There are bears in my kitchen!!Well....I don't mind. They seem friendly--Cheryl, I hope you can bear with me--and even if they aren't I can use the tenderizer on them, which BTW is a collectable--you can't get that stuff any more. See how long I keep things?
The tin came from a yardsale for a quarter about ten years ago.
Correction: You CAN get Adolph's still, but I'll bet mine has more dangerous chemicals in it since I've had it for about 25 years. Let's see...salt, sugar, tricalcium phosphate, papain and vegetable oil.
4 comments:
That is a friendly looking bear!
Curious combination of honey and Adolph's - what are you cooking today?
My father used to use Adolph's in his marinades before cooking up his meat for dinner.
What is papain? Never heard of it.
I have to admit that I am such a sorry chef that when I first read your post..the first thing that sprang to mind is that Adolph's meat tenderizer is the best antidote for...
ahem ~ gentler sensibilities please look away...
some dogs proclivity for munching upon... er... uhm, shall we say recycled material.
Ironic...but true!
Now, I have to go cook dinner. No worry, I stick with garlic and pepper for David :)
Papain comes from papaya fruit. It has, or is, an enzyme that makes meat tender. People also take it (not Adolph's) by tablet or powder as an aid to digestion.
Yup, I read that fact on the internet, Cheryl. One of the many reasons I am a CAT person and not a dog person.
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