Thread: Flank this!

On Mon, 29 Mar 2010 09:55:54 -0500, Andy wrote:

> Flank this!
>
> Finally!!! Just overnight!!!
>
> http://i43.tinypic.com/2uhpljs.jpg
>
> One more day!!!
>
> Tomorrow's perfection!!!

Only expired 10 days ago. Nice shades of brown and grey in there,
and a little bit of red. Looks like a good recipe for The ****s.

You are one sick puppy puposely letting your meat fester like that
in the original packaqing. It would be different if you were trying
to dry-age it properly. Why not just keep it on the counter for 2
days to speed up the putrification?

I gotta share this with AFB.

AFB, meet Andy. This is how he ages meat.

Doctor Hagen, what advice would you give Andy other than searing it
on a commercial infrared grill/salamander?

-sw

On Mon, 29 Mar 2010 12:25:50 -0500, Sqwertz <[email protected]>
wrote:

>On Mon, 29 Mar 2010 09:55:54 -0500, Andy wrote:
>
>> Flank this!
>>
>> Finally!!! Just overnight!!!
>>
>> http://i43.tinypic.com/2uhpljs.jpg
>>
>> One more day!!!
>>
>> Tomorrow's perfection!!!
>
>Only expired 10 days ago. Nice shades of brown and grey in there,
>and a little bit of red. Looks like a good recipe for The ****s.
>
>You are one sick puppy puposely letting your meat fester like that
>in the original packaqing. It would be different if you were trying
>to dry-age it properly. Why not just keep it on the counter for 2
>days to speed up the putrification?
>
>I gotta share this with AFB.
>
>AFB, meet Andy. This is how he ages meat.
>
>Doctor Hagen, what advice would you give Andy other than searing it
>on a commercial infrared grill/salamander?
>
>-sw

Lets just hope for Andys sake it's only the ****s. I wonder if he's
ever heard of thawing in a fridge?
I swear, put a red nose on him and you couldn't find him in a room of
clowns.



--
Stu

Foodforu.ca -- much more than a recipe website.
Get your free Easter Screensaver at http://foodforu.ca

Andy wrote:
> Flank this!
>
> Finally!!! Just overnight!!!
>
> http://i43.tinypic.com/2uhpljs.jpg
>
> One more day!!!
>
> Tomorrow's perfection!!!
>
> Andy
>
Top it with a little Chimichurri sauce and you've got a nice meal!

Larry <[email protected]> wrote:

> Andy wrote:
>> Flank this!
>>
>> Finally!!! Just overnight!!!
>>
>> http://i43.tinypic.com/2uhpljs.jpg
>>
>> One more day!!!
>>
>> Tomorrow's perfection!!!
>>
>> Andy
>>
> Top it with a little Chimichurri sauce and you've got a nice meal!


Larry

I'm holding you to blame for "Taste of Chicago" fatness!!!

And I thought Philly was fat!!! Look at me now!

Nice recipe idea I'll admit.

Ya BUM!!!

Best,

Andy

On Mar 29, 7:55*am, Andy <a...@b.c> wrote:
> Flank this!
>
> Finally!!! Just overnight!!!
>
> http://i43.tinypic.com/2uhpljs.jpg
>
> One more day!!!
>
> Tomorrow's perfection!!!
>
> Andy

You paid $7.99 a pound for flank steak? where do you shop, Neiman
Marcus??

ImStillMags <[email protected]> wrote:

> On Mar 29, 7:55*am, Andy <a...@b.c> wrote:
>> Flank this!
>>
>> Finally!!! Just overnight!!!
>>
>> http://i43.tinypic.com/2uhpljs.jpg
>>
>> One more day!!!
>>
>> Tomorrow's perfection!!!
>>
>> Andy
>
> You paid $7.99 a pound for flank steak? where do you shop, Neiman
> Marcus??


ImStillMags,

I cry myself to sleep about those prices!!!

Andy

On Mar 29, 4:44*pm, Andy <a...@b.c> wrote:
> ImStillMags <sitara8...@gmail.com> wrote:
> > On Mar 29, 7:55 am, Andy <a...@b.c> wrote:
> >> Flank this!
>
> >> Finally!!! Just overnight!!!
>
> >>http://i43.tinypic.com/2uhpljs.jpg
>
> >> One more day!!!
>
> >> Tomorrow's perfection!!!
>
> >> Andy
>
> > You paid $7.99 a pound for flank steak? * where do you shop, Neiman
> > Marcus??
>
> ImStillMags,
>
> I cry myself to sleep about those prices!!!
>
> Andy- Hide quoted text -
>
> - Show quoted text -

Don't you have a Costco or Sams or even a Wal Mart around???

