On Mon, 29 Jun 2026 14:08:36 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:
On 2026-06-29 12:48 p.m., Graham wrote:
On 2026-06-29 10:46 a.m., Nicolas Edme Restif de La Bretonne
wrote:
On Mon, 29 Jun 2026 10:51:32 -0400, Dave Smith
I have never understood it. If you don't want to eat meat there
are lots of other foods that can provide the proteins we get
from meat There are various legumes that can replace them. Make
some interesting with them, If you want something that looks,
feels and even tastes like meat, then eat meat.
No, because you don't want animals to suffer.
Including Fish?
At least farm raised food critters are dispatched humanely. Fish get
to sit in the hull of a ship crushed under the weight of thousands
of their other fish and die of suffocation.
So killing is ok, provided you do it a certain way?
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the cold
frig before being boiled alive sound human?e
What did broccoli ever do to you, trollass oztard?
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the cold
frig before being boiled alive sound human?e
What did broccoli ever do to you, trollass oztard?
I feel your pain.
Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume. This allows the use of cheaper cuts.
Also some slice steak
and sandwich look-alike vegs in between the slices, smothering and
covering the crime with some fancy sauce.
Restaurants are dimly lit
for a reason. Avoid restaurants; McDonalds and the like are far
better value. I have survived to tell thee!
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the cold
frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
This allows the use of cheaper cuts.
Also some slice steak
and sandwich look-alike vegs in between the slices, smothering and
covering the crime with some fancy sauce. Restaurants are dimly lit
for a reason. Avoid restaurants; McDonalds and the like are far
better value. I have survived to tell thee!
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the cold
frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
I don't care, if it all feels good!This allows the use of cheaper cuts.
Yep
Also some slice steak
and sandwich look-alike vegs in between the slices, smothering and
covering the crime with some fancy sauce. Restaurants are dimly lit
for a reason. Avoid restaurants; McDonalds and the like are far
better value. I have survived to tell thee!
That's not survival given that you have always been brain dead
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the cold
frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
Not if the subsequent voids are crammed with god-knows-what.
Why do you think the restaurants ply the innocent with booze long
before the food arrives?
The proper way to tenderize meat is to hang and so age it in a
zinc-lined cool room; but this takes time.
This allows the use of cheaper cuts.
Yep
Also some slice steak
and sandwich look-alike vegs in between the slices, smothering and
covering the crime with some fancy sauce. Restaurants are dimly lit
for a reason. Avoid restaurants; McDonalds and the like are far
better value. I have survived to tell thee!
That's not survival given that you have always been brain dead
I don't care, if it all feels good!
Peter Jason <pj@jostle.com> wroteI'm gonna check this with my AI robot.
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the cold >>>>> frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
Not if the subsequent voids are crammed with god-knows-what.
That doesn't happen when it's mechanically tenderized
Sometimes it's cooked, but most of the time it's warmed-up pre-packs.Why do you think the restaurants ply the innocent with booze long
before the food arrives?
Because that can be served instantly and that can't happen with
most of the stuff like the main meal which has to be cooked
No the best hang it anyway. I have seen such cool rooms.The proper way to tenderize meat is to hang and so age it in a
zinc-lined cool room; but this takes time.
The best restaurants buy it after than has been done by the meat supplier
I can believe the eating at restaurants causes heart problems. FattyThis allows the use of cheaper cuts.
Yep
Also some slice steak
and sandwich look-alike vegs in between the slices, smothering and
covering the crime with some fancy sauce. Restaurants are dimly lit
for a reason. Avoid restaurants; McDonalds and the like are far
better value. I have survived to tell thee!
That's not survival given that you have always been brain dead
I don't care, if it all feels good!
And the heart attack doesn't
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the cold >>>>>> frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
Not if the subsequent voids are crammed with god-knows-what.
That doesn't happen when it's mechanically tenderized
I'm gonna check this with my AI robot.
Why do you think the restaurants ply the innocent with booze long
before the food arrives?
Because that can be served instantly and that can't happen with
most of the stuff like the main meal which has to be cooked
Sometimes it's cooked, but most of the time it's warmed-up pre-packs.
