On Tuesday, March 2, 2021 at 8:18:23 AM UTC-10, US Janet wrote:
> On Tue, 2 Mar 2021 09:50:01 -0800 (PST), dsi1 >
> wrote:
>
> >On Tuesday, March 2, 2021 at 4:17:09 AM UTC-10, US Janet wrote:
> >> On Tue, 2 Mar 2021 02:12:46 -0800 (PST), dsi1 >
> >> wrote:
> >> >On Monday, March 1, 2021 at 9:25:35 PM UTC-10, Sqwertz wrote:
> >> >> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 wrote:
> >> >>
> >> >> > It's called an "LA" style cut.
> >> >> Only on your rock.
> >> >>
> >> >> -sw
> >> >
> >> >I don't call it an LA cut. That's mostly what Koreans and people on the mainland call it. I call it a "flanken" cut.
> >> >https://www.maangchi.com/ingredient/...eef-short-ribs
> >> With it being cut that thin, it must be on and then off the grill. I
> >> used to grill the other cut of short ribs. I can't find that cut
> >> anymore, - at least not at local supermarkets. We have couple of
> >> specialty meat shops that I've never been to because they are about as
> >> far away from me as you can get. With so many new people moving to
> >> our city from the West Coast I am seeing more and more foods that I
> >> have read about but were never here before.
> >> Janet US
> >
> >It probably helps to live next to a bunch of Koreans.
> Sorry, I only have a Filipino neighbor.
> Janet US
I have around 400,000 Filipino neighbors.
https://www.youtube.com/watch?v=rmeC00UIDvI