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> Pork and sauerkraut aka "stinky pork" (at my house anyway.)
As I write. I'm finishing off a kielbasa dog with kraut spicy mustardand coarsely-chopped onion. Mmmmmm.--Blinky RLU 297263Killing all posts from Google GroupsThe Usenet Improvement Project: <----------- New Site Aug 28
"cybercat" <cyberpurrs@yahoo com> wrote in messagenews:fbv1ca$t6g$1@aioe org...
> Pork and sauerkraut aka "stinky pork" (at my house anyway.)>> It's just now finished and is it gooooood.>
What concentration of salt are you calling "saline". Isotonicity in humansoccurs with.25tsp/cup of water. Kent
>What concentration of salt are you calling "saline". Isotonicity in humans>occurs with.25tsp/cup of water.
I useed a 12:1 by volume ratio water to table salt for brining. It always seems to do the trick. Steve
On Sat. 8 Sep 2007 15:34:58 -0700. Kent wrote:
> "cybercat" <cyberpurrs@yahoo com> wrote in message> news:fbv1ca$t6g$1@aioe org...
>> Pork and sauerkraut aka "stinky pork" (at my house anyway.)>>>> It's just now finished and is it gooooood.>>
> What concentration of salt are you calling "saline". Isotonicity in humans> occurs with.25tsp/cup of water.
Give it up ferchristsakes. Kent! I'm sure she bought it thatway in case it was obvious to you. Every time somebody mentions brines or ham you come running withyour clipboard spreadhseet and dunce cap.-sw
"Steve Pope" <spope33@speedymail org> wrote in messagenews:fbv89d$bv$1@blue rahul net...
> Kent <kh6444@comcast net> wrote:>
>>What concentration of salt are you calling "saline". Isotonicity in humans>>occurs with.25tsp/cup of water.
>> I useed a 12:1 by volume ratio water to table salt for brining.> It always seems to do the trick.>
I was talking about the icky Smithfield "enhanced" 4-lb pork loin I boughtby mistake. It is injected with a 12 % saline solution. You can't tell it inpork and sauerkraut but you can in most dishes.
On Sat. 8 Sep 2007 22:38:37 +0000 (UTC). Steve Pope wrote:
> I useed a 12:1 by volume ratio water to table salt for brining.> It always seems to do the trick.
I go strictly by taste. It all depends on how long what kind ofmeat and how big. I sometimes only brine for 2 hours. Sometimes 26 hours.-sw
> What concentration of salt are you calling "saline". Isotonicity in humans> occurs with.25tsp/cup of water.>> Kent
I think saying 9% is easier for most folks to visualize.
> > What concentration of salt are you calling "saline". Isotonicity in humans> > occurs with.25tsp/cup of water.
>> I think saying 9% is easier for most folks to visualize.
I thought for saline solution in humans it's 0.9pct. Sheldon
> I thought for saline solution in humans it's 0.9pct.>> Sheldon>
Yes you're right and I didn't type that correctly. I just can't visualize quarter teaspoons of salt and cups of water in mybody.. lolSalt water injected into pork does not (to me) compensate in ANY way forthe loss of flavor new fangled breeding has caused in pigs.
>> I thought for saline solution in humans it's 0.9pct.>>>> Sheldon>>
> Yes you're right and I didn't type that correctly.> I just can't visualize quarter teaspoons of salt and cups of water in my> body.. lol>> Salt water injected into pork does not (to me) compensate in ANY way for> the loss of flavor new fangled breeding has caused in pigs.
Same here soaking something in salt or sugar makes it taste like saltor sugar.
>> Yes you're right and I didn't type that correctly.> I just can't visualize quarter teaspoons of salt and cups of water in my> body.. lol>> Salt water injected into pork does not (to me) compensate in ANY way for> the loss of flavor new fangled breeding has caused in pigs.
Injecting saline/brining has nothing to do with flavor of meat has todo with flavor of *salt* adding more weight and preserving tolengthen shelf life.. lottsa folks crave the flavor of salt more thanthey do the flavor of meat so marketing salt water by the poundworks. Actually those TIADers who seek brined pork are missing theboat they really should be perusing the tube steak aisle. *Anyone*who brines meat indeed is afflicted with Taste In Ass Disease. I don't see any of this new fangled pork where I shop in NY it's asfatty and flavorful now as it's always been for the more than 50 yearsI've been buying it.. in NY stupidmarkets fresh pork is pure pork,nothing whatsoever added.. yoose want salty buy cured pork. Andcertain cuts of pork are just not marbleized. (loin ham etc.) neverhave been probably never will be they've most of their fat on theoutside... only way to make a center cut loin chop leaner is to trimthe exterior fat many markets do trim close to cater to the dietingpinheads who are too lazy/dumb to do it themselves but the store addsback more than double the price of the trimmings and then they stillsell those trimmings often for double the price of chops when theygrind it into *specialty* sausage which is pretty much entirely madefrom trimmings.. the specialty is when they grind in the bits of limpparsley peppers ect thsat are too limp to sell as produce and addanother buck a pound and the idiot TIADers who enjoy eating garbagebuy it. The only store in NY I've encountered that sells brined pork isWalmart but I can't in good concience consider that in any waywhatsoever a food store...*all* "fresh food" products they sell areseconds. Walmart is a good place for good prices on *branded* goods,not fresh foods. Sheldon
In article <7uCdneQLlN7Mcn7bnZ2dnUVZ_qbinZ2d@comcast com>,Goomba38 <Goomba38@comcast net> wrote:
> > What concentration of salt are you calling "saline". Isotonicity in humans> > occurs with.25tsp/cup of water.> >> > Kent
>> I think saying 9% is easier for most folks to visualize.
You are off by a decimal place luv. Isotonic saline is 0.9% not 9%. And yes I googled it to be sure before posting this. I don't always rely on memory any more. <g>--Peace. OmRemove _ to validate e-mails."My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
In article <1189344535.846935.43930@57g2000hsv googlegroups com>,Sheldon <PENMART01@aol com> wrote:
> > > What concentration of salt are you calling "saline". Isotonicity in humans> > > occurs with.25tsp/cup of water.
> >> > I think saying 9% is easier for most folks to visualize.
>> I thought for saline solution in humans it's 0.9pct.>> Sheldon
Yes.--Peace. OmRemove _ to validate e-mails."My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
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