I'm sure I'm behind the times on this, but I love that I'm making new
discoveries all the time. I just discovered the coulotte cut of steak.

Grilled rare, dang, I had a great meal.
Link to my blog
http://tinyurl.com/pp5yek4

koko

--

Food is our common ground, a universal experience
James Beard

On Thu, 04 Jun 2015 23:40:36 -0700, koko > wrote:

>
>I'm sure I'm behind the times on this, but I love that I'm making new
>discoveries all the time. I just discovered the coulotte cut of steak.
>
>Grilled rare, dang, I had a great meal.
>Link to my blog
>http://tinyurl.com/pp5yek4
>
>koko


Never hard of such a thing. What would you compare it to?

From the sign, I see he has classes. Have you gone to any?

On Fri, 05 Jun 2015 05:53:49 -0400, Ed Pawlowski > wrote:

>On Thu, 04 Jun 2015 23:40:36 -0700, koko > wrote:
>
>>
>>I'm sure I'm behind the times on this, but I love that I'm making new
>>discoveries all the time. I just discovered the coulotte cut of steak.
>>
>>Grilled rare, dang, I had a great meal.
>>Link to my blog
>>http://tinyurl.com/pp5yek4
>>
>>koko
>
>
>Never hard of such a thing. What would you compare it to?
It's a sirloin cap, top sirloin.
Here's some info on the cut.
http://www.beeffoodservice.com/recipecut.aspx?id=199
>
>From the sign, I see he has classes. Have you gone to any?
I haven't yet, but I'd like to take a sausage making class.
They also offer a whole hog butchery class, I'd love to take that just
for the experience.

I like the fact that they are a whole animal butchery, they use every
part of the animal.

koko

--

Food is our common ground, a universal experience
James Beard

koko wrote:
>
>I'm sure I'm behind the times on this, but I love that I'm making new
>discoveries all the time. I just discovered the coulotte cut of steak.
>
>Grilled rare, dang, I had a great meal.
>Link to my blog
>http://tinyurl.com/pp5yek4

http://www.beeffoodservice.com/recipecut.aspx?id=199
https://www.youtube.com/watch?v=kMIdgleoQeQ

On Thu, 04 Jun 2015 23:40:36 -0700, koko > wrote:

>
>I'm sure I'm behind the times on this, but I love that I'm making new
>discoveries all the time. I just discovered the coulotte cut of steak.
>
>Grilled rare, dang, I had a great meal.
>Link to my blog
>http://tinyurl.com/pp5yek4
>
>koko

Gosh, I hadn't heard that term in a long time.
Janet US

On 6/5/2015 12:40 AM, koko wrote:
>
> I'm sure I'm behind the times on this, but I love that I'm making new
> discoveries all the time. I just discovered the coulotte cut of steak.
>
> Grilled rare, dang, I had a great meal.
> Link to my blog
> http://tinyurl.com/pp5yek4
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>
Nice.

There's another name for these, it's sort of a tri-tip wedge cut.

I've bought them at Costco, they're great.

"koko" > wrote in message
...
>
> I'm sure I'm behind the times on this, but I love that I'm making new
> discoveries all the time. I just discovered the coulotte cut of steak.
>
> Grilled rare, dang, I had a great meal.
> Link to my blog
> http://tinyurl.com/pp5yek4
>
> koko

Looks great, I don't believe I've ever tried coulotte steak though I have
seen it.

Cheri

On Friday, June 5, 2015 at 9:31:58 AM UTC-6, Cheri wrote:
> "koko" > wrote in message
> ...
> >
> > I'm sure I'm behind the times on this, but I love that I'm making new
> > discoveries all the time. I just discovered the coulotte cut of steak.
> >
> > Grilled rare, dang, I had a great meal.
> > Link to my blog
> > http://tinyurl.com/pp5yek4
> >
> > koko
>
> Looks great, I don't believe I've ever tried coulotte steak though I have
> seen it.
>
> Cheri

It is tougher than a boiled owl...avoid it.
===

On 6/5/2015 9:47 AM, Roy wrote:
> On Friday, June 5, 2015 at 9:31:58 AM UTC-6, Cheri wrote:
>> "koko" > wrote in message
>> ...
>>>
>>> I'm sure I'm behind the times on this, but I love that I'm making new
>>> discoveries all the time. I just discovered the coulotte cut of steak.
>>>
>>> Grilled rare, dang, I had a great meal.
>>> Link to my blog
>>> http://tinyurl.com/pp5yek4
>>>
>>> koko
>>
>> Looks great, I don't believe I've ever tried coulotte steak though I have
>> seen it.
>>
>> Cheri
>
> It is tougher than a boiled owl...avoid it.
> ===
>
No sir, not the stuff I've made, albeit it was marinated before cooking.