It has to be by the look of the cooks. The last time I was dragged
into a restaurant the food took ages to arrive
though the grog kept flowing.
Did you know they make most money from the booze?
It's a scam!
The proper way to tenderize meat is to hang and so age it in a
zinc-lined cool room; but this takes time.
The best restaurants buy it after than has been done by the meat
supplier
No the best hang it anyway. I have seen such cool rooms.
This allows the use of cheaper cuts.
Yep
Also some slice steak
and sandwich look-alike vegs in between the slices, smothering and
covering the crime with some fancy sauce. Restaurants are dimly lit >>>>> for a reason. Avoid restaurants; McDonalds and the like are far
better value. I have survived to tell thee!
That's not survival given that you have always been brain dead
I don't care, if it all feels good!
And the heart attack doesn't
I can believe the eating at restaurants causes heart problems.
Fatty liver and clogged kidneys too.
Thene there's the financial agony afterwards.
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
Mechanically tenderizing meat actually reduces its volume
Not if the subsequent voids are crammed with god-knows-what.
Peter Jason <pj@jostle.com> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the cold >>>>>> frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of >>>>> meat, like steak, by mechanically tenderizing and so increasing its >>>>> volume.
Mechanically tenderizing meat actually reduces its volume
Not if the subsequent voids are crammed with god-knows-what.
That doesn't happen when it's mechanically tenderized
I'm gonna check this with my AI robot.
Why do you think the restaurants ply the innocent with booze long
before the food arrives?
Because that can be served instantly and that can't happen with
most of the stuff like the main meal which has to be cooked
Sometimes it's cooked, but most of the time it's warmed-up pre-packs.
Still quicker to open a bottle of beer or wine and
even quicker to fill a glass from wine in a box
It has to be by the look of the cooks. The last time I was dragged
into a restaurant the food took ages to arrive
Because it takes ages to cook
though the grog kept flowing.
Because they kept adding it to the bill
Did you know they make most money from the booze?
Bullshit
It's a scam!
You can take your own in some of them
The proper way to tenderize meat is to hang and so age it in a
zinc-lined cool room; but this takes time.
The best restaurants buy it after than has been done by the meat
supplier
No the best hang it anyway. I have seen such cool rooms.
They have to keep it somewhere
This allows the use of cheaper cuts.
Yep
Also some slice steak
and sandwich look-alike vegs in between the slices, smothering and >>>>> covering the crime with some fancy sauce. Restaurants are dimly lit >>>>> for a reason. Avoid restaurants; McDonalds and the like are far
better value. I have survived to tell thee!
That's not survival given that you have always been brain dead
I don't care, if it all feels good!
And the heart attack doesn't
I can believe the eating at restaurants causes heart problems.
Only when you see the bill
Fatty liver and clogged kidneys too.
Only for you drunks
Thene there's the financial agony afterwards.
Only for you dumpster divers
On Wed, 01 Jul 2026 10:32:20 +1000
"Rod Speed" <rod.speed.aaa@gmail.com> wrote:
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.
The AI robot has vindicated me, saying these's no change in the
volume...
Hi, what effect does mechanical tenderizing have on meat?
Mechanical tenderizing changes meat by physically breaking down some
of its structure, making it easier to chew and sometimes changing how
it cooks.
The main effects are:
* **Breaks muscle fibers:** Blades, needles, or pounding disrupt long
muscle fibers, reducing toughness.
* **Cuts connective tissue:** The process severs some collagen-rich connective tissue, which contributes to a more tender texture,
especially in tougher cuts.
* **Improves marinade penetration:** Needle or blade tenderizing
creates small channels that allow marinades, seasonings, and brines to penetrate deeper into the meat.
* **Can improve cooking consistency:** Heat can move more evenly
through the meat because of the small channels created, although the
effect is usually modest.
There are a few trade-offs:
* **Food safety:** If bacteria are present on the surface of the meat,
blade or needle tenderizing can push them into the interior. That's
why mechanically tenderized beef should generally be cooked to a
higher internal temperature than an intact steak. In some countries, mechanically tenderized beef is labeled to inform consumers.
