On Sat, 08 May 2010 12:37:50 -0500, zxcvbob >
wrote:

><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.

That's really sad if you literally can't find any unadulterated meat
Bob