After watching a TV program here in Australia about how water can be
injected into bad cuts of meat to increase weight I'm suspicious about
all the meat that I've posted photos of in RFC. Still as the meat was
an excellent price I can hardly complain about a few grams of water.
Hell I can hardly afford to buy top quality cuts. Anyway all my
friends wouldn't know the difference between good & bad cuts.
Shhhh...don't tell them what I serve up to them, LOL!

--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers
nested in by incontinent mice and a finish reminiscent of the dregs of
a
stale can of Coca-Cola that someone has been using as an ashtray. Not
a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

"PeterLucas" > wrote in message
...
> After watching a TV program here in Australia about how water can be
> injected into bad cuts of meat to increase weight I'm suspicious about

Salt water 'curing'.

Ahem.

--
http://www.gillsmith999.plus.com/Military_Suite/

http://www.gillsmith999.plus.com/Into_The_Blue/

Gill wrote on Mon, 17 Nov 2008 10:43:23 -0000:

> "PeterLucas" > wrote in message
> ...
>> After watching a TV program here in Australia about how water
>> can be injected into bad cuts of meat to increase weight I'm
>> suspicious about

> Salt water 'curing'.

> Ahem.

Water is added to many sandwich meats, especially "fat-free" ones.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

It's been the standard practice here in Amerika for over 30 years. Selling distilled
water at beef prices. In Korporate Amerika, the bottom line is god. The one that
really irritates me is smoked meats that are half water.





On Mon, 17 Nov 2008 01:19:27 -0800 (PST), PeterLucas > wrote:

>After watching a TV program here in Australia about how water can be
>injected into bad cuts of meat to increase weight I'm suspicious about
>all the meat that I've posted photos of in RFC. Still as the meat was
>an excellent price I can hardly complain about a few grams of water.
>Hell I can hardly afford to buy top quality cuts. Anyway all my
>friends wouldn't know the difference between good & bad cuts.
>Shhhh...don't tell them what I serve up to them, LOL!

On Nov 17, 8:48*am, " > wrote:
> It's been the standard practice here in Amerika for over 30 years. Selling distilled
> water at beef prices. In Korporate Amerika, the bottom line is god. The one that
> really irritates me is smoked meats that are half water.
>
> On Mon, 17 Nov 2008 01:19:27 -0800 (PST), PeterLucas > wrote:
> >After watching a TV program here in Australia about how water can be
> >injected into bad cuts of meat to increase weight I'm suspicious about
> >all the meat that I've posted photos of in RFC. Still as the meat was
> >an excellent price I can hardly complain about a few grams of water.
> >Hell I can hardly afford to buy top quality cuts. Anyway all my
> >friends wouldn't know the difference between good & bad cuts.
> >Shhhh...don't tell them what I serve up to them, LOL!
=========================================

At least in the US they have the "courtesy" of labeling stuff "water
added". This is why I NEVER buy meat at Mall Wart . [sic] Come to
think of It the only things I ever buy at Mall Wart are things that
nobody else in North Dakota stocks (i.e. Krraft Pimento cheese spread
in those little jars . . . OK I know, I know.)
Lynn in Fargo

Lynn from Fargo wrote:
> the only things I ever buy at Mall Wart are things that
> nobody else in North Dakota stocks (i.e. Krraft Pimento cheese spread
> in those little jars . . . OK I know, I know.)

I was actually looking for those the other day! I haven't seen them in
real stores for quite a while. Figure Walmart would carry that kind of
trash :-)

I buy three things at Walmart: Penrose Pickled Sausages, their Heinz 57
clone, and .... Hmm... make that _two_ things.

-sw

On Nov 17, 8:32�am, "James Silverton" >
wrote:
> �Gill �wrote �on Mon, 17 Nov 2008 10:43:23 -0000:
>
> > "PeterLucas" > wrote in message
> ....
> >> After watching a TV program here in Australia about how water
> >> can be injected into bad cuts of meat to increase weight I'm
> >> suspicious about
> > Salt water 'curing'.
> > Ahem.
>
> Water is added to many sandwich meats, especially "fat-free" ones.

