FoodBanter.com - View Single Post - Short Ribs In Red Wine Sauce

Mayo

On 9/3/2014 5:04 AM, wrote:
> On Tue, 02 Sep 2014 22:06:10 -0600, Mayo > wrote:
>
>> On 9/2/2014 9:53 PM, sf wrote:
>>> On Tue, 02 Sep 2014 15:52:43 -0600, Mayo > wrote:
>>>
>>>> On 9/2/2014 3:36 PM, Janet Wilder wrote:
>>>>> On 9/2/2014 8:03 AM, jmcquown wrote:
>>>>>> On 9/1/2014 11:09 PM, sf wrote:
>>>>>>> I can't tell you when the last time was that I saw a flank steak in
>>>>>>> the meat case - which means it's not popular here and it's not just
>>>>>>> me.
>>>>>>
>>>>>> The Tex-Mex restaurants buy it for fajitas.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> Here they use skirt steak. Much cheaper. The Gringo want the flank
>>>>> steak, not the locals.
>>>>>
>>>>
>>>> The moisture in skirt comes from the marbling - just a wonderful and
>>>> economical cut of meat.
>>>
>>> Shhhhh. We mustn't spread the word like this or it will go the way of
>>> short ribs and ox tail.
>>>
>>>
>> OMG, loose lips, etc...
>>
>> My bad.
>>
>> ;-(
>
> Walls have ears !
>
And a loooong memory too..