On 12/2/2013 5:01 PM, Janet Bostwick wrote:
> On Mon, 02 Dec 2013 15:03:15 -0800, sf > wrote:
>
>> On Mon, 02 Dec 2013 15:55:52 -0700, Janet Bostwick
>> > wrote:
>>
>>> On Mon, 02 Dec 2013 14:08:07 -0800, sf > wrote:
>>>
>>>> On Mon, 02 Dec 2013 14:14:43 -0700, Janet Bostwick
>>>> > wrote:
>>>>
>>>>> On Mon, 02 Dec 2013 11:03:56 -0800, sf > wrote:
>>>>>
>>>>>> On Mon, 02 Dec 2013 10:21:00 -0700, Janet Bostwick
>>>>>> > wrote:
>>>>>>
>>>>>>> On Mon, 2 Dec 2013 10:31:56 -0600, Sqwertz >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> On Sun, 01 Dec 2013 18:43:38 -0500, Ed Pawlowski wrote:
>>>>>>>>
>>>>>>>>> On 12/1/2013 6:32 PM, sf wrote:
>>>>>>>>>
>>>>>>>>>> I've never seen beef sold shaved and raw.
>>>>>>>>>
>>>>>>>>> Probably a regional thing. A couple of the supermarkets here have it
>>>>>>>>> all the time and any butcher could do it for you.
>>>>>>>>
>>>>>>>> Here it's sold shaved "For Carne Asada". Doesn't say which cut of
>>>>>>>> meat it is, though. Which means it's top round or something equally
>>>>>>>> hideous.
>>>>>>>>
>>>>>>>> -sw
>>>>>>> Packages of carne asada meat here are strips of something that looks
>>>>>>> like maybe tenderized flank steak or strips of skirt steak.
>>>>>>
>>>>>> *Packages* of carne asada meat???? What the h*ll is that? I've seen
>>>>>> fajita mix in the butcher case, never carne asada. That's lazy taken
>>>>>> to the nth degree and not real carne asada, it's fajita meat! I buy a
>>>>>> whole skirt steak, grill it and cut it up for carne asada.
>>>>>
>>>>> We weren't discussing what I do or what you do, but what I have seen
>>>>> labeled in the meat case. But, if you buy a whole skirt steak to
>>>>> grill and cut up to make carne asada, what's different about buying a
>>>>> top sirloin piece, grilling and cutting it up to make a steak
>>>>> sandwich?
>>>>
>>>> They are talking about presliced paper thin meat.
>>>
>>> Yes? I can do it that way as well. The meat is slightly frozen when
>>> you slice it, I need to take care that I don't slice so thinly that
>>> the meat falls apart. But you can get reasonably close cutting the
>>> meat after cooked. It's just knife work before or after cooking. I
>>> haven't seen the paper-thin meat here because I have never looked for
>>> it. It's always been my mind set to do it myself.
>>
>> So, you end up with a roast you have to freeze or cook after you shave
>> off the meat for your Philly sandwich. I don't want that.
>
> No, I buy a top sirloin steak. Between myself and my husband, our
> sandwiches use the whole steak. I buy a generous individual serving
> size steak and that's enough. Remember, I also have onions, peppers
> and mushrooms with the steak as well as a slice of provolone. Slice
> the meat thinly. Saute the onion slices, green or red pepper slices
> and sliced mushrooms. Remove from pan, turn up heat and quickly sear
> the steak pieces to your desired doneness. If you're quick, you won't
> need to toss the veggies back in to re-heat. The sandwich I am
> re-creating was called a Grinder here. I see by looking at the 'Net
> that a Grinder most often refers to a sub sandwich.
> Janet US
>
https://www.youtube.com/watch?v=GE4Sno-LgH0

Cheese Steak: Recipe: How To Make Philly Cheesesteaks: Diane