In article >,
blake murphy > wrote:

> On Sun, 15 Mar 2009 21:02:28 -0600, Omelet wrote:
>
> > In article >,
> > Janet Wilder > wrote:
> >
> >> Wayne Boatwright wrote:
> >>
> >>> I wouldn't walk across the street to eat a "sirloin steak". Various cuts
> >>> of sirloin are good when braised, others when slow roasted, etc. But
> >>> grilled? Tough as shoe leather.
> >>>
> >>
> >> I use sirloin steak for Swiss steak. I braise it a long, long time with
> >> tomato and wine. I could never understand why some people tout it so.
> >> It's tough and dry, to me.
> >
> > It can make good chicken fried steak if tenderized properly.
> > If it's lean enough, it's also tasty as steak tartar, which is how I
> > generally eat it.
> >
> > It's more tender raw than cooked.
> >
> > This is top round, but same concept:
> >
> > http://i16.tinypic.com/5xywje1.jpg
>
> with a special guest appearance by the kiwi cleaver!
>
> your pal,
> blake

<laughs> Indeed!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama