Text 31582, 64 rader
Skriven 2012-12-03 17:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Meat 659
================
 DS> The difference is that in the pumped up case you are paying more than
 DS> a 15% premium for the water and spices that they put in to the meat,

But if the price is right (i.e., less than 87% of the normal
price of unscrewedup) that's not a consideration.

 DS> whereas when you do the brining yourself the water is free, the spices
 DS> are cheap and you can choose exactly the spices you want to use.

The real concern I have is for the purity of the liquid they
use, not so much that it contains ingredients that I would not
myself put into a chicken. But consider too that most of the
poultry you by has spent considerable time in liquid between
slaughter and packaging, and some of that liquid - not all
pure! - seeps into the flesh. I would eat a dry-processed
chicken breast sashimi, but from a Tyson or Perdue factory,
no way.

 DS> Another thing that seems to get some buyers is meat that has been
 DS> seasoned for you.  I see chicken with "cajun" spices, pork chops with
 DS> seasoning, etc.  -- all at a premium price over just buying the meat
 DS> on its own.  That sort of in line with the ready cut veggies.

Considering that I object to "cajun" spices in general as
opposed to mixing your own, this kind of stuff is way beyond
the pale. I have been averting my eyes for decades.

As far as ready cut veggies goes, that adds, what, $2 extra a
week, $104 a year, $5200 over a person's life in cookery.
Contrast that to one trip to the emergency room and surgery
for reattachment of a finger. A wash, no? [g]

---------- Recipe via Meal-Master (tm) v8.00

      Title: SM Stir Fry Veg Pockets
 Categories: Sandwiches, Stir fry. yeah right
      Yield: 6 servings

           -VIVIAN THIELE                           Pea Pods
     16 oz Frozen Stir Fry Vegetables          2 tb Oil
           -OR-                                4    Pita Pockets; whole
      4 c  Fresh Vegetables for                     -wheat preferably
           -Stir Fry                                *********SAUCE************
           *****A COMBINATION OF******       1/2 c  Orange Juice
           ***ANY OF THE FOLLOWING****         2 ts Cornstarch
           Broccoli                            2 tb Honey
           Carrots                           1/4 ts Garlic Powder
           Water Chestnuts                     1 tb Vinegar
           Green or Red Peppers              1/4 ts Ground Ginger
           Celery                              1 tb Soy Sauce
           Mushrooms

  Prepare sauce by combining all ingredients in measuring cup. set aside.
  Heat large skillet or wok on medium high. Add oil.  When oil's hot, add
  vegetables and cook and stir until vegetables are tender but still crisp.
  Do not over cook. Add sauce and cook, stirring constantly until thick. Trim
  sides of pita bread and gently separate each into 2 layers. Brush outside
  of each half with oil if desired. Place 4 halves on grid oiled side down.
  Spoon vegetables on pita over each pocket. Top with remaining bread. Close
  lid and cook 3-5 minutes or until heated through and sealed.

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