<RJ> wrote:

>It seems the latest fad in cooking shows
>involves "brining the meat".

It's a fad? Not sure about that. It's been done for eons.

>Do you "brine" ? use "marinade" ?

The two are not the same. Brine has to do with migrating salt
into the meat/fish. Marinade has to do with migrating flavors
(and maybe some lesser degee of salt) into the meat fish, and/or
breaking it down with something acidic.

>Which meats react best to brining ?

I've tried pork and that's good. I understand it's popular with
fowl. It's an essential part of making smoked fish if you want a
traditional result. It's an essential part of some (not all)
methods with beef brisket and hams.

Steve