* **Texture changes:** Over-tenderizing can make meat feel mushy or
give it a slightly processed texture, particularly with repeated
passes through a tenderizer.
* **Appearance:** Needle or blade marks may be visible on the surface,
and pounding can flatten and widen the cut.
There are several common methods:
* **Needle or blade tenderizing:** Uses many small blades or needles
to cut through muscle fibers and connective tissue while largely
preserving the meat's overall shape.
* **Pounding:** A meat mallet physically flattens the meat and breaks
down fibers.
* **Cubing:** A machine with textured rollers produces the
characteristic cube pattern seen on cube steak.
Mechanical tenderizing is especially useful for naturally tougher
cuts, such as chuck, round, or flank, while naturally tender cuts like tenderloin usually don't benefit much from it unless the goal is to
create an even thickness for cooking.
AND VOLUME?
You're welcome! Mechanical tenderizing has a relatively small effect
on the **overall volume** of meat, but the direction and magnitude
depend on the method used.
* **Needle or blade tenderizing:** The volume changes very little. The
meat may become slightly more compressible because the muscle fibers
and connective tissue have been cut, but its external dimensions
remain almost the same.
* **Pounding with a mallet:** The meat becomes **thinner and wider**.
Its apparent surface area increases while its thickness decreases. The
total volume stays close to the same because the meat is being
reshaped rather than significantly compressed.
* **Cubing machines:** These create indentations and stretch the meat slightly, so it may appear larger in surface area, but again the
actual volume changes very little.
One important indirect effect is on **water retention**:
See, and now Rod Smith might proffer a belly-crawl retraction, like
right now!
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.
Peter Jason <pj@jostle.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing its
volume.
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.
The AI robot has vindicated me, saying these's no change in the
volume...
YOU claimed it increases the volume liar
Hi, what effect does mechanical tenderizing have on meat?
Mechanical tenderizing changes meat by physically breaking down some
of its structure, making it easier to chew and sometimes changing how
it cooks.
The main effects are:
* **Breaks muscle fibers:** Blades, needles, or pounding disrupt long
muscle fibers, reducing toughness.
* **Cuts connective tissue:** The process severs some collagen-rich
connective tissue, which contributes to a more tender texture,
especially in tougher cuts.
* **Improves marinade penetration:** Needle or blade tenderizing
creates small channels that allow marinades, seasonings, and brines to
penetrate deeper into the meat.
* **Can improve cooking consistency:** Heat can move more evenly
through the meat because of the small channels created, although the
effect is usually modest.
There are a few trade-offs:
* **Food safety:** If bacteria are present on the surface of the meat,
blade or needle tenderizing can push them into the interior. That's
why mechanically tenderized beef should generally be cooked to a
higher internal temperature than an intact steak. In some countries,
mechanically tenderized beef is labeled to inform consumers.
* **Texture changes:** Over-tenderizing can make meat feel mushy or
give it a slightly processed texture, particularly with repeated
passes through a tenderizer.
* **Appearance:** Needle or blade marks may be visible on the surface,
and pounding can flatten and widen the cut.
There are several common methods:
* **Needle or blade tenderizing:** Uses many small blades or needles
to cut through muscle fibers and connective tissue while largely
preserving the meat's overall shape.
* **Pounding:** A meat mallet physically flattens the meat and breaks
down fibers.
* **Cubing:** A machine with textured rollers produces the
characteristic cube pattern seen on cube steak.
Mechanical tenderizing is especially useful for naturally tougher
cuts, such as chuck, round, or flank, while naturally tender cuts like
tenderloin usually don't benefit much from it unless the goal is to
create an even thickness for cooking.
AND VOLUME?
You're welcome! Mechanical tenderizing has a relatively small effect
on the **overall volume** of meat, but the direction and magnitude
depend on the method used.
* **Needle or blade tenderizing:** The volume changes very little. The
meat may become slightly more compressible because the muscle fibers
and connective tissue have been cut, but its external dimensions
remain almost the same.
* **Pounding with a mallet:** The meat becomes **thinner and wider**.
Its apparent surface area increases while its thickness decreases. The
total volume stays close to the same because the meat is being
reshaped rather than significantly compressed.
