Michael "Dog3" wrote:
> "Giusi" > :
> in rec.food.cooking
>
>> "ViLco" ha scritto nel messaggio
>>> The beef cut I prefer is the one which "fettine" are cut from. The
>>> cut is called "fesa" or "scamone", and here in this page is the third
>>>> one, numbered 17 and named "scamone o polpa". Here in italian:
>> I think some fettine play fast and loose with where it comes from. I
>> like it too, but I would think it too lean for ground beef.
>>
>> I have only found brisket once here and it was labeled "tasca" but
>> when I search on "tasca di vitellone" I get recipes in which any old
>> piece of veal is cut into a pocket shape to receive a stuffing. Is
>> there another name?
>
> I've never ground brisket. Have you made hamburgers from it? I'd
> probably be murdered if I ground up a brisket. Steven loves brisket so I
> usually either smoke it or do a long, slow roast with it.
>


I'm with you on that, Michael. I don't think I'd like the taste of a
brisket hamburger. I suppose if it were in a meat loaf or diced really
tiny for chili con carne it would pass but why waste it.

Smoked or braised in our house.



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.