We had lunch at the Brown Derby in MGM Disney this week.
For an appetizer, I ordered something that contained the words
pork belly rib ... perhaps not in that order. It was really delicious,
nicely prepared, tender and boneless.

When the waiter brought it to me, he dropped it off as he breezed
by, and said (did I hear this right?) here's your flanken ... and he
was gone. Could what I ordered have been flanken, given my truly
vague description? It's not how it was described on the menu.

nancy

Nancy Young wrote:
> We had lunch at the Brown Derby in MGM Disney this week.
> For an appetizer, I ordered something that contained the words
> pork belly rib ... perhaps not in that order. It was really delicious,
> nicely prepared, tender and boneless.
>
> When the waiter brought it to me, he dropped it off as he breezed
> by, and said (did I hear this right?) here's your flanken ... and he
> was gone. Could what I ordered have been flanken, given my truly
> vague description? It's not how it was described on the menu.

Perhaps he was being facitious in some strange left coast way. Flanken
is a beef cut, not pork, definitely not pork. So how was it prepared?
Flanken would not be prepared like bbq pork ribs, never. Flanken is
almost always braised and used in soups/stews.

flanken
[FLAHNG-kuhn]
1. A strip of beef from the CHUCK end of the SHORT RIBS. 2. A Jewish
dish using this cut of beef, which is boiled and usually served with
HORSERADISH.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

http://www.jewish-food.org/cgi-bin/w...xchars=10 000

Sheldon

On Thu 16 Feb 2006 06:45:14p, Thus Spake Zarathustra, or was it Nancy Young?

> We had lunch at the Brown Derby in MGM Disney this week.
> For an appetizer, I ordered something that contained the words
> pork belly rib ... perhaps not in that order. It was really delicious,
> nicely prepared, tender and boneless.
>
> When the waiter brought it to me, he dropped it off as he breezed
> by, and said (did I hear this right?) here's your flanken ... and he
> was gone. Could what I ordered have been flanken, given my truly
> vague description? It's not how it was described on the menu.

The only flanken I know of is beef, not pork. Short ribs that are cut across
the rib bones are known as flanken. Given that, I suppose one might refer to
a similar cut from a hog, but I find it unusual.

--
Wayne Boatwright o¿o
____________________

BIOYA

"Sheldon" > wrote

Nancy Young wrote:
>> We had lunch at the Brown Derby in MGM Disney this week.
>> For an appetizer, I ordered something that contained the words
>> pork belly rib ... perhaps not in that order. It was really delicious,
>> nicely prepared, tender and boneless.
>
>> When the waiter brought it to me, he dropped it off as he breezed
>> by, and said (did I hear this right?) here's your flanken ... and he
>> was gone. Could what I ordered have been flanken, given my truly
>> vague description? It's not how it was described on the menu.

>Perhaps he was being facitious in some strange left coast way. Flanken
>is a beef cut, not pork, definitely not pork.

I was thinking ... I thought it was a jewish thing. That would pretty
much rule out pork bellies. I can't imagine what he said.

> So how was it prepared?
> Flanken would not be prepared like bbq pork ribs, never. Flanken is
> almost always braised and used in soups/stews.

Braised, I would say, I thought braised before I saw that you asked that.
It was not a bbq situation. The serving was perhaps a 2 inch cube, like
that. I should have taken notes, it was quite good and very rich. I only
ate about half of that and it was enough. Delicious.

I was running on fumes at that point, and I don't mean booze. Very
tired, obviously I misunderstood what he said. If he'd come back I
would have asked, it was one of those deals where you only saw each
person once, except for the waitress who took the order and brought
the iced tea and the bill.

Thanks for answering.

nancy

Nancy Young wrote:
> We had lunch at the Brown Derby in MGM Disney this week.
> For an appetizer, I ordered something that contained the words
> pork belly rib ... perhaps not in that order. It was really delicious,
> nicely prepared, tender and boneless.
>
> When the waiter brought it to me, he dropped it off as he breezed
> by, and said (did I hear this right?) here's your flanken ... and he
> was gone. Could what I ordered have been flanken, given my truly
> vague description? It's not how it was described on the menu.

Is this it?

Honey-Chipotle Barbecue pork rib belly with succotash and jalapeno
cornbread $6.99
<http://allearsnet.com/menu/menu_bdl.htm>

Sounds good. Homey.

A friend of mine used to say, "The Algonkian indians invented succotash
about which I say the hell with them." Not fond of limas, he was.

Dinner menu doesn't have it.
<http://allearsnet.com/menu/menu_bd.htm>

"Belly of pork is a lower-cost cut of meat, due to the relatively high
traces of fat in it. However, this means that the cuts are ideal for
longer cooking periods and recipes where the meat might dry out. Belly
provides steaks (with or without bones), cubes and strips as well as
being a cheaper roasting joint. The smaller cuts are ideal for barbecues
and casseroles. Similarly, you can buy a mini joint of boned and rolled
belly pork which can also be cooked over the barbecue in foil then
browned with no foil a few minutes prior to serving. Mini or
normal-sized belly joints can be trimmed by the butcher, but many people
like to have the skin replaced or left on to provide crackling"
<http://www.bbc.co.uk/food/back_to_basics/pork.shtml>

A frankly disgusting recipe for cooking it at home...
<http://www.abc.net.au/surfingmenu/pork1.htm>

Or you can buy it online from Niman Ranch. They have a good picture of
it on their site.
Skinless (8.5 pound piece) $45.95
Skin-on (8.5 pound piece) $38.95
Plus shipping, I assume.
<http://www.nimanranch.com/p/342700-91/c/Pork-Braising>

Happy pig...

Pastorio

"Bob (this one)" > wrote

> Nancy Young wrote:
>> We had lunch at the Brown Derby in MGM Disney this week.
>> For an appetizer, I ordered something that contained the words
>> pork belly rib ... perhaps not in that order. It was really delicious,
>> nicely prepared, tender and boneless.
>>
>> When the waiter brought it to me, he dropped it off as he breezed
>> by, and said (did I hear this right?) here's your flanken ... and he
>> was gone. Could what I ordered have been flanken, given my truly
>> vague description? It's not how it was described on the menu.
>
> Is this it?
>
> Honey-Chipotle Barbecue pork rib belly with succotash and jalapeno
> cornbread $6.99

Well, knock me over with a feather, that's it!

Ron had the mulligatawny soup, that was good, too. And
the strip steak, so well done.

> Sounds good. Homey.

Was very good. And, while I am not fond of succotash, though I
like lima beans and I like corn, the appearance of them mixed together
doesn't make me happy (run on sentence) it was very good. The limas
were very baby.

> A friend of mine used to say, "The Algonkian indians invented succotash
> about which I say the hell with them." Not fond of limas, he was.

(laugh) Now, that's funny.

> Dinner menu doesn't have it.
> <http://allearsnet.com/menu/menu_bd.htm>

I took the fastest of peeks at the dinner menu, since I wasn't going to
be there at dinner didn't sink in.

> Happy pig...

Thanks for all that information, I'm going to read it tomorrow, I
appreciate it.

nancy