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Old 11-14-2011, 07:39 PM   #41
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Those rolls of ground beef wrapped in plastic. They're usually packaged off-site and may come frozen. They look like a huge sausage. Think Jimmy Dean sausage, but with GB. I think that was what Vit was referring to. I buy my GB on the styrofoam tray covered in plastic wrap that they grind at the store.
I call them chubs, too. And sometimes a hunk of bologna, like what I've shown smoking before, is referred to as a chub by BBQers. I'm not really sure when the term transferred to certain meats.
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Old 11-14-2011, 07:44 PM   #42
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I usually read all the ingredients and don't usually bother with the nutrient break down. If it is made of food and sugars and salts aren't too far up the list, that's usually good enough for me.

I should have a look at those nutrient panels once in a while. I always checked the carbs when I was on a low carb diet.
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Old 11-14-2011, 07:54 PM   #43
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gotta check my olives....
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Old 11-14-2011, 08:30 PM   #44
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Just rinsed the olives and the banana peppers, which have the same sodium content as the olives (14% DRV). Am checking the other condiments.
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Old 11-14-2011, 08:34 PM   #45
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gotta check my olives....

Do you actually have any olives left??? The soak water on my black olives is slightly tan.
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Old 11-14-2011, 08:38 PM   #46
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How do you check the sodium content on the rinsed olives?
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Old 11-14-2011, 08:41 PM   #47
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How do you check the sodium content on the rinsed olives?

It's a subtractive process. You measure the salt in the rinsing water and subtract that amount from the original level in the olives.
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Old 11-14-2011, 08:53 PM   #48
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Do you actually have any olives left??? The soak water on my black olives is slightly tan.

not so many...anymore.
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Old 11-14-2011, 08:55 PM   #49
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Yeah, but don't the olives pick up some of the juices that they've been soaking in?
Even if it is like a reverse brining process, where you constantly change out the water hoping to draw the absorbed sodium back out of the olives (and come to think of it, aren't you also reducing the preservatives?), how can the home cook measure the percentage of sodium they have reduced so they know if it falls into their, "They're OK to eat now" category?
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Old 11-14-2011, 09:11 PM   #50
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How do you check the sodium content on the rinsed olives?
With my Sodium Laser Gun...

It's not quantifiable in my kitchen and I just turned the Mass Spectrometer off...Shrek says I can borrow his Tri-corder. He's

I just go by taste, I know the soak time for the brand of green olives I buy. That's why Vitauta is running out of olives, she's checking them about every hour, I'm being just a bit more patient.
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