Looking for something else, I happened upon the Cook's Illustrated
(Sep/Oct 2005) alternate names for flap steak: top sirloin tips, beef
sirloin tips, sirloin tip steak, and sirloin flap meat for tips.

Emma

In article ,
Steve Wertz wrote:

On Fri, 16 Mar 2007 16:27:03 -0500, Emma Thackery wrote:

Looking for something else, I happened upon the Cook's Illustrated
(Sep/Oct 2005) alternate names for flap steak: top sirloin tips, beef
sirloin tips, sirloin tip steak,...

Maybe it's listing this as substitutes, but these are *not* flap
meat. They all come from the same general area (the bottom
sirloin butt) but are not the same muscle.

No, not substitutes, alternates. This was from an article entitled
"Great Cheap Steaks". It listed "flap meat steak" as one of the best
cuts for pan-searing. Flank and skirt steaks were listed separately for
grilling, not pan searing. The other of his two recommendations for pan
seared steak is shell steak btw. Here is the direct quote from Cook's
Illustrated:

"Flap Meat Steak (Alternate Names: Top sirloin tips, beef sirloin tips,
sirloin tip steak, sirloin flap meat for tips) Shopping Tips: Varies
widely in size. Ask for a 1 pound steak of even thickness. Avoid small
strips of meat of large steaks that taper drastically at on end.
Taster's Comments: 'Great beefy flavor' is the main selling point.
Praised as 'tender and fun to chew' and 'never mushy'."

I personally know nothing about this kind of steak as I've never seen it
here by any of those names. I was merely trying to assist the OP since
I happened upon the article. If you disagree with it, you might want to
take it up with Christopher Kimball.

Emma

In article ,
Steve Wertz wrote:

On Sat, 17 Mar 2007 15:32:34 -0500, Emma Thackery wrote:

In article ,
Steve Wertz wrote:

On Fri, 16 Mar 2007 16:27:03 -0500, Emma Thackery wrote:

Looking for something else, I happened upon the Cook's Illustrated
(Sep/Oct 2005) alternate names for flap steak: top sirloin tips, beef
sirloin tips, sirloin tip steak,...

Maybe it's listing this as substitutes, but these are *not* flap
meat. They all come from the same general area (the bottom
sirloin butt) but are not the same muscle.

No, not substitutes, alternates.

When you word it like that it means the same.

"Alternate names" is what I noted in the first place, quoting directly
from the article. It is not my wording. Look, I can see that the
article information seems to upset you. But it really is of no
consequence to me--- the mere messenger. I don't care if you call the
steaks 'bovine manna' or 'vegetarian's curse'. I can only reiterate
that if the article bothers you, then take it up with Mr. Pompous, not
me.

[...]

In article ,
Steve Wertz wrote:

On Sat, 17 Mar 2007 22:00:54 -0500, Emma Thackery wrote:

Look, I can see that the article information seems to upset you.

The article is simply wrong. I'm just setting the record
straight. It's not the first time some major food publication has
screwed this up royally, and then quoted here to misinform people
even further.

Absolutely. My impression of Cook's is that Kimball rules the roost
with an iron fist, so to speak, with little input from other experts---
even people on his own staff. I stopped my subscription some time ago
because I prefer a variety of opinion and ideas as opposed to the
dictates of one pompous guy who grossly overestimates his own
importance. Fine Cooking is my favorite food publication.

Cook's does get some things right, however. And, meat nomenclature does
vary by region. The first time I ever heard of a "tri-tip" was in this
NG.

"Emma Thackery" wrote

Steve Wertz wrote:

On Sat, 17 Mar 2007 22:00:54 -0500, Emma Thackery wrote:

Look, I can see that the article information seems to upset you.

The article is simply wrong. I'm just setting the record
straight. It's not the first time some major food publication has
screwed this up royally, and then quoted here to misinform people
even further.

Absolutely.

I checked on their website and I only got a little piece of
information about that article as I couldn't read the whole thing
because I am not a subscriber. Hey, I get the magazine, I'm not
paying for the website. They said they used this to get their
meat cut descriptions: Uniform Meat Identity Standards

Just a thought why they might have said what they did.

Cook's does get some things right, however.

I like their magazine. I probably get a couple of recipes from
every issue that I want to try. Can't say that for others.

nancy

In article ,
"Nancy Young" wrote:

"Emma Thackery" wrote

Steve Wertz wrote:

On Sat, 17 Mar 2007 22:00:54 -0500, Emma Thackery wrote:

Look, I can see that the article information seems to upset you.

The article is simply wrong. I'm just setting the record
straight. It's not the first time some major food publication has
screwed this up royally, and then quoted here to misinform people
even further.

Absolutely.

