Go Back   Cigar Weekly Community Forums and Discussion Groups > Community Centers > Mr. Creosote's Diner

Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

 
 
Thread Tools Display Modes
Prev Previous Post   Next Post Next
Old 12-31-2012, 09:56 AM   #26
Briandg
CW Squirrel Wrangler
Herf God
 
Briandg's Avatar
 
Join Date: Dec 2002
Location: southwest Missouri
Posts: 35,518
Quote:
Originally Posted by SmoKerch View Post
I don't buy any meat that says: "12% something- solution by weight"

Good luck with that buying pork or chicken. They brine nearly all pork now, and chicken is done that way too, especially frozen stuff. When you see frozen, they've likely used the new flash freeze method; mist it down as super cold air is rapidly circulated, and this sucks out the heat like there's no tomorrow.

It also leaves "a protective layer of ice to prevent freezer burn and ensure a premium product for your table."
Briandg is offline   Reply With Quote
 

Bookmarks
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Anyone going to the JR Steak and stogies dinner? holysmoker Cigar Talk 13 04-11-2008 06:55 AM
CAO Dinner At CHARLIE PALMER STEAK (D.C.) JHuber Cigar Talk 6 02-19-2004 02:22 PM


All times are GMT -8. The time now is 11:54 AM.