Tuesday was my birthday dinner:

Appetizer:
zucchini kimchee fritters
kale chips[1]

Main Course:
lamb shoulder roast with cumin, pasillas, orange peel, cinnamon, garlic, and
onions
gremolata: chocolate mint, cilantro, tomatoes, oranges
polenta with Parmesan and mushrooms
pressure-cooked caramelized carrots, elephant garlic

Drifting Toward Dessert:
plantain cake with plums, habaneros, and allspice

Dessert:
s'mores sundaes


Bob
[1] I had the idea to make a kind of melted-Parmesan sauce with garlic,
Worcestershire sauce, and egg to pour over the kale chips, making a kind of
Caesar-salad-flavored nacho-like kale appetizer. Unfortunately, I thought of
it too late to do it for this meal. I might try it later this year.

On Thu, 5 Sep 2013 05:06:57 -0700, "Bob Terwilliger"
> wrote:

> Tuesday was my birthday dinner:
>
> Appetizer:
> zucchini kimchee fritters
> kale chips[1]
>
> Main Course:
> lamb shoulder roast with cumin, pasillas, orange peel, cinnamon, garlic, and
> onions
> gremolata: chocolate mint, cilantro, tomatoes, oranges
> polenta with Parmesan and mushrooms
> pressure-cooked caramelized carrots, elephant garlic
>
> Drifting Toward Dessert:
> plantain cake with plums, habaneros, and allspice
>
> Dessert:
> s'mores sundaes
>
>
> Bob
> [1] I had the idea to make a kind of melted-Parmesan sauce with garlic,
> Worcestershire sauce, and egg to pour over the kale chips, making a kind of
> Caesar-salad-flavored nacho-like kale appetizer. Unfortunately, I thought of
> it too late to do it for this meal. I might try it later this year.

I always wonder how you two can eat so much food! The lamb sounds
fantastic and I'm googling to look at plantain cake recipes ASAP.

I made soft polenta as a side dish to serve with sirloin pork chops
and mushroom gravy last night. I usually add parmesan cheese to it,
but kept it plain. I also usually make it with chicken stock in a
box, but I used vegetable last night. I probably added a cup more
water than usual and salted it a bit more than I usually do.
Deeelicious!

I also did it on the stovetop for the first time in practically
forever because I've been using the oven method (set and forget until
the timer goes off), but it wasn't as big of a deal as I remembered -
so I think I'll use the stovetop again when I make it.

--
Food is an important part of a balanced diet.

On Thursday, September 5, 2013 1:15:37 PM UTC-4, sf wrote:
> On Thu, 5 Sep 2013 05:06:57 -0700, "Bob Terwilliger"
>
> > wrote:
>
>
>
> > Tuesday was my birthday dinner:
>
> >
>
> > Appetizer:
>
> > zucchini kimchee fritters
>
> > kale chips[1]
>
> >
>
> > Main Course:
>
> > lamb shoulder roast with cumin, pasillas, orange peel, cinnamon, garlic, and
>
> > onions
>
> > gremolata: chocolate mint, cilantro, tomatoes, oranges
>
> > polenta with Parmesan and mushrooms
>
> > pressure-cooked caramelized carrots, elephant garlic
>
> >
>
> > Drifting Toward Dessert:
>
> > plantain cake with plums, habaneros, and allspice
>
> >
>
> > Dessert:
>
> > s'mores sundaes
>
> >
>
> >
>
> > Bob
>
> > [1] I had the idea to make a kind of melted-Parmesan sauce with garlic,
>
> > Worcestershire sauce, and egg to pour over the kale chips, making a kind of
>
> > Caesar-salad-flavored nacho-like kale appetizer. Unfortunately, I thought of
>
> > it too late to do it for this meal. I might try it later this year.
>
>
>
> I always wonder how you two can eat so much food! The lamb sounds
>
> fantastic and I'm googling to look at plantain cake recipes ASAP.
>
>
>
> I made soft polenta as a side dish to serve with sirloin pork chops
>
> and mushroom gravy last night. I usually add parmesan cheese to it,
>
> but kept it plain. I also usually make it with chicken stock in a
>
> box, but I used vegetable last night. I probably added a cup more
>
> water than usual and salted it a bit more than I usually do.
>
> Deeelicious!
>
>
>
> I also did it on the stovetop for the first time in practically
>
> forever because I've been using the oven method (set and forget until
>
> the timer goes off), but it wasn't as big of a deal as I remembered -
>
> so I think I'll use the stovetop again when I make it.
>
>
>
> --
>
> Food is an important part of a balanced diet.

Sirloin pork chops?!? What are you, a ****ing hobo? Those have always been nasty, and with pork getting leaner they're absolutely disgusting now. That's old people on fixed income food.

> wrote in message
...

> Sirloin pork chops?!? What are you, a ****ing hobo? Those have always been
> nasty, and with pork getting leaner they're absolutely disgusting now.
> That's old people on fixed income food.


Only if you don't know how to cook.

