> Melba's Jammin' wrote: > > In article <zKYIm.7053$de6.4...@newsfe21.iad>, dsi1 <d...@spamnet.com> > > wrote: > >> Flank steak would work great but that's just my opinion. If you don't > >> know how to prepare flank steak, you should do research first cause it > >> can be tricky. You have to cook this piece at a high temperature yet you > >> have to avoid overcooking. Cook it beyond med. rare and you might as > >> well dump it but that's just my opinion. Slice the meat at a shallow > >> angle. I like flank prepared teriyaki style although I haven't bought > >> one in years cause it's expensive. I have no idea why it should be so > >> pricey.
> > Because there's not much on one critter and the cut has become quite > > popular. Supply and demand.
> You are right of course. I'd like to know is who's buying this cut and > what are they doing with it?
I buy it.
Beef Kunkoki - I know, the name is bogus, but that's the way I received it. Use fresh ginger and more of it, IMO.
Recipe By: posted again to r.f.cooking by Barb Schaller, 11-6-2009 Serving Size: 6
1 1/2 # beef flank steak 3 tablespoons sesame seeds 3 tablespoons salad oil 1/4 cup soy sauce 2 teaspoons brown sugar 1/2 cup finely sliced green onion 1 clove garlic crushed 1/4 teaspoon pepper 1/4 teaspoon ground ginger
Score flank steak in diamond pattern. Combine remaining ingredients and marinate meat in mixture for at least an hour. Grill or broil for 5-10 minutes (5 minutes per side is about right on the grill). Cut thinly across grain in diagonal slices to serve. 1-1/2# steak serves four to six.
Notes: October 20, 1984. Extra marinade can be combined with sliced and sauteed mushrooms and served with meat or over white rice.
And then there's: Szechuan Beef with Vegetables
Recipe By: posted to rec.food.cooking by Barb Schaller, 11-6-2009 I don't think I've ever made this).
Serving Size: 4
3 Tbsp. corn oil divided 3/4 # flank steak thinly sliced 2 cups broccoli florets 1 large red pepper cut in thin strips 1 can baby corn (14 oz.) drained 1/4 # mushrooms sliced 1/2 cup sliced green onions 1 cup Serendipity Sauce 1/2 teaspoon hot chili oil
In wok or large skillet heat 2 Tbsp. corn oil over medium-high heat. Add beef, half at a time; stir fry 3-4 minutes. Remove. Add remaining 1 Tbsp. corn oil, broccoli, red pepper and corn; stir fry 2 minutes. Add mushrooms; stir fry about 2 minutes. Return beef to wok. Add green onions, Serendipity Sauce and chili oil. Stirring constantly, bring to boil over medium heat and boil 1 minute. If desired, serve with rice.
Makes 4 servings.
Notes: From some community newspaper -- the late 1980s
Serendipity Sauce Recipe By: Posted to rec.food.cooking by Barb Schaller, 11-6-2009
Yield: 4 cups 1/2 cup cornstarch 1/4 cup firmly packed brown sugar 1 1/2 Tbsp. minced fresh ginger 4 cloves large garlic minced 1/4 teaspoon ground red pepper 2/3 cup soy sauce 1/3 cup cider vinegar 1 can chicken or beef broth (13.5-15 oz.) 2/3 cup dry sherry
In 1-quart jar combine cornstarch, brown sugar, ginger, garlic and red pepper. Add soy sauce and vinegar; shake until blended. Add broth and sherry; shake well. Store covered in refrigerator up to 2 weeks; shake before using. Sauce may be frozen in tightly covered containers in 1-cup portions; thaw and shake before using. Makes 4 cups.
> When I was a kid, nobody would think of > grilling this piece of meat. Flank steak would be a braising cut. My > first preparation of flank steak was as a stuffed roll. Stuffed with > Campbell soup. Weird.
