On Sun, 8 Jan 2017 05:51:10 -0800 (PST), Nancy2
> wrote:

>Gary, you are welcome to it. ;-))
>
>it seems to me that it is one of those formerlyreally ignored cuts of meat, or cheap ones,
>like short ribs, that seem to have become a fad and risen to the top of menus on a chef's
>whim, and nobody wants to be the last to exalt its virtues.....
>
>N.

Well hardly, I used to look forward to when my grandmother cooked it
and that's a looooonnnnggg time ago