On Thu, 4 Feb 2010 21:52:34 -0800 (PST), projectile vomit chick
> wrote:

>On Feb 4, 5:43*pm, ImStillMags > wrote:
>> One cut of beef I use a lot is called 'flap meat'.....it can sometimes
>> be called 'special trim'. * You can buy it in cryovac packs at
>> restaurant supply and some wholesale places or if you have a good
>> butcher or know your grocery store butcher he can get a cryo pack for
>> you.
>>
>> This is positively the best beef for any kind of braise or stew. *You
>> can tenderize it yourself for cube steak, quick hot grill it and slice
>> it thin for fajitas and Korean Bulgoki. * If you are good you can even
>> use it like flank steak, and slice thin to serve.
>>
>> The best thing about flap meat is that it is still CHEAP. *Usually
>> under $2 a pound at a restaurant store.
>>
>> Even if you've never heard of it, you've probably eaten it in a
>> restaurant.
>>
>> Check it out.
>>
>> here's my recipe for beef stew that we served at my restaurant
>>
>> http://www.hizzoners.com/index.php?o...iew=article&id...
>
>Thank God I've never been out to eat with you, you cheap ****ing
>*******.

Who would want to go out to eat with you vile bitch.