Cheri

On Thursday, September 5, 2013 5:50:40 PM UTC-4, Cheri wrote:
> > wrote in message
>
> ...
>
>
>
> > Sirloin pork chops?!? What are you, a ****ing hobo? Those have always been
>
> > nasty, and with pork getting leaner they're absolutely disgusting now.
>
> > That's old people on fixed income food.
>
>
>
>
>
> Only if you don't know how to cook.
>
>
>
> Cheri

I won't argue the point. A good cook can make all kinds of revolting things palatable. All I know is that I can make decent pork chops, steaks, etc. But a nasty pork steak? Pass.

On 9/5/2013 12:02 PM, wrote:
> On Thursday, September 5, 2013 1:15:37 PM UTC-4, sf wrote:
>> On Thu, 5 Sep 2013 05:06:57 -0700, "Bob Terwilliger"
>>
>> > wrote:
>>
>>
>>
>>> Tuesday was my birthday dinner:
>>
>>>
>>
>>> Appetizer:
>>
>>> zucchini kimchee fritters
>>
>>> kale chips[1]
>>
>>>
>>
>>> Main Course:
>>
>>> lamb shoulder roast with cumin, pasillas, orange peel, cinnamon, garlic, and
>>
>>> onions
>>
>>> gremolata: chocolate mint, cilantro, tomatoes, oranges
>>
>>> polenta with Parmesan and mushrooms
>>
>>> pressure-cooked caramelized carrots, elephant garlic
>>
>>>
>>
>>> Drifting Toward Dessert:
>>
>>> plantain cake with plums, habaneros, and allspice
>>
>>>
>>
>>> Dessert:
>>
>>> s'mores sundaes
>>
>>>
>>
>>>
>>
>>> Bob
>>
>>> [1] I had the idea to make a kind of melted-Parmesan sauce with garlic,
>>
>>> Worcestershire sauce, and egg to pour over the kale chips, making a kind of
>>
>>> Caesar-salad-flavored nacho-like kale appetizer. Unfortunately, I thought of
>>
>>> it too late to do it for this meal. I might try it later this year.
>>
>>
>>
>> I always wonder how you two can eat so much food! The lamb sounds
>>
>> fantastic and I'm googling to look at plantain cake recipes ASAP.
>>
>>
>>
>> I made soft polenta as a side dish to serve with sirloin pork chops
>>
>> and mushroom gravy last night. I usually add parmesan cheese to it,
>>
>> but kept it plain. I also usually make it with chicken stock in a
>>
>> box, but I used vegetable last night. I probably added a cup more
>>
>> water than usual and salted it a bit more than I usually do.
>>
>> Deeelicious!
>>
>>
>>
>> I also did it on the stovetop for the first time in practically
>>
>> forever because I've been using the oven method (set and forget until
>>
>> the timer goes off), but it wasn't as big of a deal as I remembered -
>>
>> so I think I'll use the stovetop again when I make it.
>>
>>
>>
>> --
>>
>> Food is an important part of a balanced diet.
>
> Sirloin pork chops?!? What are you, a ****ing hobo? Those have always been nasty, and with pork getting leaner they're absolutely disgusting now. That's old people on fixed income food.
>

Did she specify which cut, thickness, etc?

No.

You have a personal pecadillo to unwind, child.

On 9/5/2013 3:50 PM, Cheri wrote:
> > wrote in message
> ...
>
>> Sirloin pork chops?!? What are you, a ****ing hobo? Those have always
>> been nasty, and with pork getting leaner they're absolutely disgusting
>> now. That's old people on fixed income food.
>
>
> Only if you don't know how to cook.
>
> Cheri

You may well be on to something there.

Brining does wonders for most any pork chop or cutlet.

On Thu, 05 Sep 2013 17:15:16 -0600, casa contenta > wrote:

> On 9/5/2013 3:50 PM, Cheri wrote:
> > > wrote in message
> > ...
> >
> >> Sirloin pork chops?!? What are you, a ****ing hobo? Those have always
> >> been nasty, and with pork getting leaner they're absolutely disgusting
> >> now. That's old people on fixed income food.
> >
> >
> > Only if you don't know how to cook.
> >
> > Cheri
>
> You may well be on to something there.
>
> Brining does wonders for most any pork chop or cutlet.

It didn't need brining.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...

>> Brining does wonders for most any pork chop or cutlet.
>
> It didn't need brining.

Do you brine much meat?
--
--
http://www.helpforheroes.org.uk/shop/

On Fri, 6 Sep 2013 11:54:59 +0100, "Ophelia"
> wrote:
>
>
> "sf" > wrote in message
> ...
>
> >> Brining does wonders for most any pork chop or cutlet.
> >
> > It didn't need brining.
>
> Do you brine much meat?
> --

I tried it once or twice and was unimpressed. I don't marinade
either. Maybe I'm a better cook than those who need to brine and
marinade for their food not dry out and have some flavor. I don't buy
designer meat either. I can do it with factory farmed meat from the
grocery store. <shrugs>

--
Food is an important part of a balanced diet.

