Ronn! wrote:
Meat tenderizer contains enzymes which are intended to break down some of the proteins in the muscle tissue that forms the meat, thus making it more tender. It works to break down other proteins, too, such as the proteinaceous components of venom.
I was at a Port Canaveral, Fla. beach with some shipmates many years ago when one of them was stung by a Man of War. His arm started to swell and turn colors before our eyes. Along came a lifeguard in a Jeep, whipped out a bottle of Adolph's and sprinkled some on the guys arm. The swelling was gone faster than it came, and he was fine after that. I always assumed it was the MSG, but that was just a guess.
Then a guy with a 15' Boa Constrictor showed up...
-- Doug _______________________________________________ http://www.mccmedia.com/mailman/listinfo/brin-l