And I'd never think of braising it. :-) Not saying it's wrong, it's just that grilling hot and quick is how I was introduced to the cut and that's how we like it. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Who Said Chickens Have Fingers? 10-30-2009
George Leppla wrote: > Fajitas! Lots of Mexican restaurants use flank steak. Google flank > steak fajitas and you'll get a zillion links.
> George L
I make a fake-o gyro with it too...greek seasoning on it, grill it, slice thin and serve on pitas with tzatziki, lettuce, tomato, red onion and kalamata olives.
sf wrote: > On Fri, 06 Nov 2009 08:09:08 -1000, dsi1 <d...@spamnet.com> wrote:
> > I wouldn't dare venture a guess on this age thing. I stand > > corrected - you must have been at the forefront of the hibachi > > flank steak grill movement. I salute you sir, or lady. :-)
> We cut our bbq baby teeth on hibachis in the '60s. When we wanted > something more, Weber became popular and hibachis lost their > popularity in the '70s.
> In article <hd1joq$g0...@news.eternal-september.org>, > Bob Muncie <bob.mun...@gmail.com> wrote:
>> I haven't seen skirt at my stores in quite a while but even then it was >> around $5.99 lb, and flank is not much less. I do like their >> texture/flavor, but unless serving for guests, I use round with is >> normally around $2.99 lb. I can remember when skirt and flank were >> considered scraps and sold really cheap. >> If I'm in a beef mood these days, I can usually find choice Angus strip >> or rib-eyes for around $5.99. Why eat scrap meat when you can eat real >> steaks for the same price? Or for that matter, I like chuck-eye steaks >> or roasts, and can usually find that for around $2.99 lb.
> For a while we never saw flank on sale for less than $4.99 a pound. > Since we could get it from our butcher, who knew the animal, for that or > less than that, we didn't buy it at the grocery store. I still try not > to buy grocery store meat, but I check the ads for produce, especially > now that the farmer's market is closed for the year. We've seen flank > steak on sale for $2.98 four times in the past four months. Twice in > the past three weeks. I remember when my mom used to get it for around > $1.00 a pound on sale. Because it was a cheap meat.
> Since we're buying a whole steer from a local farmer who grass feeds, > we will be paying about $2.75 - 3.00 a pound for what we bring home. > Rich goes to help slaughter and skin, to learn the skill and cut down on > our cost. We will be keeping the fat for tallow, the heart and other > organs (heart for us, the rest for our cats and chickens, I'd eat the > liver, but most of the children don't like it and neither does Rich, so > the cat will benefit), the tongue, basically everything but the moo. I > don't know if we can keep the skin, but if we can, we will and tan it. > We won't keep the brains or things like that, but just about everything > else will come home to us. This makes the yield even higher for us, so > it makes what was already a good deal an even better deal.
> It was the same when we got our half a hog (we're looking for a whole > one this year). We even got the extra lard and ham hocks for free, > since most of the other people ordering from them didn't want those, so > she offered them to us at no additional cost. We paid around $2.50 a > pound for the meat (butchered) and got the extras for free. The only > thing we didn't ask for, which I wish we had and will this year, was for > the tail. I'd love to roast the tail with our children like we read > about in the Little House books. I don't think I'll make the pig's > bladder balloon for them, though.
> We eat about two to four lamb's worth each year, so we're keeping our > eyes on the sheep farm down the street from us to see if they will be > selling in the spring. We'll probably have sticker shock from that, > since the last time we did that we bought for just the cost of > butchering which was something ridiculously low like $125. It was a > friend who was trying to offload an extra lamb as his sheep twinned. We > had about 75-90 pounds (I can't remember how much it was now, it was a > couple years ago) of lamb for around $1.50 a pound.
