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#16 Chef/Writer Spencer

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Posted 18 April 2005 - 10:55 PM

Onglet is NOT overrated. It is simply the most flavorful cut. You don't need to buy SRF to get the good stuff either. Pounded flat and left to rest in a quick marinade of olive oil, crushed garlic, fresh thyme and rosemary...that's all you need. It's pleasantly livery....But some people, blasphemous fools I'd say, won't eat it for that reason...These are typically the same people that pass the neon red tenderloins at the market and froth at the mouth....I've never tried the veal version....
I love eGullet. I love eGullet. eGullet loves me.

#17 Liza

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Posted 18 April 2005 - 11:45 PM

Ban me now: I think all beef is over-rated.
“And another thing. You don't have to "move on" either. Not until you're ready. People say, Oh, you should be grateful. They say, Oh, it's time for you to move on. I'm like, What are you, a cop with a nightstick? I'll move on when I'm done playing the blues on my harmonica, thank you very much.

Really, people will tell you all kinds of garbage. Don't believe it.

You don't have to move on until you're ready.”

#18 mongo_jones

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Posted 18 April 2005 - 11:52 PM

Ban me now: I think all beef is over-rated.

for such heresy you will be banned not just from this site but also from mongomania. recant sinner!

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#19 Liza

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Posted 19 April 2005 - 12:03 AM

Commencing the self-flagellation. ;)

But I must stand up for my principles!
“And another thing. You don't have to "move on" either. Not until you're ready. People say, Oh, you should be grateful. They say, Oh, it's time for you to move on. I'm like, What are you, a cop with a nightstick? I'll move on when I'm done playing the blues on my harmonica, thank you very much.

Really, people will tell you all kinds of garbage. Don't believe it.

You don't have to move on until you're ready.”

#20 Orik

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Posted 19 April 2005 - 01:15 AM

right, nothing like turnips.
sandwiches that are large and filling and do not contain tuna or prawns

#21 ngatti

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Posted 19 April 2005 - 03:22 AM

Maybe it's the livery taste. Though I adore calves liver and rognons (lamb and veal)

As far as strong and gamey, I don't think it compares much with the earthiness of a very long aged strip. I'm not talkin' 28 days here. I mean a coupla months on the hook.

After a very mediocre supermarket strip loin this evening (KC sirloin), I can see everyones point. Any onglet I've ever had is far far superior to this so-called premium cut of steak. This supermarket choice or select beef isn't worth the Cry-O-Vac it's wrapped in.
yer 'avin' a larf, mate

#22 Liza

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Posted 19 April 2005 - 12:07 PM

I think I need to try one prepared by Chef Nick. That's the only way to make a fair decision. ;)
“And another thing. You don't have to "move on" either. Not until you're ready. People say, Oh, you should be grateful. They say, Oh, it's time for you to move on. I'm like, What are you, a cop with a nightstick? I'll move on when I'm done playing the blues on my harmonica, thank you very much.

Really, people will tell you all kinds of garbage. Don't believe it.

You don't have to move on until you're ready.”

#23 Orik

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Posted 19 April 2005 - 12:51 PM

Maybe it's the livery taste. Though I adore calves liver and rognons (lamb and veal)

Calf's liver isn't that livery considering it's liver, neither are kidneys (but you have to try wild hare kidneys once ;) ). I agree that onglet and flatiron can be a bit too much (and I REALLY like game and liver), but maybe it's also related to the quantities that we've grown used to? I think some thin slices would be just fine.

With regards to beef - it's not as simple as "flavorful cuts" against "tasteless fillet". Entrecote cut to the right thickness and grilled quite violently (as it used to be in Les Halles) is lovely and very flavorful without being at all gamey (maybe earthy is a fair description), so is the super marbled beef in Japan.
sandwiches that are large and filling and do not contain tuna or prawns

#24 Miguel Gierbolini

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Posted 19 April 2005 - 12:56 PM

I don't think I have ever eaten the onglet, is it anything like skirt steak?
Skirt steak is, I believe, called Churrasco around these places.
"I mispoke."

#25 Liza

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Posted 19 April 2005 - 12:59 PM

With regards to beef, I haven't found any that has the depth of flavor to compare with heritage pork or bison.
“And another thing. You don't have to "move on" either. Not until you're ready. People say, Oh, you should be grateful. They say, Oh, it's time for you to move on. I'm like, What are you, a cop with a nightstick? I'll move on when I'm done playing the blues on my harmonica, thank you very much.

Really, people will tell you all kinds of garbage. Don't believe it.

You don't have to move on until you're ready.”

#26 Stone

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Posted 19 April 2005 - 02:16 PM

The onglet is the piece on the inside of the ribs? I love it.

#27 omnivorette

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Posted 19 April 2005 - 02:49 PM

Onglet = hangar steak
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#28 Cathy

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Posted 19 April 2005 - 02:52 PM

Onglet = HANGER steak

aka butcher's tender or hanging tenderloin
You're only as good as your grease.


When working with high heat, the first contact between the cooking surface and the food must be respected.

-- Francis Mallman







#29 Stone

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Posted 19 April 2005 - 02:52 PM

Yes, but is it the piece that hangs from the inside of the ribs?

#30 Orik

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Posted 19 April 2005 - 02:55 PM

Onglet = hangar steak

airplane food then?
sandwiches that are large and filling and do not contain tuna or prawns