you disagreed with his Sysco reference notwithstanding, what did
you suggest which might be helpful to the OP who is referring to Outback
type steakhouses (which, at least where I live, DO buy from Sysco)? I
notice you reply to Dimitri's posts but haven't offered anything else. You
come across as another Sqwertz character, targeting one poster to criticize
everything he posts. Go ahead, criticize me for liking the guy; your
opinion does not affect me in the least.

BTW, the diaper reference was associated with *you*.

Jill

jmcquown wrote:
> pavane wrote:
> > "Damsel in dis Dress" > wrote in
> > message ...
> >> On Fri, 31 Dec 2004 01:39:48 GMT, "pavane"
> >> > wrote:
> >>
> >>> Do you know what the hell you are saying?
> >>
> >> Dimitri is an excellent and respected cook, and a friend to
basically
> >> everyone but you. Now, go change your diaper and get outta here.
> >>
> >> Carol
> >
> > Hate to interfere with your affair, but
> > 1) excellent by what standard?
> > 2) respected by whom?
> > 3) why doesn't he say intelligent things?
> > 4) friendly? gee, sorry, hate to criticize your "friend."
> > 5) sorry again, diapers are not in this discussion, unless
> > you can't argue without invoking them. Do you associate
> > Dimitri and changing diapers?
> >
> > pavane
>
> Let's see. Dimitri is a long-term contributing member of this ng.
Dimitri
> has cooked on television (Calling All Cooks). Dimitri shares
wonderful
> recipes and helpful suggestions and links to good information. He
also has
> a great sense of humour.
>
> The fact you disagreed with his Sysco reference notwithstanding, what
did
> you suggest which might be helpful to the OP who is referring to
Outback
> type steakhouses (which, at least where I live, DO buy from Sysco)?
I
> notice you reply to Dimitri's posts but haven't offered anything
else. You
> come across as another Sqwertz character, targeting one poster to
criticize
> everything he posts. Go ahead, criticize me for liking the guy; your
> opinion does not affect me in the least.
>
> BTW, the diaper reference was associated with *you*.
>
> Jill

Trolls find their way into every newsgroup. Just ignore 'em and hope
that Dimitri sticks around.
Happy New Year, fellow gustatorians and topers,



Dog

On Fri, 31 Dec 2004 02:35:31 GMT, "pavane" >
wrote:
Damsel in dis Dress" > wrote in message
.. .
>> On Fri, 31 Dec 2004 01:39:48 GMT, "pavane" >
>> wrote:
>>
>> >Do you know what the hell you are saying?
>>
>> Dimitri is an excellent and respected cook, and a friend to basically
>> everyone but you. Now, go change your diaper and get outta here.
>>
>> Carol
>
>Hate to interfere with your affair, but
>1) excellent by what standard?
>2) respected by whom?
>3) why doesn't he say intelligent things?
>4) friendly? gee, sorry, hate to criticize your "friend."
>5) sorry again, diapers are not in this discussion, unless
>you can't argue without invoking them. Do you associate
>Dimitri and changing diapers?

I admire you. You're graceful, even in defeat. You've got CLASS!

Buh-bye!

Carol, messing with her Usenet filters
--
"There's things about me you don't know, Dottie.
Things you wouldn't understand. Things you couldn't
understand. Things you shouldn't understand.... I'm
a loner, Dottie. A rebel"

*Paul Reubens* in the 1985 movie, _Pee Wee's Big Adventure_

"pavane" > wrote in message
...
>
> "Dimitri" > wrote in message
> m...
>>
>> "dakota2112" > wrote in message
>> oups.com...
>> > I've searched through this forum but I'm not able to find a conclusive
>> > answer.
>> >
>> > Let me explain. Firstly, I'm very picky about my steaks. In fact, I
>> > very rarely order a steak at a restaurant, because frankly they never
>> > hold a candle to the steaks I grill at home. Of course I'm not talking
>> > about what some people consider "real" steakhouses, I'm talking about
>> > the standard places like Outback, Lone Star, et al.
>>
>> <snip>
>>
>> I would suggest you pick up a copy of the January 05 issue of Fine
>> Cooking
>> Magazine (page 78) and read the section on Dry aging beef at home.
>>
>> I suspect their technique will yield the taste you have been looking for.
>>
>> Dimitri
>>
> ...even if the beef didn't come from Sysco???
>
> pavane
>
>

PLONK

You did read apple cider vinegar, just no a gallon of it....ew even I
wouldn't be crazy enough to do that

I used another recipe using orange juice which turned out quite well.
For an 8lb turkey brest I used 1 gallon of juice, 1 cup of salt, 1 cup
of sugar and some lemon juice. I brined this for about 4 hours and it
turned out quite well.

