T1B

88 wrote:I stand around like a middle aged white guy at a middle eastern market...

Obviously the part where some teenage greasers threw rocks and screamed Allah akbar before sitting back down to their Zimas.

"Hanger Steaks"---funny one 88. The tissue in a mammalian penis is kind of unique. I'll stick with a nice piece of sirloin.

Wolfman wrote:"Hanger Steaks"---funny one 88. The tissue in a mammalian penis is kind of unique. I'll stick with a nice piece of sirloin.

Of course you would. You are a goddamn idiot.

You omitted another adjective that begins with the letter F. You're slipping.
And of course, 88 was really dining on steer diaphragm muscle. I'm guessing that the schlong gets ground up for----- beef tube steaks.

We call it "skirt" steak in these parts, and you can't build a decent plate of fajitas without it. Quick marinade of a little garlic, little fresh-squeezed lime, couple of shots of EVOO and a handful of chopped cilantro, and you're golden. Bit pricey, but it beats the piss out of flank steak.

*Edit - Rack the post 8s, but I'm wondering if the "aging" of your dark hangers contributed to the liver-cross flavor. Been eating (red) "skirts" for years, and "liver-like" never occurred to my taste palate...

Truman wrote:We call it "skirt" steak in these parts, and you can't build a decent plate of fajitas without it. Quick marinade of a little garlic, little fresh-squeezed lime, couple of shots of EVOO and a handful of chopped cilantro, and you're golden. Bit pricey, but it beats the piss out of flank steak.

*Edit - Rack the post 8s, but I'm wondering if the "aging" of your dark hangers contributed to the liver-cross flavor. Been eating (red) "skirts" for years, and "liver-like" never occurred to my taste palate...

Are you talking about the outside skirt or the inside skirt? Not all skirts are hangers.

Or so I've been told.

Truman wrote:*Edit - Rack the post 8s, but I'm wondering if the "aging" of your dark hangers contributed to the liver-cross flavor. Been eating (red) "skirts" for years, and "liver-like" never occurred to my taste palate...

I concur.

Here is a hangar steak sliced thin from the local carniceria. When I use it for carne asada, I maranade it for at least eight hours with oil, lime juice, onions, garlic, cilantro, ground chipotle chile, cumin, salt and a bit of Worcestershire. It rivals bacon in terms of compulsive, 'I can't fucking stop eating this' goodness. At $5.99 a pound it's one of the last good bargains available.

The whole post was brilliant, but this line keeps getting me:

88 wrote:They did not recognize the cut of meat, so I told them we were having dick steaks.

Truman wrote:We call it "skirt" steak in these parts

It's actually not the same thing, but close...

The diaphragm is one muscle, commonly cut into two separate cuts of meat: the "hanger steak" traditionally considered more flavorful, and the outer skirt steak composed of tougher muscle within the diaphragm. The hanger is attached to the last rib and the spine near the kidneys.

mvscal wrote:

I have to RACK the seemingly liberal use of Tapitio hot sauce.

btw........would you use the same mix to marinade pollo asada? Seems like it would be fine.

Yes, it works great with chicken. It's very good on shrimp as well either as a maranade for grilled shrimp or I sometimes sautee it as a Mexican style 'scampi' as a side/topping for grilled mahi with fresh salsa.

Tapatio is definitely in heavy rotation at Casa de Scal along with Sriracha sauce and Tabasco's habanero sauce.

I could not get past the boys eating without showering after football practice. MRSA is quite rampant on football teams. They should not even enter the kitchen until they shower.

Made carne asada tonight out of flap steak, similar to skirt steak and hanger steak. Another of those "butchers' best kept secret" cuts. My usual carne asada is similar to mvscal's but just has lime juice and lime zest, garlic, cumin, S&P, EVOO and a pile of fresh cilantro. Tonight I added some ground chipotle chile and it added a nice bit. May have to throw in some Worcestershire next time. It just doesn't seem very Mexican for some reason, though.

Mikey wrote:Tonight I added some ground chipotle chile and it added a nice bit.

Yeah, it does. It gives a nice smoky heat. Canned chipotles in adobo sauce are also money in marinades.

May have to throw in some Worcestershire next time. It just doesn't seem very Mexican for some reason, though.

Who cares. Personally, I consider Worcestershire sauce the last bastard progeny of garum in the West, so it really wouldn't be inappropriate in Spanish cuisine as they've been using similar preparations since the Roman conquest. It's a more "appropriate" way of getting a little umami into your marinade than soy sauce.

It's too bad they don't make garum anymore. I would definitely like to use that.

Ever worked with shio koji (salt mixed with a fungus from fermented rice)? It's supposed to be the "new" big thing for umami.