I checked on their website and I only got a little piece of
information about that article as I couldn't read the whole thing
because I am not a subscriber. Hey, I get the magazine, I'm not
paying for the website.

Exactly. That is one of the things that caused me to cancel my magazine
subscription.

...They said they used this to get their
meat cut descriptions: Uniform Meat Identity Standards

Just a thought why they might have said what they did.

Cook's does get some things right, however.

I like their magazine. I probably get a couple of recipes from
every issue that I want to try. Can't say that for others.

My favorite Chicken Piccata recipe is from Cook's. They have some
excellent recipes and I like the idea of how they test them. I watched
the show for a time also but got tired of the way Kimball treats the
women on the show, making insulting, stupid remarks about them
personally. He does the same thing to Lynne Rossetto Kasper on The
Splendid Table. I don't know how she can stand him.

Emma

"Emma Thackery" wrote

"Nancy Young" wrote:

I checked on their website and I only got a little piece of
information about that article as I couldn't read the whole thing
because I am not a subscriber. Hey, I get the magazine, I'm not
paying for the website.

Exactly. That is one of the things that caused me to cancel my magazine
subscription.

Well, they didn't promise me the magazine online. I could save
the issues, but I don't.

I like their magazine. I probably get a couple of recipes from
every issue that I want to try. Can't say that for others.

My favorite Chicken Piccata recipe is from Cook's. They have some
excellent recipes and I like the idea of how they test them. I watched
the show for a time also but got tired of the way Kimball treats the
women on the show, making insulting, stupid remarks about them
personally.

It's funny. I'm not standing up for him, I don't care about his
personality one way or another, but it amuses me how the women
on that show kick him around. Cracks me up.

nancy

On Sun, 18 Mar 2007 11:26:18 -0400, "Nancy Young"
wrote:


"Emma Thackery" wrote

"Nancy Young" wrote:

I checked on their website and I only got a little piece of
information about that article as I couldn't read the whole thing
because I am not a subscriber. Hey, I get the magazine, I'm not
paying for the website.

Exactly. That is one of the things that caused me to cancel my magazine
subscription.

Well, they didn't promise me the magazine online. I could save
the issues, but I don't.


how odd. all of the communist rags i subscribe to give you web access
with the subscription. maybe they're just lonely.

your pal,
blake

jmcquown wrote:

Don't you hate that?! Back when I subscribed to our local daily newspaper I
wanted to look something up online because the newspaper was long gone. No
way am I paying *again* just to read the damn thing online.


No back issues at the library? Come to think of it, the library has
microfilmed issues of the nearest major newspaper, not the weekly local one.


--Lia

"jmcquown" wrote

Nancy Young wrote:

I checked on their website and I only got a little piece of
information about that article as I couldn't read the whole thing
because I am not a subscriber. Hey, I get the magazine, I'm not
paying for the website.

Don't you hate that?! Back when I subscribed to our local daily newspaper
I
wanted to look something up online because the newspaper was long gone.
No
way am I paying *again* just to read the damn thing online.

Yeah, I wish you could use your customer number to get in.
Same with Consumer Reports, I need to look something up a
couple days ago, no luck, and I'm not subscribing to any online
versions of stuff I already pay for.

nancy

Nancy Young wrote:
"Emma Thackery" wrote

Steve Wertz wrote:

On Sat, 17 Mar 2007 22:00:54 -0500, Emma Thackery wrote:

Look, I can see that the article information seems to upset you.

The article is simply wrong. I'm just setting the record
straight. It's not the first time some major food publication has
screwed this up royally, and then quoted here to misinform people
even further.

Absolutely.

I checked on their website and I only got a little piece of
information about that article as I couldn't read the whole thing
because I am not a subscriber. Hey, I get the magazine, I'm not
paying for the website.

Don't you hate that?! Back when I subscribed to our local daily newspaper I
wanted to look something up online because the newspaper was long gone. No
way am I paying *again* just to read the damn thing online.

Jill

In article ,
"jmcquown" wrote:

Nancy Young wrote:

I checked on their website and I only got a little piece of
information about that article as I couldn't read the whole thing
because I am not a subscriber. Hey, I get the magazine, I'm not
paying for the website.

Don't you hate that?! Back when I subscribed to our local daily newspaper I
wanted to look something up online because the newspaper was long gone. No
way am I paying *again* just to read the damn thing online.

I hate that. The other day I tried looking something up in the Fine
Cooking recipe archive and suddenly they required you to log in for
that. OK so I went to register (even though I'm a charter subscriber!)
and they also wanted my address and phone, password, birth date, etc
etc.... just to look at the darn recipe index! I hope it was just a
website malfunction. I've been using that index for years. Good grief,
I hope they don't start the same thing as Cook's, making magazine
subscribers pay an additional subscription fee to use the website.

Emma