On 9/6/2013 12:26 PM, sf wrote:
> On Fri, 6 Sep 2013 11:54:59 +0100, "Ophelia"
> > wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>>
>>>> Brining does wonders for most any pork chop or cutlet.
>>>
>>> It didn't need brining.
>>
>> Do you brine much meat?
>> --
>
> I tried it once or twice and was unimpressed. I don't marinade
> either. Maybe I'm a better cook than those who need to brine and
> marinade for their food not dry out and have some flavor. I don't buy
> designer meat either. I can do it with factory farmed meat from the
> grocery store. <shrugs>
>
I don't brine meat, either. Some things do taste better when marinaded.
Flank steak comes to mind.

Jill

On 9/5/2013 11:52 PM, sf wrote:
> On Thu, 05 Sep 2013 17:15:16 -0600, casa contenta > wrote:
>
>> On 9/5/2013 3:50 PM, Cheri wrote:
>>> > wrote in message
>>> ...
>>>
>>>> Sirloin pork chops?!? What are you, a ****ing hobo? Those have always
>>>> been nasty, and with pork getting leaner they're absolutely disgusting
>>>> now. That's old people on fixed income food.
>>>
>>>
>>> Only if you don't know how to cook.
>>>
>>> Cheri
>>
>> You may well be on to something there.
>>
>> Brining does wonders for most any pork chop or cutlet.
>
> It didn't need brining.
>
I'll take you at your word, and ask if you're willing to try a brined
one next time for grins.

I've even taken to doing it with pork tenderloins which are also quite
soft in texture.

On Fri, 06 Sep 2013 13:01:10 -0400, jmcquown >
wrote:

> On 9/6/2013 12:26 PM, sf wrote:
> > On Fri, 6 Sep 2013 11:54:59 +0100, "Ophelia"
> > > wrote:
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >>
> >>>> Brining does wonders for most any pork chop or cutlet.
> >>>
> >>> It didn't need brining.
> >>
> >> Do you brine much meat?
> >> --
> >
> > I tried it once or twice and was unimpressed. I don't marinade
> > either. Maybe I'm a better cook than those who need to brine and
> > marinade for their food not dry out and have some flavor. I don't buy
> > designer meat either. I can do it with factory farmed meat from the
> > grocery store. <shrugs>
> >
> I don't brine meat, either. Some things do taste better when marinaded.
> Flank steak comes to mind.
>

I don't eat flank steak. It's tough piece of meat and wasn't part of
my growing up, so I have no childhood memories attached to it. If I'm
cooking beef for fajitas or tacos, I prefer flap meat or skirt steak.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Fri, 6 Sep 2013 11:54:59 +0100, "Ophelia"
> > wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>>
>> >> Brining does wonders for most any pork chop or cutlet.
>> >
>> > It didn't need brining.
>>
>> Do you brine much meat?
>> --
>
> I tried it once or twice and was unimpressed. I don't marinade
> either. Maybe I'm a better cook than those who need to brine and
> marinade for their food not dry out and have some flavor. I don't buy
> designer meat either. I can do it with factory farmed meat from the
> grocery store. <shrugs>

I have never brined but I do sometimes use a marinade. I marinaded some
lamb slices in a mint, rosemary and balsamic vinegar which will sit in the
fridge overnight and will be cooked tomorrow. Very tasty

--
--
http://www.helpforheroes.org.uk/shop/

On 9/6/2013 11:10 AM, sf wrote:
> On Fri, 06 Sep 2013 13:01:10 -0400, jmcquown >
> wrote:
>
>> On 9/6/2013 12:26 PM, sf wrote:
>>> On Fri, 6 Sep 2013 11:54:59 +0100, "Ophelia"
>>> > wrote:
>>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>
>>>>>> Brining does wonders for most any pork chop or cutlet.
>>>>>
>>>>> It didn't need brining.
>>>>
>>>> Do you brine much meat?
>>>> --
>>>
>>> I tried it once or twice and was unimpressed. I don't marinade
>>> either. Maybe I'm a better cook than those who need to brine and
>>> marinade for their food not dry out and have some flavor. I don't buy
>>> designer meat either. I can do it with factory farmed meat from the
>>> grocery store. <shrugs>
>>>
>> I don't brine meat, either. Some things do taste better when marinaded.
>> Flank steak comes to mind.
>>
>
> I don't eat flank steak. It's tough piece of meat and wasn't part of
> my growing up, so I have no childhood memories attached to it. If I'm
> cooking beef for fajitas or tacos, I prefer flap meat or skirt steak.
>

Bravo, two wise choices!