I've seen reduced fat, down as low as 98pct fat free, but I've never
seen any zero fat meat. Water is tpically added to cured meats as a
way of replacing the water lost that the curing salts extract; ham and
turkey loaf is typically injected with saline solution. Beef and pork
sausage is ground along with crushed ice, the cold makes for a better
grind and again the ice replaces that water lost from the dessicant
action of the curing salts.... cured meats naturally weep, be certain
teh deli y9ou shop doesn't have their meats sitting in standing liquid
(that's how you get listeria), the plastic trays need to be slanted,
wiped dry often, and washed daily. Many cured deli meats would not be
very palatable if not for the addition of saline, especially the low
fat versions. And you're really not paying for much added water, the
saline replaces the water lost that naturally occurs in meat... mammal
flesh is naturally like 80pct water, and that water naturally consists
of like a 9 pct saline solution. So you're not really being cheated
with water- m added cured meats/fresh sausage. Saline injected fresh
pork/poultry is cheating. I've never seen saline injected fresh beef.

On Mon, 17 Nov 2008 10:19:21 -0800 (PST), Sheldon >
wrote:


[snip]


>flesh is naturally like 80pct water, and that water naturally consists
>of like a 9 pct saline solution. So you're not really being cheated
>with water- m added cured meats/fresh sausage. Saline injected fresh
>pork/poultry is cheating. I've never seen saline injected fresh beef.

Uh, Sheldon? 9% saline will most likely kill you. Normal saline (i.e.
for injection to replace loss of body fluids) is 9/10 %, that is 0.9
%, or 1/10 of your 9% soup.

Chemiker

"Chemiker" > wrote in message
...
> On Mon, 17 Nov 2008 10:19:21 -0800 (PST), Sheldon >
> wrote:
>
>
> [snip]
>
>
>>flesh is naturally like 80pct water, and that water naturally consists
>>of like a 9 pct saline solution. So you're not really being cheated
>>with water- m added cured meats/fresh sausage. Saline injected fresh
>>pork/poultry is cheating. I've never seen saline injected fresh beef.
>
> Uh, Sheldon? 9% saline will most likely kill you. Normal saline (i.e.
> for injection to replace loss of body fluids) is 9/10 %, that is 0.9
> %, or 1/10 of your 9% soup.

'Injection', doesn't really involve a guy with a big needle, does it?

Pressurised baths, yes?

Maybe that's the 'solution'! kevork the animals with injection of
concentrated saline, which gets pumped around the body to give
uniform distribution then soak the carcass in water to get the in-body
concentration DOWN from 'lethal' to just 'tasty' levels.


--
http://www.gillsmith999.plus.com/Military_Suite/

http://www.gillsmith999.plus.com/Into_The_Blue/

On Nov 17, 3:19*am, PeterLucas > wrote:
> After watching a TV program here in Australia about how water can be
> injected into bad cuts of meat to increase weight I'm suspicious about
> all the meat that I've posted photos of in RFC. Still as the meat was
> an excellent price I can hardly complain about a few grams of water.
> Hell I can hardly afford to buy top quality cuts. Anyway all my
> friends wouldn't know the difference between good & bad cuts.
> Shhhh...don't tell them what I serve up to them, LOL!
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> "As viscous as motor oil swirled in a swamp, redolent of burnt bell
> peppers
> nested in by incontinent mice and a finish reminiscent of the dregs of
> a
> stale can of Coca-Cola that someone has been using as an ashtray. Not
> a bad
> drink, though."
> Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Hormel pork in the States is almost all, if not totally all, injected
- up to 12% by weight, I believe.

N.

"Gill Smith" > wrote in message
et...
> "Chemiker" > wrote in message
> ...
>> On Mon, 17 Nov 2008 10:19:21 -0800 (PST), Sheldon >
>> wrote:
>>
>>
>> [snip]
>>
>>
>>>flesh is naturally like 80pct water, and that water naturally consists
>>>of like a 9 pct saline solution. So you're not really being cheated
>>>with water- m added cured meats/fresh sausage. Saline injected fresh
>>>pork/poultry is cheating. I've never seen saline injected fresh beef.
>>
>> Uh, Sheldon? 9% saline will most likely kill you. Normal saline (i.e.
>> for injection to replace loss of body fluids) is 9/10 %, that is 0.9
>> %, or 1/10 of your 9% soup.
>
> 'Injection', doesn't really involve a guy with a big needle, does it?
>
> Pressurised baths, yes?
>
> Maybe that's the 'solution'! kevork

P.S. kevork - after the Good Doctor Kevorkian, assisting suicide with his
KCl injection gizmo.

