Hangar/Hanger Steak

[Laurence Horn]

At 5:52 AM -0800 3/4/03, James Smith wrote:
>Fibrous but flavorful, used in chili and fajitas,
>slice thin across and catch juices, etc   ...  sounds
>like flank steak.
>
Related (at least in taste if not bovine geography), but not the
same, as you can see when both are available at your friendly
neighborhood grocer's/butcher's.  Skirt/hanger steak used to be
cheaper, but since it's become more fashionable for fajitas and
what-not, that's no longer necessarily the case.  Flank steak has
always been popular in Chinese cooking (it's easy to shred, esp. when
partly frozen), skirt/hanger steak less so.

Also, thanks to Doug for the web site etymology at
http://www.outlawcook.com/Page1505.html.  Looks like "hangar" is
indeed an etymythology (or at least provides the basis for one).  And
it's nice to know that one's onglet must be "well hung".  Sounds like
a good source for prairie oysters.

larry