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All the other answers say "Step 1 - peel the pineapple." I don't do that. Instead, I make what our family calls "boats". In addition to being a pretty presentation, it's a way less messy way to handle the fruit; you're not wrestling with a peeled and juicy pineapple and you lose way less juice. We cut pineapple this way even when we intend to toss the chunks ...


Haha, that's hilarious. I suspect it's a catch-all legal disclaimer. Put "may spawn bank-robbing zombies" on all your food labels and no one can ever sue you when your zombies rob their bank accounts. It's really frustrating for people with food allergies: They have to avoid all foods with half-assed legal disclaimers instead of just foods that to ...


If this was processed at the store then there's a pretty good chance they process everything in close quarters where there is a reasonable chance it was packaged alongside some of the other store-packaged products that could contain some of these other things. I definitely would not expect fresh pineapple to include shellfish.


A roast is too large for a marinade to penetrate to reduce it to a paste. That being said, the outside would be definitely very soft if you leave it in long enough. A thin slice of beef will illustrate this effect better, as it would break down to very small chunks.


Although it doesn't explicitly say so, that's allergy information. It's just been processed in a place that also (potentially) processes those things, so it potentially contains a trace amount, which could be bad if you have a really sensitive allergy. It won't contain enough of those things to matter for any other purpose. Often labels like that are ...


Pineapple contains Bromelain, which is "one of the most popular proteases to use for meat tenderizing." Since it's sold as a meat tenderizer, I'd say it really just depends on how long you marinate with it -- it's possible to over-tenderize something. This warns about over marinating, and mentions recommended times: The same process that tenderizes ...

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