Hi Michael,

 ML> >  ML> > Agreed, we're trying to avoid getting meats with water
 ML> (especially >  ML> salt > water) added.
 ML> >  ML> There usually is a deficit in flavor, and I have no
 ML> >  ML> idea why it's allowed.
 ML> > I've no idea either.

 ML> Perhaps the laws were written to excuse picklers
 ML> and briners, with less scrupulous butchers taking
 ML> advantage of the statutes to add water for water's
 ML> sake.

Entirely possible. Did you ever read Upton Sinclair's "The Jungle"? That
book was the catalyst for establishing the FDA. A lot has improved since
then but there are probably some things that still slip under the wire.

 ML> >  ML> >  ML> There are those, too. Like my high-school dreamboat's
 ML> father, >  ML> >  ML> who became allergic to alliums later on in life.
 ML> >  ML> > If he was a big eater of it before developing the allergy,
 ML> he'd be >  ML> > missing the stuff big time! OTOH, if he didn't eat
 ML> that much of it >  ML> > before, he'd not miss it hardly at all.
 ML> >  ML> He missed it terribly.
 ML> > As would any of us who consume it regularly.

 ML> Quite likely.

Some would miss it more than others.

 ML> >  ML> That's the way sauces are meant to be used.
 ML> > Should, but some people like to drown meat and suchlike in them.

 ML> I've seen presentations that looked more like
 ML> soup than like roast.

Take your choice--soup or roast. (G)

 ML> >  ML> >  ML> Pretty much all mincemeat is mock these days, in
 ML> >  ML> >  ML> one way or another.
 ML> >  ML> > Since this one is based on green tomatoes, there's no meat in
 ML> it. >  ML> One could still put suet or lard in.
 ML> > I put in just a bit of regular beef fat.

 ML> The sensible route.

That was my thought.

 ML> >  ML> >  ML> I've seen kidney suet distinguished from other suet,
 ML> >  ML> >  ML> but, yes, in standard usage, suet means kidney suet.
 ML> >  ML> > Which was impossible to find in Sierra Vista in the mid 90s.
 ML> >  ML> This recipe was meant for another post but didn't get
 ML> >  ML> found in time.
 ML> >  ML> Sauce gribiche
 ML> > It works here.

 ML> It's sort of a classier tartar.

Mayo and pickle relish work well in a pinch. That was the tartar sauce I
grew up with for fish sticks, (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)