Ping Italians
 

On Sat, 14 Apr 2012 00:15:57 -0500, Sqwertz >
wrote:



>>>
>>>http://www.eeecooks.com/recipes/2003/08/10/braciole

>
>What are chip steaks? I see things describing ground beef and Steak
>'Ums. Is there something that is more "solid beef"?
>
>-sw

Thin cut steaks. That is what used to be used for steak sandwiches
before the pressed meat like steak 'ums. It was usually cut off the
round.

Ping Italians
 

Ed Pawlowski wrote:
>
> Sqwertz wrote:
> >What are chip steaks? I see things describing ground beef and Steak
> >'Ums. Is there something that is more "solid beef"?

> Thin cut steaks. That is what used to be used for steak sandwiches
> before the pressed meat like steak 'ums. It was usually cut off the
> round.

I like the occasional steak 'ums. They taste good but they are somewhat
creepy. You need to take them right out of freezer and directly to the
frying pan. If you leave them out too long in between, they start to fall
apart.

Someday, I'd love to own a meat slicer. I could buy rib eye steaks and
slice them paper thin to make much better "steak 'ums."

Gary

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Gary wrote:

> > Thin cut steaks. That is what used to be used for steak sandwiches
> > before the pressed meat like steak 'ums. It was usually cut off the
> > round.
>
> I like the occasional steak 'ums. They taste good but they are somewhat
> creepy. You need to take them right out of freezer and directly to the
> frying pan. If you leave them out too long in between, they start to fall
> apart.

Absotively! Steakums are ummy. Er, yummy. I start by grilling some
onions and mushrooms (some people like peppers), then the meat, then
the rolls. Then, while the rolls cool off a bit, I deglaze with a
little balsamico and pile meat, veggies, and cheese in, and cover. The
steam melts the cheese and re-heats everything.

> Someday, I'd love to own a meat slicer.

A slicer is great addition to your kitchen. I roasted an eye of round
the other day and the slicer lets me build perfect sandwiches. I have
a Chef's Choice slicer, about 4 years old. It cost $250. The make a
basic model for about $140, but the "gravity feed" (i.e. tilting
platform) is a big plus.

> I could buy rib eye steaks and
> slice them paper thin to make much better "steak 'ums."

I haven't tried that, but if you want to slice raw meat, the meat has
to be semi-frozen. Also, for rib eye, you'll want to trim out the
gristle and fat before slicing. You might consider a cut called "chuck
eye". I haven't tried it myself but the meat dept. guys say you can
grill it or broil it.

Ping Italians
 

Gary, I even used steakums a few times to make Negamaki,
and you are right about them falling apart. It was a labor
of love to make them for DH when we had no other suitable
beef. And they tasted like the Negamaki from our sushi
favorite haunt. Except for the bulk of much better meat!!