But please do not forget:

http://bbq.about.com/od/steaks/a/aa051207a.htm

The Flat Iron Steak (also know as a Top Blade Steak), now appearing in
grocery stores and on restaurant menus was developed by teams at the
University of Nebraska and the University of Florida. The problem
presented to these researchers was what to do with a waste cut of beef
from the shoulder of the cow. Though a flavorful and relatively tender
cut of meat, the top blade roast has a serious flaw in the middle of it;
an impossibly tough piece of connective tissue running through the middle.
So, after developing a method for cutting and presenting this steak,
these friendly scientists have offered to us an amazing cut of beef.
More than that, they have developed a nearly perfect steak for the
grill. The Flat Iron (supposedly named because it looks like an old
fashioned metal flat iron) is uniform in thickness and rectangular in
shape. The only variation is the cut into the middle of the steak where
the connective tissues have been removed.

http://www.foodnetwork.com/recipes/f...l?ic1=obinsite

Ingredients
1/2 cup whiskey, such as Jack Daniels
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
1/4 cup olive oil
4 cloves garlic, smashed
Four 8-ounce flat iron steaks or filet mignon steaks
1 1/2 pounds Yukon gold potatoes
2 tablespoons chopped fresh chives
1 teaspoon white wine vinegar

On 9/6/2013 1:10 PM, sf wrote:
> On Fri, 06 Sep 2013 13:01:10 -0400, jmcquown >
> wrote:
>
>> On 9/6/2013 12:26 PM, sf wrote:
>>> On Fri, 6 Sep 2013 11:54:59 +0100, "Ophelia"
>>> > wrote:
>>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>
>>>>>> Brining does wonders for most any pork chop or cutlet.
>>>>>
>>>>> It didn't need brining.
>>>>
>>>> Do you brine much meat?
>>>> --
>>>
>>> I tried it once or twice and was unimpressed. I don't marinade
>>> either. Maybe I'm a better cook than those who need to brine and
>>> marinade for their food not dry out and have some flavor. I don't buy
>>> designer meat either. I can do it with factory farmed meat from the
>>> grocery store. <shrugs>
>>>
>> I don't brine meat, either. Some things do taste better when marinaded.
>> Flank steak comes to mind.
>>
>
> I don't eat flank steak. It's tough piece of meat and wasn't part of
> my growing up, so I have no childhood memories attached to it. If I'm
> cooking beef for fajitas or tacos, I prefer flap meat or skirt steak.
>
Two things I've never seen in a grocery sto flap meat and skirt steak.

Flank steak was the 39 cents/lb. "cheap cut of meat" my mom used to buy
when I was a kid. Always marinated, always grilled or broiled. Thinly
sliced against the grain. Absolutely delicious, BTW, cooked at most to
med-rare. These days it's prohibitively expensive, if I can even find it.

Jill

"jmcquown" > wrote in message
...
> On 9/6/2013 1:10 PM, sf wrote:
>> On Fri, 06 Sep 2013 13:01:10 -0400, jmcquown >
>> wrote:
>>
>>> On 9/6/2013 12:26 PM, sf wrote:
>>>> On Fri, 6 Sep 2013 11:54:59 +0100, "Ophelia"
>>>> > wrote:
>>>>>
>>>>>
>>>>> "sf" > wrote in message
>>>>> ...
>>>>>
>>>>>>> Brining does wonders for most any pork chop or cutlet.
>>>>>>
>>>>>> It didn't need brining.
>>>>>
>>>>> Do you brine much meat?
>>>>> --
>>>>
>>>> I tried it once or twice and was unimpressed. I don't marinade
>>>> either. Maybe I'm a better cook than those who need to brine and
>>>> marinade for their food not dry out and have some flavor. I don't buy
>>>> designer meat either. I can do it with factory farmed meat from the
>>>> grocery store. <shrugs>
>>>>
>>> I don't brine meat, either. Some things do taste better when marinaded.
>>> Flank steak comes to mind.
>>>
>>
>> I don't eat flank steak. It's tough piece of meat and wasn't part of
>> my growing up, so I have no childhood memories attached to it. If I'm
>> cooking beef for fajitas or tacos, I prefer flap meat or skirt steak.
>>
> Two things I've never seen in a grocery sto flap meat and skirt steak.
>
> Flank steak was the 39 cents/lb. "cheap cut of meat" my mom used to buy
> when I was a kid. Always marinated, always grilled or broiled. Thinly
> sliced against the grain. Absolutely delicious, BTW, cooked at most to
> med-rare. These days it's prohibitively expensive, if I can even find it.

What marinade did she use?

--
--
http://www.helpforheroes.org.uk/shop/

In article >,
sf > wrote:
>
>I don't eat flank steak. It's tough piece of meat and wasn't part of
>my growing up, so I have no childhood memories attached to it. If I'm
>cooking beef for fajitas or tacos, I prefer flap meat or skirt steak.

Oddly enough, I didn't have flank steak growing up, but I prepare it
frequently now, grilled on a ripping hot fire and sliced thinly
against the grain.

