🚀 go-pugleaf

On Sat, 13 Mar 2004 06:23:51 -0000, Cujo DeSockpuppet
>It was three slices not much larger than 3x5 cards. To my mind carne 
>asada isn't much different than chicken-fried steak in some aspects. To 
>wit, it's basically a cheaper and tougher slice of meat that's tenderized 
>albeit by different methods. I've had carne asada quite a bit in So. Cal 
>and Mexico, the meat served at ER wasn't much different, it was more like 
>there wasn't a lot of it. The idea I expected something a little more 
>special stems from the small portion served.

Well, that sounds about right. Altogether it should be a whole flank
steak. Odd, I specifically asked the guy if it was the fajita's flank
steak and he told me it was different. I guess he wasn't a cook!
If you cut that meat up in fajita fashion, would you not have about
the right amount for an order of fajitas? (w/o grilled onions/peppers)

I had a carne asada that far exceeded my expectations for a "cheaper"
cut of beef at the Samba Room. Man that was great. Presentation was
nifty too. They had it rolled up so that it unravels as you eat away
at it...inexplicably, it worked out perfectly. They also give you
several sauces from all over south america to taste it with.

>As a side note about Solly's: I went past there tonight and the sign 
>still seems to be lit and the dumpster is gone from the front of the 
>place. I assumed Solly's was history based on a posting earlier here. It 
>may not be the case. They may have just remodeled. I'll take a run past 
>there this weekend and see if there's any signs of life and check back 
>with something more definite.

Let us know if it's still open. Though I have not eaten there I
remember some posters lamenting its closure. Must be good!