On Tuesday, March 2, 2021 at 4:54:14 AM UTC-5, Bruce wrote:
> On Tue, 2 Mar 2021 01:46:22 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Tuesday, March 2, 2021 at 2:25:35 AM UTC-5, 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.
> >
> >It's called that on the mainland, too. In the context of Korean food.
> >
> >"Flanken cut" is a more old-school name for it.
> Have you been googling and presenting it as your own knowledge again?

No. I've know for years that it was called "flanken cut". A couple of
decades. The popular press has recently brought to my attention that
it's also called "LA cut".

Cindy Hamilton

On Tuesday, March 2, 2021 at 12:03:21 AM UTC-10, Cindy Hamilton wrote:
> On Tuesday, March 2, 2021 at 4:54:14 AM UTC-5, Bruce wrote:
> > On Tue, 2 Mar 2021 01:46:22 -0800 (PST), Cindy Hamilton
> > > wrote:
> >
> > >On Tuesday, March 2, 2021 at 2:25:35 AM UTC-5, 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.
> > >
> > >It's called that on the mainland, too. In the context of Korean food.
> > >
> > >"Flanken cut" is a more old-school name for it.
> > Have you been googling and presenting it as your own knowledge again?
> No. I've know for years that it was called "flanken cut". A couple of
> decades. The popular press has recently brought to my attention that
> it's also called "LA cut".
>
> Cindy Hamilton
The LA cut became popular with the advent of Korean style barbecue. The meat is always cut into thin slices.
https://photos.app.goo.gl/yEZ4uozGZeWksU4b6

On Tue, 2 Mar 2021 02:18:17 -0800 (PST), dsi1 wrote:

> On Tuesday, March 2, 2021 at 12:03:21 AM UTC-10, Cindy Hamilton wrote:
>> On Tuesday, March 2, 2021 at 4:54:14 AM UTC-5, Bruce wrote:
>>> On Tue, 2 Mar 2021 01:46:22 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>> >On Tuesday, March 2, 2021 at 2:25:35 AM UTC-5, 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.
>>> >
>>> >It's called that on the mainland, too. In the context of Korean food.
>>> >
>>> >"Flanken cut" is a more old-school name for it.
>>> Have you been googling and presenting it as your own knowledge again?
>> No. I've know for years that it was called "flanken cut". A couple of
>> decades. The popular press has recently brought to my attention that
>> it's also called "LA cut".
>>
>> Cindy Hamilton
> The LA cut became popular with the advent of Korean style barbecue.

That was 4,000 years before LA even existed.

-sw

On Tue, 2 Mar 2021 02:03:17 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, March 2, 2021 at 4:54:14 AM UTC-5, Bruce wrote:
>> On Tue, 2 Mar 2021 01:46:22 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Tuesday, March 2, 2021 at 2:25:35 AM UTC-5, 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.
>> >
>> >It's called that on the mainland, too. In the context of Korean food.
>> >
>> >"Flanken cut" is a more old-school name for it.
>> Have you been googling and presenting it as your own knowledge again?
>
>No. I've know for years that it was called "flanken cut". A couple of
>decades. The popular press has recently brought to my attention that
>it's also called "LA cut".

OK

--
The real Bruce posts with Eternal September