Cindy Hamilton
--

On Fri, 06 Sep 2013 11:09:59 -0600, casa contenta > wrote:

>On 9/5/2013 11:52 PM, sf wrote:
>> On Thu, 05 Sep 2013 17:15:16 -0600, casa contenta > wrote:
>>
>>> On 9/5/2013 3:50 PM, Cheri wrote:
>>>> > wrote in message
>>>> ...
>>>>
>>>>> Sirloin pork chops?!? What are you, a ****ing hobo? Those have always
>>>>> been nasty, and with pork getting leaner they're absolutely disgusting
>>>>> now. That's old people on fixed income food.
>>>>
>>>>
>>>> Only if you don't know how to cook.
>>>>
>>>> Cheri
>>>
>>> You may well be on to something there.
>>>
>>> Brining does wonders for most any pork chop or cutlet.
>>
>> It didn't need brining.
>>
>I'll take you at your word, and ask if you're willing to try a brined
>one next time for grins.
>
>I've even taken to doing it with pork tenderloins which are also quite
>soft in texture.

Most marinades are for adding flavor, not tenderizing.... salty
marinades extract moisture thereby making meat tougher. Brining meat
does nothing to tenderize, only enhances flavor for those who like
salt. Some stores sell brine injected meat but that's to extend shelf
life is all. I see no good reason to brine meat other than to
pickle/preserve it.

On 2013-09-06 4:40 PM, Brooklyn1 wrote:

>
> Most marinades are for adding flavor, not tenderizing..

Nonsense. Marinades with acid will break down some of the tough fibres
in meat and make them more tender. Yogurt is a great marinade
ingredient for tenderizing. I use it when I make Tandoori chicken and it
is amazing how much it tenderizes the chicken. I have also used it with
lamb.


.. salty
> marinades extract moisture thereby making meat tougher. Brining meat
> does nothing to tenderize, only enhances flavor for those who like
> salt. Some stores sell brine injected meat but that's to extend shelf
> life is all. I see no good reason to brine meat other than to
> pickle/preserve it.
>

On Friday, September 6, 2013 4:40:32 PM UTC-4, Brooklyn1 wrote:
> On Fri, 06 Sep 2013 11:09:59 -0600, casa contenta > wrote:
>
>
>
> >On 9/5/2013 11:52 PM, sf wrote:
>
> >> On Thu, 05 Sep 2013 17:15:16 -0600, casa contenta > wrote:
>
> >>
>
> >>> On 9/5/2013 3:50 PM, Cheri wrote:
>
> >>>> > wrote in message
>
> >>>> ...
>
> >>>>
>
> >>>>> Sirloin pork chops?!? What are you, a ****ing hobo? Those have always
>
> >>>>> been nasty, and with pork getting leaner they're absolutely disgusting
>
> >>>>> now. That's old people on fixed income food.
>
> >>>>
>
> >>>>
>
> >>>> Only if you don't know how to cook.
>
> >>>>
>
> >>>> Cheri
>
> >>>
>
> >>> You may well be on to something there.
>
> >>>
>
> >>> Brining does wonders for most any pork chop or cutlet.
>
> >>
>
> >> It didn't need brining.
>
> >>
>
> >I'll take you at your word, and ask if you're willing to try a brined
>
> >one next time for grins.
>
> >
>
> >I've even taken to doing it with pork tenderloins which are also quite
>
> >soft in texture.
>
>
>
> Most marinades are for adding flavor, not tenderizing.... salty
>
> marinades extract moisture thereby making meat tougher. Brining meat
>
> does nothing to tenderize, only enhances flavor for those who like
>
> salt. Some stores sell brine injected meat but that's to extend shelf
>
> life is all. I see no good reason to brine meat other than to
>
> pickle/preserve it.

That was perfect, Sheldon! You were 100% incorrect.

On 9/6/2013 2:40 PM, Brooklyn1 wrote:
> On Fri, 06 Sep 2013 11:09:59 -0600, casa contenta > wrote:
>
>> On 9/5/2013 11:52 PM, sf wrote:
>>> On Thu, 05 Sep 2013 17:15:16 -0600, casa contenta > wrote:
>>>
>>>> On 9/5/2013 3:50 PM, Cheri wrote:
>>>>> > wrote in message
>>>>> ...
>>>>>
>>>>>> Sirloin pork chops?!? What are you, a ****ing hobo? Those have always
>>>>>> been nasty, and with pork getting leaner they're absolutely disgusting
>>>>>> now. That's old people on fixed income food.
>>>>>
>>>>>
>>>>> Only if you don't know how to cook.
>>>>>
>>>>> Cheri
>>>>
>>>> You may well be on to something there.
>>>>
>>>> Brining does wonders for most any pork chop or cutlet.
>>>
>>> It didn't need brining.
>>>
>> I'll take you at your word, and ask if you're willing to try a brined
>> one next time for grins.
>>
>> I've even taken to doing it with pork tenderloins which are also quite
>> soft in texture.
>
> Most marinades are for adding flavor, not tenderizing.... salty
> marinades extract moisture thereby making meat tougher. Brining meat
> does nothing to tenderize, only enhances flavor for those who like
> salt. Some stores sell brine injected meat but that's to extend shelf
> life is all. I see no good reason to brine meat other than to
> pickle/preserve it.
>

You couldn't possibly be more wrong if you tried. Or have you?

