Regards,Jose D. DuranWeb Editorjose.email@example.comMiami New Times2800 Biscayne Blvd. Ste. 100Miami, FL 33137Tel. 305-571-7640Fax 305-571-7678
Hi Jose-I forgot to thank you for your heads-up. Nothing personal, to you or Klein, but if you read Klein's piece today, I think you will get an idea as to why I loathe his column. There are so many innaccuracies that I had to laugh. I hope you understand that I don't criticize out of malice-just out of the undying belief that food writing should be held to the same high standards as every other kind of writing. The entire paragraph on 'flat' steak was hilariously rife with errors.
"The big hit in both categories are the grilled meats, ranging in cut from skirt to New York strip to filet mignon to a pair of thick, succulent double lamb chops, and in price from $18 to $24 (the chops). We particularly enjoyed a plush Reubensian plank of "flat meat," even if our waiter couldn't explain what it was when we ordered it. A manager visited shortly afterward with a description and the helpful info that Argentines call the steak vacio — at which point we knew what to expect. This cut is part flank, part hangar, and lots of fat tissue, which contributes to a crunchy exterior and chewy, juicy flesh. Bartolome's flat meat was just that, as well as imbued with deep beefy flavor."
I challenge you to do a simple google/wikipedia search on terms like vacio (with so many Argentinians living and cooking in Miami, how could one not know this?), FLAP steak, flank steak, and, of course, 'hangar' steak. If someone made this many errors anywhere else in the paper...Well, perhaps your credo for Cheap Eats, "no research required", has been taken up by the rest of the paper. Maybe an educated guess is all that's really required anymore. Educated guess. Yeah.
Anyway, thanks again for the heads-up. I have a feeling I'll be 'linking' to you guys an awful lot...
Edited to add...