I rinsed it and towel dried it and left it to stand for a bit to air
dry. Cooks Illustrated recommended air drying to improve the
crispiness of the skin. It worked well.

In article >,
Siobhan Perricone > wrote:

> On Thu, 30 Dec 2004 22:26:40 -0600, Katra >
> wrote:
>
> >> The best chicken brine I've ever found is Vietnamese nuoc cham sauce,
> >> made from nuoc mam, garlic, sugar, chiles, water and lime juice. I
> >> usually give it 36-48 hours and then grill it over charcoal and some
> >> apple wood. The nuoc mam provides all of the necessary salt and the lime
> >> juice tenderizes the meat through acidity.
> >
> >Ok, and I repeat my question from another thread...
> >
> >Is this really "brining" or "marinating"???
>
> Technically this isn't brining.
>
> The point of brining is that the solution you're soaking the meat in has a
> much higher salt content than the meat does. High concentrations of salt
> will always move in to places where there are lower concentrations of salt
> until equilibrium is established. When we brine, we are using this fact to
> introduce flavour and moisture into the meat in question. The salt makes it
> possible for the liquid and other flavours to pass into the meat more
> readily and deeply, which results in more moisture, more evenly distributed
> throughout the piece of meat.
>
> You can't "brine" an already salted meat, like ham, unless you make your
> solution even saltier than the ham. I wonder if it'd be possible to
> "desalt" the ham by soaking it in plain water for days. I imagine that'd be
> more difficult because another key element to the brining is that there's
> fluid floating around, making it easier to move the salt and stuff into the
> meat, but inside the meat there's not as much moisture for there to be as
> much of a free flow outwards... hrm....
>
> Marinades usually use acid to help breakdown or soften the meat fibers
> (hence the citrus), and the flavour does not get as deeply into the meat as
> a brine does. Brining does not require any acid whatsoever. I use bitter
> orange juice in my brine to impart flavour to the meat, not for the brining
> process. You can brine meat just using the proper ratio of salt and water.
>
> Anyway, brining is a specific process involving specific ratios of salt and
> water that will encourage the process of attaining balance in salinity.
>
> --
> Siobhan Perricone

Excellent explanation,
Thank you! :-)
--
K.

"Bubbabob" > wrote in message
. 3.30...
> "Halvdan" > wrote:
>
>> No I didn't just use vinegar. It was 1 gallon of apple cider, about 1
>> cup of apple cider vinegar, 1 gallon of water and 2 cups of salt. I
>> threw a couple herbs in there and voila!
>> I'm sorry if I didn't make my post clearer.
>>
>>
>
> You did. I misread it. This sounds like a better idea <g>.

Unless we're making pickles!

"Bubbabob" > wrote in message
. 3.30...
> "Halvdan" > wrote:
>
>> No I didn't just use vinegar. It was 1 gallon of apple cider, about 1
>> cup of apple cider vinegar, 1 gallon of water and 2 cups of salt. I
>> threw a couple herbs in there and voila!
>> I'm sorry if I didn't make my post clearer.
>>
>>
>
> You did. I misread it. This sounds like a better idea <g>.

Unless we're making pickles!

PENMART01 wrote in message >...
<snip>
>good steak is almost never on sale, because if it's on sale
>it's not so good a quality, so it's just silly to stock up on all counts.
Save
>your freezer space for shoulder and butt cuts.

Why do you assume that if something is on sale, it must be of lesser
quality?

--
saerah

TANSTAAFL





----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups
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PENMART01 wrote in message >...
<snip>
>good steak is almost never on sale, because if it's on sale
>it's not so good a quality, so it's just silly to stock up on all counts.
Save
>your freezer space for shoulder and butt cuts.

Why do you assume that if something is on sale, it must be of lesser
quality?

--
saerah

TANSTAAFL





----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups
---= East/West-Coast Server Farms - Total Privacy via Encryption =---

On Fri, 31 Dec 2004 17:49:58 -0000, Bubbabob
> wrote:

>Technically, this IS brining. Perhaps you aren't aware of the amount of
>salt in nuoc mam. It's right below the saturation point. The addition of
>a few limes worth of juice does not change this from a brine into
>something else.

I just so should not have been surprised by this response.

Whatever you say.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Fri, 31 Dec 2004 17:49:58 -0000, Bubbabob
> wrote:

>Technically, this IS brining. Perhaps you aren't aware of the amount of
>salt in nuoc mam. It's right below the saturation point. The addition of
>a few limes worth of juice does not change this from a brine into
>something else.