* **Cubing machines:** These create indentations and stretch the meat
slightly, so it may appear larger in surface area, but again the
actual volume changes very little.
One important indirect effect is on **water retention**:
See, and now Rod Smith might proffer a belly-crawl retraction, like
right now!
Not when it proves you got it wrong, fuckwit
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of >>>>>> meat, like steak, by mechanically tenderizing and so increasing its >>>>>> volume.
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.
The AI robot has vindicated me, saying these's no change in the
volume...
YOU claimed it increases the volume liar
Hi, what effect does mechanical tenderizing have on meat?
Mechanical tenderizing changes meat by physically breaking down some
of its structure, making it easier to chew and sometimes changing how
it cooks.
The main effects are:
* **Breaks muscle fibers:** Blades, needles, or pounding disrupt long
muscle fibers, reducing toughness.
* **Cuts connective tissue:** The process severs some collagen-rich
connective tissue, which contributes to a more tender texture,
especially in tougher cuts.
* **Improves marinade penetration:** Needle or blade tenderizing
creates small channels that allow marinades, seasonings, and brines to
penetrate deeper into the meat.
* **Can improve cooking consistency:** Heat can move more evenly
through the meat because of the small channels created, although the
effect is usually modest.
There are a few trade-offs:
* **Food safety:** If bacteria are present on the surface of the meat,
blade or needle tenderizing can push them into the interior. That's
why mechanically tenderized beef should generally be cooked to a
higher internal temperature than an intact steak. In some countries,
mechanically tenderized beef is labeled to inform consumers.
* **Texture changes:** Over-tenderizing can make meat feel mushy or
give it a slightly processed texture, particularly with repeated
passes through a tenderizer.
* **Appearance:** Needle or blade marks may be visible on the surface,
and pounding can flatten and widen the cut.
There are several common methods:
* **Needle or blade tenderizing:** Uses many small blades or needles
to cut through muscle fibers and connective tissue while largely
preserving the meat's overall shape.
* **Pounding:** A meat mallet physically flattens the meat
and breaks
down fibers.
* **Cubing:** A machine with textured rollers produces the
characteristic cube pattern seen on cube steak.
Mechanical tenderizing is especially useful for naturally tougher
cuts, such as chuck, round, or flank, while naturally tender cuts like
tenderloin usually don't benefit much from it unless the goal is to
create an even thickness for cooking.
AND VOLUME?
You're welcome! Mechanical tenderizing has a relatively small effect
on the **overall volume** of meat, but the direction and magnitude
depend on the method used.
* **Needle or blade tenderizing:** The volume changes very little. The
meat may become slightly more compressible because the muscle fibers
and connective tissue have been cut, but its external dimensions
remain almost the same.
* **Pounding with a mallet:** The meat becomes **thinner and wider**.
Its apparent surface area increases while its thickness decreases. The
total volume stays close to the same because the meat is being
reshaped rather than significantly compressed.
* **Cubing machines:** These create indentations and stretch the meat
slightly, so it may appear larger in surface area, but again the
actual volume changes very little.
One important indirect effect is on **water retention**:
See, and now Rod Smith might proffer a belly-crawl retraction, like
right now!
Not when it proves you got it wrong, fuckwit
Well, I said it increases,
you said decreases.
so it's neutral,
I suppose I had to make a mistake one day.
On Wed, 1 Jul 2026 09:11:03 -0600, squillage <yy@aba.et> wrote:
On Wed, 01 Jul 2026 10:32:20 +1000
"Rod Speed" <rod.speed.aaa@gmail.com> wrote:
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces
of meat, like steak, by mechanically tenderizing and so
increasing its volume.
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.The AI robot has vindicated me, saying these's no change in the
volume...
Hi, what effect does mechanical tenderizing have on meat?
Mechanical tenderizing changes meat by physically breaking down some
of its structure, making it easier to chew and sometimes changing how
it cooks.
The main effects are:
* **Breaks muscle fibers:** Blades, needles, or pounding disrupt long
muscle fibers, reducing toughness.
* **Cuts connective tissue:** The process severs some collagen-rich connective tissue, which contributes to a more tender texture,
especially in tougher cuts.
