Cape Cod Bob wrote:
>
> >On Fri, 16 Apr 2004 23:27:08 -0700, ian
> ><spammapsglenizrainmapsspammaps@spamerolsspammaps .invalid> wrote:
> >
> >>I have some recipes that call for flank steak, but it is often more
> >>costly than I am willing to spend....
>
> Does anyone remember the good old days before cooking "ethnic" at home
> became so popular? Flank was a cheap cut of meat and skirt steak was
> as cheap as hamburger. Now a fajita and a filet mignon sandwich are
> about the same price <g>.

You have to shop around for the best price because one man's filet
is another man's hamburger.

I will drive to Williamsburg to get not only real authentic Italian
sausage (made by an Italian grandma), but to get baby back spare
ribs cut meatier than I have ever seen for $2.99 a pund at a
Polish butcher/kielbasa joint on Bedford Ave. I make my own
glaze with Hoisin, Ketchup, Soy, Brandy, Sambal, fresh ground Star Anise
and Orange Zest.

OH BOY OH BOY OH BOY!!!!!


--

http://www.bushflash.com/thanks.html
"Bubba got a blowjob, BU$H screwed us all!" - Slim
http://www.worldmessenger.20m.com/weapons.html#wms
George "The AWOL President" Bush: http://www.awolbush.com/
WHY IRAQ?: http://www.angelfire.com/creep/gwbush/remindus.html
http://www.toostupidtobepresident.co...ickenhawks.htm


VOTE HIM OUT! November 4, 2004