Quote:
Originally Posted by TimT
Bah!! Rib-Eye...
Get a nice Hanger Steak.... and be done.. save a few sheckels..
Yes it is different but damn it tastes good...
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Hell Tim, the "butcher's steak" costs about eleven bucks a pound here. But we get good ones, sometimes they have a big nerve running down the center, sometimes they don't.
I went to Florida and tried to buy this, the Meat Manager looked at me as though I was speaking Swahili. Moving one cut over on the diaphragm to "skirt steak" didn't help either. In desparation I began pointing at my own ribs and trying to relate bovine anatomy to human in an effort to get the point across. Finally we decided that what I really needed was "flap meat" or the kind of thing one would make "fajitas" from. The Meat Manager said that not only did he not carry "flap meat," he did not have any idea where I could find it, nor was he personally acquainted with anyone who could or would. We left it at that.
Bourdain has a recipe for "Onglet Gascon" which includes bone marrow which I am going to try this winter.
But even at eleven bucks a pound I do actually prefer onglet to the bigger cuts on a day-to-day basis. Going into Lobel's to buy a whole standing rib roast, well a seven pounder is currently priced at $203.98. Want that in Wagyu, $629.98! I think I would rather consume a set of pistons and cylinders.
Happy Cooking- we need to start a winter gourmet food thread I think. . . .