I just so should not have been surprised by this response.

Whatever you say.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

Siobhan Perricone wrote:
> On Thu, 30 Dec 2004 23:38:08 -0500, " BOB" > wrote:
>
>> osmotic process.
>
> OSMOSIS! That was the word I was trying to remember.
>
> (It's not just salt that will move from a high concentration to a low
> concentration, that's a trait of solutions in general)

Not targeting you, Siobhan, just a thought that occurred while reading your
reply. Why does everyone get so upset if a saline solution is injected into
(for example) supermarket pork or chicken, yet it's de rigeur to brine meats
in what amounts to saline at home? Okay, I understand it increases
(slightly) the weight per pound so you're probably paying for the 'brine'
(for lack of a better word). But wouldn't you pay for it anyway? I pay my
water bill; I pay to buy salt. None of it is free. Just pondering.

Jill (who has never intentionally brined anything in her life)

Siobhan Perricone wrote:
> On Thu, 30 Dec 2004 23:38:08 -0500, " BOB" > wrote:
>
>> osmotic process.
>
> OSMOSIS! That was the word I was trying to remember.
>
> (It's not just salt that will move from a high concentration to a low
> concentration, that's a trait of solutions in general)

Not targeting you, Siobhan, just a thought that occurred while reading your
reply. Why does everyone get so upset if a saline solution is injected into
(for example) supermarket pork or chicken, yet it's de rigeur to brine meats
in what amounts to saline at home? Okay, I understand it increases
(slightly) the weight per pound so you're probably paying for the 'brine'
(for lack of a better word). But wouldn't you pay for it anyway? I pay my
water bill; I pay to buy salt. None of it is free. Just pondering.

Jill (who has never intentionally brined anything in her life)

On Sat, 1 Jan 2005 06:33:53 -0600, "jmcquown" >
wrote:

>Siobhan Perricone wrote:
>> On Thu, 30 Dec 2004 23:38:08 -0500, " BOB" > wrote:
>>
>>> osmotic process.
>>
>> OSMOSIS! That was the word I was trying to remember.
>>
>> (It's not just salt that will move from a high concentration to a low
>> concentration, that's a trait of solutions in general)
>
>Not targeting you, Siobhan, just a thought that occurred while reading your
>reply. Why does everyone get so upset if a saline solution is injected into
>(for example) supermarket pork or chicken, yet it's de rigeur to brine meats
>in what amounts to saline at home? Okay, I understand it increases
>(slightly) the weight per pound so you're probably paying for the 'brine'
>(for lack of a better word). But wouldn't you pay for it anyway? I pay my
>water bill; I pay to buy salt. None of it is free. Just pondering.

I don't know other people dislike about it, but here are some of things
that irk me (and it's a mild irk, not something I get really fussed about
on a regular basis).

I want the option to brine my meat. The choice is mine, not theirs (it's
hard to find non-injected pork in the store sometimes).

I like choosing what goes into the meats, and using the brine to introduce
other flavours, not just water and salt. I don't fully trust the food
manufacturing industry, and somehow I doubt they're using the same quality
of ingredients I use when brining.

Injecting fluid isn't the same thing as brining.

If meat has salt water injected into it, brining it doesn't work as well
and it tastes too salty.

I try to buy locally when I can afford it, but building my house was top
priority, so I do buy cheap, mass-produced meats again, at least until the
credit cards are paid off. So I try to be picky about it.

I dunno why other people get all het up or passionate about it.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Sat, 1 Jan 2005 06:33:53 -0600, "jmcquown" >
wrote:

>Siobhan Perricone wrote:
>> On Thu, 30 Dec 2004 23:38:08 -0500, " BOB" > wrote:
>>
>>> osmotic process.
>>
>> OSMOSIS! That was the word I was trying to remember.
>>
>> (It's not just salt that will move from a high concentration to a low
>> concentration, that's a trait of solutions in general)
>
>Not targeting you, Siobhan, just a thought that occurred while reading your
>reply. Why does everyone get so upset if a saline solution is injected into
>(for example) supermarket pork or chicken, yet it's de rigeur to brine meats
>in what amounts to saline at home? Okay, I understand it increases
>(slightly) the weight per pound so you're probably paying for the 'brine'
>(for lack of a better word). But wouldn't you pay for it anyway? I pay my
>water bill; I pay to buy salt. None of it is free. Just pondering.