On Mon, 29 Mar 2010 18:44:03 -0500, Andy <[email protected]> wrote:

>ImStillMags <[email protected]> wrote:
>
>> On Mar 29, 7:55*am, Andy <a...@b.c> wrote:
>>> Flank this!
>>>
>>> Finally!!! Just overnight!!!
>>>
>>> http://i43.tinypic.com/2uhpljs.jpg
>>>
>>> One more day!!!
>>>
>>> Tomorrow's perfection!!!
>>>
>>> Andy
>>
>> You paid $7.99 a pound for flank steak? where do you shop, Neiman
>> Marcus??
>
>
>ImStillMags,
>
>I cry myself to sleep about those prices!!!
>
>Andy

Man, that's what I pay for sirloin tip AAA a pound



--
Stu

Foodforu.ca -- much more than a recipe website.
Get your free Easter Screensaver at http://foodforu.ca

On Mar 29, 12:25*pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Mon, 29 Mar 2010 09:55:54 -0500, Andy wrote:
> > Flank this!
>
> > Finally!!! Just overnight!!!
>
> >http://i43.tinypic.com/2uhpljs.jpg
>
> > One more day!!!
>
> > Tomorrow's perfection!!!
>
> Only expired 10 days ago. *Nice shades of brown and grey in there,
> and a little bit of red. *Looks like a good recipe for The ****s.
>
> You are one sick puppy puposely letting your meat fester like that * * *
> in the original packaqing. *It would be different if you were trying
> to dry-age it properly. *Why not just keep it on the counter for 2
> days to speed up the putrification?
>
> I gotta share this with AFB.
>
> AFB, meet Andy. *This is how he ages meat. *
>
> Doctor Hagen, what advice would you give Andy other than searing it
> on a commercial infrared grill/salamander?

Feed it to a possum. Andy has gone from gross to repulsive. Maybe
his "waitress" is a necrophiliac, and he's trying to smell like a
corpse to turn her on.
>
> -sw

--Bryan

On Mon, 29 Mar 2010 16:39:43 -0700 (PDT), ImStillMags wrote:

> On Mar 29, 7:55*am, Andy <a...@b.c> wrote:
>> Flank this!
>>
>> Finally!!! Just overnight!!!
>>
>> http://i43.tinypic.com/2uhpljs.jpg
>>
>> One more day!!!
>>
>> Tomorrow's perfection!!!
>>
>> Andy
>
> You paid $7.99 a pound for flank steak? where do you shop, Neiman
> Marcus??

flank is expensive in maryland as well.

your pal,
blake

"blake murphy" <[email protected]> wrote in message
news:1a0uyccmy6g3j$.dmyt38avk0h$.[email protected]..
> On Mon, 29 Mar 2010 16:39:43 -0700 (PDT), ImStillMags wrote:
>
>> On Mar 29, 7:55 am, Andy <a...@b.c> wrote:
>>> Flank this!
>>>
>>> Finally!!! Just overnight!!!
>>>
>>> http://i43.tinypic.com/2uhpljs.jpg
>>>
>>> One more day!!!
>>>
>>> Tomorrow's perfection!!!
>>>
>>> Andy
>>
>> You paid $7.99 a pound for flank steak? where do you shop, Neiman
>> Marcus??
>
> flank is expensive in maryland as well.
>
> your pal,
> blake

Acme is probably the priciest grocery store around here. It's a sin.

In article <1a0uyccmy6g3j$.dmyt38avk0h$.[email protected]>,
blake murphy <[email protected]> wrote:

> On Mon, 29 Mar 2010 16:39:43 -0700 (PDT), ImStillMags wrote:
>
> > On Mar 29, 7:55*am, Andy <a...@b.c> wrote:
> >> Flank this!
> >>
> >> Finally!!! Just overnight!!!
> >>
> >> http://i43.tinypic.com/2uhpljs.jpg
> >>
> >> One more day!!!
> >>
> >> Tomorrow's perfection!!!
> >>
> >> Andy
> >
> > You paid $7.99 a pound for flank steak? where do you shop, Neiman
> > Marcus??
>
> flank is expensive in maryland as well.
>
> your pal,
> blake

I don't see the point in paying that much for one of the toughest bits
of meat on the cow. What is the attraction? I pay less than that for
New York Strip, T-bone and even Rib-eye even when those cuts are not on
sale.

