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From: Leonard Blaisdell <leoblaisdell@sbcglobal.net>
Newsgroups: rec.food.cooking
Subject: Re: Tenderizing meat
Date: 19 Dec 2024 00:20:54 GMT
Organization: Studio H
Lines: 18
Message-ID: <lsh776FkarnU2@mid.individual.net>
References: <vjmu9i$ktio$1@dont-email.me>
 <d3733179a0c84270aec91700e8a5c732@www.novabbs.com>
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 <de80066258f37fb9fb9cc4d8b4734658@www.novabbs.org>
 <GR38P.13489$DYF8.4069@fx14.iad>
 <877b5da77a62f79c4d3637d2d052a1d1@www.novabbs.org>
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On 2024-12-17, Cindy Hamilton <chamilton5280@invalid.com> wrote:
> On 2024-12-17, Janet <nobody@home.com> wrote:
>> In article <877b5da77a62f79c4d3637d2d052a1d1
>> @www.novabbs.org>, dsi100@yahoo.com says...
>>> 
>>> You won't be seeing any pudding with your roast beef in Hawaii. You will
>>> get a small bowl of au jus on the side, though.
>>
>>     But what's in that small bowl?
>>
>>    What do Hawaians think "au jus" means? 
>
> Probably this:
>
> https://gfsstore.com/products/694891


Beef "Better than Bouillon" in water would probably work just fine.