"Roy" > wrote in message
...
> On Friday, June 5, 2015 at 9:31:58 AM UTC-6, Cheri wrote:
>> "koko" > wrote in message
>> ...
>> >
>> > I'm sure I'm behind the times on this, but I love that I'm making new
>> > discoveries all the time. I just discovered the coulotte cut of steak.
>> >
>> > Grilled rare, dang, I had a great meal.
>> > Link to my blog
>> > http://tinyurl.com/pp5yek4
>> >
>> > koko
>>
>> Looks great, I don't believe I've ever tried coulotte steak though I have
>> seen it.
>>
>> Cheri
>
> It is tougher than a boiled owl...avoid it.

I haven't seen it for a long time, so I probably won't have a chance to try
it.

Cheri

On Friday, June 5, 2015 at 10:47:32 AM UTC-5, Roy wrote:
> On Friday, June 5, 2015 at 9:31:58 AM UTC-6, Cheri wrote:
> > "koko" > wrote in message
> > ...
> > >
> > > I'm sure I'm behind the times on this, but I love that I'm making new
> > > discoveries all the time. I just discovered the coulotte cut of steak.
> > >
> > > Grilled rare, dang, I had a great meal.
> > > Link to my blog
> > > http://tinyurl.com/pp5yek4
> > >
> > > koko
> >
> > Looks great, I don't believe I've ever tried coulotte steak though I have
> > seen it.
> >
> > Cheri
>
> It is tougher than a boiled owl...avoid it.
> ===

I love that expression.

--Bryan

On Sat, 6 Jun 2015 04:52:47 -0700 (PDT), Bryan-TGWWW
> wrote:

>On Friday, June 5, 2015 at 10:47:32 AM UTC-5, Roy wrote:
>> On Friday, June 5, 2015 at 9:31:58 AM UTC-6, Cheri wrote:
>> > "koko" > wrote in message
>> > ...
>> > >
>> > > I'm sure I'm behind the times on this, but I love that I'm making new
>> > > discoveries all the time. I just discovered the coulotte cut of steak.
>> > >
>> > > Grilled rare, dang, I had a great meal.
>> > > Link to my blog
>> > > http://tinyurl.com/pp5yek4
>> > >
>> > > koko
>> >
>> > Looks great, I don't believe I've ever tried coulotte steak though I have
>> > seen it.
>> >
>> > Cheri
>>
>> It is tougher than a boiled owl...avoid it.
>> ===
>
>I love that expression.
>
>--Bryan

Natcherly you love awl boy oil...

Bryan-TGWWW wrote:
>
> On Friday, June 5, 2015 at 10:47:32 AM UTC-5, Roy wrote:
> > On Friday, June 5, 2015 at 9:31:58 AM UTC-6, Cheri wrote:
> > > "koko" > wrote in message
> > > ...
> > > >
> > > > I'm sure I'm behind the times on this, but I love that I'm making new
> > > > discoveries all the time. I just discovered the coulotte cut of steak.
> > > >
> > > > Grilled rare, dang, I had a great meal.
> > > > Link to my blog
> > > > http://tinyurl.com/pp5yek4
> > > >
> > > > koko
> > >
> > > Looks great, I don't believe I've ever tried coulotte steak though I have
> > > seen it.
> > >
> > > Cheri
> >
> > It is tougher than a boiled owl...avoid it.
> > ===
>
> I love that expression.

I do too but, yet, I've never tried boiled owl.

"Gary" > wrote in message ...
> Bryan-TGWWW wrote:

>> > It is tougher than a boiled owl...avoid it.
>> > ===
>>
>> I love that expression.
>
> I do too but, yet, I've never tried boiled owl.

Probably some loggers have. ;-)

Cheri

On 6/6/2015 5:52 AM, Bryan-TGWWW wrote:
> On Friday, June 5, 2015 at 10:47:32 AM UTC-5, Roy wrote:
>> On Friday, June 5, 2015 at 9:31:58 AM UTC-6, Cheri wrote:
>>> "koko" > wrote in message
>>> ...
>>>>
>>>> I'm sure I'm behind the times on this, but I love that I'm making new
>>>> discoveries all the time. I just discovered the coulotte cut of steak.
>>>>
>>>> Grilled rare, dang, I had a great meal.
>>>> Link to my blog
>>>> http://tinyurl.com/pp5yek4
>>>>
>>>> koko
>>>
>>> Looks great, I don't believe I've ever tried coulotte steak though I have
>>> seen it.
>>>
>>> Cheri
>>
>> It is tougher than a boiled owl...avoid it.
>> ===
>
> I love that expression.
>
> --Bryan
>
Do you spend a lot of time at the owl wash cafe?

