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The Watercooler
Stretching your dollars
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<blockquote data-quote="susiestar" data-source="post: 251669" data-attributes="member: 1233"><p>Marg, you always have neat ideas. I like the baking soda (carb soda is called that here) and water to tenderize meats. The kiwifruit puree is a neat idea, but kiwi is pretty expensive here (not native, at least to our state) and thank you is allergic to it still. But either one is still a GREAT alternative to the "meat tenderizer" sold in bottles or commonly recommended here. That is just MSG and will give many people headaches as one of the LEAST side effects. I hadn't heard of the carb soda technique.</p></blockquote><p></p>
[QUOTE="susiestar, post: 251669, member: 1233"] Marg, you always have neat ideas. I like the baking soda (carb soda is called that here) and water to tenderize meats. The kiwifruit puree is a neat idea, but kiwi is pretty expensive here (not native, at least to our state) and thank you is allergic to it still. But either one is still a GREAT alternative to the "meat tenderizer" sold in bottles or commonly recommended here. That is just MSG and will give many people headaches as one of the LEAST side effects. I hadn't heard of the carb soda technique. [/QUOTE]
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