We're all adults here and we're entitled to our own opinions.
Keep your hands and feet inside the forum at all times.
John
To wit:
I believe Barry posted an interesting "premise from Craig ( and Barry was in agreement with him
) on the question of the value of marinating meat.
If you look at that thread John ( it is in the Welcome to the Cookout section - top of index page) you will find my ( thread killing
) response.....
We can all opine on a topic with supportive science - if we occlude other connective issues and conditions. I think this may be the case with this topic as well. Doesn't mean that Craig is wrong. But it only means that he is "conditionally" right. The same is true of virtually every cooking experience. And - as soon as we convince ourselves otherwise....we turn out a food that is "off " or sub-standard from our usual - fully expected quality product. Happens to everyone. Why? - Because we relied on "conditional" data - and overlooked other influencing factors that we had either ignored, or - thought were of negligible consequence.
Result: that "tried and true" cut of meat can become our "Waterloo steak" - (Sorry for the semi-obscure Napoleonic reference )
Ain't debatin'...just translatin'!