> Regards, > Ranee @ Arabian Knits
> "She seeks wool and flax, and works with willing hands." Prov 31:13
In article <hd1joq$g0...@news.eternal-september.org>, Bob Muncie <bob.mun...@gmail.com> wrote:
> Why eat scrap meat when you can eat real steaks for the same price? > Or for that matter, I like chuck-eye steaks or roasts, and can > usually find that for around $2.99 lb. > Bob
To each one's own. I like the flavor of flank. And I like a marinated chuck steak, grilled medium rare and thinly sliced‹again for the flavor from the chuck. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Who Said Chickens Have Fingers? 10-30-2009
sf wrote: > On Fri, 06 Nov 2009 08:09:08 -1000, dsi1 <d...@spamnet.com> wrote:
>> I wouldn't dare venture a guess on this age thing. I stand corrected - >> you must have been at the forefront of the hibachi flank steak grill >> movement. I salute you sir, or lady. :-)
> We cut our bbq baby teeth on hibachis in the '60s. When we wanted > something more, Weber became popular and hibachis lost their > popularity in the '70s.
My guess is that I've assembled more hibachis that anyone here. Crude castings and poorly formed "hardware." Such mindless work is relaxing for me. :-) They remain somewhat popular here but big setups are now getting to be more used. I have to admit that it seems kinda silly to cook a bunch of steaks on that small thing. I guess we had more time than space. :-)
> Score flank steak in diamond pattern. Combine remaining ingredients and > marinate meat in mixture for at least an hour. Grill or broil for 5-10 > minutes (5 minutes per side is about right on the grill). Cut thinly > across grain in diagonal slices to serve. 1-1/2# steak serves four to > six.
> Notes: October 20, 1984. Extra marinade can be combined with sliced > and sauteed mushrooms and served with meat or over white rice.
Sounds very nice. I'd use the marinade with sauteed onion, myself.
Regards, Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
Tracy <karac...@bc.edu> wrote: > Ranée at Arabian Knits wrote:
> > We eat about two to four lamb's worth each year, so we're keeping our > > eyes on the sheep farm down the street from us to see if they will be > > selling in the spring. We'll probably have sticker shock from that, > > since the last time we did that we bought for just the cost of > > butchering which was something ridiculously low like $125. It was a > > friend who was trying to offload an extra lamb as his sheep twinned. We > > had about 75-90 pounds (I can't remember how much it was now, it was a > > couple years ago) of lamb for around $1.50 a pound.
> Lamb is ridiculously expensive where I live. I was at the grocery > store last night and lamb shoulder steaks were $5.29 per pound. > Shanks were the same price. Even the little bits of bone were the > same price. A lamb rack was something like $15.99 per pound.
Wow! If you don't mind saying, in what area do you live? We were able to get nice bone in leg of lamb for around $3.00 a pound at the butcher shop, at the grocery store, in those shrink wrapped packages from New Zealand, we could sometimes find it boned for $2.50-3.50 a pound. We picked up rack of lamb for about $5.99 a pound. Oddly enough, ground lamb cost more than leg of lamb. Usually around $3.99 a pound at our butcher. Stew meat was about the same price as beef stew meat. Better if you cut up your own from a tougher cut.
Washington does raise its own sheep, but I didn't think it made that big a difference. I was thinking we'd get sticker shock from paying about $3.50 a pound on lamb.
Regards, Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
>> Melba's Jammin' wrote: >>> In article <zKYIm.7053$de6.4...@newsfe21.iad>, dsi1 <d...@spamnet.com> >>> wrote: >>>> Flank steak would work great but that's just my opinion. If you don't >>>> know how to prepare flank steak, you should do research first cause it >>>> can be tricky. You have to cook this piece at a high temperature yet you >>>> have to avoid overcooking. Cook it beyond med. rare and you might as >>>> well dump it but that's just my opinion. Slice the meat at a shallow >>>> angle. I like flank prepared teriyaki style although I haven't bought >>>> one in years cause it's expensive. I have no idea why it should be so >>>> pricey. >>> Because there's not much on one critter and the cut has become quite >>> popular. Supply and demand.
>> You are right of course. I'd like to know is who's buying this cut and >> what are they doing with it?
> I buy it.
> Beef Kunkoki - I know, the name is bogus, but that's the way I received > it. Use fresh ginger and more of it, IMO.
