TGIF Deener
- Thread starter Luckytrim
- Start date
Sass Muffin
Coffee Queen ☕
It's Friday, which means me and the gals ordering pizza in at work.
Jack's to be exact.. the best in town.
Jack's to be exact.. the best in town.
lilbopeep
🌹 Still trying to get it right.
for dinner tonight i have porterhouse steaks thawing. not sure how i will cook them. the broiler is fixed but they turned out fantastic on the stovetop cast iron grill pan last time i may do them that way again. fried califlower, string beans and pan fried potatoes as sides. thats the plan at the moment.
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lilbopeep
🌹 Still trying to get it right.
i know this has been talked about before BUT i have forgotten what was said. is there another name for that cut of beef?
joec
New member
Not that I'm aware of as it is a fairly new cut. I used to cut up with chuck steak to make ground beef. Hanger steak, spider steak and flat iron have come around in the last few years as a result of some university searching for cheap steak cuts that were tender, easy to cook etc. These where the 3 winners and all are different but excellent. Hanger and spider are rare for me to find around here but flat iron is pretty much every where.
lilbopeep
🌹 Still trying to get it right.
ok but what part of the cow does it come from? is it from where chuck is located or fillet or flank/skirt?
lilbopeep
🌹 Still trying to get it right.
thank you. i haven't seen them yet but i will be looking.
Cooksie
Well-known member
Lunch was fried leftover wagonwheel pasta:
in the frying pan
finished on the plate
So.......I'm guessing that you did that on purpose to get that toasty cheese flavor????? How was it?
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Keltin
New member
True that. The problem with the blade roast is it has a huge piece of connective tissue down the center of it. When they cross cut the blade roast (like slicing a cucumber into round slices), it makes Top Blade Steaks. You may have seen these as the distinctive white line of connective tissue runs right down the middle. That connective tissue is all but bullet proof!!
Top Blade Steak
But, to eliminate that connective tissue, you can cut long ways thus splitting the roast into two long slices and discarding the connective tissue. This will produce two flat iron steaks. Depending on thickness, you may be able to split those two long slices in half (long ways again) for 4 steaks, but most often, you just get 2 Flat Iron Steaks by splitting the roast and discarding the connective tissue.
Since it only produces 2 steaks per side of beef, it’s not a steak that you’ll often see presented in meat counters. Like the Tri-Tip (only 1 per side of beef) it can be rare. But, a good butcher or market (like Publix) may put them out. They are usually mixed in with the other Chuck cuts, so digging around in that area may be fruitful.
lilbopeep
🌹 Still trying to get it right.
OH YEAH!! it was yummy!! cheesy, crispy and crunchy. mom used to do the same thing with any leftover pasta. did you ever see/have the fried pasta in the bag? it is just salted deep fried cooked pasta (no sauce) usually a multi-colored mix white, orange, red and green (plain, carrot, tomato and spinach) and they sell it as an alternitive to chips. i don't like them myself but other seem to like them.
joec
New member
True that. The problem with the blade roast is it has a huge piece of connective tissue down the center of it. When they cross cut the blade roast (like slicing a cucumber into round slices), it makes Top Blade Steaks. You may have seen these as the distinctive white line of connective tissue runs right down the middle. That connective tissue is all but bullet proof!!
Top Blade Steak
But, to eliminate that connective tissue, you can cut long ways thus splitting the roast into two long slices and discarding the connective tissue. This will produce two flat iron steaks. Depending on thickness, you may be able to split those two long slices in half (long ways again) for 4 steaks, but most often, you just get 2 Flat Iron Steaks by splitting the roast and discarding the connective tissue.
Since it only produces 2 steaks per side of beef, it’s not a steak that you’ll often see presented in meat counters. Like the Tri-Tip (only 1 per side of beef) it can be rare. But, a good butcher or market (like Publix) may put them out. They are usually mixed in with the other Chuck cuts, so digging around in that area may be fruitful.
Exactly right Keltin and this cut often wound up in ground beef before. These are readily available from Whole Foods, Kroger's as well as many other places. The spider and hanger steaks are a bit harder for me to find but are also pretty common depending on your part of the country.
Cooksie
Well-known member
I've never heard of that. Lol--I learn so much on here. I now know about fried pastas in a bag, courgettes, and peter peppers
.
suziquzie
New member
I made these http://allrecipes.com/Recipe/Asian-Style-Country-Ribs/Detail.aspx in the crockpot and some oven roasted potatoes w/ onions.....
and a salad.
Friday dinner is turning into what used to be our Sunday dinner when we were people with a normal M-F schedule.
and a salad.
Friday dinner is turning into what used to be our Sunday dinner when we were people with a normal M-F schedule.
