The toughest part of this cut was figuring out what it was. After all, the majority of my experience has been briskets and ribeye, right? Part of the trouble was my US prejudice. There is no US equiva...Read More
Hoping you can help. I am looking for a typical American flank steak cut. I see from your chart that should be 15 or 17. In Supersol they have a #15 but it’s quite thick and I think I want a #17...Read More
I have an old collection of recipes called “Israeli Cooking”, most of which are hideous. This was considered good food back in the Sixties? Sheesh....Read More
I’m venting my frustration at the recent demise of my main computer. Most of my data is saved and intact, but I’m limping, I won’t lie, until I can resurrect it. At least this experi...Read More