> Recipe By: posted again to r.f.cooking by Barb Schaller, 11-6-2009 > Serving Size: 6
> Score flank steak in diamond pattern. Combine remaining ingredients and > marinate meat in mixture for at least an hour. Grill or broil for 5-10 > minutes (5 minutes per side is about right on the grill). Cut thinly > across grain in diagonal slices to serve. 1-1/2# steak serves four to > six.
> Notes: October 20, 1984. Extra marinade can be combined with sliced > and sauteed mushrooms and served with meat or over white rice.
> And then there's: > Szechuan Beef with Vegetables
> Recipe By: posted to rec.food.cooking by Barb Schaller, 11-6-2009 > I don't think I've ever made this).
> Serving Size: 4
> 3 Tbsp. corn oil divided > 3/4 # flank steak thinly sliced > 2 cups broccoli florets > 1 large red pepper cut in thin strips > 1 can baby corn (14 oz.) drained > 1/4 # mushrooms sliced > 1/2 cup sliced green onions > 1 cup Serendipity Sauce > 1/2 teaspoon hot chili oil
> In wok or large skillet heat 2 Tbsp. corn oil over medium-high heat. > Add beef, half at a time; stir fry 3-4 minutes. Remove. Add remaining > 1 Tbsp. corn oil, broccoli, red pepper and corn; stir fry 2 minutes. > Add mushrooms; stir fry about 2 minutes. Return beef to wok. Add green > onions, Serendipity Sauce and chili oil. Stirring constantly, bring to > boil over medium heat and boil 1 minute. If desired, serve with rice.
> Makes 4 servings.
> Notes: From some community newspaper -- the late 1980s
> Serendipity Sauce > Recipe By: Posted to rec.food.cooking by Barb Schaller, 11-6-2009
> Yield: 4 cups > 1/2 cup cornstarch > 1/4 cup firmly packed brown sugar > 1 1/2 Tbsp. minced fresh ginger > 4 cloves large garlic minced > 1/4 teaspoon ground red pepper > 2/3 cup soy sauce > 1/3 cup cider vinegar > 1 can chicken or beef broth (13.5-15 oz.) > 2/3 cup dry sherry
> In 1-quart jar combine cornstarch, brown sugar, ginger, garlic and red > pepper. Add soy sauce and vinegar; shake until blended. Add broth and > sherry; shake well. Store covered in refrigerator up to 2 weeks; shake > before using. Sauce may be frozen in tightly covered containers in > 1-cup portions; thaw and shake before using. Makes 4 cups.
>> When I was a kid, nobody would think of >> grilling this piece of meat. Flank steak would be a braising cut. My >> first preparation of flank steak was as a stuffed roll. Stuffed with >> Campbell soup. Weird.
> And I'd never think of braising it. :-) Not saying it's wrong, it's > just that grilling hot and quick is how I was introduced to the cut and > that's how we like it.
Good recipes. I would mix in a little cornstarch and soy sauce and maybe some ginger on sliced flank before frying.
I agree with a no go on braising. That would be a waste of flank. What can I say? I was just a dumb kid following a recipe on a soup can. These days I'm a lot smarter: if it's on a can of soup, it probably ain't good for ya! :-)
In article <barbschaller-79D8C7.13035006112...@news.iphouse.com>, Melba's Jammin' <barbschal...@earthlink.net> wrote:
> In article <hd1joq$g0...@news.eternal-september.org>, > Bob Muncie <bob.mun...@gmail.com> wrote: > > Why eat scrap meat when you can eat real steaks for the same price? > > Or for that matter, I like chuck-eye steaks or roasts, and can > > usually find that for around $2.99 lb. > > Bob
> To each one's own. I like the flavor of flank. And I like a marinated > chuck steak, grilled medium rare and thinly sliced‹again for the flavor > from the chuck.
