<RJ> wrote:
> It seems the latest fad in cooking shows
> involves "brining the meat".
>
> Do you "brine" ? use "marinade" ?
>
> Which meats react best to brining ?
>
> What wouldn't you brine ? ( besides hamburger )
>
> ( I'm ready to try it out...... )
>


I have trouble finding any meat that is not already pumped full of
brine. Walmart started that, I think in partnership with Hormel --
"Enhanced with 8% Solution!" -- and it spilled over to all the
wholesale meat producers. So the last thing I want is to add even
more salt (unless I'm making sausage, and even there the brine in
the meat throws off the recipes.)

I have no idea how people with hypertension eat any meat anymore.

Bob