-=> Quoting Charles Pierson to All <=-

 CP> I've never Brined anything before, but these sound delicious.

Brining meat is a wonderful tool for lean cuts that tend to dry out
during cooking with high heat like grilling, if you can handle the
extra sodium.

Until recently I did it quite often. Three weeks ago I was shocked to
get a blood pressure reading during a physical at 180 over something.
After two weeks of consciously reducing dietary sodium, increasing
potassium and magnesium and reducing my coffee from 6-8 cups a day
down to 1-2 I knocked 30 points off that on a follow-up visit, so I
guess I need to make these measures permanent.

Tonight I dined on roasted broccoli with olive oil and balsamic
vinegar, mashed sweet potatoes with butter, cream and sriracha
and an frittata, all with no added salt.

Next I'm off to the store to stock up on more bananas, potatoes,
broccoli, kale and sweet potatoes instead of potato chips, bacon,
salami and Cheddar cheese.



Cheers

Jim


... The problem is that people like sweet, salty, fatty tastes.

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