Me, too. Although I have certainly enjoyed beef tenderloin (especially when someone else bought it), I prefer the tougher cuts of beef (with the exception of rib/rib eye steaks/roasts). I love brisket, chuck, flank, skirt, hanger, all of those. I cook them a long time or braise them, or cook them quickly in the case of flank/skirt/hanger. I just think they have more flavor. Maybe it's because we've never had so much extra money to get used to the more expensive cuts. ;-)
The easiest dinner I make is a slow roasted chuck steak. Get the biggest chuck steak you can afford, salt and pepper it all over. Stick it in a baking pan, cover tightly with foil. Bake at 275 for about 5 or 6 hours. I've tried it with onions and garlic, it is actually better without them. If you want, saute onions, garlic and peppers to serve with it. I make some sort of rice, sliced tomatoes or succotash in the summer, roasted garlicky squash, buttered green beans and/or a salad in the winter.
Regards, Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
On Fri, 06 Nov 2009 13:52:26 -0500, Bob Muncie <bob.mun...@gmail.com> wrote:
>Remember when chicken wings were also >considered scraps until the yuppies caught on?
I never liked them until SIL made chicken drummettes (before they started packaging such things) and the Buffalo Wing craze took off. So, I guess I'm part of the problem because up to then wings were only good for stock AFAIWC.
-- I love cooking with wine. Sometimes I even put it in the food.
>>> It calls for skirt steak, but they don't carry it at the commissary >>> here and I'm not going out in town, wasting expensive gas looking >>> for this cheap cut of beef. Can I substitute flank steak?
>> I would. We can often find in on sale between $2.98 and $3.99 a >> pound, too. I imagine commissary prices are either the same or >> better.
>> Regards, >> Ranee @ Arabian Knits
> Flank steak is my favorite steak!
> I only jaccard the steak to quick tenderize it and only salt and > pepper it and cook it on the BBQ grill to rare and it always tastes > delicious.
> I carve it paper thin across the grain at maybe a 20° angle from > horizontal so the slices look really taller than the steak actually > was and even more tender! I've always stopped just shy of drowning the > slices in melted butter.
> Andy
P.S. Wegmans has skirt steaks. And the price was fair. I visited them twice and they had cryovac'd packs of them on their shelf in the meat section. I was shocked. I had to have one or two. Trouble with their offering was you really had to get to trimming all the sinew off.
If there's one nearby, ring them up and ask if they're in stock.
At aFoodSource, an upscale market about 20 minutes away, they sold fresh skirt steak. Dave, a totally great butcher would offer to trim it for me so I'd stop back after my other shopping to pick it up. He only weighed his finished product at the going price/lb., excluding the fraction of a pound of sinew that it probably amounted to but I admired that. He was also my buffalo connection. <sniffle>
> > Serendipity Sauce > > Recipe By: Posted to rec.food.cooking by Barb Schaller, 11-6-2009
> > Yield: 4 cups > > 1/2 cup cornstarch > > 1/4 cup firmly packed brown sugar > > 1 1/2 Tbsp. minced fresh ginger > > 4 cloves large garlic minced > > 1/4 teaspoon ground red pepper > > 2/3 cup soy sauce > > 1/3 cup cider vinegar > > 1 can chicken or beef broth (13.5-15 oz.) > > 2/3 cup dry sherry (snip) > Good recipes. I would mix in a little cornstarch and soy sauce and maybe > some ginger on sliced flank before frying.
I think that's where the sauce comes in ‹ it has ginger and soy.