--
http://www.gillsmith999.plus.com/Military_Suite/

http://www.gillsmith999.plus.com/Into_The_Blue/

"Chemiker" > wrote in message
...
> On Mon, 17 Nov 2008 10:19:21 -0800 (PST), Sheldon >
> wrote:
>
>
> [snip]
>
>
>>flesh is naturally like 80pct water, and that water naturally consists
>>of like a 9 pct saline solution. So you're not really being cheated
>>with water- m added cured meats/fresh sausage. Saline injected fresh
>>pork/poultry is cheating. I've never seen saline injected fresh beef.
>
> Uh, Sheldon? 9% saline will most likely kill you. Normal saline (i.e.
> for injection to replace loss of body fluids) is 9/10 %, that is 0.9
> %, or 1/10 of your 9% soup.
>
Please try not to confuse Sheldon with the facts. He might start foaming
again.

In article >,
"Gill Smith" > wrote:


> 'Injection', doesn't really involve a guy with a big needle, does it?

Yes. The following had mixed reviews, but if you scroll all the way
down, there are others for sale:

http://www.amazon.com/Chef-Williams-...e/dp/B00005NUV
V/ref=sr_1_6?ie=UTF8&s=kitchen&qid=1226963205&sr=1-6


> Pressurised baths, yes?

Don't know about that. Brining is usually done without pressure, as far
as I know. Of course, using pressure would be hard at home.

--
Dan Abel
Petaluma, California USA

"Gill Smith" > wrote in news:i-
net:

> "PeterLucas" > wrote in message
> news:76ceed9a-115e-4196-bf80-
...
>> After watching a TV program here in Australia about how water can be
>> injected into bad cuts of meat to increase weight I'm suspicious
about
>
> Salt water 'curing'.
>
> Ahem.
>


Please be aware that the 'person' you are replying to is a fraud, a
forger, and a cyber stalker.

It is using my name as it's a pathetic little creep, and because I have
proved it in the past to be a fraud.

It's real name is Bevan Kirkland, and in the past it has clained to be a
Vietnam POW...... a claim I proved to be false and made it admit online
that it had actually lied about it.

Recently, it also faked it's own death so as to 'reincarnate' itself,
because before *no-one* would talk to it and it was 'run out of' every
newsgroup it ever entered.

A quick check of it's 'identity' will show it to be the lying forger it
is.

--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

Lynn from Fargo > wrote in
:

> On Nov 17, 8:48*am, " > wrote:
>> It's been the standard practice here in Amerika for over 30 years.
>> Sellin
> g distilled
>> water at beef prices. In Korporate Amerika, the bottom line is god.
>> The o
> ne that
>> really irritates me is smoked meats that are half water.
>>
>> On Mon, 17 Nov 2008 01:19:27 -0800 (PST), PeterLucas
>> <peterlucass...@gmai
> l.com> wrote:
>> >After watching a TV program here in Australia about how water can be
>> >injected into bad cuts of meat to increase weight I'm suspicious
>> >about all the meat that I've posted photos of in RFC. Still as the
>> >meat was an excellent price I can hardly complain about a few grams
>> >of water. Hell I can hardly afford to buy top quality cuts. Anyway
>> >all my friends wouldn't know the difference between good & bad cuts.
>> >Shhhh...don't tell them what I serve up to them, LOL!
> ========================================
> At least in the US they have the "courtesy" of labeling stuff "water
> added". This is why I NEVER buy meat at Mall Wart . [sic] Come to
> think of It the only things I ever buy at Mall Wart are things that
> nobody else in North Dakota stocks (i.e. Krraft Pimento cheese spread
> in those little jars . . . OK I know, I know.)
> Lynn in Fargo


Lynn,

is a pathetic forger, cyber stalker and proven
fraud.


It is using my name as it's a pathetic little creep, and because I have
proved it in the past to be a fraud.

It's real name is Bevan Kirkland, and in the past it has clained to be a
Vietnam POW...... a claim I proved to be false and made it admit online
that it had actually lied about it.

Recently, it also faked it's own death so as to 'reincarnate' itself,
because before *no-one* would talk to it and it was 'run out of' every
newsgroup it ever entered.

A quick check of it's 'identity' will show it to be the lying forger it
is.

--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

"Dan Abel" > wrote in message
...
> In article >,
> "Gill Smith" > wrote:
>
>
>> 'Injection', doesn't really involve a guy with a big needle, does it?
>
> Yes. The following had mixed reviews, but if you scroll all the way
> down, there are others for sale:
>
> http://www.amazon.com/Chef-Williams-...e/dp/B00005NUV
> V/ref=sr_1_6?ie=UTF8&s=kitchen&qid=1226963205&sr=1-6

Wow, junkie heaven!!

