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Thread: Flank this!

  1. #1
    Andy Guest

    Default Flank this!

    Flank this!

    Finally!!! Just overnight!!!

    http://i43.tinypic.com/2uhpljs.jpg

    One more day!!!

    Tomorrow's perfection!!!

    Andy

  2. #2
    Sqwertz Guest

    Default A Man and His Meat (was: 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

  3. #3
    Stu Guest

    Default Re: A Man and His Meat (was: Flank this!)

    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

  4. #4
    Larry Guest

    Default Re: Flank this!

    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!

  5. #5
    Andy Guest

    Default Re: Flank this!

    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

  6. #6
    ImStillMags Guest

    Default Re: Flank this!

    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??

  7. #7
    Andy Guest

    Default Re: Flank this!

    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

  8. #8
    ImStillMags Guest

    Default Re: Flank this!

    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???

  9. #9
    Stu Guest

    Default Re: Flank this!

    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

  10. #10
    Food SnobŪ Guest

    Default Re: A Man and His Meat (was: Flank this!)

    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

  11. #11
    blake murphy Guest

    Default Re: Flank this!

    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

  12. #12
    news Guest

    Default Re: Flank this!


    "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.



  13. #13
    Omelet Guest

    Default Re: Flank this!

    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

  14. #14
    Food SnobŪ Guest

    Default Re: Flank this!

    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

  15. #15
    pltrgyst Guest

    Default Re: Flank this!

    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

  16. #16
    Larry Guest

    Default Re: Flank this!

    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

  17. #17
    Larry Guest

    Default Re: Flank this!

    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

  18. #18
    l, not -l Guest

    Default Re: Flank this!


    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.

  19. #19
    Omelet Guest

    Default Re: Flank this!

    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

  20. #20
    Andy Guest

    Default Re: Flank this!

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

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

    Andy

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