I brine pork in a solution containing water, salt, cider vinegar and sugar.

To that spices such as cloves, peppercorns, allspice or bay leaves may
join in.

There is no extraction of moisture and the meat is so juicy as to be
plate-wetting on every bite.

I'll also use a little bourbon whiskey for certain recipes.

The results are nothing short of sublime.

On 9/6/2013 2:53 PM, Dave Smith wrote:
> On 2013-09-06 4:40 PM, Brooklyn1 wrote:
>
>>
>> Most marinades are for adding flavor, not tenderizing..
>
> Nonsense. Marinades with acid will break down some of the tough fibres
> in meat and make them more tender. Yogurt is a great marinade
> ingredient for tenderizing. I use it when I make Tandoori chicken and it
> is amazing how much it tenderizes the chicken. I have also used it with
> lamb.
>

Ditto both, it's great stuff and has the tang to cut through lamb's
gaminess.

On 9/6/2013 1:47 PM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 9/6/2013 1:10 PM, sf wrote:
>>>> I don't brine meat, either. Some things do taste better when
>>>> marinaded. Flank steak comes to mind.
>>>>
>>>
>>> I don't eat flank steak. It's tough piece of meat and wasn't part of
>>> my growing up, so I have no childhood memories attached to it. If I'm
>>> cooking beef for fajitas or tacos, I prefer flap meat or skirt steak.
>>>
>> Two things I've never seen in a grocery sto flap meat and skirt steak.
>>
>> Flank steak was the 39 cents/lb. "cheap cut of meat" my mom used to
>> buy when I was a kid. Always marinated, always grilled or broiled.
>> Thinly sliced against the grain. Absolutely delicious, BTW, cooked at
>> most to med-rare. These days it's prohibitively expensive, if I can
>> even find it.
>
> What marinade did she use?
>
Oh, gosh. It was some sort of soy sauce marinade with maybe a little
brown sugar and crushed cloves of garlic, a splash of "vegetable oil" (I
never knew Mom to use olive oil) and some lemon juice. I don't know if
she added anything more than ground black pepper for spice. Maybe some
ginger powder? She wasn't very adventurous when it came to cooking.

I use teriyaki and mandarin oranges or pineapple juice along with the
garlic, etc. At any rate, due to the marinade it didn't come out a
cheap tough cut of meat. Now, it's an expensive tough cut of meat!
Unless you know how to cook and slice it. Quite tender and very tasty,
actually. Too bad it isn't 39 cents/lb. these days...

Jill

On 9/6/2013 2:53 PM, Cindy Hamilton wrote:
> In article >,
> sf > wrote:
>>
>> I don't eat flank steak. It's tough piece of meat and wasn't part of
>> my growing up, so I have no childhood memories attached to it. If I'm
>> cooking beef for fajitas or tacos, I prefer flap meat or skirt steak.
>
> Oddly enough, I didn't have flank steak growing up, but I prepare it
> frequently now, grilled on a ripping hot fire and sliced thinly
> against the grain.
>
> Cindy Hamilton
>
Yes, thin slicing against the grain is very important.

Jill

"Dave Smith" > wrote in message
...
> On 2013-09-06 4:40 PM, Brooklyn1 wrote:
>
>>
>> Most marinades are for adding flavor, not tenderizing..
>
> Nonsense. Marinades with acid will break down some of the tough fibres in
> meat and make them more tender. Yogurt is a great marinade ingredient for
> tenderizing. I use it when I make Tandoori chicken and it is amazing how
> much it tenderizes the chicken. I have also used it with lamb.

I agree.

Cheri

On Fri, 06 Sep 2013 13:30:54 -0400, jmcquown >
wrote:

>Flank steak was the 39 cents/lb. "cheap cut of meat" my mom used to buy
>when I was a kid. Always marinated, always grilled or broiled. Thinly
>sliced against the grain. Absolutely delicious, BTW, cooked at most to
>med-rare. These days it's prohibitively expensive, if I can even find it.

There are a variety of names and types of beef cuts that are regional.
The link below is pretty comprehensive, although not easy to read
unless you print it out.

http://www.meatmattersinfo.org/ht/a/...Action/i/45677

Terry "Squeaks" Pulliam Burd

On Fri, 06 Sep 2013 09:26:14 -0700, sf > wrote:

>On Fri, 6 Sep 2013 11:54:59 +0100, "Ophelia"
> wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>>
>> >> Brining does wonders for most any pork chop or cutlet.
>> >
>> > It didn't need brining.
>>
>> Do you brine much meat?
>> --
>
>I tried it once or twice and was unimpressed. I don't marinade
>either. Maybe I'm a better cook than those who need to brine and
>marinade for their food not dry out and have some flavor. I don't buy
>designer meat either. I can do it with factory farmed meat from the
>grocery store. <shrugs>

I enjoy the subtle flavors and extra juiciness you can get with a
marinade. I don't do it all the time because then it would get old.
To me, it is another cooking approach. I soak chicken overnight in
buttermilk quite often. It sparkles the flavor of the meat. Soaking
meat in plain milk is quite common. My mother did it for game and
liver.
Janet US

"jmcquown" > wrote in message
...

