Comments on Menu In Progress: Uncommon Cuts - Bavette Steak

Hi Gabi - I read about Chianina and Bistecca Fiore...

2008-11-17T09:25:00.000-08:00

Hi Gabi - I read about Chianina and Bistecca Fiorentina in Bill Buford's Heat. He has a great section in the book describing his apprenticeship with a Tuscan Butcher.

Yay!

You went for the same hunt as I for my...

2008-11-16T20:16:00.000-08:00

Yay!

You went for the same hunt as I for my Bistecca A La Chicagolina! Good find! I wish there would be fields with the Chianina cow breed grazing!

Speaking of Porcini. Any goud sources in the USA to find fresh ones or actually growing them yourself?

Cheers,
Gabi @ Mamaliga.com

Hi John - I bet porcini mushroom paste would be go...

2008-11-12T09:55:00.000-08:00

Hi John - I bet porcini mushroom paste would be good on just about *anything*...

We love the Flap Meat! Been making it with a porci...

2008-11-12T08:39:00.000-08:00

We love the Flap Meat! Been making it with a porcini mushroom paste. Mario Batali uses it on a Tagliata of Bone in Rib Eye but we tried on this and it was awesome!

John
www.blogspot.gourmandizing.com

Thanks, Peter. Like flank steak, keeping it pink i...

2008-11-10T18:19:00.000-08:00

Thanks, Peter. Like flank steak, keeping it pink is key - it gets tough if you cook it too hard.

Nice photo of the meat and great pink colour. Than...

2008-11-10T14:01:00.000-08:00

Nice photo of the meat and great pink colour. Thanks for the heads up!