If I want tough cow, I'll buy Brisket for $1.58 per lb. It's plenty
marbled and flavorful too.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On Mar 30, 1:09*pm, Omelet <ompome...@gmail.com> wrote:
> In article <1a0uyccmy6g3j$.dmyt38avk0h$....@40tude.net>,
> *blake murphy <blakepmNOTT...@verizon.net> wrote:
>
>
>
>
>
> > On Mon, 29 Mar 2010 16:39:43 -0700 (PDT), ImStillMags wrote:
>
> > > On Mar 29, 7:55*am, Andy <a...@b.c> wrote:
> > >> Flank this!
>
> > >> Finally!!! Just overnight!!!
>
> > >>http://i43.tinypic.com/2uhpljs.jpg
>
> > >> One more day!!!
>
> > >> Tomorrow's perfection!!!
>
> > >> Andy
>
> > > You paid $7.99 a pound for flank steak? * where do you shop, Neiman
> > > Marcus??
>
> > flank is expensive in maryland as well.
>
> > your pal,
> > blake
>
> I don't see the point in paying that much for one of the toughest bits
> of meat on the cow. What is the attraction? *I pay less than that for
> New York Strip, T-bone and even Rib-eye even when those cuts are not on
> sale.
>
> If I want tough cow, I'll buy Brisket for $1.58 per lb. It's plenty
> marbled and flavorful too.

Different cuts taste different. I seldom buy flank because it's
usually pricey, but when it's in sale I like it.
> --
> Peace! Om

--Bryan

On Mon, 29 Mar 2010 16:39:43 -0700 (PDT), ImStillMags <[email protected]>
wrote:

>You paid $7.99 a pound for flank steak? where do you shop, Neiman
>Marcus??

That's what Whole Foods charges -- same for flat iron. They don't carry hanger
steak around here.

We don't eat a lot of steak, but when we do, it's either hanger or flat iron.
They've got more flavor than any other steaks, IMO. About once a year we'll have
a filet.

-- Larry

Andy wrote:
> Larry<[email protected]> wrote:
>
>
>> Andy wrote:
>>
>>> Flank this!
>>>
>>> Finally!!! Just overnight!!!
>>>
>>> http://i43.tinypic.com/2uhpljs.jpg
>>>
>>> One more day!!!
>>>
>>> Tomorrow's perfection!!!
>>>
>>> Andy
>>>
>>>
>> Top it with a little Chimichurri sauce and you've got a nice meal!
>>
>
> Larry
>
> I'm holding you to blame for "Taste of Chicago" fatness!!!
>
> And I thought Philly was fat!!! Look at me now!
>
> Nice recipe idea I'll admit.
>
> Ya BUM!!!
>
> Best,
>
> Andy
>
I didn't call your credit card number in to TOC! Here's a place that
sells great Chimichurri. IIRC, their 3-pack is the best deal so find
someone to share it with since one jar goes a long way. They also have
1 gallon containers if you really get hooked!

http://gauchoranchfoods.com/

Larry

Omelet wrote:
>
> I don't see the point in paying that much for one of the toughest bits
> of meat on the cow. What is the attraction? I pay less than that for
> New York Strip, T-bone and even Rib-eye even when those cuts are not on
> sale.
>
> If I want tough cow, I'll buy Brisket for $1.58 per lb. It's plenty
> marbled and flavorful too.
>
I made brisket chili last week. Only complaint was that I was a bit
heavy on the smoke. It was more obvious in the chili than it was by
itself. Mmmmmmm!

Larry

On 30-Mar-2010, pltrgyst <[email protected]> wrote:

> On Mon, 29 Mar 2010 16:39:43 -0700 (PDT), ImStillMags
> <[email protected]>
> wrote:
>
> >You paid $7.99 a pound for flank steak? where do you shop, Neiman
> >Marcus??
>
> That's what Whole Foods charges -- same for flat iron. They don't carry
> hanger
> steak around here.
>
> We don't eat a lot of steak, but when we do, it's either hanger or flat
> iron.
> They've got more flavor than any other steaks, IMO. About once a year
> we'll have
> a filet.
>
> -- Larry

I haven't looked in the past couple of weeks; but, prior to that, the best
price on flank steak here (STL suburb) is $6.99 at Trader Joe's, when they
have it. Elsewhere, it runs $8.99. I wish I could find skirt steak
regularly; most stores I frequent only have it around Cinco de Mayo for
about $5.99. I prefer it to flank steak for fajita's, which is the only
reason I buy flank.
--
Change Cujo to Juno in email address.

In article <[email protected]>,
Larry <[email protected]> wrote:

> Omelet wrote:
> >
> > I don't see the point in paying that much for one of the toughest bits
> > of meat on the cow. What is the attraction? I pay less than that for
> > New York Strip, T-bone and even Rib-eye even when those cuts are not on
> > sale.
> >
> > If I want tough cow, I'll buy Brisket for $1.58 per lb. It's plenty
> > marbled and flavorful too.
> >
> I made brisket chili last week. Only complaint was that I was a bit
> heavy on the smoke. It was more obvious in the chili than it was by
> itself. Mmmmmmm!
>
> Larry

Interesting way to use leftover brisket. <g> I'll sometimes cut it up
into rice dishes or make omelets out of it.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

http://i39.tinypic.com/65vbly.jpg

Coming up to room temp. Won't be long until deliciousness.

Andy