>> What marinade did she use?
>>
> Oh, gosh. It was some sort of soy sauce marinade with maybe a little
> brown sugar and crushed cloves of garlic, a splash of "vegetable oil" (I
> never knew Mom to use olive oil) and some lemon juice. I don't know if
> she added anything more than ground black pepper for spice. Maybe some
> ginger powder? She wasn't very adventurous when it came to cooking.

Well that marinade doesn't sound too plain to me


> I use teriyaki and mandarin oranges or pineapple juice along with the
> garlic, etc. At any rate, due to the marinade it didn't come out a cheap
> tough cut of meat. Now, it's an expensive tough cut of meat! Unless you
> know how to cook and slice it. Quite tender and very tasty, actually.
> Too bad it isn't 39 cents/lb. these days...

Hmm I think the pineapple juice would have a tenderizing effect on meat. I
must try it out!
--
--
http://www.helpforheroes.org.uk/shop/

On Sat, 7 Sep 2013 08:46:37 +0100, "Ophelia"
> wrote:

>
>
>"jmcquown" > wrote in message
...
>
>>> What marinade did she use?
>>>
>> Oh, gosh. It was some sort of soy sauce marinade with maybe a little
>> brown sugar and crushed cloves of garlic, a splash of "vegetable oil" (I
>> never knew Mom to use olive oil) and some lemon juice. I don't know if
>> she added anything more than ground black pepper for spice. Maybe some
>> ginger powder? She wasn't very adventurous when it came to cooking.
>
>Well that marinade doesn't sound too plain to me
>
>
>> I use teriyaki and mandarin oranges or pineapple juice along with the
>> garlic, etc. At any rate, due to the marinade it didn't come out a cheap
>> tough cut of meat. Now, it's an expensive tough cut of meat! Unless you
>> know how to cook and slice it. Quite tender and very tasty, actually.
>> Too bad it isn't 39 cents/lb. these days...
>
>Hmm I think the pineapple juice would have a tenderizing effect on meat. I
>must try it out!

Only fresh pineapple will have a tenderizing effect... processing
destroys the bromelin enzyme. But bottled pineapple juice will add
good flavor. Be cautious/judicious with tenderizers, they typically
do more harm than good, especially with thicker cuts, they create mush
on the exterior while doing nothing to the interior. Jill is correct,
knowing how to cook and carve is far more important than relying on
tenderizers. And marinades are primarily for adding flaver, and only
to the exterior, marinades do NOT penetrate meat very deeply (meat
will spoil before marinades penetrate more than very superficially)
unless mechanically injected... and if one is to pickle meats it
behooves to learn the correct techniques lest they poison folks. Some
meat companys inject meats with saline to lengthen shelf life, salt
does NOT tenderize, in fact salt toughens meat by drawing out its
natural moisture. I don't know why anyone would brine meats unless
they want to make corned beef/poultry.

"Brooklyn1" > wrote in message
...

>>Hmm I think the pineapple juice would have a tenderizing effect on meat.
>>I
>>must try it out!
>
> Only fresh pineapple will have a tenderizing effect... processing
> destroys the bromelin enzyme.

Ahh yes! Of course!

But bottled pineapple juice will add
> good flavor. Be cautious/judicious with tenderizers, they typically
> do more harm than good, especially with thicker cuts, they create mush
> on the exterior while doing nothing to the interior.

I've never used one (I don't think so anyway) it just occurred to me that it
might have that effect

Jill is correct,
> knowing how to cook and carve is far more important than relying on
> tenderizers. And marinades are primarily for adding flaver,

Quite so.

and only
> to the exterior, marinades do NOT penetrate meat very deeply (meat
> will spoil before marinades penetrate more than very superficially)
> unless mechanically injected...

Yes and it provides a nice sauce too.

and if one is to pickle meats it
> behooves to learn the correct techniques lest they poison folks. Some
> meat companys inject meats with saline to lengthen shelf life, salt
> does NOT tenderize, in fact salt toughens meat by drawing out its
> natural moisture. I don't know why anyone would brine meats unless
> they want to make corned beef/poultry.

I've never done it so I didn't know.

Thanks

--
--
http://www.helpforheroes.org.uk/shop/

On Fri, 6 Sep 2013 22:17:10 -0500, Sqwertz wrote:

> The whole pork sirloins are the only meat at CostCo that is
> injected/brined.

Oh, do you work there, needle-dick?

**** off.

On Fri, 06 Sep 2013 11:29:08 -0600, casa contenta > wrote:

> The Flat Iron Steak (also know as a Top Blade Steak), now appearing in
> grocery stores and on restaurant menus was developed by teams at the
> University of Nebraska and the University of Florida. The problem
> presented to these researchers was what to do with a waste cut of beef
> from the shoulder of the cow. Though a flavorful and relatively tender
> cut of meat, the top blade roast has a serious flaw in the middle of it;
> an impossibly tough piece of connective tissue running through the middle.
> So, after developing a method for cutting and presenting this steak,
> these friendly scientists have offered to us an amazing cut of beef.
> More than that, they have developed a nearly perfect steak for the
> grill. The Flat Iron (supposedly named because it looks like an old
> fashioned metal flat iron) is uniform in thickness and rectangular in
> shape. The only variation is the cut into the middle of the steak where
> the connective tissues have been removed.