I don't know other people dislike about it, but here are some of things
that irk me (and it's a mild irk, not something I get really fussed about
on a regular basis).

I want the option to brine my meat. The choice is mine, not theirs (it's
hard to find non-injected pork in the store sometimes).

I like choosing what goes into the meats, and using the brine to introduce
other flavours, not just water and salt. I don't fully trust the food
manufacturing industry, and somehow I doubt they're using the same quality
of ingredients I use when brining.

Injecting fluid isn't the same thing as brining.

If meat has salt water injected into it, brining it doesn't work as well
and it tastes too salty.

I try to buy locally when I can afford it, but building my house was top
priority, so I do buy cheap, mass-produced meats again, at least until the
credit cards are paid off. So I try to be picky about it.

I dunno why other people get all het up or passionate about it.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Sat, 1 Jan 2005 06:33:53 -0600, "jmcquown"
> wrote:

> Why does everyone get so upset if a saline solution is injected into
>(for example) supermarket pork or chicken,

Howdy,

I can't speak for others, but the idea that I am expected to
pay for salt water at the rate of pork of chicken...

Well, you can do the math...

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Sat, 1 Jan 2005 06:33:53 -0600, "jmcquown"
> wrote:

> Why does everyone get so upset if a saline solution is injected into
>(for example) supermarket pork or chicken,

Howdy,

I can't speak for others, but the idea that I am expected to
pay for salt water at the rate of pork of chicken...

Well, you can do the math...

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Jill wrote:

> Why does everyone get so upset if a saline solution is injected into
> (for example) supermarket pork or chicken, yet it's de rigeur to brine
> meats in what amounts to saline at home? Okay, I understand it increases
> (slightly) the weight per pound so you're probably paying for the 'brine'
> (for lack of a better word). But wouldn't you pay for it anyway? I pay
> my water bill; I pay to buy salt. None of it is free. Just pondering.

Because when you brine meats, you're not paying NEARLY the same cost per
pound of brine as you pay per pound of meat.

Are you?

Bob

Jill wrote:

> Why does everyone get so upset if a saline solution is injected into
> (for example) supermarket pork or chicken, yet it's de rigeur to brine
> meats in what amounts to saline at home? Okay, I understand it increases
> (slightly) the weight per pound so you're probably paying for the 'brine'
> (for lack of a better word). But wouldn't you pay for it anyway? I pay
> my water bill; I pay to buy salt. None of it is free. Just pondering.

Because when you brine meats, you're not paying NEARLY the same cost per
pound of brine as you pay per pound of meat.

Are you?

Bob

Kenneth wrote:
> On Sat, 1 Jan 2005 06:33:53 -0600, "jmcquown"
> > wrote:
>
> > Why does everyone get so upset if a saline solution is injected
into
> >(for example) supermarket pork or chicken,
>
> Howdy,
>
> I can't speak for others, but the idea that I am expected to
> pay for salt water at the rate of pork of chicken...
>
> Well, you can do the math...


It's far worse than that. We tried this so-called "seasoned pork,"
because it's now all you can buy at Loblaw's (our Ontario supermarket
chain). We had a roast, in fact. It was indescribably awful in texture,
more like tofu than pork, almost no resistance to the bite. It reminded
us of that Chinese tenderizing method in which flour is pounded into
beef before cooking. Yuck! We buy our pork elsewhere, now.

It's not just a trick to shortweight the customer, though. It probably
adds somewhat to the shelf-life. The butcher's assistant told us that
it "tenderizes" the pork, as if a loin roast needed tenderizing.

Thanks for dredging up perfectly awful memories.
Happy New Year, all.


Dog

Kenneth wrote:
> On Sat, 1 Jan 2005 06:33:53 -0600, "jmcquown"
> > wrote:
>
> > Why does everyone get so upset if a saline solution is injected
into
> >(for example) supermarket pork or chicken,
>
> Howdy,
>
> I can't speak for others, but the idea that I am expected to
> pay for salt water at the rate of pork of chicken...
>
> Well, you can do the math...


It's far worse than that. We tried this so-called "seasoned pork,"
because it's now all you can buy at Loblaw's (our Ontario supermarket
chain). We had a roast, in fact. It was indescribably awful in texture,
more like tofu than pork, almost no resistance to the bite. It reminded
us of that Chinese tenderizing method in which flour is pounded into
beef before cooking. Yuck! We buy our pork elsewhere, now.

It's not just a trick to shortweight the customer, though. It probably
adds somewhat to the shelf-life. The butcher's assistant told us that
it "tenderizes" the pork, as if a loin roast needed tenderizing.

