Claim jumper OMG

[Aways2Go]

Re: Claim jumper OMG

I worked at a restaurant years ago while in college where all chicken, and I think some of the steaks, were marinated the night before in pineapple juice and something else I can't recall. Even though the chicken would look plain grilled when it came out on a plate, my guess is that might run the carb count up some even though it was removed from the marinade and then grilled with nothing else added.

I have no idea what they did to run the carb count up on your steak, but if you talked to the manager, you might could work around that if it is something they do there at the restaurant and not something that has been done before they even get it (in this case, having them grill you a steak that has NOT been marinated). Most restaurant managers I have encountered seem eager to please a customer with a reasonable request.

[not2late]

Re: Claim jumper OMG

I just bought some innocent pork chops at Walmart. When I turned the package over to open them last night there was a sticker on them that said..."Tenderness & juciness enhanced with a deep basted solution of water, potassium lactate, dextrose, sodium phosphate & salt." It still said "0" carbs per serving, but who knew they were injecting all that crap into a simple pork chop...I was annoyed.

This is done because over the last 30 or so years, pigs have been bred to be leaner. It's the fat that gives meat flavor and keeps it moist/juicy during cooking. So they have to inject pork with salt solutions in order to make up for the lean quality.

It's a shame.

[GRAPES]

Re: Claim jumper OMG

This is done because over the last 30 or so years, pigs have been bred to be leaner. It's the fat that gives meat flavor and keeps it moist/juicy during cooking. So they have to inject pork with salt solutions in order to make up for the lean quality.

It's a shame.

It's gross...

[not2late]

Re: Claim jumper OMG

Well, pigs were one of the victims of the low fat craze. Everyone wanted to eat lean meat---turkey, chicken, fish, lean cuts of beef. So they had to re-invent pork and they did that by making it the "other white meat". In the process they managed to breed out the qualities that made pork pork---juiciness and flavor. So now they have to doctor the dry, flavorless pork with a dextrose-saline solution.

They've essentially done that to beef too. It's to the point that if you want a high quality piece of beef--well-marbled (read: fatty) and flavorful---you have to buy them from specialty butchers.

[Slapshot]

Re: Claim jumper OMG

They've essentially done that to beef too. It's to the point that if you want a high quality piece of beef--well-marbled (read: fatty) and flavorful---you have to buy them from specialty butchers.

Agreed. Pre-Atkins, I used to be a filet mignon person. Now, all I get are rib eyes due to the marbling/fat content. Filet is actually a step down (in my opinion) on flavor.