In article <arabianknits-AB2565.11343906112...@news.rainierconnect.com>, Ranée at Arabian Knits <arabiankn...@gmail.com> wrote:
> Me, too. Although I have certainly enjoyed beef tenderloin > (especially when someone else bought it), I prefer the tougher cuts of > beef (with the exception of rib/rib eye steaks/roasts). I love brisket, > chuck, flank, skirt, hanger, all of those. I cook them a long time or > braise them, or cook them quickly in the case of flank/skirt/hanger. I > just think they have more flavor. Maybe it's because we've never had so > much extra money to get used to the more expensive cuts. ;-)
I think it's more that you just like the flavor more, Ranee. I've had filet mignon that was horrible. Tender, and horrible. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Who Said Chickens Have Fingers? 10-30-2009
In article <barbschaller-14CD77.15140106112...@news.iphouse.com>, Melba's Jammin' <barbschal...@earthlink.net> wrote:
> In article > <arabianknits-AB2565.11343906112...@news.rainierconnect.com>, > Ranée at Arabian Knits <arabiankn...@gmail.com> wrote:
> > Me, too. Although I have certainly enjoyed beef tenderloin > > (especially when someone else bought it), I prefer the tougher cuts of > > beef (with the exception of rib/rib eye steaks/roasts). I love brisket, > > chuck, flank, skirt, hanger, all of those. I cook them a long time or > > braise them, or cook them quickly in the case of flank/skirt/hanger. I > > just think they have more flavor. Maybe it's because we've never had so > > much extra money to get used to the more expensive cuts. ;-)
> I think it's more that you just like the flavor more, Ranee. I've had > filet mignon that was horrible. Tender, and horrible.
I actually don't like filet mignon for that reason. It tastes pre-chewed. I have had a whole roasted tenderloin, and that was really good, but I think a rib roast would have been just as good.
Regards, Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
In article <arabianknits-0641D8.11272906112...@news.rainierconnect.com>, Ranée at Arabian Knits <arabiankn...@gmail.com> wrote:
> Washington does raise its own sheep, but I didn't think it made that > big a difference. I was thinking we'd get sticker shock from paying > about $3.50 a pound on lamb.
> Regards, > Ranee
I can't get anywhere near leg of lamb for less than $12.00 per lb. in Texas. Even the Shanks were $4.99 the other day. I'll only buy them when they go on sale for $2.99. -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> The only thing we didn't ask for, which I wish we had and will > this year, was for the tail. I'd love to roast the tail with our > children like we read about in the Little House books.
Please let us know how the roast pig tail with child comes out. It sounds harsh, but there have been times ... :)
sf wrote: > On Fri, 06 Nov 2009 13:52:26 -0500, Bob Muncie <bob.mun...@gmail.com> > wrote:
>> Remember when chicken wings were also >> considered scraps until the yuppies caught on?
> I never liked them until SIL made chicken drummettes (before they > started packaging such things) and the Buffalo Wing craze took off. > So, I guess I'm part of the problem because up to then wings were only > good for stock AFAIWC.
Exactly my point. I remember when skirt or flank steak were under a dollar a pound... just like a good broth making bone.
Too bad others make things cost what we now can grill a decent steak for.
:-)
And I would make you a good drummy (grilled (not fried) wings/drummies). I'm just sorry it costs now ten times what it did ten/Fifteen years ago.
As expensive as it is now, I'd have to request you bring the dipping sauces :-)
K wrote: >> The only thing we didn't ask for, which I wish we had and will >> this year, was for the tail. I'd love to roast the tail with our >> children like we read about in the Little House books.
> Please let us know how the roast pig tail with child comes out. It sounds > harsh, but there have been times ... :)
> It calls for skirt steak, but they don't carry it at the commissary > here and I'm not going out in town, wasting expensive gas looking for > this cheap cut of beef. Can I substitute flank steak?
If they have flat-iron that would work just as well.
Not sure why but the local Gianardi's (Safeway) has been carrying Skirt and Flat Iron in addition to flank lately. It's often on sale.
>> It calls for skirt steak, but they don't carry it at the commissary >> here and I'm not going out in town, wasting expensive gas looking for >> this cheap cut of beef. Can I substitute flank steak?
> If they have flat-iron that would work just as well.
> Not sure why but the local Gianardi's (Safeway) has been carrying Skirt and > Flat Iron in addition to flank lately. It's often on sale.
> Jon
That is another cut that I haven't seen in the three grocery stores I commonly shop in a long time. I think of skirt, flank, and flat-iron steaks in the same way. They all are nice cuts that can use the jacard, and usually are the best choices for several Mexican recipes that I am aware of, and love to make. But they are all in the same price range, and I still have issue with. Unless I am entertaining, and strip or rib-eye won't do, why spend that amount? It makes little sense.