Thanks for dredging up perfectly awful memories.
Happy New Year, all.


Dog

Saerah wrote:

> Why do you assume that if something is on sale, it must be of lesser
> quality?


Same reason you stay clear of 'discount sushi'... same reason you don't
order fish on Mondays

~john

Saerah wrote:

> Why do you assume that if something is on sale, it must be of lesser
> quality?


Same reason you stay clear of 'discount sushi'... same reason you don't
order fish on Mondays

~john

On Sun, 02 Jan 2005 18:53:28 -0600, Levelwave©
> wrote:

> Saerah wrote:
>
> > Why do you assume that if something is on sale, it must be of lesser
> > quality?
>
>
> Same reason you stay clear of 'discount sushi'... same reason you don't
> order fish on Mondays
>
Unless you buy meat from places that keep it beyond the
suggested buy date... you're wrong.


sf

On Sun, 02 Jan 2005 18:53:28 -0600, Levelwave©
> wrote:

> Saerah wrote:
>
> > Why do you assume that if something is on sale, it must be of lesser
> > quality?
>
>
> Same reason you stay clear of 'discount sushi'... same reason you don't
> order fish on Mondays
>
Unless you buy meat from places that keep it beyond the
suggested buy date... you're wrong.


sf

sf wrote:

> Unless you buy meat from places that keep it beyond the
> suggested buy date... you're wrong.


Um, no. Most typical stupidmarkets discount meat as it approaches its
sale-by-date.

~john

sf wrote:

> Unless you buy meat from places that keep it beyond the
> suggested buy date... you're wrong.


Um, no. Most typical stupidmarkets discount meat as it approaches its
sale-by-date.

~john

"Levelwave©" > wrote in message
...
> sf wrote:
>
>> Unless you buy meat from places that keep it beyond the
>> suggested buy date... you're wrong.
>
>
> Um, no. Most typical stupidmarkets discount meat as it approaches its
> sale-by-date.
>
> ~john

They also run sales as an incentive to get people in the door. Before
Thanksgiving, they're practically giving turkeys away because they hope
you'll stay and buy the rest of the goods there. Same thing around other
food-related holidays.

They run sales every week, some better than others. And yes, sometimes the
meat-o-the-week may have a little more fat than normal, or the cuts might
not be as nice, or maybe you need to buy a larger quantity, but often it's
nothing more than an incentive to get you in the door and it's the same
product you'd get before or after the sale.

The stuff that goes on sale close to the sell-by date usually ends up with
dollar-off stickers on individual packages, but that's not the same as the
advertised sales that usually last a week.

"Levelwave©" > wrote in message
...
> sf wrote:
>
>> Unless you buy meat from places that keep it beyond the
>> suggested buy date... you're wrong.
>
>
> Um, no. Most typical stupidmarkets discount meat as it approaches its
> sale-by-date.
>
> ~john

They also run sales as an incentive to get people in the door. Before
Thanksgiving, they're practically giving turkeys away because they hope
you'll stay and buy the rest of the goods there. Same thing around other
food-related holidays.

They run sales every week, some better than others. And yes, sometimes the
meat-o-the-week may have a little more fat than normal, or the cuts might
not be as nice, or maybe you need to buy a larger quantity, but often it's
nothing more than an incentive to get you in the door and it's the same
product you'd get before or after the sale.

The stuff that goes on sale close to the sell-by date usually ends up with
dollar-off stickers on individual packages, but that's not the same as the
advertised sales that usually last a week.

SF replied:

>>> Why do you assume that if something is on sale, it must be of lesser
>>> quality?
>>
>> Same reason you stay clear of 'discount sushi'... same reason you don't
>> order fish on Mondays
>>
> Unless you buy meat from places that keep it beyond the
> suggested buy date... you're wrong.

My local Safeway sells its rotisserie chicken for just about the same price
as a whole raw chicken. Sometimes it's a little higher, sometimes a little
lower. SF, since we're in roughly the same geographic area, I bet yours
does too. Ever wonder about that?

Bob

SF replied:

>>> Why do you assume that if something is on sale, it must be of lesser
>>> quality?
>>
>> Same reason you stay clear of 'discount sushi'... same reason you don't
>> order fish on Mondays
>>
> Unless you buy meat from places that keep it beyond the
> suggested buy date... you're wrong.

My local Safeway sells its rotisserie chicken for just about the same price
as a whole raw chicken. Sometimes it's a little higher, sometimes a little
lower. SF, since we're in roughly the same geographic area, I bet yours
does too. Ever wonder about that?

Bob