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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Pixmaker wrote:
> Several days ago, a chef friend descibed "Flap Meat" to me as being a > great substitute for brisket, very flavorful and tender. > > Today, I found a package of it at Costco and brought it home. > > Have I made a terrible mistake? > > Have I, in a rash move, acquired a few pounds of "Mystery Meat?" > > Can anyone expound upon "Flap Meat?" > > Obviously, I need to be saved from myself! Butchers' best-kept secret Seldom-seen flap meat is giving better-known steaks a run for the money Tara Duggan, Chronicle Staff Writer Wednesday, March 16, 2005 <http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2005/03/16/FDG2BBNBS01.DTL> -- Reg |
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Reg wrote:
> Pixmaker wrote: > >> Several days ago, a chef friend descibed "Flap Meat" to me as being a >> great substitute for brisket, very flavorful and tender. >> >> Today, I found a package of it at Costco and brought it home. >> >> Have I made a terrible mistake? >> >> Have I, in a rash move, acquired a few pounds of "Mystery Meat?" >> >> Can anyone expound upon "Flap Meat?" >> >> Obviously, I need to be saved from myself! > > Butchers' best-kept secret > Seldom-seen flap meat is giving better-known steaks a run for the > money > > Tara Duggan, Chronicle Staff Writer > Wednesday, March 16, 2005 > > <http://www.sfgate.com/cgi-bin/articl...e/2005/03/16/F DG2BBNBS01.DTL> According to this article, it's either hanger, skirt or flank steak. I remember when flank was 69 cents a pound. Now you're lucky if you can find it and it sells for upwards of $8 a pound. I can buy a NY strip for the price of a flank but I get several meals out of the flank. It's best if cooked rare and thinly sliced against the grain. http://tinyurl.com/n7hej Jill |
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elaine wrote:
> -- > wrote in message > ... >> Reg wrote: >>> Pixmaker wrote: >>> >>>> Several days ago, a chef friend descibed "Flap Meat" to me as >>>> being a great substitute for brisket, very flavorful and tender. >>>> >>>> Today, I found a package of it at Costco and brought it home. >>>> >>>> Have I made a terrible mistake? >>>> >>>> Have I, in a rash move, acquired a few pounds of "Mystery Meat?" >>>> >>>> Can anyone expound upon "Flap Meat?" >>>> >>>> Obviously, I need to be saved from myself! >>> >>> Butchers' best-kept secret >>> Seldom-seen flap meat is giving better-known steaks a run for the >>> money >>> >>> Tara Duggan, Chronicle Staff Writer >>> Wednesday, March 16, 2005 >>> >>> >> <http://www.sfgate.com/cgi-bin/articl...e/2005/03/16/F >> DG2BBNBS01.DTL> >> >> According to this article, it's either hanger, skirt or flank steak. >> I remember when flank was 69 cents a pound. Now you're lucky if you >> can >> find >> it and it sells for upwards of $8 a pound. I can buy a NY strip for >> the price of a flank but I get several meals out of the flank. It's >> best if cooked rare and thinly sliced against the grain. >> >> http://tinyurl.com/n7hej >> >> Jill >> > I didn't look at the tiny pic Jill, but $8 a pound seems way too > excessive. And if indeed it is flank, then I would imagine to cook it > rare - and have > it taste good - it might have to be marinated. > > Next on my list of 'to try'. > > Elaine I generally marinate it with teriyaki, onion, garlic, ginger and a citrus juice, lemon or lime. Yes, $8/pound is excessive; I don't buy it very often. And absolutely it needs to be grilled or broiled rare for the best taste. Jill |
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![]() Steve Wertz squirted: > On Fri, 3 Mar 2006 18:09:31 -0600, "jmcquown" > > wrote: > > >According to this article, it's either hanger, skirt or flank steak. > > Then it's wrong. Flap is hanger, nothing else. And if it's from > CostCo, it's not flank or skirt. The author of that article is > confused. > > Now that I read the article, it's *you*, Jill, that's wrong. I > should have figured that. > > Duh. Have you any useful information to "follow up" to Jill or are you simply being your usual rather disagreeable self...??? -- Best Greg |