I just use a fork and memories of my ex wife. But that works too.
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Why not just buy Patio or charcoal steak? Someone told me its same a flatiron steak. It does taste and have same texture. I dunno.
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:-)
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I haven't seen charcoal steak in a couple years. I'm pretty sure I'm paying twice as much for the same cut, called something else.
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Not much difference, depending on butcher. Same concept. You just look for a good cut with desired fat content and freshness.
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Just bought some beef boneless chuck fillet steaks for $3.33/lb.

Forked them, and salted/peppered both sides to sit in fridge over night.
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Essentially ^^^ but with rice, beans, and farofa.
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I tried one finally, a month ago...not just tough but mostly gristle and hardly any meat to get your mouth around. I was disappointed....tho' the flavor was good.
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Some various Filipino dishes my wife has cooked. I had to pull these off her phone and computer. Feels like I was rummaging through her purse.
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Can you tell is what each of these is?
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In a couple of those pics there's a game of one of these things doesn't belong :-)
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Looks like something Tony Bourdain should be sitting down to in someones home over in

*choose an exotic asian locale*

You are one lucky guy
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Did the sous vide fried chicken tonight. Man, the legs and thighs were delicious. Breasts were good, but not noteworthy.
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The first 2 are Pancit, lumpia we call egg roll here.The others I dont know without consulting wife but she works nights tending bar at Casino.
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Agreed. Glad you tried it!
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