--
http://www.gillsmith999.plus.com/Military_Suite/

http://www.gillsmith999.plus.com/Into_The_Blue/

On Nov 17, 6:05�pm, "cybercat" > wrote:
> "Chemiker" > wrote in message
>
> ...
>
>
>
> > On Mon, 17 Nov 2008 10:19:21 -0800 (PST), Sheldon >
> > wrote:
>
> > [snip]
>
> >>flesh is naturally like 80pct water, and that water naturally consists
> >>of like a 9 pct saline solution. �So you're not really being cheated
> >>with water- �m added cured meats/fresh sausage. �Saline injected fresh
> >>pork/poultry is cheating. �I've never seen saline injected fresh beef.
>
> > Uh, Sheldon? 9% saline will most likely kill you. Normal saline (i.e.
> > for injection to replace loss of body fluids) is 9/10 %, that is 0.9
> > %, or 1/10 of your 9% soup.
>
> Please try not to confuse Sheldon with the facts. He might start foaming
> again.

I omitted a decimal point, a friggin' Cyberbrain typo!

Peter Lucas > wrote:

> is a pathetic forger, cyber stalker and proven
> fraud.

And how is this any worse than the original?

-sw

On Mon, 17 Nov 2008 12:13:33 -0600, Sqwertz wrote:

> Lynn from Fargo wrote:
>> the only things I ever buy at Mall Wart are things that
>> nobody else in North Dakota stocks (i.e. Krraft Pimento cheese spread
>> in those little jars . . . OK I know, I know.)
>
> I was actually looking for those the other day! I haven't seen them in
> real stores for quite a while. Figure Walmart would carry that kind of
> trash :-)
>
> I buy three things at Walmart: Penrose Pickled Sausages, their Heinz 57
> clone, and .... Hmm... make that _two_ things.
>
> -sw

giant foods (md) had a good heinz 57 clone, then both it and the genuine
article disappeared for about a year. then recently heinz was back, but
not the clone. i swear i'll never figure out how they make some decisions.

your pal,
blake

On Mon, 17 Nov 2008 23:34:45 +0000 (UTC), Peter Lucas wrote:

> Lynn from Fargo > wrote in
> :
>
>> On Nov 17, 8:48*am, " > wrote:
>>> It's been the standard practice here in Amerika for over 30 years.
>>> Sellin
>> g distilled
>>> water at beef prices. In Korporate Amerika, the bottom line is god.
>>> The o
>> ne that
>>> really irritates me is smoked meats that are half water.
>>>
>>> On Mon, 17 Nov 2008 01:19:27 -0800 (PST), PeterLucas
>>> <peterlucass...@gmai
>> l.com> wrote:
>>> >After watching a TV program here in Australia about how water can be
>>> >injected into bad cuts of meat to increase weight I'm suspicious
>>> >about all the meat that I've posted photos of in RFC. Still as the
>>> >meat was an excellent price I can hardly complain about a few grams
>>> >of water. Hell I can hardly afford to buy top quality cuts. Anyway
>>> >all my friends wouldn't know the difference between good & bad cuts.
>>> >Shhhh...don't tell them what I serve up to them, LOL!
>> ========================================
>> At least in the US they have the "courtesy" of labeling stuff "water
>> added". This is why I NEVER buy meat at Mall Wart . [sic] Come to
>> think of It the only things I ever buy at Mall Wart are things that
>> nobody else in North Dakota stocks (i.e. Krraft Pimento cheese spread
>> in those little jars . . . OK I know, I know.)
>> Lynn in Fargo
>
>
> Lynn,
>
> is a pathetic forger, cyber stalker and proven
> fraud.
>
>
> It is using my name as it's a pathetic little creep, and because I have
> proved it in the past to be a fraud.
>
> It's real name is Bevan Kirkland, and in the past it has clained to be a
> Vietnam POW...... a claim I proved to be false and made it admit online
> that it had actually lied about it.
>
> Recently, it also faked it's own death so as to 'reincarnate' itself,
> because before *no-one* would talk to it and it was 'run out of' every
> newsgroup it ever entered.
>
> A quick check of it's 'identity' will show it to be the lying forger it
> is.

you know what, peter? nobody gives a ****.

blake

In article >,
blake murphy > wrote:


> giant foods (md) had a good heinz 57 clone, then both it and the genuine
> article disappeared for about a year. then recently heinz was back, but
> not the clone. i swear i'll never figure out how they make some decisions.

It's pretty simple, really. The computer program that prints the
inventory wanted to put 50 items on each page, but the page only had
room for 45 items, once they added the names of the CEO and all the
board members to every page, so they had to drop the last five items on
each page to make room. That makes sense, doesn't it?

