http://bestfoodblogever.disqus.com/enTue, 18 Jan 2011 04:58:42 -0000http://bestfoodblogever.com/2009/06/23/parc-finally/#comment-130438950<p>Who's hungry now? </p>John at PHLTue, 18 Jan 2011 04:58:42 -0000http://bestfoodblogever.com/2009/06/23/parc-finally/#comment-12981542<p>I love hangar steak. It has that deep, bloody, organ meat flavor that I absolutely adore. <br>I have served it on my menus as "Steak Frites" and people love it. You are correct that it does require an elevated level of expertise to pull off a hangar steak. That expertise begins when cleaning and trimming. You have a vein of tough muscle running through the middle and not in a straight line. If you don't remove that (as I have had the misfortune of running into at some resto's) The diner will have a shoe leather tough piece of hangar steak. I prefer to offer it with a good char on it to accentuate the organ meat flavor. I break from tradition though by saucing with a nice red wine demi glace that goes very well with the steak and the frites.</p>chef4cookMon, 20 Jul 2009 20:54:52 -0000http://bestfoodblogever.com/2009/06/23/parc-finally/#comment-11624138<p>Droooooool..</p><p>(that's the sound of me drooling)</p>DrZibbsTue, 23 Jun 2009 12:13:45 -0000