wrote:
On Apr 23, 7:29 pm, "Nunya Bidnits" wrote:

Flanken? There's a term I am totally unfamiliar with. Sure you don't
mean Al Flanken?

he he he....

Is he still around? I thought he was gone along with "Air America",
broadcasting the gospel of the lefties over the air waves.

To me, he will always be Stuart Smalley!

lol.....

Actually..... http://www.alfranken.com/ he's seriously running for the
senate in MN.


Check out this page:

http://tinyurl.com/5lv6xh

It has the flanken style short ribs, the English cut short ribs, and
the chuck short ribs. I think the chuck short ribs must be the
"boneless" short ribs I see in the store.
There are other cuts of short ribs as well, and it makes me think that
anything that was cut from an area close to any kind of bone may
qualify as a "short rib".

Funny, looking at the butchering diagram, there is only one small area
a "short rib" could come from, though.

Which ones of those shown are you wanting?


These
http://www.thepauperedchef.com/image...hortribs_1.jpg

Or what is on that page as beef chuck short ribs look like the same thing.
Sometimes they are cut longer, sometimes shorter, where I buy them but look
and taste all the same.

English style looks just like the flanken with more meat on top to me. Did I
really see that the Chefscatalog website wants !!! $60 for 4 pounds? Are
they frikking crazed? Or are there really suckers like that out there who
will pay it? That's highway robbery. I wonder if a shotgun slides out at you
from your monitor when you go to pay for them on line.

MartyB