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article >,
> blake murphy > wrote:
>
>
>> giant foods (md) had a good heinz 57 clone, then both it and the genuine
>> article disappeared for about a year. then recently heinz was back, but
>> not the clone. i swear i'll never figure out how they make some decisions.
>
> It's pretty simple, really. The computer program that prints the
> inventory wanted to put 50 items on each page, but the page only had
> room for 45 items, once they added the names of the CEO and all the
> board members to every page, so they had to drop the last five items on
> each page to make room. That makes sense, doesn't it?
>
LOL, as much as anything, eh?
seriously though, isn't one of the complaints against Walmart is that it
only stocks the top 5-7 items in any catagory? This in turn is
encouraging the boring, homogenation of the US marketplace.

"Goomba" > wrote in message

> Dan Abel wrote:
>> In article >,
>> blake murphy > wrote:
>>
>>
>>> giant foods (md) had a good heinz 57 clone, then both it and the
>>> genuine article disappeared for about a year. then recently heinz
>>> was back, but not the clone. i swear i'll never figure out how
>>> they make some decisions.
>>
>> It's pretty simple, really. The computer program that prints the
>> inventory wanted to put 50 items on each page, but the page only had
>> room for 45 items, once they added the names of the CEO and all the
>> board members to every page, so they had to drop the last five items
>> on each page to make room. That makes sense, doesn't it?
>>
> LOL, as much as anything, eh?
> seriously though, isn't one of the complaints against Walmart is that
> it only stocks the top 5-7 items in any catagory? This in turn is
> encouraging the boring, homogenation of the US marketplace.

I wonder why my local Giant store had 6 yards of shelf space for
Hellmann's mayonnaise and 1 yard for Kraft.....I checked! I protested to
the central management who claimed that price was all but they promise
improvement but I'll bet Hellman's gave them a better deal.

--
James Silverton
Potomac, Maryland

James Silverton wrote:
> "Goomba" > wrote in message

>> seriously though, isn't one of the complaints against Walmart is that
>> it only stocks the top 5-7 items in any catagory? This in turn is
>> encouraging the boring, homogenation of the US marketplace.
>
> I wonder why my local Giant store had 6 yards of shelf space for
> Hellmann's mayonnaise and 1 yard for Kraft.....I checked! I protested to
> the central management who claimed that price was all but they promise
> improvement but I'll bet Hellman's gave them a better deal.
>
That is a little different as manufacturers have long been paying
grocers for their position and space on shelves.
But Walmart apparently is doing it so they can buy bigger quantities and
demand the deepest discounts. Apparently the way they demand price cuts
is quite ruthless and problematic for companies.

In article >,
Goomba > wrote:

> Dan Abel wrote:
> > In article >,
> > blake murphy > wrote:
> >
> >
> >> giant foods (md) had a good heinz 57 clone, then both it and the genuine
> >> article disappeared for about a year. then recently heinz was back, but
> >> not the clone. i swear i'll never figure out how they make some decisions.
> >
> > It's pretty simple, really. The computer program that prints the
> > inventory wanted to put 50 items on each page, but the page only had
> > room for 45 items, once they added the names of the CEO and all the
> > board members to every page, so they had to drop the last five items on
> > each page to make room. That makes sense, doesn't it?
> >
> LOL, as much as anything, eh?
> seriously though, isn't one of the complaints against Walmart is that it
> only stocks the top 5-7 items in any catagory? This in turn is
> encouraging the boring, homogenation of the US marketplace.

I have lots of conceptual problems with how Costco does business. You
want lack of selection? Costco has that down! Yet, I love to shop
there.

--
Dan Abel
Petaluma, California USA

blake murphy > wrote:

> giant foods (md) had a good heinz 57 clone, then both it and the genuine
> article disappeared for about a year. then recently heinz was back, but
> not the clone. i swear i'll never figure out how they make some decisions.

Krogers, Walmart, IGA stores (Parade brand), and Meijers (and
probably others) all have a H57 clone which are all made by the same
company who brands them out to the chains. They're less then half
the price as H57 and nearly identical.

-sw

Dan Abel wrote:

>> LOL, as much as anything, eh?
>> seriously though, isn't one of the complaints against Walmart is that it
>> only stocks the top 5-7 items in any catagory? This in turn is
>> encouraging the boring, homogenation of the US marketplace.
>
> I have lots of conceptual problems with how Costco does business. You
> want lack of selection? Costco has that down! Yet, I love to shop
> there.
>
But does Costco put the screws to their suppliers as time goes on? Get
them in the door and then demand more concessions? Walmart does. So
either the product needs to be redesigned cheaper or the company just
doesn't make any money.