On Saturday, June 6, 2015 at 11:12:08 AM UTC-5, La Mirada wrote:
> On 6/6/2015 5:52 AM, Bryan-TGWWW wrote:
> > On Friday, June 5, 2015 at 10:47:32 AM UTC-5, Roy wrote:
> >> On Friday, June 5, 2015 at 9:31:58 AM UTC-6, Cheri wrote:
> >>> "koko" > wrote in message
> >>> ...
> >>>>
> >>>> I'm sure I'm behind the times on this, but I love that I'm making new
> >>>> discoveries all the time. I just discovered the coulotte cut of steak.
> >>>>
> >>>> Grilled rare, dang, I had a great meal.
> >>>> Link to my blog
> >>>> http://tinyurl.com/pp5yek4
> >>>>
> >>>> koko
> >>>
> >>> Looks great, I don't believe I've ever tried coulotte steak though I have
> >>> seen it.
> >>>
> >>> Cheri
> >>
> >> It is tougher than a boiled owl...avoid it.
> >> ===
> >
> > I love that expression.
> >
> > --Bryan
> >
> Do you spend a lot of time at the owl wash cafe?

I have no idea what you mean, but I saw you post something about the
Owl Cafe in ABQ. Never been there, though I am a fan of NuMex cooking,
and have vacationed a few times in the area. ABQ, except for the
petrogyphs, was just a place to get off the Amtrak and call Enterprise,
on the way to Santa Fe.

I wouldn't eat an owl unless I was damned near starving..

Part of the Winter book includes a trip to NM, actually three trips,
though only one is described at all.

--Bryan

On 6/5/2015 2:40 AM, koko wrote:
>
> I'm sure I'm behind the times on this, but I love that I'm making new
> discoveries all the time. I just discovered the coulotte cut of steak.
>
> Grilled rare, dang, I had a great meal.
> Link to my blog
> http://tinyurl.com/pp5yek4
>

It looks great, especially with the grilled onions. YUM. I haven't
heard of that cut before.


--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 6/5/2015 7:07 AM, wrote:
> On Thu, 04 Jun 2015 23:40:36 -0700, koko > wrote:
>
>>
>> I'm sure I'm behind the times on this, but I love that I'm making new
>> discoveries all the time. I just discovered the coulotte cut of steak.
>>
>> Grilled rare, dang, I had a great meal.
>> Link to my blog
>> http://tinyurl.com/pp5yek4
>>
>> koko
>
> I wish you could have shared it too They look similar to the NY
> cut. I like that he left a good band of fat on it, you don't have to
> eat it but it sure makes the meat cook more sweetly.
>
It does look similar to a NY strip. I also like that nice band of fat.
I don't eat the fat either but it definitely adds something when you
cook it.

Jill

On Fri, 05 Jun 2015 08:07:55 -0300, wrote:

>On Thu, 04 Jun 2015 23:40:36 -0700, koko > wrote:
>
>>
>>I'm sure I'm behind the times on this, but I love that I'm making new
>>discoveries all the time. I just discovered the coulotte cut of steak.
>>
>>Grilled rare, dang, I had a great meal.
>>Link to my blog
>>http://tinyurl.com/pp5yek4
>>
>>koko
>
>I wish you could have shared it too They look similar to the NY
>cut. I like that he left a good band of fat on it, you don't have to
>eat it but it sure makes the meat cook more sweetly.

It's the top sirloin cap, very delicious and a few dollars per pound
cheaper than the top sirloin.
Yes, he did leave a good amount of fat. I left it on for grilling and
trimmed before eating. I think it helps tremendously.

koko

--

Food is our common ground, a universal experience
James Beard

On Fri, 5 Jun 2015 12:33:29 GMT, "l not -l" > wrote:

>
> On 5-Jun-2015, koko > wrote:
>
> > I'm sure I'm behind the times on this, but I love that I'm making new
> > discoveries all the time. I just discovered the coulotte cut of steak.
> >
> > Grilled rare, dang, I had a great meal.
> > Link to my blog
> > http://tinyurl.com/pp5yek4
> >
> > koko
>
> I was expecting some variation on skirt steak. 8-) At least it had two
> "legs". It did look yummy; if I ever see it around here, I'll give it a
> try.

It's aka: top sirloin cap steak. I don't see them at the grocery
store, but I've known about them for years. Now that we're eating
sirloin, I should keep my eye out and try one sometime.

