Pre-sliced raw roast beef
 

"dsi1" > wrote in message
...
On Sunday, May 6, 2018 at 2:10:05 PM UTC-10, barbie gee wrote:
>
>
> meat for bulgogi?
>
> <https://www.koreanbapsang.com/wp-content/uploads/2015/02/bulgogi3-e1423016768717.jpg>

That's the kind of stuff we was eating last night. It was various thin
sliced meats grilled at the table. Lots of pork belly, beef brisket, and
beef tongue. The kids ordered several plates of pork jowls. Those crazy
kids! We got out of the joint round about midnight.

https://www.amazon.com/photos/share/...VLOnkUnFkeidn9

---

Nice!

Pre-sliced raw roast beef
 

On 2018-05-06, Janet > wrote:

> It's thinner ; used for making beef olives. (stuff and roll the
> slices) Beef olives were economy food in my childhood, a way of eking
> out cheap meat cut from very tough old dairy cows. We used to dread beef
> olives when they were served at school dinner and I've never eaten them
> since.

I never heard that term, before. Likewise, never heard of "veal
birds". BUT!, I have heard of "bragioli". Never had it, but saw on
one of the very few times I watched Everybody Loves Raymond (except
me!, dumbest show on TV!). ;)

nb

Pre-sliced raw roast beef
 

On Tuesday, May 8, 2018 at 11:20:40 AM UTC-4, notbob wrote:
> On 2018-05-06, Janet > wrote:
>
> > It's thinner ; used for making beef olives. (stuff and roll the
> > slices) Beef olives were economy food in my childhood, a way of eking
> > out cheap meat cut from very tough old dairy cows. We used to dread beef
> > olives when they were served at school dinner and I've never eaten them
> > since.
>
> I never heard that term, before. Likewise, never heard of "veal
> birds". BUT!, I have heard of "bragioli". Never had it, but saw on
> one of the very few times I watched Everybody Loves Raymond (except
> me!, dumbest show on TV!). ;)
>
> nb

Although if you want to Google for it, it's actually spelled "braciole".
The East Coast Italians (and those who have learned from them) use the
Neapolitan pronunciations. "Cappicola" becomes "gabbagool"

Cindy Hamilton

Pre-sliced raw roast beef
 

Cindy Hamilton wrote:
>notbob wrote:
>>Janet wrote:
>>
>> > It's thinner ; used for making beef olives. (stuff and roll the
>> > slices) Beef olives were economy food in my childhood, a way of eking
>> > out cheap meat cut from very tough old dairy cows. We used to dread beef
>> > olives when they were served at school dinner and I've never eaten them
>> > since.
>>
>> I never heard that term, before. Likewise, never heard of "veal
>> birds".

Me neither until today.

>BUT!, I have heard of "bragioli".
>
>Although if you want to Google for it, it's actually spelled "braciole".
>The East Coast Italians (and those who have learned from them) use the
>Neapolitan pronunciations. "Cappicola" becomes "gabbagool"

Exactly... saw-seege and meat-a-balles too. lol
Didja know that in Brooklyn to Italians all pasta is macaronis (Pl)
regardless of shape, and tomato sauce is tomato gravy.

Pre-sliced raw roast beef
 

> wrote in message
...
> Cindy Hamilton wrote:
>>notbob wrote:
>>>Janet wrote:
>>>
>>> > It's thinner ; used for making beef olives. (stuff and roll the
>>> > slices) Beef olives were economy food in my childhood, a way of eking
>>> > out cheap meat cut from very tough old dairy cows. We used to dread
>>> > beef
>>> > olives when they were served at school dinner and I've never eaten
>>> > them
>>> > since.
>>>
>>> I never heard that term, before. Likewise, never heard of "veal
>>> birds".
>
> Me neither until today.

Old recipe that I've seen countless times but never made it.
>
>>BUT!, I have heard of "bragioli".
>>
>>Although if you want to Google for it, it's actually spelled "braciole".
>>The East Coast Italians (and those who have learned from them) use the
>>Neapolitan pronunciations. "Cappicola" becomes "gabbagool"
>
> Exactly... saw-seege and meat-a-balles too. lol
> Didja know that in Brooklyn to Italians all pasta is macaronis (Pl)
> regardless of shape, and tomato sauce is tomato gravy.

Yep.