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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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01-10-2007, 06:58 AM
posted to rec.food.cooking
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Cookbook and Tribute to Bob Pastorio
On Sun, 30 Sep 2007 23:06:12 GMT, Sqwertz
wrote: Jaccardized flap I've asked before what flap meat is, now what does jaccardized mean? You Texans have weird terms and odd meat. ducking -- History is a vast early warning system Norman Cousins 
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05-10-2007, 06:24 AM
posted to rec.food.cooking
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Cookbook and Tribute to Bob Pastorio
On Mon, 01 Oct 2007 11:34:26 GMT, Sqwertz
wrote: On Sun, 30 Sep 2007 21:58:06 -0700, sf wrote: On Sun, 30 Sep 2007 23:06:12 GMT, Sqwertz wrote: Jaccardized flap I've asked before what flap meat is, now what does jaccardized mean? You Texans have weird terms and odd meat. http://www.jaccard.com/Home-Product-...8B.asp?group=H Aha.... it's a brand name! I've been thinking about getting one of those gizmos. I'm not fond of pounding, but that's probably a better method for "swiss" steak than poking it full of holes. Flap is hanger/onglet steak. Thanks. -- History is a vast early warning system Norman Cousins
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06-10-2007, 04:37 AM
posted to rec.food.cooking
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Cookbook and Tribute to Bob Pastorio
On Fri, 5 Oct 2007 18:35:54 -0500, Sqwertz
wrote: On Thu, 04 Oct 2007 21:24:25 -0700, sf wrote: On Mon, 01 Oct 2007 11:34:26 GMT, Sqwertz wrote: http://www.jaccard.com/Home-Product-...8B.asp?group=H Aha.... it's a brand name! I've been thinking about getting one of those gizmos. I'm not fond of pounding, but that's probably a better method for "swiss" steak than poking it full of holes. Used in moderation, this thing works pretty well for keeping the structure of the steak/roast. Overuse will turn any meat into hamburger. It's uncanny, but it may still look like a london broil (or whatever) but it really will taste like ground beef. LOL! I believe you. sf NOT a London Broil buyer -- See return address to reply by email
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