--

sf

On 6/5/2015 8:12 AM, sf wrote:
> On Fri, 5 Jun 2015 12:33:29 GMT, "l not -l" > wrote:
>
>>
>> On 5-Jun-2015, koko > wrote:
>>
>>> I'm sure I'm behind the times on this, but I love that I'm making new
>>> discoveries all the time. I just discovered the coulotte cut of steak.
>>>
>>> Grilled rare, dang, I had a great meal.
>>> Link to my blog
>>> http://tinyurl.com/pp5yek4
>>>
>>> koko
>>
>> I was expecting some variation on skirt steak. 8-) At least it had two
>> "legs". It did look yummy; if I ever see it around here, I'll give it a
>> try.
>
> It's aka: top sirloin cap steak. I don't see them at the grocery
> store, but I've known about them for years. Now that we're eating
> sirloin, I should keep my eye out and try one sometime.
>

Dang, I'm sure it had another name on it when I got some, hmmm...

On Fri, 05 Jun 2015 07:12:24 -0700, sf > wrote:

>On Fri, 5 Jun 2015 12:33:29 GMT, "l not -l" > wrote:
>
>>
>> On 5-Jun-2015, koko > wrote:
>>
>> > I'm sure I'm behind the times on this, but I love that I'm making new
>> > discoveries all the time. I just discovered the coulotte cut of steak.
>> >
>> > Grilled rare, dang, I had a great meal.
>> > Link to my blog
>> > http://tinyurl.com/pp5yek4
>> >
>> > koko
>>
>> I was expecting some variation on skirt steak. 8-) At least it had two
>> "legs". It did look yummy; if I ever see it around here, I'll give it a
>> try.
>
>It's aka: top sirloin cap steak. I don't see them at the grocery
>store, but I've known about them for years. Now that we're eating
>sirloin, I should keep my eye out and try one sometime.

They are more commonly found at butcher shops, than grocery stores.

koko

--

Food is our common ground, a universal experience
James Beard

On Fri, 5 Jun 2015 12:33:29 GMT, "l not -l" > wrote:

>
>On 5-Jun-2015, koko > wrote:
>
>> I'm sure I'm behind the times on this, but I love that I'm making new
>> discoveries all the time. I just discovered the coulotte cut of steak.
>>
>> Grilled rare, dang, I had a great meal.
>> Link to my blog
>> http://tinyurl.com/pp5yek4
>>
>> koko
>
>I was expecting some variation on skirt steak. 8-) At least it had two
>"legs". It did look yummy; if I ever see it around here, I'll give it a
>try.

If you have a whole animal butcher shop you can easily get it there.
I hope you find it, it's delicious.

koko

--

Food is our common ground, a universal experience
James Beard

On 6/5/2015 12:02 PM, Sqwertz wrote:
> On Thu, 04 Jun 2015 23:40:36 -0700, koko wrote:
>
>> I'm sure I'm behind the times on this, but I love that I'm making new
>> discoveries all the time. I just discovered the coulotte cut of steak.
>>
>> Grilled rare, dang, I had a great meal.
>> Link to my blog
>> http://tinyurl.com/pp5yek4
>
> It looks like many places consider this a cut from the top sirloin,
> but the coulotte steaks I know are 1-1.5" slices of tri-tip, from the
> bottom sirloin - not the top sirloin. Much better than top sirloin.
>
> -sw
>
I always found tri-tip to be a little tough. Then again, I feel the
same about top sirloin. It does look pretty, though.

Jill

On Fri, 05 Jun 2015 12:19:52 -0400, jmcquown >
wrote:

> I always found tri-tip to be a little tough. Then again, I feel the
> same about top sirloin. It does look pretty, though.

Choice grade sirloin is surprisingly tender, but you're right it's not
as tender as a NY strip, t-bone or filet. You give up a little
tenderness for a lot of flavor. No idea why, because it's not
particularly marbled.

--

sf

In article >,
Sqwertz > wrote:

> On Thu, 04 Jun 2015 23:40:36 -0700, koko wrote:
>
> > I'm sure I'm behind the times on this, but I love that I'm making new
> > discoveries all the time. I just discovered the coulotte cut of steak.
> >
> > Grilled rare, dang, I had a great meal.
> > Link to my blog
> > http://tinyurl.com/pp5yek4
>
> It looks like many places consider this a cut from the top sirloin,
> but the coulotte steaks I know are 1-1.5" slices of tri-tip, from the
> bottom sirloin - not the top sirloin. Much better than top sirloin.
>
> -sw

Yup! Up here in Nor Cal they're usually cut from the tri-tip. If I was
buying them I'd play it safe by making sure they're from beef graded at
least choice.

D.M.

On 6/5/2015 10:12 AM, Sqwertz wrote:
> Labeled As 'Coulotte Steaks', they
> bring at least $1 more a pound.
>
> -sw


You have gotta stop shopping at the adult arcade by the truckstop.