I've tried that one. Not a fan of Flat Iron (or tri-tip). I do,
however, totally like Hanger steak.

--
Food is an important part of a balanced diet.

On Fri, 06 Sep 2013 18:53:35 GMT, (Cindy Hamilton)
wrote:

> In article >,
> sf > wrote:
> >
> >I don't eat flank steak. It's tough piece of meat and wasn't part of
> >my growing up, so I have no childhood memories attached to it. If I'm
> >cooking beef for fajitas or tacos, I prefer flap meat or skirt steak.
>
> Oddly enough, I didn't have flank steak growing up, but I prepare it
> frequently now, grilled on a ripping hot fire and sliced thinly
> against the grain.
>
BTDT, not a fan.

--
Food is an important part of a balanced diet.

On Fri, 06 Sep 2013 18:15:29 -0400, jmcquown >
wrote:

> On 9/6/2013 2:53 PM, Cindy Hamilton wrote:
> > In article >,
> > sf > wrote:
> >>
> >> I don't eat flank steak. It's tough piece of meat and wasn't part of
> >> my growing up, so I have no childhood memories attached to it. If I'm
> >> cooking beef for fajitas or tacos, I prefer flap meat or skirt steak.
> >
> > Oddly enough, I didn't have flank steak growing up, but I prepare it
> > frequently now, grilled on a ripping hot fire and sliced thinly
> > against the grain.
> >
> > Cindy Hamilton
> >
> Yes, thin slicing against the grain is very important.
>
Not AFAIC. it just makes chewing shoe leather a little easier.

--
Food is an important part of a balanced diet.

On Fri, 6 Sep 2013 18:25:19 +0100, "Ophelia"
> wrote:

>
> I have never brined but I do sometimes use a marinade. I marinaded some
> lamb slices in a mint, rosemary and balsamic vinegar which will sit in the
> fridge overnight and will be cooked tomorrow. Very tasty
>
I'm okay with that, but it's not something I'd do naturally.

--
Food is an important part of a balanced diet.

On Fri, 06 Sep 2013 11:09:59 -0600, casa contenta > wrote:

> On 9/5/2013 11:52 PM, sf wrote:
> > On Thu, 05 Sep 2013 17:15:16 -0600, casa contenta > wrote:
> >
> >> On 9/5/2013 3:50 PM, Cheri wrote:
> >>> > wrote in message
> >>> ...
> >>>
> >>>> Sirloin pork chops?!? What are you, a ****ing hobo? Those have always
> >>>> been nasty, and with pork getting leaner they're absolutely disgusting
> >>>> now. That's old people on fixed income food.
> >>>
> >>>
> >>> Only if you don't know how to cook.
> >>>
> >>> Cheri
> >>
> >> You may well be on to something there.
> >>
> >> Brining does wonders for most any pork chop or cutlet.
> >
> > It didn't need brining.
> >
> I'll take you at your word, and ask if you're willing to try a brined
> one next time for grins.
>
> I've even taken to doing it with pork tenderloins which are also quite
> soft in texture.

I've done it and wasn't impressed.

--
Food is an important part of a balanced diet.

On Fri, 06 Sep 2013 16:53:49 -0400, Dave Smith
> wrote:

> I use it when I make Tandoori chicken and it
> is amazing how much it tenderizes the chicken. I have also used it with
> lamb.

If chicken or lamb is so tough it needs to be tenderized, I don't need
to eat it.

--
Food is an important part of a balanced diet.

On Fri, 06 Sep 2013 15:16:11 -0600, casa contenta > wrote:

> On 9/6/2013 2:53 PM, Dave Smith wrote:
> > On 2013-09-06 4:40 PM, Brooklyn1 wrote:
> >
> >>
> >> Most marinades are for adding flavor, not tenderizing..
> >
> > Nonsense. Marinades with acid will break down some of the tough fibres
> > in meat and make them more tender. Yogurt is a great marinade
> > ingredient for tenderizing. I use it when I make Tandoori chicken and it
> > is amazing how much it tenderizes the chicken. I have also used it with
> > lamb.
> >
>
> Ditto both, it's great stuff and has the tang to cut through lamb's
> gaminess.

You're lamb sucks if it's gamey and it's probably from Australia. I
won't eat that crap.

--
Food is an important part of a balanced diet.

On Fri, 06 Sep 2013 15:11:13 -0600, casa contenta > wrote:

> I'll also use a little bourbon whiskey for certain recipes.

I used to have a fantastic marinade for scallops that involved bourbon
and Dijon mustard, but I lost it.

--
Food is an important part of a balanced diet.