On Wed, 23 Feb 2011 18:37:51 -0500, "jmcquown" >
wrote:

> I've never seen hanger steak. Flank steaks are tough but do well with a
> good marinade. I remember back in the day when they were about 79 cents/lb.
> Now they're really expensive. All the Mexican and Chinese restaurants snap
> them up for fajitas and stir-fries.

Keep Hanger in mind... I'd read about it for a couple/few years before
I actually found one to cook and it was worth the wait!

--

Today's mighty oak is just yesterday's nut that held its ground.