* **Improves marinade penetration:** Needle or blade tenderizing
creates small channels that allow marinades, seasonings, and brines to penetrate deeper into the meat.
* **Can improve cooking consistency:** Heat can move more evenly
through the meat because of the small channels created, although the
effect is usually modest.
There are a few trade-offs:
* **Food safety:** If bacteria are present on the surface of the meat,
blade or needle tenderizing can push them into the interior. That's
why mechanically tenderized beef should generally be cooked to a
higher internal temperature than an intact steak. In some countries, mechanically tenderized beef is labeled to inform consumers.
* **Texture changes:** Over-tenderizing can make meat feel mushy or
give it a slightly processed texture, particularly with repeated
passes through a tenderizer.
* **Appearance:** Needle or blade marks may be visible on the surface,
and pounding can flatten and widen the cut.
There are several common methods:
* **Needle or blade tenderizing:** Uses many small blades or needles
to cut through muscle fibers and connective tissue while largely
preserving the meat's overall shape.
* **Pounding:** A meat mallet physically flattens the meat and breaks
down fibers.
* **Cubing:** A machine with textured rollers produces the
characteristic cube pattern seen on cube steak.
Mechanical tenderizing is especially useful for naturally tougher
cuts, such as chuck, round, or flank, while naturally tender cuts like tenderloin usually don't benefit much from it unless the goal is to
create an even thickness for cooking.
AND VOLUME?
You're welcome! Mechanical tenderizing has a relatively small effect
on the **overall volume** of meat, but the direction and magnitude
depend on the method used.
* **Needle or blade tenderizing:** The volume changes very little. The
meat may become slightly more compressible because the muscle fibers
and connective tissue have been cut, but its external dimensions
remain almost the same.
* **Pounding with a mallet:** The meat becomes **thinner and wider**.
Its apparent surface area increases while its thickness decreases. The
total volume stays close to the same because the meat is being
reshaped rather than significantly compressed.
* **Cubing machines:** These create indentations and stretch the meat slightly, so it may appear larger in surface area, but again the
actual volume changes very little.
One important indirect effect is on **water retention**:
See, and now Rod Smith might proffer a belly-crawl retraction, like
right now!
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing
its volume.
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.
Depends on how you do it, it you pound it with a meat tenderising
hammer, it flattens it and it ends up spread out with lower volume
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
So killing is ok, provided you do it a certain way?
Plants get killed too, do they have a "certain way"?
Does having your feet chopped off and being put in a bag in the
cold frig before being boiled alive sound human?
What did broccoli ever do to you, trollass oztard?
I feel your pain. Restaurants here are known to inflate pieces of
meat, like steak, by mechanically tenderizing and so increasing
its volume.
Mechanically tenderizing meat actually reduces its volume
Well no, it merely perforates it.
Depends on how you do it, it you pound it with a meat tenderising
hammer, it flattens it and it ends up spread out with lower volume
The _only way_ to lose volume is to have the meat shed it to the
cutting board or plastic wrap used when pounding it out.
That's it.
No volume loss.
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
Wrong as always when the fluid and air is pounded out of it
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
Wrong as always when the fluid and air is pounded out of it
....uh? These's no "fluid" nor "air" in the steaks I buy.
Peter Jason <pj@jostle.com> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
Wrong as always when the fluid and air is pounded out of it
....uh? These's no "fluid" nor "air" in the steaks I buy.
Bullshit with the blood and if there was no air,
you couldnt pound it flat with a meat hammer
And even someone as stupid as you
should have noticed the air in a chicken
Rod Speed <rod.speed.aaa@gmail.com> wrote
Peter Jason <pj@jostle.com> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
squillage <yy@aba.et> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
* **Pounding:** A meat mallet physically flattens the meat
Which means it reduces the volume, fuckwit
NO - FUCKNUTS!
No volumetric change occurs, only a reshaping, period!
Wrong as always when the fluid and air is pounded out of it
....uh? These's no "fluid" nor "air" in the steaks I buy.
Bullshit with the blood and if there was no air,
you couldnt pound it flat with a meat hammer
And even someone as stupid as you
should have noticed the air in a chicken
Is the chicken a red herring? Chickens are tender always.
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