Let me ask you... Would you rather have a grilled angus rib-eye at 12 OZ, or 4 Oz of skirt, flat-iron, or flank that is shredded, or in strips for use in a mexican style recipe?
Me? I'd like the steak, and hope the sides are as good at matching the main topic which is a good beef steak. The sad thing is that both options are close in cost these days. Doesn't make much sense, but that is the way it is.
On Fri, 06 Nov 2009 13:52:26 -0500, Bob Muncie wrote: > sf wrote: >> On Fri, 06 Nov 2009 11:44:11 -0500, Bob Muncie <bob.mun...@gmail.com> >> wrote:
>>> If I'm in a beef mood these days, I can usually find choice Angus strip >>> or rib-eyes for around $5.99. Why eat scrap meat when you can eat real >>> steaks for the same price?
>> Fajitas for one. They just plain taste better with "scrap" meat... >> especially when that meat has been marinated in chimichurri. I prefer >> chimichurri that uses cilantro instead of parsley though.
> That's where my guesting rule would have kicked in ;-) I also mentioned > I like the texture and taste, just that it's just not worth the extra $3 > lb if I'm making for the family. Remember when chicken wings were also > considered scraps until the yuppies caught on?
> Bob
i don't think barrooms in buffalo count as 'yuppie.'
>> It calls for skirt steak, but they don't carry it at the commissary >> here and I'm not going out in town, wasting expensive gas looking for >> this cheap cut of beef. Can I substitute flank steak?
>If they have flat-iron that would work just as well.
>Not sure why but the local Gianardi's (Safeway) has been carrying Skirt and >Flat Iron in addition to flank lately. It's often on sale.
Is that a southern california chain? I thought you meant it was owned by Safeway. Imagine my surprise when I put my zip code into their store locator and the local safeways popped up.
-- I love cooking with wine. Sometimes I even put it in the food.
In article <hmn3fnmqaite$.1nqscuvbdn1g9....@40tude.net>, blake murphy <blakepmNOTT...@verizon.net> wrote:
> On Fri, 06 Nov 2009 13:52:26 -0500, Bob Muncie wrote: > > lb if I'm making for the family. Remember when chicken wings were also > > considered scraps until the yuppies caught on? > i don't think barrooms in buffalo count as 'yuppie.'
I don't think the barrooms in Buffalo accounted for the increase in price of raw chicken wings. It may have started there, though. Still, I'll bet they were originally chosen because they were cheap and the spice boosted the booze sales. I suspect they are no longer free in Buffalo bars.
-- Dan Abel Petaluma, California USA da...@sonic.net
blake murphy wrote: > On Fri, 06 Nov 2009 13:52:26 -0500, Bob Muncie wrote:
>> sf wrote: >>> On Fri, 06 Nov 2009 11:44:11 -0500, Bob Muncie <bob.mun...@gmail.com> >>> wrote:
>>>> If I'm in a beef mood these days, I can usually find choice Angus strip >>>> or rib-eyes for around $5.99. Why eat scrap meat when you can eat real >>>> steaks for the same price? >>> Fajitas for one. They just plain taste better with "scrap" meat... >>> especially when that meat has been marinated in chimichurri. I prefer >>> chimichurri that uses cilantro instead of parsley though.
>> That's where my guesting rule would have kicked in ;-) I also mentioned >> I like the texture and taste, just that it's just not worth the extra $3 >> lb if I'm making for the family. Remember when chicken wings were also >> considered scraps until the yuppies caught on?
>> Bob
> i don't think barrooms in buffalo count as 'yuppie.'
> blake
I was thinking as Dan was... the cornerstone places like Buffalo restaurants may have caused the yuppie uprising for chicken wings in general.
Thanks for clarifing my thoughts Dan :-)
But before the yuppies, the wings were cheap enough to make a ton of them with little cost.
We will soon run out of good things to make that cost little to make.
My current? I won't tell you... I want it to stay cheap.
|
